MCQ Questions
Q.1.
Which food may be re served to customers
  • 0%
    Below pork roasts
  • 0%
    Unopened pre packaged food
  • 0%
    Occupational Safety and Health Administration
  • 0%
    Lettuce, fresh halibut, fresh beef roast, ground chicken
Q.2.
To wash hands correctly, a food handler must first
  • 0%
    Plain band ring
  • 0%
    Segregate the product
  • 0%
    In designated areas
  • 0%
    Wet hands and arms
Q.3.
What should a food service operator do when responding to a foodborne illness outbreak
  • 0%
    Corrective action
  • 0%
    Notify the media
  • 0%
    In designated areas
  • 0%
    Segregate the product
Q.4.
Is a food contact surface is in constant use, how often should it be cleaned and sanitized
  • 0%
    Every 4 hours
  • 0%
    Every 104 hours
  • 0%
    Every 6 hours
  • 0%
    Every 3 hours
Q.5.
When should a shipment of chicken be rejected
  • 0%
    The receiving temperature is 50 degrees
  • 0%
    Control flies inside and outside operation
  • 0%
    Requires a living host to grow
  • 0%
    The food handler is wearing gloves that have been torn
Q.6.
What should food service operators do to prevent the spread of hepatitis A
  • 0%
    Exclude staff with jaundice from the operation
  • 0%
    Bandage the wound with an impermeable cover and wear a single use glove
  • 0%
    Control flies inside and outside operation
  • 0%
    The receiving temperature is 50 degrees
Q.7.
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized
  • 0%
    35 seconds
  • 0%
    150 seconds
  • 0%
    29 seconds
  • 0%
    30 seconds
Q.8.
What is the third step in cleaning and sanitizing items in a three compartment sink
  • 0%
    171 Degrees
  • 0%
    Rinsing
  • 0%
    Penetration
  • 0%
    30 Seconds
Q.9.
What method should never be used to thaw food
  • 0%
    Requires a living host to grow
  • 0%
    To reduce hazards to safe levels
  • 0%
    Place the item on a prep counter
  • 0%
    Allowing the surface to air dry
Q.10.
What is the minimum internal cooking temperature for rice that is hot held for service
  • 0%
    135 degrees
  • 0%
    140 degrees
  • 0%
    235 degrees
  • 0%
    14 degrees
Q.11.
What is the minimum water temperature required when using hot water to sanitize objects
  • 0%
    86 degrees
  • 0%
    342 degrees
  • 0%
    171 degrees
  • 0%
    166 degrees
Q.12.
Food that is partially cooked and then finished just before service must be heated to what temperature
  • 0%
    165 degrees for 30 seconds
  • 0%
    165 degrees for 8 seconds
  • 0%
    166 degrees for 15 seconds
  • 0%
    165 degrees for 15 seconds
Q.13.
What must a food handler with a hand wound do to safely work with food?
  • 0%
    Exclude staff with jaundice from the operation
  • 0%
    Control flies inside and outside operation
  • 0%
    Bandage the wound with an impermeable cover and wear a single use glove
  • 0%
    Allowing the surface to air dry
Q.14.
Which group of individuals has a higher risk of foodborne illness?
  • 0%
    Elderly people
  • 0%
    Occupational safety and health administration
  • 0%
    Unopened pre packaged food
  • 0%
    Food allergies
Q.15.
Which action requires a food handler to change gloves
  • 0%
    Washing, rinsing, and sanitizing utensils before each use
  • 0%
    To reduce hazards to safe levels
  • 0%
    The food handler is wearing gloves that have been torn
  • 0%
    The receiving temperature is 50 degrees
Q.16.
What organization requires Material Safety Data Sheets
  • 0%
    Environmental Protection Agency
  • 0%
    Elderly People
  • 0%
    Occupational Safety and Health Administration
  • 0%
    Unopened Pre Packaged Food
Q.17.
Where should ground fish be stored in a cooler?
  • 0%
    Plain band ring
  • 0%
    In designated areas
  • 0%
    Below pork roasts
  • 0%
    Segregate the product
Q.18.
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation
  • 0%
    Segregate the product
  • 0%
    Place the item on a prep counter
  • 0%
    Exclude staff with jaundice from the operation
  • 0%
    Place the thermometer stem into an opened container
Q.19.
What food item does the FDA advise against offering on a children's menu
  • 0%
    Food allergies
  • 0%
    Deviled eggs
  • 0%
    Raw carrots
  • 0%
    Rare hamburgers
Q.20.
Which is a TCS food
  • 0%
    Food allergies
  • 0%
    Biological
  • 0%
    Below pork roasts
  • 0%
    Baked potato
Q.21.
On top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
  • 0%
    Place the thermometer stem into an opened container
  • 0%
    Control flies inside and outside operation
  • 0%
    Lettuce, fresh halibut, fresh beef roast, ground chicken
  • 0%
    Exclude staff with jaundice from the operation
Q.22.
Ciguatera toxin is commonly found in
  • 0%
    Seafood
  • 0%
    Baked Potato
  • 0%
    Biological
  • 0%
    Amberjack
Q.23.
What should food service operators do to prevent customer illness from Shigella spp
  • 0%
    Place the thermometer stem into an opened container
  • 0%
    The receiving temperature is 50 degrees
  • 0%
    Control flies inside and outside operation
  • 0%
    Segregate the product