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PREMIER FOOD SAFETY SAMPLE TEST QUESTIONS WITH ANSWERS -15
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PREMIER FOOD SAFETY SAMPLE TEST QUESTIONS WITH ANSWERS -15
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PREMIER FOOD SAFETY SAMPLE TEST QUESTIONS WITH ANSWERS #15A food establishment that package has ROP food should A. Not be without a good vacuum packer B. Be packaged according to USDA C. Have a HACCP D. Have HESSN - correct answer have HACCP
All vehicles and trucks delivering food products should be checked to ensure that the
A. Food was not exposed to contamination during shipping B. Schipper was local C. Vehicle has safety features D. Truck was loaded promptly - correct answer food was not exposed to contamination during shipping
All can goods must be checked thoroughly when received and A. When stored B. At the end of the shift C. Just before use D. After the expiration date has passed - correct answer at the end of the shift
When keeping food in a hot holding equipment, how often is it recommended to check the temperature of the food?
A. At least once every two hours B. At least once every 3 hours C. At least once every 4 hours D. At least once a day - correct answer at least once every four hours
Which of the following is the proper procedure for washing your hands? - correct answer
run hot water, moisten hands and apply soap, vigorously scrub hands and arms, rinse hands, dry hands
The agencies that regulate food safety at your establishment is
A. CDC B. State and local departments of health C. Federal department of health D. HACCP - correct answer state and local departments of health
If a guest spills a drink on the floor, the first thing you should do is
A. Make sure a co-worker stays by the spill to warn people while you get the proper caution signs and equipment B. Bring the guest a new drink right away C. Use a wiping cloth to wipe off the floor D. Get a sign to warn people that the floor is slippery - correct answer make sure A co-
worker stays by The spill to warn people while you get the proper caution signs and equipment
What type of container should be used to store leftover tomato sauce?
A. Any pain or bucket available B. Uncovered container C. Covered food container D. Copper container - correct answer covered food container
What is the biggest problem with mixing raw foods together with cooked foods?
A product texture B. Uneven temperature C. Cross-connection D. Cross contamination - correct answer cross-contamination
Which of the following is the best way to prevent food contamination?
A. Covering your mouth when you sneeze B. Frequent and effective hand-washing C. Smoking only in designated areas D. Bathing everyday - correct answer frequent and effective hand-washing
Where can food service employees smoke? - correct answer in designated areas
All of the following practices can help prevent time temperature abuse EXCEPT
A. Storing milk at 41°F (5° c) B. Holding chicken noodle soup at 120°F (49°C)
C. Reheating chili to 165°F (74° c) for 15 seconds within 2 hours
D. Holding the ingredients for tuna salad at 39°F - correct answer holding chicken noodle soup at
Food handler should be excluded from working with or around food if they are experiencing which of the following symptoms?
A. Soreness, itching, fatigue B. Fever, vomiting, diarrhea C. Headache, irritability, thirsty
D. Muscle cramps, insomnia, sweating - correct answer fever, vomiting, diarrhea
After entering a walk-in refrigerator, which of the following situations would you correct? A. Frozen turkey is thawing in a pan on the bottom shelf B. Egg salad is stored in a plastic container with a tight-fitting lid.
C. Loosely covered chicken noodle casserole is cooling on the top shelf. D. Raw chicken is stored on a shelf above a tray of shrimp - correct answer raw chicken
is stored on a shelf above a tray of shrimp
Staphylococcal food intoxication is caused by bacteria that are commonly found
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