Question 1

What does the acronym FIFO mean?

Accepted Answer

A) Federal Inspection of Food Office 
B) First In First Out 
C) Flies In Food Out 
D) Find Ice Fast Occasion 
A) Federal Inspection of Food Office 
B) First In First Out 
C) Flies In Food Out 
D) Find Ice Fast Occasion B

Question 2

While chopping vegetables for the salad bar, Kate received a minor cut on her finger. What should she do?

Accepted Answer

A) Throw out the vegetables she was working with at the time. 
B) Clean and sanitize the knife, cutting board and work surface. 
C) Clean, bandage and place a finger cot over the wound. 
D) All of the above 
A) Throw out the vegetables she was working with at the time. 
B) Clean and sanitize the knife, cutting board and work surface. 
C) Clean, bandage and place a finger cot over the wound. 
D) All of the above D

Question 3

Sarah and Mark own a catering service. What food safety information do they need about each location where they serve food?

Accepted Answer

A) Availability of safe water 
B) How large the room is 
C) How many people are eating 
D) What storage facilities are available 
A) Availability of safe water 
B) How large the room is 
C) How many people are eating 
D) What storage facilities are available A

Question 4

What types of food would you temperature check with an immersion probe?

Accepted Answer

A) Soups 
B) Sauces 
C) Frying oil 
D) All of the above 
A) Soups 
B) Sauces 
C) Frying oil 
D) All of the above

Question 5

Under the right conditions, how long can cold food be held without temperature control?

Accepted Answer

A) 2 hours 
B) 4 hours 
C) 6 hours 
D) 10 hours 
A) 2 hours 
B) 4 hours 
C) 6 hours 
D) 10 hours

Question 6

Ellsbury's Eatery cooks large batches of a stew made with pre-cooked beef, carrots, onions and potatoes. Which ingredient should be used to determine the discard date of the stew?

Accepted Answer

A) The potatoes 
B) The carrots 
C) The pre-cooked beef 
D) The onions 
A) The potatoes 
B) The carrots 
C) The pre-cooked beef 
D) The onions

Question 7

Ben is the owner of a successful restaurant. When creating a Crisis-Management Program, what potential crisis should Ben include in his plan?

Accepted Answer

A) Foodborne illnesses 
B) Power outages 
C) Sewage backups 
D) All of the above 
A) Foodborne illnesses 
B) Power outages 
C) Sewage backups 
D) All of the above

Question 8

What is the only piece of jewelry food handlers are allowed to wear on their hands or arms?

Accepted Answer

A) Diamond engagement ring 
B) Plain wedding band 
C) Medical alert bracelet 
D) Watch 
A) Diamond engagement ring 
B) Plain wedding band 
C) Medical alert bracelet 
D) Watch

Question 9

Ed is interviewing candidates for sandwich makers at a sub shop. While interviewing Nicole, he notices she has long, polished, fake nails. What should he do?

Accepted Answer

A) Tell Nicole her nails are pretty. 
B) Tell Nicole that fake nails and polish are not allowed. 
C) Nothing, the nails are acceptable. 
D) Ask Nicole how often she has her nails re-done. 
A) Tell Nicole her nails are pretty. 
B) Tell Nicole that fake nails and polish are not allowed. 
C) Nothing, the nails are acceptable. 
D) Ask Nicole how often she has her nails re-done.

Question 10

Which of the following is one of the five common risk factors that cause foodborne illness as identified by the CDC?

Accepted Answer

A) Holding food at incorrect temperatures 
B) Purchasing food from unapproved sources 
C) Practicing poor personal hygiene 
D) All of the above 
A) Holding food at incorrect temperatures 
B) Purchasing food from unapproved sources 
C) Practicing poor personal hygiene 
D) All of the above

Question 11

When stocking a vending machine, how should apples be treated?

Accepted Answer

A) The apple should be washed and wrapped. 
B) No treatment is needed. 
C) Apples should never be in vending machines. 
D) The apple should be sprayed with pesticide. 
A) The apple should be washed and wrapped. 
B) No treatment is needed. 
C) Apples should never be in vending machines. 
D) The apple should be sprayed with pesticide.

