MCQ Questions
Q.1.
When washing dishes in a three-compartment sink, what should the first compartment contain?
  • 0%
    Preventing contamination of food
  • 0%
    Clean, hot water and soap (detergent)
  • 0%
    Keeping fingernails short and clean underneath
  • 0%
    Single use gloves or utensils
Q.2.
Which one of the following can make people sick
  • 0%
    They require constant time and temperature control
  • 0%
    A sick food worker coughs onto a prepared sandwich
  • 0%
    Bussing dirty dishes and then immediately preparing salad
  • 0%
    Cooking ground beef below recommended temperatures
Q.3.
What is cross-contamination?
  • 0%
    The area that has been assigned to employees for eating
  • 0%
    A sick food worker coughs onto a prepared sandwich
  • 0%
    The spread of germs from one place to another
  • 0%
    Pre-scrape, wash, rinse, and sanitize, then airdry
Q.4.
What is NOT a proper way to thaw foods?
  • 0%
    Tell your manager and stay home from work
  • 0%
    Washing your hands thoroughly and never touching food with your bare hands
  • 0%
    A sick food worker coughs onto a prepared sandwich
  • 0%
    Leaving out at room temperature
Q.5.
As a food worker, you must perform your duties that you are following safe food handling practices. These duties include:
  • 0%
    Keeping fingernails short and clean underneath
  • 0%
    Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
  • 0%
    When you are sick, wear gloves to make sure you do not contaminate food
  • 0%
    Storing food in a manner that prevents contamination
Q.6.
It is safe to eat baked goods that have been handled using:
  • 0%
    Deli paper
  • 0%
    Use a probe thermometer
  • 0%
    All of these
  • 0%
    Ground meats
Q.7.
Potentially hazardous foods are foods that must be kept hot or cold for safety. Which of the following are potentially hazardous foods?
  • 0%
    Hamburger, cooked beans, cut melons
  • 0%
    Reheat to 165F or hotter within 2 hours
  • 0%
    Clean, hot water and soap (detergent)
  • 0%
    Throw the chili away-it may not be safe to eat.
Q.8.
The food sanitation rules require someone at your restaurant to
  • 0%
    Bussing dirty dishes and then immediately preparing salad
  • 0%
    Storing food in a manner that prevents contamination
  • 0%
    Know the food safety rules and be in charge of the operation
  • 0%
    Away from any food or clean equipment and utensils
Q.9.
How many people annually die from food borne illness?
  • 0%
    135F
  • 0%
    False
  • 0%
    Ready to eat
  • 0%
    3,000
Q.10.
How should food be stored to avoid cross contamination?
  • 0%
    Raw meats and eggs must be stored under ready to eat foods
  • 0%
    Below ready to eat foods
  • 0%
    Bussing dirty dishes and then immediately preparing salad
  • 0%
    Away from any food or clean equipment and utensils
Q.11.
When do food workers need to wash their hands?
  • 0%
    All of these
  • 0%
    Ready to eat
  • 0%
    Below ready to eat foods
  • 0%
    Put it in the refrigerator
Q.12.
What are the proper hot and cold holding temperatures?
  • 0%
    A sick food worker coughs onto a prepared sandwich
  • 0%
    Hot foods at 135 or hotter, cold foods at 41 or colder
  • 0%
    Raw meats and eggs must be stored under ready to eat foods
  • 0%
    Bussing dirty dishes and then immediately preparing salad
Q.13.
If you have the following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when is it okay to come to work?
  • 0%
    Wash hands regularly and do not touch foods with bare hands
  • 0%
    Use a thermometer and check the temperature of the food
  • 0%
    Call your PIC (manager) and discuss your symptoms
  • 0%
    It is never okay to work when you have these symptoms
Q.14.
It is okay to eat food in:
  • 0%
    They require constant time and temperature control
  • 0%
    The area that has been assigned to employees for eating
  • 0%
    Call your PIC (manager) and discuss your symptoms
  • 0%
    Hot foods at 135 or hotter, cold foods at 41 or colder
Q.15.
Food temperatures in hot holding units must be kept at ___ or hotter:
  • 0%
    135F
  • 0%
    3,000
  • 0%
    False
  • 0%
    Taste the same as normal
Q.16.
What is a good practice while working in a food service?
  • 0%
    A sick food worker coughs onto a prepared sandwich
  • 0%
    Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
  • 0%
    Keeping fingernails short and clean underneath
  • 0%
    Pre-scrape, wash, rinse, and sanitize, then airdry
Q.17.
What is the right way to wash your hands?
  • 0%
    Pre-scrape, wash, rinse, and sanitize, then airdry
  • 0%
    Scrub hands with soap and warm water for at least 10-15 seconds and drying with a paper towel
  • 0%
    Clean and sanitize the prep surface, wash your hands and change gloves
  • 0%
    Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
Q.18.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F in ___ and from 70F to 41F in ___
  • 0%
    Hamburger, cooked beans, cut melons
  • 0%
    2 hours; 4 hours totaling 6 hours
  • 0%
    It is never okay to work when you have these symptoms
  • 0%
    Throw the chili away-it may not be safe to eat.
