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360 ANSI Training Food Test Questions and Answers (A Grade)
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360 ANSI Training Food Test Questions and Answers (A Grade)
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360 ANSI Training Food Test Questions andAnswers (A Grade)
People handle food that others eat. That means it is possible for people to contaminate
food. People can contaminate food _______.
accidentally
deliberately
with unwashed hands
accidentally, deliberately, or with unwashed hands - accidentally, deliberately, or with
unwashed hands
You should wash your hands _______.
after cutting carrots, before cutting tomatoes
after putting clean dishes away
before putting on disposable gloves
before going to the bathroom - before putting on disposable gloves
A cook who is doing a quality check on the serving lines by tasting sauces and sides must
_______.
wash hands after tasting every item
use a clean spoon for each item
taste all items below 41°F first
always taste the oldest items first - use a clean spoon for each item
Why should you stock only brightly colored bandages for first aid supplies?
So they can add some color to a commonly starched-white environment.
So customers can see them and feel confident all precautions are being taken.
So they can be more easily be found should they fall into food.
So inspectors will notice that you are in compliance with FDA Food Code. - So they can be
more easily be found should they fall into food.
Which one of the following contaminants is a physical contaminant?
Hair
Salmonella
Insecticide
Botulism - Hair
How long should you wash your hands?
, 5 seconds
20 seconds
30 seconds
1 minute - 20 seconds
Contamination of food items by other living organisms is known as:
Physical contamination
Biological contamination
Chemical contamination
All of the above - Biological contamination
Which of the following statements is not true about thermometers and temperature taking?
Only managers should take food temperatures.
Temperatures must be taken with calibrated thermometers.
Temperatures should be taken when food is received.
Temperatures should be taken while food is being held for service. - Only managers should
take food temperatures.
What is the maximum number of hours that food can be held in the food danger zone?
1 hour
3 hours
4 hours
6 hours - 4 hours
All foods can be measured on the pH scale to determine if they have the right amount of
acidity to support bacteria growth. 7.0 on the scale is neutral. Where on the scale is the
bacteria most likely to grow?
below 7.0
above 7.0
3.0 to 10.0
7.9 - below 7.0
Employees should wash their hands often, should handle food only when necessary, should
taste food only with clean utensils, should never _______ in preparation areas.
Sit or dance
Spit or smoke
Eat or drink
Play or joke - Spit or smoke
It is important for a food business to keep out flying insects. Screens on kitchen doors can
be very effective as long as the screen mesh is the right size, there are no tears and _______.
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