Term 1 of 101
When is it most important for a food employee to wash their hands?
when switching from wiping down the cooler to taking out the trash
when switching from handling money to touching the cash register
when switching from preparing raw food to ready-to-eat food
when switching from stocking the dry storage area to stocking the cooler
Term 2 of 101
Access to public restrooms must NOT be
from an outside door
through a self-closing door
available for individuals with disabilities
through food preparation or warewashing areas
Term 3 of 101
TCS foods are foods that:
Inhibit parasites
Inhibits the growth of bacteria
Allows viruses to become bacteria
Allows bacteria to grow rapidly
,Term 4 of 101
Sponges may be used to clean:
seats, refrigerator doors and serving trays
food preparation tables and pot sinks
wooden baker's table, rolling pins and salad bowls
serving utensils and tableware
Term 5 of 101
When cooling beef stew, a container measuring _____ inches (_____ cm) in height should be used
to cool the food quickly.
3 (7.62)
5 (12.70)
8 (30.32)
12 (30.48)
Term 6 of 101
What temperature is required when cooking chili containing tomatoes, kidney beans, ground
chicken, and spices?
135°F
145°F
155°F
165°F
,Term 7 of 101
A food establishment restroom must be stocked with all of the following EXCEPT:
soap.
toilet paper.
a trash receptacle.
a common-use towel.
Term 8 of 101
The five steps to a manual warewashing sink in order are:
scrape, wash, rinse, sanitize, air dry
scrape, rinse, wash, sanitize, air dry
scrape, wash, rinse, sanitize, towel dry
scrape, rinse, wash, sanitize, towel dry
Term 9 of 101
An employee is told to check the temperature of the cooler. Where is the best place to check
the temperature of the cooler?
In the back area
In the lowest area
In the top area
In the warmest area
Term 10 of 101
When cooling foods all of the following are acceptable practices except:
using ice made with potable water
covering tightly and placing on counter
placing in shallow pans (2-3" deep)
stirring the food
, Term 11 of 101
Which of these group of features are the key requirements for protective clothing?
suitable for the task, clean and in good repair
suitable for the task, clean and transparent
light colored
easy to clean and up to date
Term 12 of 101
The Food Manager is calibrating their thermometers daily using the ice method and using the
calibration nut to move the needle to 41°F. The inspector observes this practice and corrects
the Food Manager. What should have been corrected?
Thermometers do not need to be calibrated daily.
The ice method is not acceptable for calibration.
The thermometer should have been calibrated to 32°F.
The inspector should not have corrected the Food Manager.
Term 13 of 101
A Food Manager will reassign duties to a food employee when the food employee reports
they have signs or symptoms of:
a headache
vomiting and diarrhea
a minor cut or burn
sneezing from seasonal allergies
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