|
After using a meat slicer, you should:
Spray it with all-purpose cleaner and water rinse
Wipe it down with clean cloth and bleach water
Wash it with soapy water and rinse with water
Wash it with soapy water, rinse, and sanitize
|
Wash it with soapy water, rinse, and sanitize
|
|
Before touching prepared food with your hands, you must:
Use an alcohol-based hand sanitizer
Wipe your hands with paper towels
Put your hands under running water
Put on latex-free disposable gloves
|
Put on latex-free disposable gloves
|
|
Complete this statement. Food service gloves:
Should be put on after washing hands with soap and water
Kill germs on contact and eliminates food contamination
Can be washed and re-used until they become dirty or torn
Act as a germ magnet, keeping everything touched germ free
|
Should be put on after washing hands with soap and water
|
|
Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at _____ or hotter:
135°F (57°C)
140°F (60°C)
155°F (68°C)
165°F (74°C)
|
135°F (57°C)
|
|
Food that makes people sick will often:
Look bumpy with odd color
Taste sharp or bitter
Smell slightly woody
Taste the same as normal
|
Taste the same as normal
|
|
Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?
165°F makes the turkey golden brown
Germs will survive at lower temperatures
Higher temperatures destroy the quality
Pink turkey meat doesn’t taste or smell good
|
Germs will survive at lower temperatures
|
|
If there are any doubts about the safety of a food product, you should:
Donate it to charity
Use it right away
Heat it to 165°F
Discard the food
|
Discard the food
|
|
It is okay to use the same gloves to:
Clean the stainless steel table and then wash the produce
Chop raw onion, then raw meat, and put both into a skillet
Take the garbage to the dumpster, and then chop raw meat
Handle money, prepare a sandwich, and pour the beverage
|
Chop raw onion, then raw meat, and put both into a skillet
|
|
It is safe to eat baked goods that have been handled using:
Bare hands
Deli paper
Finger tips
Cloth towel
|
Deli paper
|
|
It is safe to handle food that requires no additional preparation before service with:
Bare fingers to hold the food on the spatula when serving
A cloth towel that is washed every 4 hours of being used
Bare hands that have been washed with soap and water
Clean utensils, deli papers, tongs, or disposable gloves
|
Clean utensils, deli papers, tongs, or disposable gloves
|
|
The best way to keep the hands free from contamination is to?
Use tongs for raw meat
Wipe hands on apron
Use a sanitizer wipe cloth
Cough into tissue paper
|
Use tongs for raw meat
|
|
The chef touches raw sausage and then touches toasted bread
Toasted bread is too hot for germs to survive
The chef must first wipe his hands on a towel
The health department says this is okay
The hands can contaminate the toasted bread
|
The hands can contaminate the toasted bread
|
|
The food sanitation rules require someone at your restaurant to:
Know the rules and be in charge of the operation
Be available to take food orders and prepare food
Be in charge during the hours of operation
Know the food sanitation rules
|
Know the rules and be in charge of the operation
|
|
The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:
Recognizing problems with employee health
Handling customer’s money and credit cards
Routine clean up of the parking lot and restrooms
Following the restaurant’s policies on complaints
|
Recognizing problems with employee health
|
|
The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:
Demonstrating proper cooking temperatures
Following a cleaning schedule for the dining room
Notifying customers of problems in the kitchen
Knowing liquor laws and prohibitions of service
|
Demonstrating proper cooking temperatures
|
|
You have an infected cut on your hand that is swollen and red. You:
Leave it alone. It will heal better on its own without a bandage
Wash hands, put on a clean bandage, and cover it with a glove
Use an antiseptic and put on a glove over the infected cut
Wash your hands and continue working with the food
|
Wash hands, put on a clean bandage, and cover it with a glove
|
|
The manager is responsible for training you about food safety in your job duties, which includes:
Showing you how to count back money change to customers
Keeping workers motivated to ensure high food production
Preparing the food on one ticket to be ready at the same time
Showing you when and how to wash your hands properly
|
Showing you when and how to wash your hands properly
|
|
The manager is responsible for training you about food safety in your job duties. These duties include preventing foodborne illness by:
Timing food preparation to be ready for wait staff to serve
Storing food in a manner to prevent contamination
Keeping you productive during your entire work shift
Keeping food costs down by reducing food waste
|
Storing food in a manner to prevent contamination
|
|
The manager’s most important food safety responsibility is training you to:
Avoid food waste. This keeps food costs down
Prepare food when you receive a ticket order
Report to the manager when you are sick
Perform needed tasks throughout the facility
|
Report to the manager when you are sick
|
|
The most important reason to properly clean a cutting board is to:
Eliminate odors from getting onto other food
Prevent contamination from one food to another food
Make the cutting board look better and last longer
Reduce the risk of a knife blade slipping on the surface
|
Prevent contamination from one food to another food
|
|
The required minimum cooking temperature for ground beef is 155°F (68°C). Why must ground beef be cooked to this temperature?
