Assuming it is stored safely, how long after it was prepared can refrigerated food be sold or served?
0%
Wash her hands
0%
4 hours
0%
7 days
0%
135°F (57°C)
Q.2.
A food worker notices several boxes with chew marks in the dry food storage area. Which type of pest would cause these holes?
0%
41°F (5°C)
0%
Rodents
0%
Divide the casserole into smaller portions and place in the walk-in cooler
0%
A plain metal wedding band
Q.3.
A food worker needs to thaw frozen fish fillets. How should the food worker thaw the fish?
0%
In the utility closet away from food
0%
Submerge the fish under cold running water
0%
Divide the casserole into smaller portions and place in the walk-in cooler
0%
Small black droppings
Q.4.
A food worker has finished cleaning and sanitizing his work area and is ready to prepare food. Where should he store the cleaning and sanitizing chemicals?
0%
In multiple places throughout the salad
0%
Place the turkey in the refrigerator
0%
In a utility closet
0%
In the utility closet away from food
Q.5.
A food worker puts on gloves before preparing food. What jewelry is the food worker allowed to wear beneath the gloves?
0%
A plain metal wedding band
0%
No action is required
0%
In multiple places throughout the salad
0%
From raw chicken to lettuce
Q.6.
How should food workers protect food from pathogens on their hands?
0%
Single-use gloves
0%
Take the garbage bag to the dumpster
0%
In the utility closey
0%
Wear single-use gloves
Q.7.
What is the minimum hot-holding temperature requirement for a green bean casserole?
0%
Sanitize the dish
0%
145°F (63°C)
0%
135°F (57°C)
0%
41°F (5°C)
Q.8.
After it is cooked, pulled pork is placed in hot-holding equipment on a buffet line. What is the minimum temperature required for pork in hot holding?
0%
4 hours
0%
Wash her hands
0%
135°F (57°C)
0%
41°F (5°C)
Q.9.
A worker handles a customer's credit card before being assigned to prepare hamburgers in the kitchen. What is she required to do before preparing the hamburgers?
0%
Go to work as usual
0%
145°F (63°C)
0%
From raw chicken to lettuce
0%
Wash her hands
Q.10.
A food worker finishes cleaning and sanitizing the kitchen and needs to put the chemical supplies away. Where should this food worker store the chemicals?
0%
No action is required
0%
Go to work as usual
0%
In multiple places throughout the salad
0%
In a utility closet
Q.11.
What is the maximum amount of time that a food worker may wear the same pair of single-use gloves while working on one task?
0%
165°F (74°C)
0%
4 hours
0%
41°F (5°C)
0%
7 days
Q.12.
What is the maximum cold-holding temperature allowed for a cheese tray?
0%
135°F (57°C)
0%
4 hours
0%
Cooked bacon
0%
41°F (5°C)
Q.13.
Which food safety practice will help prevent biological hazards?
0%
Jaundice (yellowing of skin or eyes)
0%
Storing chemicals away from food
0%
Covered pasta salad on the top shelf
0%
A scoop stored outside the ice
Q.14.
What is the minimum internal cooking temperature for stuffed pasta?
0%
145°F (63°C)
0%
Before rinsing
0%
41°F (5°C)
0%
165°F (74°C)
Q.15.
What should a food worker use to retrieve ice from an ice machine?
0%
Take the garbage bag to the dumpster
0%
In the utility closey
0%
A scoop stored outside the ice
0%
Wear single-use gloves
Q.16.
Where may a food worker eat during a break at work?
0%
A scoop stored outside the ice
0%
In the break area
0%
Take the garbage bag to the dumpster
0%
In the outdoor dining area
Q.17.
A food worker is storing milk cartons in the refrigerator. According to FIFO (First In, First Out), the carton stored in the front should have which use-by date?
0%
Rodents
0%
March 3
0%
41°F (5°C)
0%
From raw chicken to lettuce
Q.18.
A food worker needs to cool a large batch of tuna casserole. Which method should he use to safely cool the casserole?
0%
Place the turkey in the refrigerator
0%
In multiple places throughout the salad
0%
Divide the casserole into smaller portions and place in the walk-in cooler
0%
Skin from the fish ?
Q.19.
A food worker needs to thaw a turkey. What should the food worker do to safely thaw the turkey?
0%
Submerge the fish under cold running water
0%
A plain metal wedding band
0%
In multiple places throughout the salad
0%
Place the turkey in the refrigerator
Q.20.
A food worker experiences a migraine a few hours before he is scheduled to work. What should he do is he feels better before his shift?
0%
Skin from the fish ?
0%
Small black droppings
0%
Go to work as usual
0%
No action is required
Q.21.
Which food has been refrigerated correctly?
0%
Cooked bacon
0%
Cancer patients
0%
Jaundice (yellowing of skin or eyes)
0%
Covered pasta salad on the top shelf
Q.22.
A food worker prepares a raw fish fillet for cooking. What food hazard must be removed during preparation?
0%
Go to work as usual
0%
Skin from the fish ?
0%
Small black droppings
0%
No action is required
Q.23.
When must a knife be cleaned and sanitized?
0%
A scoop stored outside the ice
0%
Jaundice (yellowing of skin or eyes)
0%
After 4 hours of constant use
0%
Covered pasta salad on the top shelf
Q.24.
How should food workers keep garbage cans clean and free of buildup?
0%
Single-use gloves
0%
Wear single-use gloves
0%
Use plastic liners in the cans
0%
A scoop stored outside the ice
Q.25.
A food worker cleans the inside of a pizza oven using a steel wire brush. After the oven is clean, it is set to 500°F (260°C) to cool pizza. What potential food hazard should the food worker consider?
0%
From raw chicken to lettuce
0%
Listeria monocytogenes
0%
Skin from the fish ?
0%
In a utility closet
Q.26.
A food worker has safely cooled a large pot of coup to 70°F (21°C) within two hours. What temperature must the soup reach in the next four hours to be cooled properly?
0%
145°F (63°C)
0%
135°F (57°C)
0%
41°F (5°C)
0%
From raw chicken to lettuce
Q.27.
Where should a food worker store sanitizing solution for the dishwashing machine?
0%
Single-use gloves
0%
In the break area
0%
In the utility closey
0%
A scoop stored outside the ice
Q.28.
Where can a food worker wash his hands?
0%
In the outdoor dining area
0%
Wear single-use gloves
0%
A handwashing sink
0%
In the break area
Q.29.
What should food workers use to prevent cross-contamination with ready-to-eat foods?
0%
Single-use gloves
0%
In the utility closey
0%
Sanitize the dish
0%
In the break area
Q.30.
A food worker inspects a dry food storage area for signs of a pest infestation. What evidence should he look for?
0%
Go to work as usual
0%
Small black droppings
0%
No action is required
0%
Skin from the fish ?
Q.31.
Where may food workers drink from an uncovered cup during work?
0%
Cooked bacon
0%
In the outdoor dining area
0%
Single-use gloves
0%
In the break area
Q.32.
A food worker switches from slicing one food to another. Which food switch would require the food worker to clean and sanitize the knife and cutting board?
0%
From raw chicken to lettuce
0%
In a utility closet
0%
A plain metal wedding band
0%
In the utility closet away from food
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