COG170 FINAL EXAM SCRIPT 2026 COMPLETE
QUESTIONS AND CORRECT ANSWERS
▶ What information must be posted on a dishwasher? Answer: correct
settings
▶ A tuna salad is removed from the cooler at 9:00 a.m. and put out for a
buffet at 11:00 a.m. By what time must the tuna salad be served or thrown
out? Answer: 3:00 p.m.
▶ What scenario can lead to pest infestation? Answer: Storing recyclables
in paper bags
▶ What rule for serving bread should food handlers practice? Answer: do
not re-serve uneaten bread
▶ Which process requires a variance from the regulatory authority?
Answer: sprouting seed or beans
▶ Parasites are commonly associated with what food? Answer: wild game
▶ what is the first step of cleaning and sanitizing stationary equipment?
Answer: unplug the unit
▶ what causes preschool-age children to be at risk for foodborne illness?
Answer: their immunes systems are not strong
▶ Nursing home cafeteria staff are creating new menu items for a breakfast
for residents and their family members. What item is not safe to serve?
Answer: soft boiled eggs
▶ what temperatures do infrared thermometers measure? Answer: surface
▶ what temperature must a high-temperature dishwasher's final sanitizing
rinse be? Answer: at least 180ºF
▶ A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? Answer: go home
,▶ What is a cross-connection? Answer: Physical link between safe water
and dirty water
▶ A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish?
Answer: April 8
▶ What information must be included on the label of a container of ready-
to-eat TCS food prepped on-site for retail sale? Answer: potential allergens
▶ What rule for serving condiments should be practiced? Answer: serve
condiments in original containers
▶ what temperature must cooked vegetables reach to be safely hot-held
for service? Answer: 135ºF
▶ Where should a food handler wash his or her hands after prepping food?
Answer: designated sink for handwashing
▶ A food handler has cooled a container of chili to 70ºF in 1 hour. How
much time is left to cool the chili to 41ºF? Answer: 5 hours
▶ What condition promotes the growth of bacteria? Answer: Food held
between 70ºF and 125ºF
▶ How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? Answer: 6 hours
▶ What should a server do when taking a food order from customers who
have concerns about food allergies? Answer: describe each item to
customers who ask, including any "secret" ingredients
▶ The temperature of clam chowder is checked during holding. According
to the operation's policy, the chowder must be thrown out. What HACCP
principle is being practiced by throwing out the soup? Answer: corrective
action
, ▶ what temperature should the water be for manual dishwashing? Answer:
must be at least 110ºF
▶ A local nursing home has a yearly barbecue for its residents. Which food
item should not be served? Answer: rare hamburgers
▶ When can a food handler diagnosed with jaundice return to work?
Answer: when approved by the regulatory authority
▶ When can raw, unpackaged meat be offered for self-service? Answer: at
mongolian barbeques
▶ Lasagna was removed from hot holding for service at 11:00 am. By what
time must it be served or thrown out? Answer: 3:00 p.m.
▶ What must staff members do when transferring chemicals to a new
container? Answer: label the container
▶ why are people who take certain medications at risk for foodborne
illness? Answer: their immune systems are compromised
▶ what is the minimum internal cooking temperature for chicken breast?
Answer: 165ºF for 15 seconds
▶ what should be done with food that has been handled by a food handler
who has been restricted or excluded from the operation due to illness?
Answer: throw it out
▶ When transporting food off site, how should information such as a use by
date and time be communicated to the off site staff? Answer: labels on food
▶ What practice should be used to prevent seafood toxins from causing a
foodborne illness? Answer: purchasing food from approved, reputable
suppliers
▶
▶ What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
QUESTIONS AND CORRECT ANSWERS
▶ What information must be posted on a dishwasher? Answer: correct
settings
▶ A tuna salad is removed from the cooler at 9:00 a.m. and put out for a
buffet at 11:00 a.m. By what time must the tuna salad be served or thrown
out? Answer: 3:00 p.m.
▶ What scenario can lead to pest infestation? Answer: Storing recyclables
in paper bags
▶ What rule for serving bread should food handlers practice? Answer: do
not re-serve uneaten bread
▶ Which process requires a variance from the regulatory authority?
Answer: sprouting seed or beans
▶ Parasites are commonly associated with what food? Answer: wild game
▶ what is the first step of cleaning and sanitizing stationary equipment?
Answer: unplug the unit
▶ what causes preschool-age children to be at risk for foodborne illness?
Answer: their immunes systems are not strong
▶ Nursing home cafeteria staff are creating new menu items for a breakfast
for residents and their family members. What item is not safe to serve?
Answer: soft boiled eggs
▶ what temperatures do infrared thermometers measure? Answer: surface
▶ what temperature must a high-temperature dishwasher's final sanitizing
rinse be? Answer: at least 180ºF
▶ A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? Answer: go home
,▶ What is a cross-connection? Answer: Physical link between safe water
and dirty water
▶ A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish?
Answer: April 8
▶ What information must be included on the label of a container of ready-
to-eat TCS food prepped on-site for retail sale? Answer: potential allergens
▶ What rule for serving condiments should be practiced? Answer: serve
condiments in original containers
▶ what temperature must cooked vegetables reach to be safely hot-held
for service? Answer: 135ºF
▶ Where should a food handler wash his or her hands after prepping food?
Answer: designated sink for handwashing
▶ A food handler has cooled a container of chili to 70ºF in 1 hour. How
much time is left to cool the chili to 41ºF? Answer: 5 hours
▶ What condition promotes the growth of bacteria? Answer: Food held
between 70ºF and 125ºF
▶ How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? Answer: 6 hours
▶ What should a server do when taking a food order from customers who
have concerns about food allergies? Answer: describe each item to
customers who ask, including any "secret" ingredients
▶ The temperature of clam chowder is checked during holding. According
to the operation's policy, the chowder must be thrown out. What HACCP
principle is being practiced by throwing out the soup? Answer: corrective
action
, ▶ what temperature should the water be for manual dishwashing? Answer:
must be at least 110ºF
▶ A local nursing home has a yearly barbecue for its residents. Which food
item should not be served? Answer: rare hamburgers
▶ When can a food handler diagnosed with jaundice return to work?
Answer: when approved by the regulatory authority
▶ When can raw, unpackaged meat be offered for self-service? Answer: at
mongolian barbeques
▶ Lasagna was removed from hot holding for service at 11:00 am. By what
time must it be served or thrown out? Answer: 3:00 p.m.
▶ What must staff members do when transferring chemicals to a new
container? Answer: label the container
▶ why are people who take certain medications at risk for foodborne
illness? Answer: their immune systems are compromised
▶ what is the minimum internal cooking temperature for chicken breast?
Answer: 165ºF for 15 seconds
▶ what should be done with food that has been handled by a food handler
who has been restricted or excluded from the operation due to illness?
Answer: throw it out
▶ When transporting food off site, how should information such as a use by
date and time be communicated to the off site staff? Answer: labels on food
▶ What practice should be used to prevent seafood toxins from causing a
foodborne illness? Answer: purchasing food from approved, reputable
suppliers
▶
▶ What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
