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1. What is the water activity value required for microorganisms to grow?

a. .85 or Higher
b. .85 or Lower
c. .5 or Higher
d. .5 or Lower
2. Due to the rapid growth of microorganisms, keep food out of this temperature range:
a. 32˚F - 70˚F
b. 70˚F - 145˚F
c. 41˚F - 135˚F
d. 38˚F - 130˚F
3. Salmonella is commonly found in what food?
a. Beef
b. Chicken and Eggs
c. Lettuce and Melons
d. Shellfish
4. What makes Listeria unique from other bacteria?
a. Grows fast
b. Can be seen on the food
c. Thrives in dry storage areas
d. Grows in cool, moist areas
5. A swollen, reduced oxygen packaged (ROP) fish fillet is a sign of:
a. Botulism
b. Staphylococcus
c. Virus
d. Chemical Contamination
6. What is the best way to prevent the transfer of a virus to food?
a. Correct Temperature Storage
b. Proper Hand Washing
c. Hot Holding Food to 135 Degrees
d. Storing Foods in Tightly Sealed Containers
7. Wash your hands after all of the following EXCEPT:
a. Using The Restroom
b. Taking Out The Garbage
c. Touching Raw Meat
d. Unloading The Dishwashing Machine
8. Which food typically does NOT cause a food allergy:
a. Beef
b. Eggs
c. Fish
d. Peanuts
9. When washing your hands, the water should be at least:
a. 70˚F
b. 90˚F
c. 100˚F
d. 110˚F
10. Which is NOT a hazard to food safety?
a. Chemical
b. Environmental
c. Physical
d. Biological
11. What causes most foodborne illness?
a. Parasites
b. Bacteria
c. Chemicals
d. Alergies
12.Which is NOT a physical hazard?
a. Preservatives
b. Hair
c. Bones
d. Metal Shavings
13. Potentially hazardous foods include the following EXCEPT:
a. Poultry
b. Cut Melon
c. Eggs
d. Uncooked Beans
14.In order for a foodborne illness to be investigated as an outbreak, how many people need
to report getting sick after eating the same food?
a. 1 b. 2 c. 5 d. 10
15. A food handler who has a fever and sore throat can perform what job duty?
a. Food Preparation
b. Dish Washing
c. Serve Food
d. Clean Restrooms
16.When using the ice method, what is the proper way to calibrate a thermometer?
a. Place thermometer in the freezer
b. Use ice water and set the indicator to 32˚F
c. Put the thermometer and the refrigerator and set to 41˚F
d. Insert the thermometer in ice and set the indicator to 41˚F
17. When is it recommended that deliveries should be received?
a. On Weekends
b. All Deliveries Should be Scheduled for the Same Time
c. Off-Peak Hours Received Only One at a Time
d. It Doesn’t Matter When Deliveries are Received
18. How long is the shell stock identification tag kept on file from the harvest date?
a. 7 Days
b. 30 Days
c. 90 Days
d. 120 Days
19.Pasteurized food has been:
a. Cooled to 41˚F
b. Sealed under sterile conditions
c. Reduced oxygen packaged
d. Heat Treated
20. Primarily, where should reduced-oxygen-packaged food be stored?
a. Dry Storage Room
b. Refrigerator
c. Locker Room
d. Rest Room
21.What should be done if a shipment of food is received in the danger zone?
a. Immediately put it in the freezer until it reaches 41˚F
b. Store it in the refrigerator for 24 hours before using
c. Reject It
d. Use It Immediately
22. How far off the floor should food be stored?
a. 6 Inches or Lower
b. 6 Inches or Higher
c. 3 Inches or Lower
d. 3 Inches or Higher
23. What is the maximum time potentially hazardous, ready-to-eat food can be stored in
the refrigerator at 41˚F or lower?
a. 3 Days
b. 4 Days
c. 7 Days
d. 10 Days
24. When using the first in first out (FIFO) stock rotation method, which product is used
a. Newest
b. Coldest
c. Expired
d. Oldest
25. Which is not a safe method of thawing frozen food?
a. In a refrigerator at 41˚F
b. Room Temperature
c. In a microwave if cooked immediately after
d. Under running water at a temperature of 70˚F or lower
26. When cooling food, the temperature must move though the danger zone within:
a. 2 Hours or Less
b. 4 Hours or Less
c. 6 Hours or Less
d. 8 Hours or Less
27. Potentially hazardous food that has already been cooked and cooled must be reheated
to what minimum internal temperature?
a. 135˚F
b. 145˚F
c. 155˚F
d. 165˚F
28. On a buffet, where should the serving utensils be stored?
a. In the food with the handle extending above the rim of the container
b. In a Sanitizing Solution
c. On a Clean, Sanitized Cloth
d. On a Plate
29. Hot, delivered food must arrive at the location at what minimum temperature?
a. 130˚F
b. 135˚F
c. 140˚F
d. 145˚F

30. Which of the following is a source of cross-connection?

a. Using the same knife to prepare raw chicken and steak
b. Not sanitizing the cutting board after using
c. Storing raw meat above lettuce
d. Faucet located below the rim of a sink
In order to protect the customers,
it is important that there is full disclosure
of the use