MISSOURI POST STUDY GUIDE LATEST QUESTIONS AND
CORRECT ANSWERS|AGRADE
Cold, cooked food that needs to be reheated for hot holding must be heated to
_____°F for 15 seconds within 2 hours, before being put onto the steam table to be
held at 135°F. - ANSWER: 165 degrees
Which of these is NOT one of the 8 most common Food Allergens? - ANSWER:
Mustard
Prevent cross-contamination by using one ________________ for fresh produce and
a separate one for raw meat, poultry and seafood. - ANSWER: cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? -
ANSWER: Freshly washed hands
If you have a mechanical dishwasher, you need to know that the dishes are reaching
correct temperatures for sanitization, so temperature gauges and sanitizer levels
must be ____________. - ANSWER: Monitored
Highly susceptible populations include: - ANSWER: Younger than 5, older than 65,
and immune compromised
______________________is the spread of contaminants from one food or surface to
another. - ANSWER: Cross contamination
Washing uses soap and water to remove dirt and food from surfaces, while sanitizing
uses _______________________to kill germs. - ANSWER: Chemicals
Which of these is NOT a chemical contaminant? - ANSWER: Servers working when
sick
In order to be properly cooked for safe eating, raw eggs cooked for immediate
service and fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes. -
ANSWER: 145°F for 15 seconds
What is the one acceptable piece of jewelry that a food worker can wear under a
glove when preparing food? - ANSWER: Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is
that temperature range? - ANSWER: Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? -
ANSWER: add ice, and cold water
, The only way to be sure that you've cooked something to the right temperature is
with a ____________. - ANSWER: Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are not in
good condition and must be_______________________. - ANSWER: Returned or
thrown away
Which of these is NOT an important hygiene practice that all employees must
follow? - ANSWER: Clothes must be dry cleaned and pressed
Unsafe thawing can let __________ grow in the outer layers of the food, while the
inside stays frozen. - ANSWER: Bacteria
What must food handlers wear if they are wearing nail polish or artificial nails? -
ANSWER: Gloves
What must you do with Time and Temperature Controlled for Safety (TCS) Foods
that are left out at room temperature for more than four hours? - ANSWER: Discard
them
Pesticides are harmful substances that must only be handled by
_____________________, and only when food is carefully protected. - ANSWER:
Licensed applicators
Which of these is NOT a physical contaminant? - ANSWER: Pesticide
Contaminated food often looks, tastes, smells, the same as __________. - ANSWER:
Same as any other food
Bacteria can grow rapidly when the temperature is between 41 and 135 degrees.
This is known as: - ANSWER: Danger Zone.
Which of the following is considered a ready-to-eat food? - ANSWER: Washed lettuce
A Person in Charge is required at food establishments: - ANSWER: During all hours of
operation
What are the two methods to properly sanitize dirty dishware? - ANSWER: Using hot
water or chemicals
Which of the following must be cooked to 145° F? - ANSWER: All of these must be
cooked to 145° F
Which of these describes the proper handwashing technique? After applying soap
you must scrub your hands, fingers, and forearms for a minimum of ________
seconds: - ANSWER: 20
CORRECT ANSWERS|AGRADE
Cold, cooked food that needs to be reheated for hot holding must be heated to
_____°F for 15 seconds within 2 hours, before being put onto the steam table to be
held at 135°F. - ANSWER: 165 degrees
Which of these is NOT one of the 8 most common Food Allergens? - ANSWER:
Mustard
Prevent cross-contamination by using one ________________ for fresh produce and
a separate one for raw meat, poultry and seafood. - ANSWER: cutting board
Which of these will NOT prevent barehand contact with ready-to-eat foods? -
ANSWER: Freshly washed hands
If you have a mechanical dishwasher, you need to know that the dishes are reaching
correct temperatures for sanitization, so temperature gauges and sanitizer levels
must be ____________. - ANSWER: Monitored
Highly susceptible populations include: - ANSWER: Younger than 5, older than 65,
and immune compromised
______________________is the spread of contaminants from one food or surface to
another. - ANSWER: Cross contamination
Washing uses soap and water to remove dirt and food from surfaces, while sanitizing
uses _______________________to kill germs. - ANSWER: Chemicals
Which of these is NOT a chemical contaminant? - ANSWER: Servers working when
sick
In order to be properly cooked for safe eating, raw eggs cooked for immediate
service and fish (fresh or frozen) must be heated to ___°F for ___ seconds/minutes. -
ANSWER: 145°F for 15 seconds
What is the one acceptable piece of jewelry that a food worker can wear under a
glove when preparing food? - ANSWER: Plain band-style rings
The Danger Zone is a temperature range in which bacteria can grow rapidly. What is
that temperature range? - ANSWER: Between 41° F and 135 ° F
Which of these is NOT one of the three recommended safe cooling methods? -
ANSWER: add ice, and cold water
, The only way to be sure that you've cooked something to the right temperature is
with a ____________. - ANSWER: Probe thermometer
Packaged and canned foods that are opened, rusty, or severely damaged are not in
good condition and must be_______________________. - ANSWER: Returned or
thrown away
Which of these is NOT an important hygiene practice that all employees must
follow? - ANSWER: Clothes must be dry cleaned and pressed
Unsafe thawing can let __________ grow in the outer layers of the food, while the
inside stays frozen. - ANSWER: Bacteria
What must food handlers wear if they are wearing nail polish or artificial nails? -
ANSWER: Gloves
What must you do with Time and Temperature Controlled for Safety (TCS) Foods
that are left out at room temperature for more than four hours? - ANSWER: Discard
them
Pesticides are harmful substances that must only be handled by
_____________________, and only when food is carefully protected. - ANSWER:
Licensed applicators
Which of these is NOT a physical contaminant? - ANSWER: Pesticide
Contaminated food often looks, tastes, smells, the same as __________. - ANSWER:
Same as any other food
Bacteria can grow rapidly when the temperature is between 41 and 135 degrees.
This is known as: - ANSWER: Danger Zone.
Which of the following is considered a ready-to-eat food? - ANSWER: Washed lettuce
A Person in Charge is required at food establishments: - ANSWER: During all hours of
operation
What are the two methods to properly sanitize dirty dishware? - ANSWER: Using hot
water or chemicals
Which of the following must be cooked to 145° F? - ANSWER: All of these must be
cooked to 145° F
Which of these describes the proper handwashing technique? After applying soap
you must scrub your hands, fingers, and forearms for a minimum of ________
seconds: - ANSWER: 20
