KTH Food Handler Manager Review: Questions &
Answers :Latest Updated
John is normally a cook at a food establishment but is re-assigned to cleaning tables.
What symptom(s) does John likely have to cause him to be re-assigned? -
ANSWERPersistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - ANSWERUndercooked
poultry
Which of the following food containers in the dry-store room must be labelled? -
ANSWERFlour
Customer forks should be stored at a self-service buffet - ANSWERWith only the
handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only
be received if it has - ANSWERShiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - ANSWERIn the food with
the handle extending out
HACCP is a/an - ANSWERManagement system designed to prevent foodborne
disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health
and to - ANSWERProvide consumers safe, unadulterated, honestly presented food
You are working in an establishment that has only one reach-in refrigerator. What is
the proper way to store items from the highest to lowest shelf? - ANSWERLettuce,
sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for - ANSWERClean in place
An establishment must use potable water for all food-related tasks. Which of the
following is an example of potable water? - ANSWERDrinking water
During an inspection, the health inspector must see the person in charge
demonstrate knowledge adequately. Which of the following meets that
requirement? - ANSWERHaving a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to
70F range? - ANSWERTwo hours
, In a cafe, there is on server left to handle the front of the house between the lunch
rush and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to
be kept at the hostess desk for the customers. The server has developed a routine to
get this done while also taking lunch break. The health inspector - ANSWERWas
concerned because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection
because the customers were able to contaminate the plastic eating utensils at the
condiment stand. To prevent his from happening, the restaurant could decide to -
ANSWERPut wrapped utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - ANSWERAll of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - ANSWERServed to highly susceptible populations
A trained chef, who also worked at a zoo, decided to combine his kitchen with
nature and opened a restaurant where customers could watch animals in cages and
aquariums from their table. Part of the day is spent caring for some of the creatures.
According to the code, which creatures is he allowed to care for or handle while at
the restaurant? - ANSWERFish in the aquarium
A kitchen manager was trying to train the staff and get all the inventory under
control. Many items were not being labelled in storage. The manger thinks it is best
to start by labeling every single item out of its original container, even though it is
not required to have the staff label - ANSWERSpaghetti noodles
The restaurant staff noticed the heal inspector coming in the door and assumed
correctly that they would be inspected. One of the employees quickly took the towel
buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and
put the towels back in the water. To their surprise, the inspector marked a violation.
This violation was for - ANSWERPutting the soiled towels back in the new water
What are the rules for storing food cold? - ANSWERAll these
A school lunch program offers seconds on fruits and vegetables. A child came back
for more sliced peaches. Without thinking about it, the nutrition worker scooped a
spoonful of peaches onto the child's used tray and touched the tray with the scoop.
After putting the scoop back into the pan of peaches the worker realized what had
happened. What should be done to immediately remedy this? - ANSWERPull and
discard the peaches and replace with a new pan
According to the Texas Rules, it is acceptable at times for item like salt and pepper
packets to be saved and given to another customer if they were not contaminated.
Which of the following must be discarded after a customer had it? - ANSWERA bowl
of cocktail sauce
Answers :Latest Updated
John is normally a cook at a food establishment but is re-assigned to cleaning tables.
What symptom(s) does John likely have to cause him to be re-assigned? -
ANSWERPersistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - ANSWERUndercooked
poultry
Which of the following food containers in the dry-store room must be labelled? -
ANSWERFlour
Customer forks should be stored at a self-service buffet - ANSWERWith only the
handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only
be received if it has - ANSWERShiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - ANSWERIn the food with
the handle extending out
HACCP is a/an - ANSWERManagement system designed to prevent foodborne
disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health
and to - ANSWERProvide consumers safe, unadulterated, honestly presented food
You are working in an establishment that has only one reach-in refrigerator. What is
the proper way to store items from the highest to lowest shelf? - ANSWERLettuce,
sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for - ANSWERClean in place
An establishment must use potable water for all food-related tasks. Which of the
following is an example of potable water? - ANSWERDrinking water
During an inspection, the health inspector must see the person in charge
demonstrate knowledge adequately. Which of the following meets that
requirement? - ANSWERHaving a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to
70F range? - ANSWERTwo hours
, In a cafe, there is on server left to handle the front of the house between the lunch
rush and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to
be kept at the hostess desk for the customers. The server has developed a routine to
get this done while also taking lunch break. The health inspector - ANSWERWas
concerned because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection
because the customers were able to contaminate the plastic eating utensils at the
condiment stand. To prevent his from happening, the restaurant could decide to -
ANSWERPut wrapped utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - ANSWERAll of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - ANSWERServed to highly susceptible populations
A trained chef, who also worked at a zoo, decided to combine his kitchen with
nature and opened a restaurant where customers could watch animals in cages and
aquariums from their table. Part of the day is spent caring for some of the creatures.
According to the code, which creatures is he allowed to care for or handle while at
the restaurant? - ANSWERFish in the aquarium
A kitchen manager was trying to train the staff and get all the inventory under
control. Many items were not being labelled in storage. The manger thinks it is best
to start by labeling every single item out of its original container, even though it is
not required to have the staff label - ANSWERSpaghetti noodles
The restaurant staff noticed the heal inspector coming in the door and assumed
correctly that they would be inspected. One of the employees quickly took the towel
buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and
put the towels back in the water. To their surprise, the inspector marked a violation.
This violation was for - ANSWERPutting the soiled towels back in the new water
What are the rules for storing food cold? - ANSWERAll these
A school lunch program offers seconds on fruits and vegetables. A child came back
for more sliced peaches. Without thinking about it, the nutrition worker scooped a
spoonful of peaches onto the child's used tray and touched the tray with the scoop.
After putting the scoop back into the pan of peaches the worker realized what had
happened. What should be done to immediately remedy this? - ANSWERPull and
discard the peaches and replace with a new pan
According to the Texas Rules, it is acceptable at times for item like salt and pepper
packets to be saved and given to another customer if they were not contaminated.
Which of the following must be discarded after a customer had it? - ANSWERA bowl
of cocktail sauce
