Question 1

The three types of food safety hazards are chemical, physical and what?

Accepted Answer

A) Foreign objects 
B) Biological 
C) Toxic 
D) Viral 
A) Foreign objects 
B) Biological 
C) Toxic 
D) Viral

Question 2

When is using a hand antiseptic gel an acceptable alternative to hand-washing?

Accepted Answer

A) Never 
B) When wearing gloves 
C) When working with ready-to-eat foods 
D) When in a hurry 
A) Never 
B) When wearing gloves 
C) When working with ready-to-eat foods 
D) When in a hurry

Question 3

Which of the following is an example of a high-risk population?

Accepted Answer

A) Elderly people 
B) Preschool-age children 
C) Transplant recipients 
D) All of the above 
A) Elderly people 
B) Preschool-age children 
C) Transplant recipients 
D) All of the above

Question 4

On a buffet table, when is it acceptable to add fresh cooked foods to a container holding partially served foods?

Accepted Answer

A) It is never acceptable to mix fresh food with partially served food 
B) Only if the food in the existing container has been on the table a short time 
C) Only if the container is completely empty of food 
D) Fresh food should be added as soon as it is cooked 
A) It is never acceptable to mix fresh food with partially served food 
B) Only if the food in the existing container has been on the table a short time 
C) Only if the container is completely empty of food 
D) Fresh food should be added as soon as it is cooked

Question 5

Why should long hair be restrained when working around food?

Accepted Answer

A) To prevent hair from falling into food 
B) To make the staff look prettier 
C) To restrict the spread of head lice 
D) To keep staff from playing with their hair 
A) To prevent hair from falling into food 
B) To make the staff look prettier 
C) To restrict the spread of head lice 
D) To keep staff from playing with their hair

Question 6

What is a CCP?

Accepted Answer

A) Critical Control Point 
B) Common Criteria Plan 
C) Conduct Citation Program 
D) Critical Core Plan 
A) Critical Control Point 
B) Common Criteria Plan 
C) Conduct Citation Program 
D) Critical Core Plan

Question 7

Mark is already having a bad morning as manager of a restaurant. He is already short staffed when a waitress, Sarah, calls to say she was out late drinking and vomited around 2 am. Her shift starts at noon. What should Mark tell Sarah to do?

Accepted Answer

A) To start her shift at 2pm instead of noon 
B) To stay home today and work tomorrow instead 
C) To rest in the morning and be on time for her shift 
D) To come to work if she is feeling better at noon 
A) To start her shift at 2pm instead of noon 
B) To stay home today and work tomorrow instead 
C) To rest in the morning and be on time for her shift 
D) To come to work if she is feeling better at noon

Question 8

Beth reported to work at a restaurant with a severe cold. Is she allowed to work?

Accepted Answer

A) Yes, if she is restricted from handling food or equipment. 
B) No, she needs to be excluded from work for 24 hours. 
C) No, she needs a doctor's note to return to work. 
D) Yes, if she wears gloves when handling food. 
A) Yes, if she is restricted from handling food or equipment. 
B) No, she needs to be excluded from work for 24 hours. 
C) No, she needs a doctor's note to return to work. 
D) Yes, if she wears gloves when handling food.

Question 9

Sarah is preparing food from a reduced oxygen package and discovers that the seal is no longer as strong as it was when the item arrived in the restaurant. She prepares the dish with the food anyway. Was this the right or wrong thing to do and why?

Accepted Answer

A) Yes, so long as the ingredients are not adulterated and were properly stored. 
B) Yes, only if the food is only used for one meal service and then thrown out. 
C) Yes, because the heating and cooking process will kill any bacteria on the food. 
D) No, because the food was not properly stored 
A) Yes, so long as the ingredients are not adulterated and were properly stored. 
B) Yes, only if the food is only used for one meal service and then thrown out. 
C) Yes, because the heating and cooking process will kill any bacteria on the food. 
D) No, because the food was not properly stored

Question 10

Where can you find the appropriate HACCP system for your restaurant?

Accepted Answer

A) Local regulatory board 
B) CDC 
C) You must create an HACCP yourself 
D) EPA 
A) Local regulatory board 
B) CDC 
C) You must create an HACCP yourself 
D) EPA

Question 11

Erin, a short order chef, is working on the service line making lettuce wraps. He has just come in from a smoking break and has not washed his hands. He begins to fold in ingredients without putting on his gloves. What should he have done differently?

Accepted Answer

A) Not taken a smoke break, as smoking is not permitted while on the line. 
B) Washed his hands before handling the lettuce. 
C) Put gloves on and gone straight to work. 
D) Washed his hands and put on gloves before handling the lettuce. 
A) Not taken a smoke break, as smoking is not permitted while on the line. 
B) Washed his hands before handling the lettuce. 
C) Put gloves on and gone straight to work. 
D) Washed his hands and put on gloves before handling the lettuce.

