Page 1 of 75
ANAT 380 Exam Clinically Relevant Human
Anatomy EXAM LATEST VERSION WITH ALL 250
QUESTIONS AND CORRECT DETAILED SOLUTIONS
WITH JUST RELEASED THIS YEAR26. A cook is cooling a large pot of
chili from 135°F to 70°F. After 2 hours, the temperature is 80°F. What should the cook do next?
A) Continue cooling; there is still time to reach 41°F
B) Reheat the chili to 165°F and start the cooling process over
C) Put the chili directly into the refrigerator
D) Discard the chili immediately
Correct answer: B
The chili must reach 70°F within 2 hours. At 80°F, it has not met the first stage. Reheat to 165°F
and restart cooling using approved methods (shallow pans, ice bath, blast chiller).
127. A food delivery arrives with frozen shrimp. The shrimp are frozen solid but the cardboard
case shows large purple stains. What should the receiving clerk do?
A) Accept the shrimp; the stains are not on the product
B) Reject the shrimp; stains may indicate thawing and leakage
C) Remove the shrimp from the stained box and accept them
D) Rinse the box with sanitizer and accept
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Correct answer: B
Stains on frozen food packaging often indicate that the product thawed and leaked, then
refroze. This is temperature abuse. The entire shipment must be rejected.
128. A handwashing sink is blocked by a large trash can. A food handler moves the can and
washes hands. What is the underlying violation?
A) No violation if the sink is accessible after moving the can
B) The sink must be fully accessible at all times without moving obstructions
C) Only the manager may move the trash can
D) Hand sinks may be used for dumping mop water
Correct answer: B
Handwashing sinks must be unobstructed and accessible at all times. Staff should not have to
move equipment or supplies to reach a hand sink.
129. Which of the following is not a required component of a consumer advisory for raw or
undercooked animal foods?
A) A disclosure (e.g., asterisk next to the menu item)
B) A reminder statement about the increased risk of foodborne illness
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C) A signed liability waiver from each customer
D) The advisory must appear on menus or menu boards
Correct answer: C
The FDA Food Code requires a consumer advisory (disclosure + reminder) but does not require a
signed waiver. The advisory informs customers so they can make their own choice.
130. A cook checks the temperature of a pot of soup and finds it at 120°F after 3 hours of
cooling from 135°F. The cook recorded the temperature but did nothing. What should have
been done?
A) Discard the soup immediately
B) Reheat to 165°F and cool again using proper method
C) Add ice and continue cooling
D) Serve the soup immediately
Correct answer: B
The soup did not reach 70°F within 2 hours (it was 120°F at 3 hours). It must be reheated to
165°F and the cooling process restarted. Discarding may also be acceptable, but reheating and
recooling is allowed if done correctly.
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131. A food handler is wearing a single-use glove on one hand and a bandage on the other
hand. The manager should:
A) Allow the handler to work with the bandaged hand gloved and the other hand ungloved
B) Require the handler to wear a glove on the bandaged hand and also on the other hand if
handling food
C) Send the handler home immediately
D) Remove the bandage and cover with a finger cot only
Correct answer: B
Any hand with a cut, burn, or bandage must be covered with a glove to prevent contamination.
The other hand should also be gloved if handling food, to maintain consistency and prevent
cross- contamination.
132. A restaurant is using time as a public health control for a batch of sushi rice. The rice is
removed from temperature control at 10:00 AM. What is the latest time the rice can be served
or must be discarded?
A) 12:00 PM (noon)
B) 2:00 PM
4
SUCCESS!
ANAT 380 Exam Clinically Relevant Human
Anatomy EXAM LATEST VERSION WITH ALL 250
QUESTIONS AND CORRECT DETAILED SOLUTIONS
WITH JUST RELEASED THIS YEAR26. A cook is cooling a large pot of
chili from 135°F to 70°F. After 2 hours, the temperature is 80°F. What should the cook do next?
A) Continue cooling; there is still time to reach 41°F
B) Reheat the chili to 165°F and start the cooling process over
C) Put the chili directly into the refrigerator
D) Discard the chili immediately
Correct answer: B
The chili must reach 70°F within 2 hours. At 80°F, it has not met the first stage. Reheat to 165°F
and restart cooling using approved methods (shallow pans, ice bath, blast chiller).
127. A food delivery arrives with frozen shrimp. The shrimp are frozen solid but the cardboard
case shows large purple stains. What should the receiving clerk do?
A) Accept the shrimp; the stains are not on the product
B) Reject the shrimp; stains may indicate thawing and leakage
C) Remove the shrimp from the stained box and accept them
D) Rinse the box with sanitizer and accept
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SUCCESS!
,Page 2 of 75
Correct answer: B
Stains on frozen food packaging often indicate that the product thawed and leaked, then
refroze. This is temperature abuse. The entire shipment must be rejected.
128. A handwashing sink is blocked by a large trash can. A food handler moves the can and
washes hands. What is the underlying violation?
A) No violation if the sink is accessible after moving the can
B) The sink must be fully accessible at all times without moving obstructions
C) Only the manager may move the trash can
D) Hand sinks may be used for dumping mop water
Correct answer: B
Handwashing sinks must be unobstructed and accessible at all times. Staff should not have to
move equipment or supplies to reach a hand sink.
129. Which of the following is not a required component of a consumer advisory for raw or
undercooked animal foods?
A) A disclosure (e.g., asterisk next to the menu item)
B) A reminder statement about the increased risk of foodborne illness
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C) A signed liability waiver from each customer
D) The advisory must appear on menus or menu boards
Correct answer: C
The FDA Food Code requires a consumer advisory (disclosure + reminder) but does not require a
signed waiver. The advisory informs customers so they can make their own choice.
130. A cook checks the temperature of a pot of soup and finds it at 120°F after 3 hours of
cooling from 135°F. The cook recorded the temperature but did nothing. What should have
been done?
A) Discard the soup immediately
B) Reheat to 165°F and cool again using proper method
C) Add ice and continue cooling
D) Serve the soup immediately
Correct answer: B
The soup did not reach 70°F within 2 hours (it was 120°F at 3 hours). It must be reheated to
165°F and the cooling process restarted. Discarding may also be acceptable, but reheating and
recooling is allowed if done correctly.
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131. A food handler is wearing a single-use glove on one hand and a bandage on the other
hand. The manager should:
A) Allow the handler to work with the bandaged hand gloved and the other hand ungloved
B) Require the handler to wear a glove on the bandaged hand and also on the other hand if
handling food
C) Send the handler home immediately
D) Remove the bandage and cover with a finger cot only
Correct answer: B
Any hand with a cut, burn, or bandage must be covered with a glove to prevent contamination.
The other hand should also be gloved if handling food, to maintain consistency and prevent
cross- contamination.
132. A restaurant is using time as a public health control for a batch of sushi rice. The rice is
removed from temperature control at 10:00 AM. What is the latest time the rice can be served
or must be discarded?
A) 12:00 PM (noon)
B) 2:00 PM
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SUCCESS!
