Premier Food Safety Sample Test 1 Questions With Detailed Correct Answers.

have HACCP - Correct Answers a food establishment that package has ROP food should A. not be without a good vacuum packer B. Be packaged according to USDA C. have a HACCP D. have HESSN food was not exposed to contamination during shipping - Correct Answers all vehicles and trucks delivering food products should be checked to ensure that the A. food was not exposed to contamination during shipping B. schipper was local C. vehicle has safety features D. truck was loaded promptly at the end of the shift - Correct Answers all can goods must be checked thoroughly when received and A. when stored B. at the end of the shift C. just before use D. after the expiration date has passed at least once every four hours - Correct Answerswhen keeping food in a hot holding equipment, how often is it recommended to check the temperature of the food? A. at least once every two hours B. at least once every 3 hours C. at least once every 4 hours D. at least once a day run hot water, moisten hands and apply soap, vigorously scrub hands and arms, rinse hands, dry hands - Correct Answerswhich of the following is the proper procedure for washing your hands? state and local departments of health - Correct Answersthe agencies that regulate food safety at your establishment is A. CDC B. State and local departments of health C. Federal department of health D. HACCP make sure A co-worker stays by The spill to warn people while you get the proper caution signs and equipment - Correct Answersif a guest spills a drink on the floor, the first thing you should do is A. Make sure a co-worker stays by the spill to warn people while you get the proper caution signs and equipment B. bring the guest a new drink right away C. use a wiping cloth to wipe off the floor D. get a sign to warn people that the floor is slippery covered food container - Correct Answerswhat type of container should be used to store leftover tomato sauce? A. any pain or bucket available B. uncovered container C. covered food container D. copper container cross-contamination - Correct Answerswhat is the biggest problem with mixing raw foods together with cooked foods? A product texture B. uneven temperature C. cross-connection D. Cross contamination frequent and effective hand-washing - Correct Answerswhich of the following is the best way to prevent food contamination? A. covering your mouth when you sneeze B. frequent and effective hand-washing C. smoking only in designated areas D. bathing everyday in designated areas - Correct Answerswhere can food service employees smoke? holding chicken noodle soup at - Correct Answersall of the following practices can help prevent time temperature abuse EXCEPT A. storing milk at 41°F (5° c) B. holding chicken noodle soup at 120°F (49°C) C. reheating chili to 165°F (74° c) for 15 seconds within 2 hours D. holding the ingredients for tuna salad at 39°F fever, vomiting, diarrhea - Correct Answersfood handler should be excluded from working with or around food if they are experiencing which of the following symptoms? A. soreness, itching, fatigue B. fever, vomiting, diarrhea C. headache, irritability, thirsty D. muscle cramps, insomnia, sweating raw chicken is stored on a shelf above a tray of shrimp - Correct Answersafter entering a walk-in refrigerator, which of the following situations would you correct? A. Frozen turkey is thawing in a pan on the bottom shelf B. egg salad is stored in a plastic container with a tight-fitting lid. C. loosely covered chicken noodle casserole is cooling on the top shelf. D. raw chicken is stored on a shelf above a tray of shrimp on the skin and in the nose, mouth, and throat as many otherwise healthy people - Correct Answersstaphylococcal food intoxication is caused by bacteria that are commonly found A. and dairy products, including milk and ice cream. B. on the skin and in the nose, mouth, and throat of many otherwise healthy people. C. In areas having poor ventilation and high temperatures. D. And many types of seafood including shrimp and lobster walking to the food prep sink - Correct Answerswhich of the following employee actions do not require that employees wash their hands and change gloves in order to prevent contamination A. walking to the food prep sink. B. using the toilet. C. handling raw poultry or meat. D. answering the telephone potable water - Correct Answersbefore they are cooked or served, raw fruits and vegetables should be thoroughly washed with A. sanitizer. B. natural fruit or vegetable juice. C. potable water. D. non-potable water. insert a thermometer into the food - Correct Answerswhat is the correct method to check the temperature of hot food on a buffet line? A. verify the setting of the thermostat for the holding table. B. insert a thermometer into the food. C. verify that steam is rising from the hot food. D. check to see how long ago the food was cooked. be properly trained - Correct Answersbefore operating a dishwashing machine, an employee should A. wear a plastic apron B. mix soap and sanitizer. C. be properly trained. D. separate dinner dishes from breakfast dishes divide the clam chowder into smaller containers and place them in an ice water bath - Correct Answerswhat is the proper way to cool a large pot of clam chowder? A. allow the pot to cool at room temperature. B. put the hot pot into the walk-in cooler. C. put the hot pot into the walk-in freezer. D. divide the clam chowder into smaller containers and place them in an ice water bath allowing guests to reuse glassware for beverage refills - Correct Answerswhich of the following is an acceptable serving practice at a self-service bar? A. holding hot, potentially hazardous foods at 120°F B. storing raw meat next to Ready-to-Eat food. C. allowing guests to reuse glassware for beverage refills. D. allowing us to use the same plate for a return trip to the self-service bar packages unpasteurized juice - Correct Answersa HACCP plan is required when an establishment A. serves raw pork B. serves undercooked ground beef. C. uses mushrooms that have been picked in the world. D. packages unpasteurized juice. a sink with a long faucet but with light water pressure - Correct Answerswhich of the following will not prevent backflow? A. an air gap between the sink drain pipe and the floor drain B. A sink with the long faucet but with light water pressure C. The air space between the faucet and the flood rim of the sink D. A vacuum breaker check the temperature of the meat - Correct Answerswhich of the following is the most important step when receiving a delivery of meat? A. determine if the delivery matches the order B. check the temperature of the meat C. put the delivery in the refrigerator immediately D. check the temperature of the delivery vehicle stored in sanitizing solution - Correct Answerswiping cloths and Rags that are used for wiping down non-food contact services such as counters and walls should be A. discarded after one year B. laundered after each use C. stored in a sanitizing solution D. wrong out frequently in hot water use the test strips to measure proper PPM - Correct Answersto properly monitor the strength of a chemical sanitizing solution, a food service manager should A. measure the temperature of the solution B. observe the color of the solution C. use the test strips to measure proper PPM (parts per million) D. check the cleanliness of the plates being sanitized degreaser - Correct Answersall of the following may be used for chemically sanitizing food contact surfaces except a A. quaternary ammonium B. chlorine C. iodine D. degreaser disconnect the power - Correct Answersthe first step in cleaning electric food preparation equipment is to A. disassemble all removable parts B. disconnect the power C. Wash food contact services in rinse with a chemical sanitizer D. wipe down the non-food contact surfaces and allow all the parts to air-dry clearly labeled according to law and locked up - Correct Answerscontainers of poisonous or toxic materials must be A. clearly labeled according to law and locked up B. stored outside the premises C. color coded by category D. stored in dry storage areas using a backflow prevention device on a carbonated beverage dispenser - Correct Answersall of the following can lead to the chemical contamination of food except a. cooking tomato sauce in a copper pot B. using a backflow prevention device on a carbonated beverage dispenser C. storing orange juice and a tin container D. serving fruit punch in a galvanized tub pork chop cooked