Multiple Choice Questions

A coworker shows you a bag of rice with a few black things among the grains. You suspect mouse droppings, but you are not sure. What should you do?
  • They will need to know how to help customers with food allergies
  • Touching raw chicken and then cooked chicken without changing gloves
  • Using hand sanitizer instead of washing his or her hands
  • Dispose of the bag and check other bags in storage.
Which one of the following food contaminations is best prevented by cooking to safe temperatures?
  • E. Coli
  • Regular cleaning and monitoring
  • Water service has been interrupted for two hours
  • Outdoors
Whenever a trap has sprung and caught a pest, you will want to:
  • They tend to be overlooked by loyal customers who know the food is good.
  • Prevent food handlers from contaminating their hands by touching their hair
  • Check for biological contamination from blood and dispose of any possibly contaminated foods
  • All food personnel practice personal hygiene, such as thorough handwashing
The MOST important reason for having food handlers wear hair restraints is to:
  • Prevent food handlers from contaminating their hands by touching their hair
  • Traps that have not been tripped, bait that has not been eaten, but it might be
  • All food personnel practice personal hygiene, such as thorough handwashing
  • They will need to know how to help customers with food allergies
Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items?
  • Water service has been interrupted for two hours
  • If you reach down to pet a service animal.
  • Stamps mean the chicken's quality has been rated.
  • Dispose of the bag and check other bags in storage.
The best temperature for short-term refrigeration storage is:
  • 165F
  • Next to canned peaches
  • Chemical
  • 34-40F
It is important that food servers are trained to know food ingredients because:
  • Touching raw chicken and then cooked chicken without changing gloves
  • Prevent food handlers from contaminating their hands by touching their hair
  • They will need to know how to help customers with food allergies
  • The same unwashed gloves are used to handle different meats.
What is the easiest way to recognize foods contaminated with spoilage bacteria?
  • Indoor/Outdoor carpeting
  • Containers without covers
  • Employee Training
  • Changes in color or smell
Cross-contamination has occurred when:
  • They will need to know how to help customers with food allergies
  • Wash off rubber boots before entering food storage areas.
  • The same unwashed gloves are used to handle different meats.
  • The number of parasites, such as Cyclospora Cayetanensis, that can infest foods
If heated water is used to sanitize, it must be at:
  • High food safety standards
  • 171F for 30sec
  • Food Storage
  • Customer service
_______ are the items of food handling most likely to be vulnerable to hazards.
  • Critical Control Points
  • Changes in color or smell
  • Processed garlic oil mixtures
  • Price controls
Effective ventilation systems:
  • Customer service
  • Next to canned peaches
  • 10 to 20 minutes
  • Filters return air
According to the Food Code, proper food labels should NOT contain:
  • They tend to be overlooked by loyal customers who know the food is good.
  • The date that frozen preparation-needed foods are to be consumed
  • They will need to know how to help customers with food allergies
  • The same unwashed gloves are used to handle different meats.
Which one of the following food contaminations is usually associated with undercooked chicken?
  • Salmonella
  • E. Coli
  • Water service has been interrupted for two hours
  • Frozen Items
Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions?
  • All food personnel practice personal hygiene, such as thorough handwashing
  • Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken.
  • Stamps mean the chicken's quality has been rated.
  • Check for biological contamination from blood and dispose of any possibly contaminated foods
One of the most important reasons for using only reliable water sources is to reduce:
  • Traps that have not been tripped, bait that has not been eaten, but it might be
  • Prevent food handlers from contaminating their hands by touching their hair
  • The number of parasites, such as Cyclospora Cayetanensis, that can infest foods
  • They tend to be overlooked by loyal customers who know the food is good.
Food surfaces and equipment are not fully cleaned and sanitized until:
  • All food personnel practice personal hygiene, such as thorough handwashing
  • They have been allowed to air dry completely.
  • The number of parasites, such as Cyclospora Cayetanensis, that can infest foods
  • The same unwashed gloves are used to handle different meats.
A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ of the establishment with respect to the level of food safety to be maintained.
  • Hair
  • Goals
  • Beef
  • Food
Which one of the following situations requires management to contact the local regulatory authority?
  • Water service has been interrupted for two hours
  • Put a watertight bandage over the cut and wear gloves
  • Containers without covers
  • Customer service
Which method is the best for prevention of pest infestations?
