Food Handlers Questions solved 100% Correct
Proper cooling of foods is very important to prevent an outbreak of food borne illness. The
Food Code and science say that cooling foods must reach _____ in _____ as a first stage in
cooling. - ✔✔70°F; 2 hours or less
Where can you wash your hands? - ✔✔In the hand washing sink
What is an advantage to using chlorine as a sanitizing agent? - ✔✔It kills a wide range of
microorganisms.
A patron chokes on a brush bristle that she finds in her hamburger. What kind of contamination
is this? - ✔✔Physical contamination
It is important to remember that cooking foods safely includes the right combination of
_______ and _______ to kill harmful bacteria. - ✔✔time and temperature
Which of the following foods is likely to harbor pathogenic bacteria? - ✔✔Potatoes
Soil and dirt, with their contaminants are the least concern to someone buying and using fresh
fruits or vegetables if they _______. - ✔✔are prewashed and packaged before delivery
What is the proper way to sanitize a table that has been used for preparing food? - ✔✔Clean
it with a detergent, rinse it, then wipe it with a sanitizing solution.
Jamie works as a grill cook at the R&J Grill. The grill is visible to the public and is located in the
dining area. During her shift, she sometimes needs to go into the main kitchen to obtain more
meat to grill, going through the dining room in the process. Why is this not a sanitary practice? -
✔✔Because her shoes may carry bacteria from one area to the next
, What might be considered a physical hazard? - ✔✔Light bulbs
Foods that are received in a delivery and come in damaged packaging, without labels, or at the
wrong temperature must be __________. - ✔✔rejected
A food business and its employees must have good food safety practices including all of the
following except _______. - ✔✔properly counting food inventories
At what temperature would stored raw chicken become unsafe to use? - ✔✔55°F
How many hours of water interruption is considered an extended interruption?
Two
Eight
Twenty-four - ✔✔Two
George is cleaning chicken and will soon switch to chopping vegetables. He places the cut
chicken in a hotel pan, covers it with plastic wrap and stores it on the bottom shelf of the walk-
in refrigerator. What does George need to do before he begins to chop the vegetables? -
✔✔Clean and sanitize his working surface
A HACCP Plan refers to _______. - ✔✔a written plan of formal procedures for food safety
Cooks must be familiar with proper temperatures to cook a variety of foods. A very good
practice to make sure the cooks know these temperatures would be to _______. - ✔✔post
charts with temperatures for different foods in the kitchen
To be certain that contamination from raw meats to other food or surfaces does not happen in
a kitchen, a good practice would be to _______. - ✔✔wash knives and cutting boards for raw
meats immediately after use
Proper cooling of foods is very important to prevent an outbreak of food borne illness. The
Food Code and science say that cooling foods must reach _____ in _____ as a first stage in
cooling. - ✔✔70°F; 2 hours or less
Where can you wash your hands? - ✔✔In the hand washing sink
What is an advantage to using chlorine as a sanitizing agent? - ✔✔It kills a wide range of
microorganisms.
A patron chokes on a brush bristle that she finds in her hamburger. What kind of contamination
is this? - ✔✔Physical contamination
It is important to remember that cooking foods safely includes the right combination of
_______ and _______ to kill harmful bacteria. - ✔✔time and temperature
Which of the following foods is likely to harbor pathogenic bacteria? - ✔✔Potatoes
Soil and dirt, with their contaminants are the least concern to someone buying and using fresh
fruits or vegetables if they _______. - ✔✔are prewashed and packaged before delivery
What is the proper way to sanitize a table that has been used for preparing food? - ✔✔Clean
it with a detergent, rinse it, then wipe it with a sanitizing solution.
Jamie works as a grill cook at the R&J Grill. The grill is visible to the public and is located in the
dining area. During her shift, she sometimes needs to go into the main kitchen to obtain more
meat to grill, going through the dining room in the process. Why is this not a sanitary practice? -
✔✔Because her shoes may carry bacteria from one area to the next
, What might be considered a physical hazard? - ✔✔Light bulbs
Foods that are received in a delivery and come in damaged packaging, without labels, or at the
wrong temperature must be __________. - ✔✔rejected
A food business and its employees must have good food safety practices including all of the
following except _______. - ✔✔properly counting food inventories
At what temperature would stored raw chicken become unsafe to use? - ✔✔55°F
How many hours of water interruption is considered an extended interruption?
Two
Eight
Twenty-four - ✔✔Two
George is cleaning chicken and will soon switch to chopping vegetables. He places the cut
chicken in a hotel pan, covers it with plastic wrap and stores it on the bottom shelf of the walk-
in refrigerator. What does George need to do before he begins to chop the vegetables? -
✔✔Clean and sanitize his working surface
A HACCP Plan refers to _______. - ✔✔a written plan of formal procedures for food safety
Cooks must be familiar with proper temperatures to cook a variety of foods. A very good
practice to make sure the cooks know these temperatures would be to _______. - ✔✔post
charts with temperatures for different foods in the kitchen
To be certain that contamination from raw meats to other food or surfaces does not happen in
a kitchen, a good practice would be to _______. - ✔✔wash knives and cutting boards for raw
meats immediately after use