Q.19.
The proper way to thaw frozen chicken is
  • 0%
    According to the sanitizer label instructions
  • 0%
    Put it in the refrigerator
  • 0%
    Use a probe thermometer
  • 0%
    Below ready to eat foods
Q.20.
What describes the proper order of steps?
  • 0%
    Put it in the refrigerator
  • 0%
    Wash, rinse, sanitize, and air dry
  • 0%
    Wash it with soapy water, rinse, and sanitize
  • 0%
    According to the sanitizer label instructions
Q.21.
A foodworker needs to cool a pan of refried beans using the shallow pan method. What should the foodworker do?
  • 0%
    two (2)
  • 0%
    Put hot beans in a shallow pan no more than two inches deep. Stir occasionally then refrigerate.
  • 0%
    Storing food in a manner that prevents contamination
  • 0%
    When you are sick, wear gloves to make sure you do not contaminate food
Q.22.
At which temperature must you keep potentially hazardous foods hot?
  • 0%
    135 or above
  • 0%
    Ready to eat
  • 0%
    All of these
  • 0%
    Use a probe thermometer
Q.23.
What is foodborne illness?
  • 0%
    Have dark tea colored urine and yellowing skin
  • 0%
    Wash, rinse, sanitize, and air dry
  • 0%
    It is when a person gets sick from a germ or toxin on food.
  • 0%
    Immediately notify the Person In Charge (manager) to determine how long food has been at the wrong temperature and if it's safe to serve
Q.24.
Which disease is most commonly spread from undercooked or raw eggs?
  • 0%
    Salmonellosis
  • 0%
    Ground meats
  • 0%
    Pre-scrape, wash, rinse, and sanitize, then airdry
  • 0%
    135 or above
Q.25.
When you have a fever and runny nose?
  • 0%
    Hot foods at 135 or hotter, cold foods at 41 or colder
  • 0%
    Tell your manager and stay home from work
  • 0%
    Wash your hands and use utensils to keep from touching raw foods
  • 0%
    Call your PIC (manager) and discuss your symptoms
Q.26.
What must be used to sanitize equipment, tables, or other work surfaces that directly contact the food?
  • 0%
    Raw pork can contaminate the crab salad
  • 0%
    Use a thermometer and check the temperature of the food
  • 0%
    Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
  • 0%
    Use a wiping cloth that has been soaked in a solution of water and an approved sanitizer with the proper ph level
Q.27.
When do food rules state you are required to call your manager about your health? When you:
  • 0%
    Wash, rinse, sanitize, and air dry
  • 0%
    The manager or supervisor on-duty who is responsible for making sure food rules are allowed
  • 0%
    It is when a person gets sick from a germ or toxin on food.
  • 0%
    Have dark tea colored urine and yellowing skin
Q.28.
What is the best way to check the temperature of the food
  • 0%
    Below ready to eat foods
  • 0%
    All of these
  • 0%
    Washing your hands thoroughly and never touching food with your bare hands
  • 0%
    Use a probe thermometer
Q.29.
Why must raw pork sausage be stored separately and below a crab salad within the walk in cooler?
  • 0%
    Preventing contamination of food
  • 0%
    Raw pork can contaminate the crab salad
  • 0%
    Away from any food or clean equipment and utensils
  • 0%
    A sick food worker coughs onto a prepared sandwich
Q.30.
After using a meat slicer, you should:
  • 0%
    Leaving out at room temperature
  • 0%
    Wash your hands and use utensils to keep from touching raw foods
  • 0%
    Wash it with soapy water, rinse, and sanitize
  • 0%
    According to the sanitizer label instructions
Q.31.
What are the possible causes of Cross contamination
  • 0%
    Ready to eat
  • 0%
    All of these
  • 0%
    Hot foods at 135 or hotter, cold foods at 41 or colder
  • 0%
    135 or above
Q.32.
A food worker should use a cooling method that cools food from 135 to 70F within the first ___ hours and reaches 41F in a total of six hours
  • 0%
    two (2)
  • 0%
    135 or above
  • 0%
    Taste the same as normal
  • 0%
    Reheat to 165F or hotter within 2 hours
Q.33.
Which of the following must be cooked to at least 155F
  • 0%
    All of these
  • 0%
    Storing raw meat, fish, and poultry or eggs separate and on the lowest shelves of the refrigerator
  • 0%
    Ready to eat
  • 0%
    Ground meats
Q.34.
Cooked rice as left out on the counter all night, the safe way to handle it is to:
  • 0%
    Put it in the refrigerator
  • 0%
    Throw the chili away-it may not be safe to eat.
  • 0%
    Throw the rice into the garbage
  • 0%
    Clean, hot water and soap (detergent)
Q.35.
What is the minimum temperature that we should hold hot foods at?
  • 0%
    135F
  • 0%
    To prevent germs or allergens from spreading from one food type to another
  • 0%
    135
  • 0%
    Pre-scrape, wash, rinse, and sanitize, then airdry
Q.36.
What is the way to avoid spreading germs in the restaurant?
