When placing the following items into a reach-in cooler, what order should they be
placed from top shelf to bottom shelf? Items: garden salad, raw chicken cutlets,
cooked taco meat, and raw fish fillets
a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad
b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets
c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets
,Give this one a try later!
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets
When cooling foods all of the following are acceptable practices except
a) using ice made with potable water
b) covering tightly and placing on counter
c) placing in shallow (2-3" deep) pans
d) stirring the food
Give this one a try later!
b) covering tightly and placing on counter
A shipment of milk arrives and the Food Manager correctly checks the temperature at
delivery by
a) placing the thermometer in the delivery truck
b) piercing one container of milk to get the core temperature
c) emptying the milk into different containers to check the core temperature
d) placing the thermometer between containers of milk
Give this one a try later!
d) placing the thermometer between containers of milk
All of the following are an example of a physical hazard except
,a) pesticide on the food prep counter
b) metal shavings from the can opener
c) gemstone from a ring
d) broken glass in the ice
Give this one a try later!
a) pesticide on the food prep counter
Where should a Food Employee take a break to smoke?
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler
Give this one a try later!
c) In designated areas only
A bacterial infection is caused by
a) a virus surviving on a counter
b) consuming live bacteria that grows in the body
c) consuming the toxin produced by a bacteria
d) a parasite living in the food consumed
Give this one a try later!
b) consuming live bacteria that grows in the body
, The restaurant got very busy and the employees stacked the dishes in the dishwasher
on top of each other to get more dishes washed quickly. What is the best reason this
is not allowed?
a) The dishes can break easily.
b) The dishwasher can break easily.
c) This allows for cross contamination.
d) The water and sanitizer does not hit all of the surfaces.
Give this one a try later!
d) The water and sanitizer does not hit all of the surfaces.
A bacterial intoxication is caused by
a) a virus surviving on a counter
b) consuming a live bacteria that grows in the body
c) consuming the toxin produced by a bacteria
d) a parasite living in the food consumed
Give this one a try later!
c) consuming the toxin produced by a bacteria
When checking the temperature of a turkey as it cooks, it is important to make sure an
employee checks the
a) core temperature
b) surface temperature
c) oven temperature
d) temperature of the juices that run out
placed from top shelf to bottom shelf? Items: garden salad, raw chicken cutlets,
cooked taco meat, and raw fish fillets
a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad
b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets
c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets
,Give this one a try later!
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets
When cooling foods all of the following are acceptable practices except
a) using ice made with potable water
b) covering tightly and placing on counter
c) placing in shallow (2-3" deep) pans
d) stirring the food
Give this one a try later!
b) covering tightly and placing on counter
A shipment of milk arrives and the Food Manager correctly checks the temperature at
delivery by
a) placing the thermometer in the delivery truck
b) piercing one container of milk to get the core temperature
c) emptying the milk into different containers to check the core temperature
d) placing the thermometer between containers of milk
Give this one a try later!
d) placing the thermometer between containers of milk
All of the following are an example of a physical hazard except
,a) pesticide on the food prep counter
b) metal shavings from the can opener
c) gemstone from a ring
d) broken glass in the ice
Give this one a try later!
a) pesticide on the food prep counter
Where should a Food Employee take a break to smoke?
a) In the dry storage area
b) In the kitchen
c) In designated areas only
d) In the walk-in cooler
Give this one a try later!
c) In designated areas only
A bacterial infection is caused by
a) a virus surviving on a counter
b) consuming live bacteria that grows in the body
c) consuming the toxin produced by a bacteria
d) a parasite living in the food consumed
Give this one a try later!
b) consuming live bacteria that grows in the body
, The restaurant got very busy and the employees stacked the dishes in the dishwasher
on top of each other to get more dishes washed quickly. What is the best reason this
is not allowed?
a) The dishes can break easily.
b) The dishwasher can break easily.
c) This allows for cross contamination.
d) The water and sanitizer does not hit all of the surfaces.
Give this one a try later!
d) The water and sanitizer does not hit all of the surfaces.
A bacterial intoxication is caused by
a) a virus surviving on a counter
b) consuming a live bacteria that grows in the body
c) consuming the toxin produced by a bacteria
d) a parasite living in the food consumed
Give this one a try later!
c) consuming the toxin produced by a bacteria
When checking the temperature of a turkey as it cooks, it is important to make sure an
employee checks the
a) core temperature
b) surface temperature
c) oven temperature
d) temperature of the juices that run out
