The handwashing sink may be used for washing hands and
0%
Fingernails
0%
Cut tomatoes
0%
Nothing else
0%
Washing dishes without a hair covering
Q.2.
What food items need time and temperature control for safety?
0%
Hand lotion
0%
Sliced melons
0%
Cut tomatoes
0%
A roast at 125 deg F
Q.3.
Which food was received in the temperature danger zone?
0%
Sliced melons
0%
Control time and temperature
0%
Behind food dated June 27
0%
Potato salad at 43 deg F
Q.4.
When should hand antiseptics be used?
0%
Nothing else
0%
After handwashing
0%
Potato salad at 43 deg F
0%
By air drying it
Q.5.
The three types of hazards that make food unsafe are
0%
chemical, physical, biological
0%
41 F and 135 F ( 5 C and 57 C)
0%
Behind food dated June 27
0%
Practicing good personal hygiene
Q.6.
Storing toothpicks on shelves above food in storage can cause which type of contamination?
0%
Physical hazard
0%
Fingernails
0%
Diarrhea
0%
Physical
Q.7.
A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the solution to sanitize pans?
0%
Practicing good personal hygiene
0%
Wash hands correctly
0%
No, because the sanitizer won't be effective
0%
Find the ice scoop and use it to scoop the ice.
Q.8.
Which food is at a temperature that allows bacteria to grow well?
0%
Fish held at 126 deg F
0%
A roast at 125 deg F
0%
Sliced melons
0%
Potato salad at 43 deg F
Q.9.
A food handler washes hands after using the restroom. This an example of
0%
Practicing good personal hygiene
0%
No, because the sanitizer won't be effective
0%
Place food under sneeze guards
0%
Find the ice scoop and use it to scoop the ice.
Q.10.
Food contamination caused by pathogens on a food handler's body can be controlled by
0%
Good personal hygiene
0%
It cannot be detected
0%
110 deg F (43 deg C)
0%
Wash hands correctly
Q.11.
How many seconds should the entire handwashing process take?
0%
24
0%
Walls
0%
20
0%
Place food under sneeze guards
Q.12.
Which is NOT required in a stocked handwashing station?
0%
Hand lotion
0%
Filet bone
0%
Control time and temperature
0%
Mop bucket
Q.13.
A food handler cleans up a spill. What should the food handler do next?
0%
Practicing good personal hygiene
0%
Wash hands correctly
0%
A roast at 125 deg F
0%
Find the ice scoop and use it to scoop the ice.
Q.14.
Which food is stored correctly?
0%
Sliced melons
0%
Carton of apples on a shelf 6 inches off the floor
0%
Filet bone
0%
Potato salad at 43 deg F
Q.15.
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if i will be held for longer than how many hours?
0%
Wheat bread
0%
4
0%
20
0%
24
Q.16.
Which is a sign of pests in an operation?
0%
Carton of apples on a shelf 6 inches off the floor
0%
Washing dishes without a hair covering
0%
5 gallon bucket of powered sanitizer
0%
Small pin holes found in sink plumbing
Q.17.
Which is the correct order for handwashing?
0%
Small pin holes found in sink plumbing
0%
Hand lotion
0%
Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
0%
Fish held at 126 deg F
Q.18.
Surfaces that touch food are called
0%
It cannot be detected
0%
After handwashing
0%
Food-contact surfaces
0%
Control time and temperature
Q.19.
Removing an apron before using the restroom is an example of
0%
Small pin holes found in sink plumbing
0%
Behind food dated June 27
0%
Practicing good personal hygiene
0%
chemical, physical, biological
Q.20.
Which activity is an example of poor personal hygiene?
0%
Fish held at 126 deg F
0%
chemical, physical, biological
0%
Washing dishes without a hair covering
0%
Small pin holes found in sink plumbing
Q.21.
What is the best way to limit the growth of bacteria in food?
0%
Potato salad at 43 deg F
0%
chemical, physical, biological
0%
Place food under sneeze guards
0%
Control time and temperature
Q.22.
Which is a physical hazard?
0%
Small pin holes found in sink plumbing
0%
Hand lotion
0%
Filet bone
0%
Sliced melons
Q.23.
A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergen?
0%
Wheat bread
0%
By air drying it
0%
Hand lotion
0%
It cannot be detected
Q.24.
How can a food handler identify food that has been contaminated with pathogens?
0%
Fish held at 126 deg F
0%
It cannot be detected
0%
Good personal hygiene
0%
Place food under sneeze guards
Q.25.
Uncovered lightbulbs may expose food to which type of hazard?
0%
Cut tomatoes
0%
Calibrated
0%
Physical hazard
0%
chemical, physical, biological
Q.26.
How can an operation prevent cross-contamination in self-service areas?
0%
Wash hands correctly
0%
Behind food dated June 27
0%
Place food under sneeze guards
0%
Practicing good personal hygiene
Q.27.
A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. What should the food handler do?
0%
Fingernails
0%
Find the ice scoop and use it to scoop the ice.
0%
Wash hands correctly
0%
No, because the sanitizer won't be effective
Q.28.
When constant use, food-contact surfaces must be cleaned and sanitized at least every how many hours?
0%
20
0%
110 deg F (43 deg C)
0%
24
0%
4
Q.29.
Cross-contamination could be caused by carrying
0%
Practicing good personal hygiene
0%
Drinking glasses by their rims
0%
Washing dishes without a hair covering
0%
41 F and 135 F ( 5 C and 57 C)
Q.30.
Which hot food is in the temperature danger zone?
0%
Fish held at 126 deg F
0%
Behind food dated June 27
0%
Potato salad at 43 deg F
0%
It cannot be detected
Q.31.
Pathogens grow well between which temperatures?
0%
41 F and 135 F ( 5 C and 57 C)
0%
chemical, physical, biological
0%
Drinking glasses by their rims
0%
Potato salad at 43 deg F
Q.32.
During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath
0%
Physical
0%
Calibrated
0%
Good personal hygiene
0%
Fingernails
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