  • 0%
    Washing your hands thoroughly and never touching food with your bare hands
  • 0%
    Use a probe thermometer
  • 0%
    Bacteria will grow slowly at temperatures between 41F and above 135F degrees
  • 0%
    To prevent germs or allergens from spreading from one food type to another
Q.37.
When handling ready to eat foods, food employees should always use:
  • 0%
    Single use gloves or utensils
  • 0%
    Clean, hot water and soap (detergent)
  • 0%
    Preventing contamination of food
  • 0%
    Know the food safety rules and be in charge of the operation
Q.38.
Which of the following statements about germs is FALSE?
  • 0%
    Bacteria will grow slowly at temperatures between 41F and above 135F degrees
  • 0%
    Ground meats
  • 0%
    Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
  • 0%
    Non ground meats and seafood
Q.39.
What is the primary reason for washing, rinsing and sanitizing cutting boards?
  • 0%
    To prevent germs or allergens from spreading from one food type to another
  • 0%
    Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
  • 0%
    Pre-scrape, wash, rinse, and sanitize, then airdry
  • 0%
    Keeping fingernails short and clean underneath
Q.40.
Which of the following is most likely to cause foodborne illness
  • 0%
    Cooking ground beef below recommended temperatures
  • 0%
    Ground meats
  • 0%
    Storing raw meat, fish, and poultry or eggs separate and on the lowest shelves of the refrigerator
  • 0%
    Bussing dirty dishes and then immediately preparing salad
Q.41.
What does a clean kitchen show an inspector about a restaurant?
  • 0%
    A clean kitchen is a good indicator that food safety rules are being followed.
  • 0%
    Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
  • 0%
    Bussing dirty dishes and then immediately preparing salad
  • 0%
    Washing your hands thoroughly and never touching food with your bare hands
Q.42.
What is the maximum temperature we should hold cold foods at?
  • 0%
    A sick food worker coughs onto a prepared sandwich
  • 0%
    135
  • 0%
    Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
  • 0%
    41
Q.43.
Food workers need to understand that food makes people sick, will often...
  • 0%
    Taste the same as normal
  • 0%
    Throw the rice into the garbage
  • 0%
    Put hot beans in a shallow pan no more than two inches deep. Stir occasionally then refrigerate.
  • 0%
    Ready to eat
Q.44.
Working on the cook line can be busy. It is best to
  • 0%
    Wash your hands and use utensils to keep from touching raw foods
  • 0%
    Clean and sanitize the prep surface, wash your hands and change gloves
  • 0%
    Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry
  • 0%
    Call your PIC (manager) and discuss your symptoms
Q.45.
How long can foods safely remain in the Danger Zone during preparation?
  • 0%
    4 hours
  • 0%
    All of these
  • 0%
    Salmonellosis
  • 0%
    Ground meats
Q.46.
You wake up not feeling well, but you are scheduled to work. What symptom would REQUIRE you to stay home from work according to the food rules?
  • 0%
    two (2)
  • 0%
    Vomiting
  • 0%
    4 hours
  • 0%
    Deli paper
Q.47.
What is the best example of biological contamination?
  • 0%
    Pre-scrape, wash, rinse, and sanitize, then airdry
  • 0%
    A sick food worker coughs onto a prepared sandwich
  • 0%
    Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry
  • 0%
    Use a probe thermometer
Q.48.
What is the right sequence to wash dishes, utensils, and equipment?
  • 0%
    Use a probe thermometer
  • 0%
    They require constant time and temperature control
  • 0%
    Storing raw meat, fish, and poultry or eggs separate and on the lowest shelves of the refrigerator
  • 0%
    Pre-scrape, wash, rinse, and sanitize, then airdry
Q.49.
How should sanitizer chemicals be used?
  • 0%
    Leaving out at room temperature
  • 0%
    According to the sanitizer label instructions
  • 0%
    Tell your manager and stay home from work
  • 0%
    Clean and sanitize the prep surface, wash your hands and change gloves
Q.50.
Which of the following must be cooked to 145F
  • 0%
    Non ground meats and seafood
  • 0%
    Bussing dirty dishes and then immediately preparing salad
  • 0%
    Storing raw meat, fish, and poultry or eggs separate and on the lowest shelves of the refrigerator
  • 0%
    Use a probe thermometer
Q.51.
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food?
  • 0%
    Preventing contamination of food
  • 0%
    A cup with a tight lid and straw
  • 0%
    It is never okay to work when you have these symptoms
  • 0%
    Reheat to 165F or hotter within 2 hours
Q.52.
Which is not a proper dishwashing step:
  • 0%
    Dry dishes with a clean towel
  • 0%
    Scrub hands with soap and warm water for at least 10-15 seconds and drying with a paper towel
  • 0%
    All of these
  • 0%
    Non ground meats and seafood
Q.53.
What are the symptoms that require a food worker to remain home from work?
  • 0%
    Pre-scrape, wash, rinse, and sanitize, then airdry
  • 0%
    All of these
  • 0%
    Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria
  • 0%
    Ready to eat
Q.54.
The wash, rinse, sanitize, and air dry applies to
  • 0%
    Ready to eat
  • 0%
    All of these
  • 0%
    Salmonellosis
  • 0%
    Deli paper