Culinary Arts: Sanitation and Safety Certificate Practice Test – Food Hygiene & Kitchen Safety
Assessment
One of the FDA-recommended food safety responsibilities of a manager is: - correct answer
✔✔Supervising food handlers to ensure hot and cold food holding temperatures are regularly
monitored
How can a food handler reduce or eliminate the risk of food contamination? - correct answer
✔✔Washing their hands after using the restroom
How long should hands and arms be scrubbed during handwashing? - correct answer ✔✔10-15
seconds
Ready-to-eat food should NEVER be handled with bare hands in what situation? - correct
answer ✔✔When food is being served to a high-risk population, like children or the elderly
When should a delivery be inspected? - correct answer ✔✔Immediately upon receiving the
delivery
Why is it advisable to only remove the amount of food you can prep in a short period of time
from the cooler? - correct answer ✔✔To prevent time-temp abuse
It is discovered that a steam table holding hot soup has broken down, and the soup may have
been unheated for as long as 3 hours. What should be done with the soup? - correct answer
✔✔Discard the soup, heat a new batch to 135˚F, and place it in a working steam table.
Performing procedural checks every shift to identify problems and comparing and analyzing
temperature logs each week are examples of which principle in the HAACP system? - correct
answer ✔✔Principle 6 - Verifying that the system works
, What can hand sinks be used for? - correct answer ✔✔Handwashing only
When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least
______: - correct answer ✔✔30 seconds
Time and Temperature Abuse Happens when - correct answer ✔✔Foods are not held at the
proper temperature or cooled properly
At which part of the flow of food is Food Safety the biggest concern?
A. Purchasing, receiving & storing
B. Prep, cooking, reheating & serving
C. Holding & cooling
D. All of the above - correct answer ✔✔D. All of the above
After touching the hair, scratching the skin, or rubbing the face, a food service worker must: -
correct answer ✔✔Must wash their hands
Food service workers can use hand sanitizer in place of hand washing when: - correct answer
✔✔Hand sanitizer is never to be used in place of hand washing
Food Can be Contaminated:
A. Accidently
B. During processing or manufacturing
C. From chemicals or physical hazards
D. From poor personal hygiene of food handlers
E. All of the Above - correct answer ✔✔E. All of the Above
Assessment
One of the FDA-recommended food safety responsibilities of a manager is: - correct answer
✔✔Supervising food handlers to ensure hot and cold food holding temperatures are regularly
monitored
How can a food handler reduce or eliminate the risk of food contamination? - correct answer
✔✔Washing their hands after using the restroom
How long should hands and arms be scrubbed during handwashing? - correct answer ✔✔10-15
seconds
Ready-to-eat food should NEVER be handled with bare hands in what situation? - correct
answer ✔✔When food is being served to a high-risk population, like children or the elderly
When should a delivery be inspected? - correct answer ✔✔Immediately upon receiving the
delivery
Why is it advisable to only remove the amount of food you can prep in a short period of time
from the cooler? - correct answer ✔✔To prevent time-temp abuse
It is discovered that a steam table holding hot soup has broken down, and the soup may have
been unheated for as long as 3 hours. What should be done with the soup? - correct answer
✔✔Discard the soup, heat a new batch to 135˚F, and place it in a working steam table.
Performing procedural checks every shift to identify problems and comparing and analyzing
temperature logs each week are examples of which principle in the HAACP system? - correct
answer ✔✔Principle 6 - Verifying that the system works
, What can hand sinks be used for? - correct answer ✔✔Handwashing only
When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least
______: - correct answer ✔✔30 seconds
Time and Temperature Abuse Happens when - correct answer ✔✔Foods are not held at the
proper temperature or cooled properly
At which part of the flow of food is Food Safety the biggest concern?
A. Purchasing, receiving & storing
B. Prep, cooking, reheating & serving
C. Holding & cooling
D. All of the above - correct answer ✔✔D. All of the above
After touching the hair, scratching the skin, or rubbing the face, a food service worker must: -
correct answer ✔✔Must wash their hands
Food service workers can use hand sanitizer in place of hand washing when: - correct answer
✔✔Hand sanitizer is never to be used in place of hand washing
Food Can be Contaminated:
A. Accidently
B. During processing or manufacturing
C. From chemicals or physical hazards
D. From poor personal hygiene of food handlers
E. All of the Above - correct answer ✔✔E. All of the Above
