1. What is the temperature danger zone for food?
a. 32°F to 100°F (0°C to 38°C).
b. 40°F to 140°F (4°C to 60°C).
c. 50°F to 150°F (10°C to 65°C).
d. 60°F to 160°F (15°C to 71°C).: b. 40°F to 140°F (4°C to 60°C)
2. How often should food contact surfaces be sanitized?
a. After ever use
b. Once every 2 hours
c. Once every 4 hours
d. At the end of the day: a. After every use
3. What are the symptoms of foodborne illness?
a. Nausea, headaches, and dizziness
b. Nausea, vomiting, and diarrhea
c. Fatigue, sore throat, and cough
b. Headache, joint pain, and fever: b. Nausea, vomiting, and
diarrhea
4. How long can food be safely left at room temperature?
a. 1 hour
b. 2 hours
c. 3 hours
d. 4 hours: b. 2 hours
5. What are the specific temperature requirements for cold holding of food?
a. Below 32°F (0°C)
b. Below 40°F (4°C)
c. Below 50°F (10°C)
d. Below 60°F (15°C): b. Below 40°F
6. What is the minimum internal cooking temperature for poultry?
a. 145°F (63°C)
,b. 155°F (68°C)
c. 165°F (74°C)
d. 175°F (80°C): c. 165°F (74°C)
7. What are the major food allergens recognized by the FDA?
a. Wheat, soy, peanuts, and shellfish
b. Wheat, corn, peanuts, and shellfish
c. Rice, soy, almonds, and shellfish
d. Barley, soy, almonds, and shellfish: a. Wheat, soy, peanuts, and shellfish
8. How should chemicals be stored in a food service establishment?
a. Above food preparations areas
b. In a separate, labeled area away from food
c. Next to cleaning tools
b. On the lowest shelves in the kitchen: b. In a separate, labeled area away form
food
9. What is the proper way to wash hands in hood service setting?
a. With cold water and soap for 5 seconds
b. With warm water and soap for 10 seconds
c. With warm water and soap for 20 seconds
d. With hot water and soap for 30 seconds: c. With warm water and soap for 20
seconds
10. What is the best way to thaw frozen food safely?
a. At room temperature
b. Under cold running water
c. In a microwave
d. All of the above: b. Under cold running water
11. How should you handle a customer's food allergy concern?
a. Ignore it as it'a probably not serious
b. Inform the customer about ingredients and preparation methods
c. Suggest they eat something else
, d. Ask them to sign a waiver: b. Inform the customer about ingredients and
preparation methods
12. What are the steps in the flow of food?
a. Purchasing, receiving, storing, preparing, cooking, holding, cooling,
reheat-ing, serving
b. Purchasing, cooking, storing, preparing, holding, cooling, reheating, serv-
ing
c. Receiving, storing, preparing, cooking, serving, cooling, holding,
reheating
d. Purchasing, receiving, storing, preparing, cooking, serving, cooling, re-
heating: a. Purchasing, receiving, storing, preparing, cooking, holding, cooling,
reheating, serving
13. How should ready-to-eat food be handled to prevent contamination?
a. With bare hands
b. With clean gloves or utensils
c. Directly after handing raw food
d. Without washing hands: b. With clean gloves or utensils
14. What are critical control points in a HACCP plan?
a. Points where hazards can be prevented, eliminated, or reduced
b. Only points where food is cooked
c. Points where food is served to customers
d. Points where food is stored: a. Points where hazards can be prevented,
eliminated, or reduced
15. How often should a food thermometer be calibrated?
a. Daily
b. Weekly
c. Monthly
d. Before each use: d. Before each use
16. What is the proper procedure for using gloves in food service?
a. 32°F to 100°F (0°C to 38°C).
b. 40°F to 140°F (4°C to 60°C).
c. 50°F to 150°F (10°C to 65°C).
d. 60°F to 160°F (15°C to 71°C).: b. 40°F to 140°F (4°C to 60°C)
2. How often should food contact surfaces be sanitized?
a. After ever use
b. Once every 2 hours
c. Once every 4 hours
d. At the end of the day: a. After every use
3. What are the symptoms of foodborne illness?
a. Nausea, headaches, and dizziness
b. Nausea, vomiting, and diarrhea
c. Fatigue, sore throat, and cough
b. Headache, joint pain, and fever: b. Nausea, vomiting, and
diarrhea
4. How long can food be safely left at room temperature?
a. 1 hour
b. 2 hours
c. 3 hours
d. 4 hours: b. 2 hours
5. What are the specific temperature requirements for cold holding of food?
a. Below 32°F (0°C)
b. Below 40°F (4°C)
c. Below 50°F (10°C)
d. Below 60°F (15°C): b. Below 40°F
6. What is the minimum internal cooking temperature for poultry?
a. 145°F (63°C)
,b. 155°F (68°C)
c. 165°F (74°C)
d. 175°F (80°C): c. 165°F (74°C)
7. What are the major food allergens recognized by the FDA?
a. Wheat, soy, peanuts, and shellfish
b. Wheat, corn, peanuts, and shellfish
c. Rice, soy, almonds, and shellfish
d. Barley, soy, almonds, and shellfish: a. Wheat, soy, peanuts, and shellfish
8. How should chemicals be stored in a food service establishment?
a. Above food preparations areas
b. In a separate, labeled area away from food
c. Next to cleaning tools
b. On the lowest shelves in the kitchen: b. In a separate, labeled area away form
food
9. What is the proper way to wash hands in hood service setting?
a. With cold water and soap for 5 seconds
b. With warm water and soap for 10 seconds
c. With warm water and soap for 20 seconds
d. With hot water and soap for 30 seconds: c. With warm water and soap for 20
seconds
10. What is the best way to thaw frozen food safely?
a. At room temperature
b. Under cold running water
c. In a microwave
d. All of the above: b. Under cold running water
11. How should you handle a customer's food allergy concern?
a. Ignore it as it'a probably not serious
b. Inform the customer about ingredients and preparation methods
c. Suggest they eat something else
, d. Ask them to sign a waiver: b. Inform the customer about ingredients and
preparation methods
12. What are the steps in the flow of food?
a. Purchasing, receiving, storing, preparing, cooking, holding, cooling,
reheat-ing, serving
b. Purchasing, cooking, storing, preparing, holding, cooling, reheating, serv-
ing
c. Receiving, storing, preparing, cooking, serving, cooling, holding,
reheating
d. Purchasing, receiving, storing, preparing, cooking, serving, cooling, re-
heating: a. Purchasing, receiving, storing, preparing, cooking, holding, cooling,
reheating, serving
13. How should ready-to-eat food be handled to prevent contamination?
a. With bare hands
b. With clean gloves or utensils
c. Directly after handing raw food
d. Without washing hands: b. With clean gloves or utensils
14. What are critical control points in a HACCP plan?
a. Points where hazards can be prevented, eliminated, or reduced
b. Only points where food is cooked
c. Points where food is served to customers
d. Points where food is stored: a. Points where hazards can be prevented,
eliminated, or reduced
15. How often should a food thermometer be calibrated?
a. Daily
b. Weekly
c. Monthly
d. Before each use: d. Before each use
16. What is the proper procedure for using gloves in food service?
