WHATABURGER PRE TEST QUESTIONS WITH DETAILED
VERIFIED ANSWERS (100% CORRECT ANSWERS)
/ALREADY GRADED
in a heat-sanitizing dishwashing machine, what is the minimum
temperature for the final rinse? Ans✓✓✓180F
A food handler must be excluded from the operation for which
symptom? Ans✓✓✓jaundice
The risk of physical contamination can be reduced by Ans✓✓✓using
shields on fluorescent lightbulbs where food is stored
what is the temperature range of the temperature danger zone?
Ans✓✓✓41F to 135F
What is a form some bacteria take to keep from dying when they do not
have enough food? Ans✓✓✓spore
Most regulations for foodservice operations are written at what level?
Ans✓✓✓state
Using one set of cutting boards for raw TCS food and another set of
cutting boards for ready-to-eat food reduces the risk of Ans✓✓✓cross-
contamination
, what should be used to dry hands after washing them? Ans✓✓✓single-
use paper towel
At what internal temperature should raw meat, poultry, and seafood be
stored? Ans✓✓✓41F or lower
Peanuts and soy products are dangerous for people with what condition?
Ans✓✓✓food allergies
What type of container should be used to transport TCS food from the
place of preparation to the place of service? Ans✓✓✓insulated
to learn a new skill, learners must be given the opportunity to
Ans✓✓✓practice the skill
What is the only jewelry that may be worn on the hands or arms while
handling food? Ans✓✓✓plain band ring
Who should apply pesticides in an operation? Ans✓✓✓pest control
operator
a backup of raw sewage has occurred in the kitchen. what should happen
next? Ans✓✓✓close the affected area and clean it
VERIFIED ANSWERS (100% CORRECT ANSWERS)
/ALREADY GRADED
in a heat-sanitizing dishwashing machine, what is the minimum
temperature for the final rinse? Ans✓✓✓180F
A food handler must be excluded from the operation for which
symptom? Ans✓✓✓jaundice
The risk of physical contamination can be reduced by Ans✓✓✓using
shields on fluorescent lightbulbs where food is stored
what is the temperature range of the temperature danger zone?
Ans✓✓✓41F to 135F
What is a form some bacteria take to keep from dying when they do not
have enough food? Ans✓✓✓spore
Most regulations for foodservice operations are written at what level?
Ans✓✓✓state
Using one set of cutting boards for raw TCS food and another set of
cutting boards for ready-to-eat food reduces the risk of Ans✓✓✓cross-
contamination
, what should be used to dry hands after washing them? Ans✓✓✓single-
use paper towel
At what internal temperature should raw meat, poultry, and seafood be
stored? Ans✓✓✓41F or lower
Peanuts and soy products are dangerous for people with what condition?
Ans✓✓✓food allergies
What type of container should be used to transport TCS food from the
place of preparation to the place of service? Ans✓✓✓insulated
to learn a new skill, learners must be given the opportunity to
Ans✓✓✓practice the skill
What is the only jewelry that may be worn on the hands or arms while
handling food? Ans✓✓✓plain band ring
Who should apply pesticides in an operation? Ans✓✓✓pest control
operator
a backup of raw sewage has occurred in the kitchen. what should happen
next? Ans✓✓✓close the affected area and clean it
