Multiple Choice Questions

Assuming it is stored safely, how long after it was prepared can refrigerated food be sold or served?
  • Wash her hands
  • 4 hours
  • 7 days
  • 135°F (57°C)
A food worker notices several boxes with chew marks in the dry food storage area. Which type of pest would cause these holes?
  • 41°F (5°C)
  • Rodents
  • Divide the casserole into smaller portions and place in the walk-in cooler
  • A plain metal wedding band
A food worker needs to thaw frozen fish fillets. How should the food worker thaw the fish?
  • In the utility closet away from food
  • Submerge the fish under cold running water
  • Divide the casserole into smaller portions and place in the walk-in cooler
  • Small black droppings
A food worker has finished cleaning and sanitizing his work area and is ready to prepare food. Where should he store the cleaning and sanitizing chemicals?
  • In multiple places throughout the salad
  • Place the turkey in the refrigerator
  • In a utility closet
  • In the utility closet away from food
A food worker puts on gloves before preparing food. What jewelry is the food worker allowed to wear beneath the gloves?
  • A plain metal wedding band
  • No action is required
  • In multiple places throughout the salad
  • From raw chicken to lettuce
How should food workers protect food from pathogens on their hands?
  • Single-use gloves
  • Take the garbage bag to the dumpster
  • In the utility closey
  • Wear single-use gloves
What is the minimum hot-holding temperature requirement for a green bean casserole?
  • Sanitize the dish
  • 145°F (63°C)
  • 135°F (57°C)
  • 41°F (5°C)
After it is cooked, pulled pork is placed in hot-holding equipment on a buffet line. What is the minimum temperature required for pork in hot holding?
  • 4 hours
  • Wash her hands
  • 135°F (57°C)
  • 41°F (5°C)
A worker handles a customer's credit card before being assigned to prepare hamburgers in the kitchen. What is she required to do before preparing the hamburgers?
  • Go to work as usual
  • 145°F (63°C)
  • From raw chicken to lettuce
  • Wash her hands
A food worker finishes cleaning and sanitizing the kitchen and needs to put the chemical supplies away. Where should this food worker store the chemicals?
  • No action is required
  • Go to work as usual
  • In multiple places throughout the salad
  • In a utility closet
What is the maximum amount of time that a food worker may wear the same pair of single-use gloves while working on one task?
  • 165°F (74°C)
  • 4 hours
  • 41°F (5°C)
  • 7 days
What is the maximum cold-holding temperature allowed for a cheese tray?
  • 135°F (57°C)
  • 4 hours
  • Cooked bacon
  • 41°F (5°C)
Which food safety practice will help prevent biological hazards?
  • Jaundice (yellowing of skin or eyes)
  • Storing chemicals away from food
  • Covered pasta salad on the top shelf
  • A scoop stored outside the ice
What is the minimum internal cooking temperature for stuffed pasta?
  • 145°F (63°C)
  • Before rinsing
  • 41°F (5°C)
  • 165°F (74°C)
What should a food worker use to retrieve ice from an ice machine?
  • Take the garbage bag to the dumpster
  • In the utility closey
  • A scoop stored outside the ice
  • Wear single-use gloves
Where may a food worker eat during a break at work?
  • A scoop stored outside the ice
  • In the break area
  • Take the garbage bag to the dumpster
  • In the outdoor dining area
A food worker is storing milk cartons in the refrigerator. According to FIFO (First In, First Out), the carton stored in the front should have which use-by date?
  • Rodents
  • March 3
  • 41°F (5°C)
  • From raw chicken to lettuce
A food worker needs to cool a large batch of tuna casserole. Which method should he use to safely cool the casserole?
  • Place the turkey in the refrigerator
  • In multiple places throughout the salad
  • Divide the casserole into smaller portions and place in the walk-in cooler
  • Skin from the fish ?
A food worker needs to thaw a turkey. What should the food worker do to safely thaw the turkey?
  • Submerge the fish under cold running water
  • A plain metal wedding band
  • In multiple places throughout the salad
  • Place the turkey in the refrigerator
A food worker experiences a migraine a few hours before he is scheduled to work. What should he do is he feels better before his shift?
  • Skin from the fish ?
  • Small black droppings
  • Go to work as usual
  • No action is required
Which food has been refrigerated correctly?
  • Cooked bacon
  • Cancer patients
  • Jaundice (yellowing of skin or eyes)
  • Covered pasta salad on the top shelf
A food worker prepares a raw fish fillet for cooking. What food hazard must be removed during preparation?
  • Go to work as usual
  • Skin from the fish ?
  • Small black droppings
  • No action is required
When must a knife be cleaned and sanitized?
  • A scoop stored outside the ice
  • Jaundice (yellowing of skin or eyes)
  • After 4 hours of constant use
  • Covered pasta salad on the top shelf
How should food workers keep garbage cans clean and free of buildup?
  • Single-use gloves
  • Wear single-use gloves
  • Use plastic liners in the cans
  • A scoop stored outside the ice
A food worker cleans the inside of a pizza oven using a steel wire brush. After the oven is clean, it is set to 500°F (260°C) to cool pizza. What potential food hazard should the food worker consider?
  • From raw chicken to lettuce
  • Listeria monocytogenes
  • Skin from the fish ?
  • In a utility closet
A food worker has safely cooled a large pot of coup to 70°F (21°C) within two hours. What temperature must the soup reach in the next four hours to be cooled properly?
  • 145°F (63°C)
  • 135°F (57°C)
  • 41°F (5°C)
  • From raw chicken to lettuce
Where should a food worker store sanitizing solution for the dishwashing machine?
  • Single-use gloves
  • In the break area
  • In the utility closey
  • A scoop stored outside the ice
Where can a food worker wash his hands?
  • In the outdoor dining area
  • Wear single-use gloves
  • A handwashing sink
  • In the break area
What should food workers use to prevent cross-contamination with ready-to-eat foods?
  • Single-use gloves
  • In the utility closey
  • Sanitize the dish
  • In the break area
A food worker inspects a dry food storage area for signs of a pest infestation. What evidence should he look for?
  • Go to work as usual
  • Small black droppings
  • No action is required
  • Skin from the fish ?
Where may food workers drink from an uncovered cup during work?
  • Cooked bacon
  • In the outdoor dining area
  • Single-use gloves
  • In the break area
A food worker switches from slicing one food to another. Which food switch would require the food worker to clean and sanitize the knife and cutting board?
  • From raw chicken to lettuce
  • In a utility closet
  • A plain metal wedding band
  • In the utility closet away from food
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Multiple Choice Questions
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