This temperature kills germs that may be in the meat
This temperature activates important nutrients in the meat
People don’t like to see pink inside the meat
This temperature reduces the amount of fat in the meat
|
This temperature kills germs that may be in the meat
|
|
Unpackaged prepared food that requires no additional preparation before service may be:
Touched with hands that have been washed
Stored with raw beef, lamb, ham, or raw fish
Stored on the counter for customer self-service
Placed on a dish using tongs, forks, or a spatula
|
Placed on a dish using tongs, forks, or a spatula
|
|
Wearing gloves can keep food safe by:
Keeping hands and under the fingernails from getting dirty
Creating a barrier between what is on your hands and the food
Reducing the number of times you have to your wash hands
Deactivating the germs, so they can no longer transfer onto food
|
Creating a barrier between what is on your hands and the food
|
|
What is foodborne illness? It is illness caused by:
The inability to digest food
An allergic reaction to food
Monosodium glutamate (MSG)
Eating contaminated food
|
Eating contaminated food
|
|
What precaution must you take with the beverage container, so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed?
A water bottle with a tight screw top
A cup with a tight lid and straw
A can of soda pop with a straw
A paper coffee cup with a lid
|
A cup with a tight lid and straw
|
|
When must a food handler wash their hands?
After using the restroom or toilet room
Every hour whether they need it or not
After every "to go" order has been bagged
After handling prepared food items
|
After using the restroom or toilet room
|
|
When storing raw meat in a refrigerator, it is most important to store it:
In its original shipping container
Below ready-to-eat foods
Away from the refrigerator door
With the cooked meats
|
Below ready-to-eat foods ger
|
|
When you display food in ice, the food must:
Be 35° F (1.6°C) or colder
Be 41° F (5°C) or colder
Be 45° F (7.2°C) or colder
Sit on top of the ice
|
Be 41° F (5°C) or colder
|
|
Where should you store raw fish in a refrigerator?
On the top shelf above other foods
In a box of ice on the floor
Below ready-to-eat foods
Uncovered for better air circulation
|
Below ready-to-eat foods
|
|
Which of the following foods does not support bacteria growth?
Cooked rice
Raw carrots
Re-fried beans
Sautéed onions
|
Raw carrots
|
|
Which of the following is most likely to cause foodborne illness?
Touching raw meat and then touching fresh fruit
Taking one to two hours to heat left over soup
Keeping a flat of eggs on the counter and using it within one hour
Pooling 10 eggs for making omelets and storing it in an ice bath
|
Touching raw meat and then touching fresh fruit
|
|
Which of the symptoms below would require you to stop working and go home?
Coughing and sneezing
Sore throat and fever
Swollen glands
Hives or a skin rash
|
Sore throat and fever
|
|
Working on the cook line can be busy. It is best to:
Use a hand sanitizer whenever you handle raw food products
Wash your hands and use utensils to keep from touching raw foods
Wipe your hands on a dry cloth towel after you touch raw foods
Dip your hands into a sanitizer bucket after you handle raw foods
|
Wash your hands and use utensils to keep from touching raw foods
|
|
You are making omelets. How should you handle the eggs to keep omelets safe?
Take out as many flats of eggs that you need for the day. The eggs are safe as long as they are not cracked
Take out only the number of eggs you expect to use in a short period of time and crack them as needed
Pour the pooled eggs into a clean mixing bowl after several hours
Crack the eggs you will need for the day into a large container, beat, and keep next to the grill for your expected orders
|
Take out only the number of eggs you expect to use in a short period of time and crack them as needed
|
|
You can best prevent foodborne illness by:
Bussing tables and then setting the table with clean utensils
Loading the dishwasher between food preparation activities
Wiping down counters with bleach water between activities
Hand washing after you have been touching raw meat
|
Hand washing after you have been touching raw meat
|
|
You can prevent foodborne illness by:
Making large quantities of food ahead of time
Wiping your hands frequently with a sanitizer cloth
Storing knives in the bleach-water bucket
Working when you know that you are healthy
|
Working when you know that you are healthy
|
|
You finished cutting up a raw chicken and put it in the oven to cook. You should:
Wipe the cutting board and knife with a sanitizer wipe cloth
Run the cutting board and knife through the dishwasher
Wipe your hands with a sanitizer wipe cloth
Wash the knife in a bucket of sanitizer and wipe the cutting board
|
Run the cutting board and knife through the dishwasher
|
|
You have been sick with diarrhea. What answer would be accepted by the health department?
The diarrhea has been gone for almost two days, so now you can go back to working with food.
You are feeling better, so now you can go back to working with food.
The diarrhea has been gone for 8 hours, so it is okay that you go back to working with food.
The diarrhea has not gone, but the restaurant is under staffed and your help is needed, so it is okay that you go back to working with food.
|
The diarrhea has been gone for almost two days, so now you can go back to working with food.
|
|
You wake up not feeling well, but you are scheduled to work. What symptom would require you to stay home from work?
Runny nose
Coughing
Vomiting
Pink eye
|
Vomiting
|
|
Your co-worker says he is sick. You:
Tell him to report the illness to the manager
Ignore it and avoid him so you don’t get sick
Make hot herbal tea to reduce his symptoms
Tell him to stay away from the customers
|
Tell him to report the illness to the manager
|
