Name: Score:
85 Multiple choice questions
Term 1 of 85
What are the mimic food candles allowed for a walk-in refrigerator?
5 foot-candles
10 foot-candles
20 foot-candles
50 foot-candles
Term 2 of 85
What is the second principle or step of a HACCP plan?
Verifying the plan works
Establishing monitoring procedures
Record keeping
Determining critical control points (CCP's)
Term 3 of 85
If food has been thawed but is not needed, you should NOT:
Re-freeze it within 2 hours
Throw it out
Cook it correctly and refrigerate
Cook it and let the staff eat the food
,Term 4 of 85
If the concentration of sanitizing solution is too strong:
They can over-sanitize
They will be too hot
The solution will evaporate
They can corrode metal
Term 5 of 85
Back siphoning occurs when the potable water pressure is lower than the waste water pressure
and the waste water backs in to the potable water, creating a cross connection. The best method
to prevent this from happening is:
Back flow preventors
Keeping potable water pressure above waste water pressure
T-valves
Air gaps
Term 6 of 85
Roast pork, beef, veal and lamb need to be cooked to a minimum temperature of:
135°F
145°F
155°F
165°F
, Term 7 of 85
A food service worker must not direct contact with food if they:
Have a headache
Have a wound that is draining
Did not sleep well
Have been diagnosed with HIV
Term 8 of 85
When a state law requires an updated model of an FDA Food Code, what is the first action an
operation should take?
Wait for the next health inspection
Ask your corporate office what you should do
Change the operations SOP's and retrain staff
Wait for the local health agency to send a report of what changes need to be made
Term 9 of 85
After washing hands, the most sanitary way to dry them is with:
A cloth towel
A dish towel
An apron
Single-use paper towels
85 Multiple choice questions
Term 1 of 85
What are the mimic food candles allowed for a walk-in refrigerator?
5 foot-candles
10 foot-candles
20 foot-candles
50 foot-candles
Term 2 of 85
What is the second principle or step of a HACCP plan?
Verifying the plan works
Establishing monitoring procedures
Record keeping
Determining critical control points (CCP's)
Term 3 of 85
If food has been thawed but is not needed, you should NOT:
Re-freeze it within 2 hours
Throw it out
Cook it correctly and refrigerate
Cook it and let the staff eat the food
,Term 4 of 85
If the concentration of sanitizing solution is too strong:
They can over-sanitize
They will be too hot
The solution will evaporate
They can corrode metal
Term 5 of 85
Back siphoning occurs when the potable water pressure is lower than the waste water pressure
and the waste water backs in to the potable water, creating a cross connection. The best method
to prevent this from happening is:
Back flow preventors
Keeping potable water pressure above waste water pressure
T-valves
Air gaps
Term 6 of 85
Roast pork, beef, veal and lamb need to be cooked to a minimum temperature of:
135°F
145°F
155°F
165°F
, Term 7 of 85
A food service worker must not direct contact with food if they:
Have a headache
Have a wound that is draining
Did not sleep well
Have been diagnosed with HIV
Term 8 of 85
When a state law requires an updated model of an FDA Food Code, what is the first action an
operation should take?
Wait for the next health inspection
Ask your corporate office what you should do
Change the operations SOP's and retrain staff
Wait for the local health agency to send a report of what changes need to be made
Term 9 of 85
After washing hands, the most sanitary way to dry them is with:
A cloth towel
A dish towel
An apron
Single-use paper towels