Question 12

Why do all-you-can-eat salad bars ask you to get a clean plate before making a second trip through the salad bar?

Accepted Answer

A) To provide job security for the dishwasher 
B) To minimize the transfer of pathogens 
C) To discourage customers from eating too much 
D) All of the above 
A) To provide job security for the dishwasher 
B) To minimize the transfer of pathogens 
C) To discourage customers from eating too much 
D) All of the above

Question 13

How often should you revise your personal hygiene program?

Accepted Answer

A) Annually 
B) Whenever laws or science change 
C) When employees stop following the program 
D) Every six months 
A) Annually 
B) Whenever laws or science change 
C) When employees stop following the program 
D) Every six months

Question 14

Tara wants to sell ham that was preserved by smoking at the local farmer's market. What will she need to get approval to sell her ham?

Accepted Answer

A) An HACCP plan 
B) CDC approval 
C) An EPA license 
D) All of the above 
A) An HACCP plan 
B) CDC approval 
C) An EPA license 
D) All of the above

Question 15

What would be the discard date be for chicken salad prepared on 30 March?

Accepted Answer

A) 4 April 
B) 5 April 
C) 6 April 
D) 7 April 
A) 4 April 
B) 5 April 
C) 6 April 
D) 7 April

Question 16

Which of the following items can be re-served if not used by a guest?

Accepted Answer

A) Parsley used as a garnish 
B) A basket of fresh bread 
C) A dish of salsa 
D) A packet of crackers 
A) Parsley used as a garnish 
B) A basket of fresh bread 
C) A dish of salsa 
D) A packet of crackers

The three types of food safety hazards are chemical, physical and what?

When is using a hand antiseptic gel an acceptable alternative to hand-washing?

Which of the following is an example of a high-risk population?

On a buffet table, when is it acceptable to add fresh cooked foods to a container holding partially served foods?

Why should long hair be restrained when working around food?

What is a CCP?

Mark is already having a bad morning as manager of a restaurant. He is already short staffed when a waitress, Sarah, calls to say she was out late drinking and vomited around 2 am. Her shift starts at noon. What should Mark tell Sarah to do?

Beth reported to work at a restaurant with a severe cold. Is she allowed to work?

Sarah is preparing food from a reduced oxygen package and discovers that the seal is no longer as strong as it was when the item arrived in the restaurant. She prepares the dish with the food anyway. Was this the right or wrong thing to do and why?

Where can you find the appropriate HACCP system for your restaurant?

Erin, a short order chef, is working on the service line making lettuce wraps. He has just come in from a smoking break and has not washed his hands. He begins to fold in ingredients without putting on his gloves. What should he have done differently?

Why do all-you-can-eat salad bars ask you to get a clean plate before making a second trip through the salad bar?

How often should you revise your personal hygiene program?

Tara wants to sell ham that was preserved by smoking at the local farmer's market. What will she need to get approval to sell her ham?

What would be the discard date be for chicken salad prepared on 30 March?

Which of the following items can be re-served if not used by a guest?

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

The three types of food safety hazards are chemical, physical and what?

When is using a hand antiseptic gel an acceptable alternative to hand-washing?

Which of the following is an example of a high-risk population?

On a buffet table, when is it acceptable to add fresh cooked foods to a container holding partially served foods?

Why should long hair be restrained when working around food?

What is a CCP?

Mark is already having a bad morning as manager of a restaurant. He is already short staffed when a waitress, Sarah, calls to say she was out late drinking and vomited around 2 am. Her shift starts at noon. What should Mark tell Sarah to do?

Beth reported to work at a restaurant with a severe cold. Is she allowed to work?

Sarah is preparing food from a reduced oxygen package and discovers that the seal is no longer as strong as it was when the item arrived in the restaurant. She prepares the dish with the food anyway. Was this the right or wrong thing to do and why?

Where can you find the appropriate HACCP system for your restaurant?

Erin, a short order chef, is working on the service line making lettuce wraps. He has just come in from a smoking break and has not washed his hands. He begins to fold in ingredients without putting on his gloves. What should he have done differently?

Why do all-you-can-eat salad bars ask you to get a clean plate before making a second trip through the salad bar?

How often should you revise your personal hygiene program?

Tara wants to sell ham that was preserved by smoking at the local farmer's market. What will she need to get approval to sell her ham?

What would be the discard date be for chicken salad prepared on 30 March?

Which of the following items can be re-served if not used by a guest?

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