Question 12

The two methods for calibrating a thermometer are the ice-point method and the _________.

Accepted Answer

A) Trial and error method 
B) Freezer method 
C) Boiling-point method 
D) All of the above 
A) Trial and error method 
B) Freezer method 
C) Boiling-point method 
D) All of the above

Question 13

What should you NOT do if a customer reports a foodborne illness?

Accepted Answer

A) Contact the local regulatory board. 
B) Accept responsibility for the customer's illness. 
C) Complete an incident report. 
D) Isolate suspected foods. 
A) Contact the local regulatory board. 
B) Accept responsibility for the customer's illness. 
C) Complete an incident report. 
D) Isolate suspected foods.

Question 14

When Chef Sam removes ground beef from his restaurant's freezer, where should he store it to thaw for use tomorrow?

Accepted Answer

A) On the food preparation table 
B) Any shelf in the refrigerator is acceptable. 
C) On the lowest shelf of the refrigerator 
D) Location while thawing doesn't matter as long as the meat is cooked properly. 
A) On the food preparation table 
B) Any shelf in the refrigerator is acceptable. 
C) On the lowest shelf of the refrigerator 
D) Location while thawing doesn't matter as long as the meat is cooked properly.

Question 15

How should you label any bulk food in self-service areas of your restaurant?

Accepted Answer

A) With a small label in the back of the self service area. 
B) By removing the manufacturer's label and replacing it with a small sticker containing only the common food name. 
C) Using the manufacturer's label or your own correct labeling within plain view of the customer. 
D) Placing the manufacturer's label on the back of the self-serve case. 
A) With a small label in the back of the self service area. 
B) By removing the manufacturer's label and replacing it with a small sticker containing only the common food name. 
C) Using the manufacturer's label or your own correct labeling within plain view of the customer. 
D) Placing the manufacturer's label on the back of the self-serve case.

Question 16

When your restaurant packages individual sale items, what three things must be listed on the label in addition to allergen information?

Accepted Answer

A) Date made, quantity of food, and nutritional information 
B) List of ingredients in descending order, common name of the food, cooking instructions. 
C) Quantity of the food, list of ingredients in descending order, common name of the food. 
D) List of artificial colors, flavors, and chemicals in the food, quantity of the food, nutritional information. 
A) Date made, quantity of food, and nutritional information 
B) List of ingredients in descending order, common name of the food, cooking instructions. 
C) Quantity of the food, list of ingredients in descending order, common name of the food. 
D) List of artificial colors, flavors, and chemicals in the food, quantity of the food, nutritional information.

Question 17

Erin is a hostess in a restaurant. When she seats a couple at a table set for four people, what should she do with the extra tableware?

Accepted Answer

A) Leave the tableware for the next customers. 
B) Remove the extra tableware. 
C) Cover the extra tableware with a napkin. 
D) Ask the couple not to touch the extra tableware. 
A) Leave the tableware for the next customers. 
B) Remove the extra tableware. 
C) Cover the extra tableware with a napkin. 
D) Ask the couple not to touch the extra tableware.

Question 18

How far should a bimetallic stemmed thermometer be inserted into food?

Accepted Answer

A) Up to the calibration nut 
B) At least ½ inch into the food 
C) Until the stem touches the pan 
D) Up to the dimple in the stem 
A) Up to the calibration nut 
B) At least ½ inch into the food 
C) Until the stem touches the pan 
D) Up to the dimple in the stem

Question 19

Bill is preparing deviled eggs for an upcoming holiday brunch; he makes the eggs from scratch for use at lunch. Once he is done preparing the eggs, he then opens a package of dairy pastries to serve as a side item. What would be maximum date of consumption for the items that were prepared and opened?