  • Employee Training
  • Indoor/Outdoor carpeting
  • Regular cleaning and monitoring
  • High food safety standards
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
  • Pathogenic
  • 41 to 135
  • Food Storage
  • Outdoors
A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:
  • Thawing and refreezing
  • Containers without covers
  • Indoor/Outdoor carpeting
  • Touching raw chicken and then cooked chicken without changing gloves
Washing vegetables and portioning cold, cooked meats should be done side by side.
  • True
  • False
If all proper hand washing steps are followed, how long should the entire process take?
  • Price controls
  • At least 20 sec
  • Acidophilus milk
  • Pasteurization
Which of these food items upon receiving should be given priority in storage?
  • Food Storage
  • Mouth and Nose
  • Pathogenic
  • Frozen Items
The viral infection Hepatitis A can be most effectively controlled if:
  • All food personnel practice personal hygiene, such as thorough handwashing
  • Prevent food handlers from contaminating their hands by touching their hair
  • So they can be more easily found should they fall into food.
  • Traps that have not been tripped, bait that has not been eaten, but it might be
To prevent cross-contamination, you should:
  • Put a watertight bandage over the cut and wear gloves
  • Wash off rubber boots before entering food storage areas.
  • Water service has been interrupted for two hours
  • Made of maple or close-grained hardwoods
If necessary, store raw food beneath other types of food.
  • True
  • False
For which one of the following purposes is non-potable water approved?
  • Chemical
  • Food Storage
  • Salmonella
  • Mopping
The presence or growth of microorganisms is a type of _______ hazard.
  • Pathogenic
  • Mopping
  • Biological
  • Acidophilus milk
Sanitization can be accomplished by all of the following means EXCEPT:
  • Business interests
  • 41 to 135
  • Mopping
  • Air drying
Since pests are living organisms requiring four basic needs for survival, which one of these needs, if their access to it is eliminated, will drastically reduce pests in your establishment?
  • False
  • True
  • FIFO
  • Food
It is very important to sanitize all of the following items EXCEPT:
  • Hair
  • Chemical
  • False
  • True
The hand washing sinks are separate from the other sinks in the establishment.
  • True
  • False
Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:
  • 10 to 20 minutes
  • Spit or smoke
  • At least 20 sec
  • Containers without covers
If all of the following items were stored on the same rack on the same wall, which item would be stored closest to the ground?
  • Beef
  • FIFO
  • 165F
  • True
Which area is NOT required to have a conveniently located hand washing facility?
  • Iodine-based
  • Pasteurization
  • Food Storage
  • At least 20 sec
Should a manager become aware of a pest problem in the establishment, measures to eradicate the pests should conclude with:
  • Check for biological contamination from blood and dispose of any possibly contaminated foods
  • Touching raw chicken and then cooked chicken without changing gloves
  • Scheduling regular, routine visits from pest control operators (PCOs)
  • All food personnel practice personal hygiene, such as thorough handwashing
Because of the risk of spreading Staphyloccocus aureus, which area of your body should you be trained to avoid touching?
  • Food Storage
  • Acidophilus milk
  • Mouth and Nose
  • Spit or smoke
Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of _______ or less.
  • 165F
  • 45F
  • 34-40F
  • FIFO
What is the best way to prevent poor food safety?
  • Employee Training
  • High food safety standards
  • Regular cleaning and monitoring
  • Floors that are level and flat
What is the most direct cause of customer loyalty?
  • Locker rooms with showers
  • High food safety standards
  • Acidophilus milk
  • Changes in color or smell
"Chilling" is most commonly practiced by:
  • Changes in color or smell
  • Regular cleaning and monitoring
  • Made of maple or close-grained hardwoods
  • Commercial food distributors
Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
  • Using hand sanitizer instead of washing his or her hands
  • Prevent food handlers from contaminating their hands by touching their hair
  • If you reach down to pet a service animal.
  • Touching raw chicken and then cooked chicken without changing gloves
Employees should wash their hands often, should handle food only when necessary, should taste food only with clean utensils, should never _______ in preparation areas.
  • Acidophilus milk
  • Price controls
  • Spit or smoke
  • Pasteurization
Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately?
  • Pathogenic
  • Pasteurization
  • Dehydration
  • Price controls
To ensure proper protection for foods during storage, the bottom shelf should be AT LEAST:
  • Changes in color or smell
  • Business interests
  • 6 inches from floor
  • Price controls
Maintaining an integrated pest management program (IPM) best serves:
  • Filters return air
  • Business interests
  • Changes in color or smell
  • Air drying
Reheated food items must be heated for a minimum of 15 seconds to at least:
  • 34-40F
  • 165F
  • 41 to 135
  • True
Install carpeting in the food storage areas.
  • True
  • False
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Multiple Choice Questions
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