Question 1

If you notice symptoms of jaundice in a food handler at your restaurant, what should you do?

Accepted Answer

A) Ensure that they practice correct hand washing. 
B) Send them home and not allow them to return until they have a written release from a medical practitioner. 
C) Only allow them to work cashier duties, and avoid all contact with food. 
D) Send them home for the day, and allow them to return for re-evaluation of their symptoms at the beginning of their next shift. 
A) Ensure that they practice correct hand washing. 
B) Send them home and not allow them to return until they have a written release from a medical practitioner. 
C) Only allow them to work cashier duties, and avoid all contact with food. 
D) Send them home for the day, and allow them to return for re-evaluation of their symptoms at the beginning of their next shift. B

Question 2

What is the most important step food handlers can take to prevent the spread of staphylococcal gastroenteritis?

Accepted Answer

A) Control insects in the operation 
B) Sneeze into tissues instead of hands 
C) Wash hands properly 
D) Rotate food shipment using FIFO 
A) Control insects in the operation 
B) Sneeze into tissues instead of hands 
C) Wash hands properly 
D) Rotate food shipment using FIFO C

Question 3

According to FDA recommendations, mold can be removed from hard cheese by cutting how far around the mold?

Accepted Answer

A) At least ½ inch 
B) At least 2 inches 
C) At least 1 inch 
D) None, mold cannot be removed 
A) At least ½ inch 
B) At least 2 inches 
C) At least 1 inch 
D) None, mold cannot be removed C

Question 4

What food is a common allergen?

Accepted Answer

A) Dairy products 
B) Wheat 
C) Soy 
D) All of the above 
A) Dairy products 
B) Wheat 
C) Soy 
D) All of the above

Question 5

What bacteria can be transferred to food by flies?

Accepted Answer

A) Bacillus cereus 
B) Staphylococcus aureus 
C) Shigella spp. 
D) Shiga toxin-producing E. coli 
A) Bacillus cereus 
B) Staphylococcus aureus 
C) Shigella spp. 
D) Shiga toxin-producing E. coli

Question 6

Coughing up worms is a common symptom caused by ingesting what parasite?

Accepted Answer

A) Anisakis simplex 
B) Giardia intestinalis 
C) Fungi 
D) Clostridium botulinum 
A) Anisakis simplex 
B) Giardia intestinalis 
C) Fungi 
D) Clostridium botulinum

Question 7

The restaurant where Jorge works buys cleaning chemicals in bulk containers. After Jorge pours window cleaner into a smaller container, what should he do next?

Accepted Answer

A) Immediately label the new container with the common name of the chemical. 
B) Immediately tell all employees that the bottle holds window cleaner. 
C) Regularly check the small container is stored on top of the original container. 
D) Immediately start cleaning with the window cleaner. 
A) Immediately label the new container with the common name of the chemical. 
B) Immediately tell all employees that the bottle holds window cleaner. 
C) Regularly check the small container is stored on top of the original container. 
D) Immediately start cleaning with the window cleaner.

Question 8

Which bacteria could be contaminating food that was purchased in a damaged can?

Accepted Answer

A) Shigella 
B) Salmonella 
C) Clostridium botulinum 
D) Staphylococcus 
A) Shigella 
B) Salmonella 
C) Clostridium botulinum 
D) Staphylococcus

Question 9

Why should you only buy mushrooms from approved suppliers?

Accepted Answer

A) Because some mushrooms are toxic 
B) Because mushrooms cause allergies 
C) Because mushrooms need temperature control 
D) All of the above 
A) Because some mushrooms are toxic 
B) Because mushrooms cause allergies 
C) Because mushrooms need temperature control 
D) All of the above

Question 10

What parasite are you at risk of ingesting if you eat undercooked fish such as halibut or mackerel?

Accepted Answer

A) Listeriosis 
B) 
E)  coli 
C) Anisakis simplex 
D) Cryptosporidium parvum 
A) Listeriosis 
B) 
E)  coli 
C) Anisakis simplex 
D) Cryptosporidium parvum

Question 11

While in the process of being inspected by the health inspector, a chef is nervous and forgets to take off her ring. While working with the rice pilaf she notices that a diamond from her wedding band is missing. Is this an example of an imminent health hazard or more of a personal issue?

Accepted Answer

A) Personal issue, she shouldn't have been wearing her ring in the first place. 
B) Imminent health hazard, because the ring causes concern for public perception. 
C) Personal issue, she is not sure how to report this to her insurance company, let alone her husband. 
D) Imminent health hazard because the presence of a foreign contaminant in the food, it brings concern for choking, cleaning, sanitizing, employee training, and public health. 
A) Personal issue, she shouldn't have been wearing her ring in the first place. 
B) Imminent health hazard, because the ring causes concern for public perception. 
C) Personal issue, she is not sure how to report this to her insurance company, let alone her husband. 
D) Imminent health hazard because the presence of a foreign contaminant in the food, it brings concern for choking, cleaning, sanitizing, employee training, and public health.

Question 12

What toxin could be the cause of memory loss or confusion in a person who recently ate clams?

Accepted Answer

A) Domoic acid 
B) Saxitoxin 
C) Brevetoxin 
D) Histamine 
A) Domoic acid 
B) Saxitoxin 
C) Brevetoxin 
D) Histamine

Question 13

What is the best way to avoid seafood toxins?

Accepted Answer

A) Cook seafood to an internal temperature of 165°F 
B) Store seafood in the freezer until cooked 
C) Buy seafood from reputable, approved suppliers 
D) Smell seafood to detect any toxins 
A) Cook seafood to an internal temperature of 165°F 
B) Store seafood in the freezer until cooked 
C) Buy seafood from reputable, approved suppliers 
D) Smell seafood to detect any toxins

Question 14

Which of these foods is likely to cause an outbreak of foodborne illness?

Accepted Answer

A) Sliced melon 
B) Baked potato 
C) Cooked rice 
D) All of the above 
A) Sliced melon 
B) Baked potato 
C) Cooked rice 
D) All of the above

Question 15

As a supervisor of a hospital cafeteria, how would you handle a line chef who presents to work with a sore throat and a fever?

Accepted Answer

A) Allow them to work, but keep them away from food. 
B) Put them in the kitchen and don't allow them to have contact with the customers 
C) Tell them to tough it out and do what they normally do anyway 
D) Send them home 
A) Allow them to work, but keep them away from food. 
B) Put them in the kitchen and don't allow them to have contact with the customers 
C) Tell them to tough it out and do what they normally do anyway 
D) Send them home

Question 16

The four types of pathogens that can contaminate food are viruses, bacteria, parasites and what?

Accepted Answer

A) Mucus 
B) Fungi 
C) Growths 
D) Slime 
A) Mucus 
B) Fungi 
C) Growths 
D) Slime

Question 17

After a child has vomited in Alex's facilities, a customer reports that he feels that his food may have been contaminated due to splatter from the vomit. How should Alex handle this customer?

Accepted Answer

A) Alex should assure the customer that he was too far away from the incident for it to have affected his food. 
B) Alex should ignore the customer's complaint as the customer has already complained that his food was served cold, has already eaten half and seems to be trying to get a free meal. 
C) Alex should assure the customer that new food will be provided for him and discard the contaminated food. 
D) Alex should send an order in for new food for the customer, but leave his food for him to do with as he chooses. 
A) Alex should assure the customer that he was too far away from the incident for it to have affected his food. 
B) Alex should ignore the customer's complaint as the customer has already complained that his food was served cold, has already eaten half and seems to be trying to get a free meal. 
C) Alex should assure the customer that new food will be provided for him and discard the contaminated food. 
D) Alex should send an order in for new food for the customer, but leave his food for him to do with as he chooses.

Question 18

The manager of The Camelot Café recently fired a line cook, Jim. A week later, the manager sees Jim leaving the backroom. Why should the manager be concerned?

Accepted Answer

A) Jim could be bad mouthing the manager. 
B) Jim could be contaminating food as revenge. 
C) Jim could be working without pay. 
D) Jim could be stealing silverware. 
A) Jim could be bad mouthing the manager. 
B) Jim could be contaminating food as revenge. 
C) Jim could be working without pay. 
D) Jim could be stealing silverware.

Question 19

Bridget dropped a glass which shattered near an open bin of flour. What does she need to do with the flour?