Accepted Answer

A) The discard date would be the same day as they are both TCS food. 
B) The discard date would be on different days because the base ingredients are different. 
C) Within the same calendar week from the day they were prepared 
D) Both Choices A and C 
E) Both Choices B and C 
A) The discard date would be the same day as they are both TCS food. 
B) The discard date would be on different days because the base ingredients are different. 
C) Within the same calendar week from the day they were prepared 
D) Both Choices A and C 
E) Both Choices B and C

Question 20

Mike chews gum to help him quit smoking. In which area of the restaurant can he safely chew his gum?

Accepted Answer

A) In the food prep areas 
B) In the employee break room 
C) At the sink used for dishwashing 
D) All of the above 
A) In the food prep areas 
B) In the employee break room 
C) At the sink used for dishwashing 
D) All of the above

What does the acronym FIFO mean?

While chopping vegetables for the salad bar, Kate received a minor cut on her finger. What should she do?

Sarah and Mark own a catering service. What food safety information do they need about each location where they serve food?

What types of food would you temperature check with an immersion probe?

Under the right conditions, how long can cold food be held without temperature control?

Ellsbury's Eatery cooks large batches of a stew made with pre-cooked beef, carrots, onions and potatoes. Which ingredient should be used to determine the discard date of the stew?

Ben is the owner of a successful restaurant. When creating a Crisis-Management Program, what potential crisis should Ben include in his plan?

What is the only piece of jewelry food handlers are allowed to wear on their hands or arms?

Ed is interviewing candidates for sandwich makers at a sub shop. While interviewing Nicole, he notices she has long, polished, fake nails. What should he do?

Which of the following is one of the five common risk factors that cause foodborne illness as identified by the CDC?

When stocking a vending machine, how should apples be treated?

The two methods for calibrating a thermometer are the ice-point method and the _________.

What should you NOT do if a customer reports a foodborne illness?

When Chef Sam removes ground beef from his restaurant's freezer, where should he store it to thaw for use tomorrow?

How should you label any bulk food in self-service areas of your restaurant?

When your restaurant packages individual sale items, what three things must be listed on the label in addition to allergen information?

Erin is a hostess in a restaurant. When she seats a couple at a table set for four people, what should she do with the extra tableware?

How far should a bimetallic stemmed thermometer be inserted into food?

Mike chews gum to help him quit smoking. In which area of the restaurant can he safely chew his gum?

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

Contamination

Storage: Facilities

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters

Exam 11: Storage: Food Handling

What does the acronym FIFO mean?

While chopping vegetables for the salad bar, Kate received a minor cut on her finger. What should she do?

Sarah and Mark own a catering service. What food safety information do they need about each location where they serve food?

What types of food would you temperature check with an immersion probe?

Under the right conditions, how long can cold food be held without temperature control?

Ellsbury's Eatery cooks large batches of a stew made with pre-cooked beef, carrots, onions and potatoes. Which ingredient should be used to determine the discard date of the stew?

Ben is the owner of a successful restaurant. When creating a Crisis-Management Program, what potential crisis should Ben include in his plan?

What is the only piece of jewelry food handlers are allowed to wear on their hands or arms?

Ed is interviewing candidates for sandwich makers at a sub shop. While interviewing Nicole, he notices she has long, polished, fake nails. What should he do?

Which of the following is one of the five common risk factors that cause foodborne illness as identified by the CDC?

When stocking a vending machine, how should apples be treated?

The two methods for calibrating a thermometer are the ice-point method and the _________.

What should you NOT do if a customer reports a foodborne illness?

When Chef Sam removes ground beef from his restaurant's freezer, where should he store it to thaw for use tomorrow?

How should you label any bulk food in self-service areas of your restaurant?

When your restaurant packages individual sale items, what three things must be listed on the label in addition to allergen information?

Erin is a hostess in a restaurant. When she seats a couple at a table set for four people, what should she do with the extra tableware?

How far should a bimetallic stemmed thermometer be inserted into food?

Mike chews gum to help him quit smoking. In which area of the restaurant can he safely chew his gum?

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

Contamination

Storage: Facilities

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters