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Food Safety Practice Exam Questions With100- Correct Answers..docx
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Food Safety Practice Exam Questions With100- Correct Answers..docx
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Food Safety Practice Exam QuestionsWith100% Correct Answers.
How can an operation control the growth of bacteria? - ANSWER- Limit the time food
spends in the temperature danger zone
The reason for legs on a floor-mounted dishwashing machine is to - ANSWER- make it
easy to clean around
Coving is a - ANSWER- sealed curved edge between a floor and the wall.
Your supplier tags packages that contain TCS foods with a TTI before delivering them
to your operation. The reason that the supplier this is to - ANSWER- determine if the
food was time temperature abused at any time during the storage and delivery process
Which of the following requires a variance and HACCP plan if you plan to prep them in
your operation? - ANSWER- sprouting seeds or beans
A manager should send a food handler home from work if the food handler has -
ANSWER- hepatitis A
How many inches off the table should tabletop equipment be installed? - ANSWER- At
least 4 inches
Which is the maximum allowable air temperature for receiving shell eggs? - ANSWER-
45 degrees°F 7 degrees°C or lower
When washing dishes in a three-compartment sink, the water and detergent solution in
the first sink needs to be changed when the water becomes dirty or - ANSWER- when
the suds are gone
Why might an operation have multiple color-coded sets of cleaning tools? - ANSWER-
To avoid contaminating food-contact surfaces
When using a microwave oven for reheating TCS food for hot-holding, the internal
temperature of the food must be - ANSWER- 165 degrees°F 74 degrees°C for 15
seconds
When should major cleaning be scheduled? - ANSWER- After closing
Garbage container should be placed - ANSWER- on asphalt or cement surfaces
, Following the general guidelines for effective use, which is the minimum water
temperature for iodine to be an effective sanitizer at a concentration of 12.5 ppm? -
ANSWER- 68 degrees°F 20 degrees°C
When different types of food must be prepped on the same table, which of these types
of food should be prepped first to minimize the risk of cross-contamination? - ANSWER-
Ready-to-eat food
If chemicals are transferred into another container, the container must include -
ANSWER- a label with the common name of the chemical
Hands could be washed - ANSWER- in a handwashing sink.
Which is a requirement for handwashing stations in a kitchen? - ANSWER- They must
be used for handwashing only.
When soaking items in hot water to heat sanitize them, which is the minimum
temperature required? - ANSWER- 171 degrees°F 77 degrees°C.
Which surface would make a good place to keep outdoor garbage containers? -
ANSWER- Poured concrete
How can hepatitis A and norovirus gastroenteritis be prevented? - ANSWER- Practicing
personal hygiene
Hard water, food particles, and incorrect water temperature can reduce the
effectiveness of - ANSWER- sanitizers
When storing food on a truck for delivery, where should the ready-to-eat food be
stored? - ANSWER- Separately from the raw meat
Ted bought a 20-pound frozen turkey to serve in his operation. Which is a safe method
for thawing the turkey? - ANSWER- Thaw the turkey in the cooler, keeping its
temperature at 41 degrees°F 5 degrees°C or lower.
When taking the temperature of a product that is vacuum packed, the recommended
method is to - ANSWER- wrap the package around the thermometer
Once water has been restored after water service interruption, a manager should -
ANSWER- verify that the water supply is drinkable.
For a high-temperature dishwashing machine, the correct temperature of the final rinse
must be at least - ANSWER- 180 degrees°F 82 degrees°C.
The local authority usually requires that the _________________ have the best lighting
in the facility. - ANSWER- prep areas
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