Premier Food Safety Sample Test 2 Questions And Answers Graded A+

the most important aspect of personal hygiene for restaurant associates is A. wearing hair nets B. washing hands C. removing jewelry D. wearing the proper uniform - Correct Answers washing hands foodborne microorganisms grow well at temperatures between A. 32°f and 70°f B. 41°f and 135°f C. 38°f and 155°f D. 70°f and 165°f - Correct Answers which of the following statements about cutting boards is correct? A. The same cutting board can be used for raw and cooked foods as long as it is rinsed after each use B. any cutting board can be used as long as it is color-coded by food type C. separate cutting boards should be used for raw and cooked foods D. Wooden cutting boards are safer - Correct Answersseparate cutting boards should be used for raw and cooked foods leaf lettuce and celery may cause cross-contamination because they A. have high protein content B. have high yeast content C. Carry anaerobic bacteria D. Carry bacteria that grow in soil - Correct Answers which of the following is not an approved method to thaw frozen food? A. under refrigeration at 41°f or below B. under cold potable running water C. as part of the conventional cooking process D. on the kitchen counter at room temperature - Correct Answers which of the following methods should be used to serve ice? A. It clean hand B. A gloved hand C. A water glass D. A metal scoop - Correct Answers during service, hot food should be held at minimum temperature of A. 120°f B. 130°f C. 135°f D. 145°f - Correct Answers managers must report associate illnesses resulting from this pathogen A. salmonella B. e coli C. hepatitis A virus D. all of the above - Correct Answers which of the following groups is considered to be at high risk for contracting a foodborne illness? A. teenagers between the ages of 13 and 19 B. children under the age of four C. adults between the ages of 20 and 34 D. adults between the ages of 35 to 50 - Correct Answers when cooked rice is held on a serving line, the temperature of the rice should be checked at least once every A. 2 hours B. 3 hours C. 4 hours D. 5 hours - Correct Answers an infrared thermometer can only be used to measure the A. air temperature of a refrigerator B. internal temperature of a cooked turkey C. Surface temperature of a steak D. internal temperature of a pot of soup - Correct Answers a caterer is transporting hot rice pudding, meatloaf, and mashed potatoes for service at a banquet which of these foods should be delivered in an insulated container at 135 or above? A. mashed potatoes and meatloaf B. Rice pudding and meatloaf C. Rice pudding and mashed potatoes D. all of the above - Correct Answers salmonella is found most often in A. poultry B. fresh vegetables C. citrus fruits D. foods with a high pH - Correct Answers at this time, researchers have concluded that food service workers with AIDS should be A. released from their jobs until the infection has been controlled B. allowed to work unless they have another infection or illness that would warrant restriction C. restricted to duties that do not involve direct contact with food D. restricted to duties that do not involve direct contact with customers - Correct Answers a food service worker with a minor cut or wound should be allowed to go back to work after A. employee receives a note from a physician B. wound is kept clean through proper cleansing C. employee wears clothing that covers the wound D. wound is covered by a water-resistant bandage and covered with a glove or finger cot - Correct Answers which of the following is not acceptable for hand washing? A. It is sink used for washing vegetables B. In the customer restrooms C. In an employee restroom D. In a hand-washing sink near food preparation area - Correct Answers which is most likely to result in cross-contamination of food after hand washing? A. air drying B. using an apron to dry hands C. paper towels D. forced air blower - Correct Answers the warmest temperature of cold foods held in a salad bar should be A. 41°f B. 28°f C. 32°f D. 45°f - Correct Answers all of the following practices can help prevent time and temperature abuse except A. thawing food in a refrigerator at 41°f or below B. thawing steaks in a microwave and promptly refrigerating them for later use C. leaving food in the refrigerator until all ingredients are ready to be mixed D. chilling all ingredients first to make a cold salad - Correct Answers all of the following practices can help prevent cross-contamination during food preparation except A. throwing out unused butter or breading after each shift B. using a clean, plastic cup to scoop ice C. preparing raw meat at a different time than fresh produce D. cleaning and sanitizing pooled egg containers between batches - Correct Answers stuffed pork chops maintaining previously cooked ingredients must be cooked to a minimum internal temperature of - Correct Answers