Accepted Answer

A) Sift through it for broken glass. 
B) Dispose of the entire bin of flour. 
C) Dispose of the first inch of flour. 
D) If she finds all the glass, the flour is fine. 
A) Sift through it for broken glass. 
B) Dispose of the entire bin of flour. 
C) Dispose of the first inch of flour. 
D) If she finds all the glass, the flour is fine.

Question 20

Janet is a great employee who always takes food safety seriously. Recently, her husband was diagnosed with Hepatitis A. How soon can Janet work with food?

Accepted Answer

A) Immediately 
B) After 24 hours 
C) After 7 days 
D) After approval from the Health Department 
A) Immediately 
B) After 24 hours 
C) After 7 days 
D) After approval from the Health Department

If you notice symptoms of jaundice in a food handler at your restaurant, what should you do?

What is the most important step food handlers can take to prevent the spread of staphylococcal gastroenteritis?

According to FDA recommendations, mold can be removed from hard cheese by cutting how far around the mold?

What food is a common allergen?

What bacteria can be transferred to food by flies?

Coughing up worms is a common symptom caused by ingesting what parasite?

The restaurant where Jorge works buys cleaning chemicals in bulk containers. After Jorge pours window cleaner into a smaller container, what should he do next?

Which bacteria could be contaminating food that was purchased in a damaged can?

Why should you only buy mushrooms from approved suppliers?

What parasite are you at risk of ingesting if you eat undercooked fish such as halibut or mackerel?

While in the process of being inspected by the health inspector, a chef is nervous and forgets to take off her ring. While working with the rice pilaf she notices that a diamond from her wedding band is missing. Is this an example of an imminent health hazard or more of a personal issue?

What toxin could be the cause of memory loss or confusion in a person who recently ate clams?

What is the best way to avoid seafood toxins?

Which of these foods is likely to cause an outbreak of foodborne illness?

As a supervisor of a hospital cafeteria, how would you handle a line chef who presents to work with a sore throat and a fever?

The four types of pathogens that can contaminate food are viruses, bacteria, parasites and what?

After a child has vomited in Alex's facilities, a customer reports that he feels that his food may have been contaminated due to splatter from the vomit. How should Alex handle this customer?

The manager of The Camelot Café recently fired a line cook, Jim. A week later, the manager sees Jim leaving the backroom. Why should the manager be concerned?

Bridget dropped a glass which shattered near an open bin of flour. What does she need to do with the flour?

Janet is a great employee who always takes food safety seriously. Recently, her husband was diagnosed with Hepatitis A. How soon can Janet work with food?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters

Exam 9: Contamination

If you notice symptoms of jaundice in a food handler at your restaurant, what should you do?

What is the most important step food handlers can take to prevent the spread of staphylococcal gastroenteritis?

According to FDA recommendations, mold can be removed from hard cheese by cutting how far around the mold?

What food is a common allergen?

What bacteria can be transferred to food by flies?

Coughing up worms is a common symptom caused by ingesting what parasite?

The restaurant where Jorge works buys cleaning chemicals in bulk containers. After Jorge pours window cleaner into a smaller container, what should he do next?

Which bacteria could be contaminating food that was purchased in a damaged can?

Why should you only buy mushrooms from approved suppliers?

What parasite are you at risk of ingesting if you eat undercooked fish such as halibut or mackerel?

While in the process of being inspected by the health inspector, a chef is nervous and forgets to take off her ring. While working with the rice pilaf she notices that a diamond from her wedding band is missing. Is this an example of an imminent health hazard or more of a personal issue?

What toxin could be the cause of memory loss or confusion in a person who recently ate clams?

What is the best way to avoid seafood toxins?

Which of these foods is likely to cause an outbreak of foodborne illness?

As a supervisor of a hospital cafeteria, how would you handle a line chef who presents to work with a sore throat and a fever?

The four types of pathogens that can contaminate food are viruses, bacteria, parasites and what?

After a child has vomited in Alex's facilities, a customer reports that he feels that his food may have been contaminated due to splatter from the vomit. How should Alex handle this customer?

The manager of The Camelot Café recently fired a line cook, Jim. A week later, the manager sees Jim leaving the backroom. Why should the manager be concerned?

Bridget dropped a glass which shattered near an open bin of flour. What does she need to do with the flour?

Janet is a great employee who always takes food safety seriously. Recently, her husband was diagnosed with Hepatitis A. How soon can Janet work with food?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters