First Aid Choking" poster must only be displayed conspicuously in each designated
eating area. - Answer-True
/."No Smoking" signs must be posted at allsmoke free areas - Answer-True
/.A "Wash Hands" sign must be displayed at all hand washing sinks. - Answer-True
/.A food worker with an uninfected cut on his/her hand: - Answer-Can work only if they
wear clean bandage and wear sanitary gloves.
/.A food-borne parasite found in under-cooked pork is: - Answer-Trichinella spiralis
/.All food establishments must display an "Alcohol and Pregnancy Warning" sign. -
Answer-False
/.All food on display must be protected by packaging, sneeze guards, display cases or
through other means. - Answer-True
/.All food service establishments must have a current and valid permit issued by the
New York City Department Of Health and Mental Hygiene. - Answer-True
/.All of the following are indications that fish is fresh except: - Answer-There is a fishy
odor
/.All of the following except one may be used when working with ready-to-eat foods: -
Answer-Clean bare hands
/.All of the following, except one are true of a hot holding unit: - Answer-Must be used to
reheat refrigerated foods
/.An air break provides indirect waste for sinks. What is the benefit of the indirect waste
at culinary sinks? - Answer-It prevents sewage from reaching the sinks
/.An example of a SUBMERGED INLET is: - Answer-A hose with one end connected to
a faucet and the other end under water
/.Any food service establishment that allows onsite consumption of food must provide a
cardiopulmonary
resuscitation (CPR) kit in case of an emergency. - Answer-True
, /.Ashtrays are permitted on dining tables as long as "No Smoking" signs are
conspicuously displayed. - Answer-False
/.At what temperature is rapid growth of pathogenic bacteria possible? - Answer-65°F
/.Backflow may cause contamination of drinking water. Backflow may occur when which
of the following is present? - Answer-A cross connection
/.Bacteria and viruses can be seen under intense source of light known as "candling" -
Answer-False
/.Bathrooms for employees must be provided: - Answer-Always
/.Between each use, cutting boards must be: - Answer-A, B and C (Washed, Rinsed &
Sanitized)
/.Both employees and customers can use the same bathroom even if customers have to
walk through food
areas to gain access to it. - Answer-False
/.Carbon monoxide poisoning can result from a faulty gas-fired hot water unit - Answer-
True
/.Chicken and other poultry are most likely to be contaminated with: - Answer-
Salmonella
/.Clean aprons can be used for wiping hands. - Answer-False
/.Clostridium botulinum causes the disease known as botulism. - Answer-True
/.Cold temperatures slow down the growth of microorganisms. - Answer-True
/.Cutting boards must be sanitized at least three times a day - Answer-False
/.During chemical sanitization, the chemical solution must be checked by: - Answer-Test
kit
/.During hand washing hands must be rubbed for at least: - Answer-20 seconds
/.Equipment, including ice makers and ice storage equipment, should not be located
under exposed or unprotected sewer lines, open stairwells or other sources of
contamination - Answer-True
/.Escherichia coli O157:H7 is mainly associated with ground poultry - Answer-False
eating area. - Answer-True
/."No Smoking" signs must be posted at allsmoke free areas - Answer-True
/.A "Wash Hands" sign must be displayed at all hand washing sinks. - Answer-True
/.A food worker with an uninfected cut on his/her hand: - Answer-Can work only if they
wear clean bandage and wear sanitary gloves.
/.A food-borne parasite found in under-cooked pork is: - Answer-Trichinella spiralis
/.All food establishments must display an "Alcohol and Pregnancy Warning" sign. -
Answer-False
/.All food on display must be protected by packaging, sneeze guards, display cases or
through other means. - Answer-True
/.All food service establishments must have a current and valid permit issued by the
New York City Department Of Health and Mental Hygiene. - Answer-True
/.All of the following are indications that fish is fresh except: - Answer-There is a fishy
odor
/.All of the following except one may be used when working with ready-to-eat foods: -
Answer-Clean bare hands
/.All of the following, except one are true of a hot holding unit: - Answer-Must be used to
reheat refrigerated foods
/.An air break provides indirect waste for sinks. What is the benefit of the indirect waste
at culinary sinks? - Answer-It prevents sewage from reaching the sinks
/.An example of a SUBMERGED INLET is: - Answer-A hose with one end connected to
a faucet and the other end under water
/.Any food service establishment that allows onsite consumption of food must provide a
cardiopulmonary
resuscitation (CPR) kit in case of an emergency. - Answer-True
, /.Ashtrays are permitted on dining tables as long as "No Smoking" signs are
conspicuously displayed. - Answer-False
/.At what temperature is rapid growth of pathogenic bacteria possible? - Answer-65°F
/.Backflow may cause contamination of drinking water. Backflow may occur when which
of the following is present? - Answer-A cross connection
/.Bacteria and viruses can be seen under intense source of light known as "candling" -
Answer-False
/.Bathrooms for employees must be provided: - Answer-Always
/.Between each use, cutting boards must be: - Answer-A, B and C (Washed, Rinsed &
Sanitized)
/.Both employees and customers can use the same bathroom even if customers have to
walk through food
areas to gain access to it. - Answer-False
/.Carbon monoxide poisoning can result from a faulty gas-fired hot water unit - Answer-
True
/.Chicken and other poultry are most likely to be contaminated with: - Answer-
Salmonella
/.Clean aprons can be used for wiping hands. - Answer-False
/.Clostridium botulinum causes the disease known as botulism. - Answer-True
/.Cold temperatures slow down the growth of microorganisms. - Answer-True
/.Cutting boards must be sanitized at least three times a day - Answer-False
/.During chemical sanitization, the chemical solution must be checked by: - Answer-Test
kit
/.During hand washing hands must be rubbed for at least: - Answer-20 seconds
/.Equipment, including ice makers and ice storage equipment, should not be located
under exposed or unprotected sewer lines, open stairwells or other sources of
contamination - Answer-True
/.Escherichia coli O157:H7 is mainly associated with ground poultry - Answer-False
