Sanitation Techniques Study Test #1

Front 1

The best location for a thermometer in a cold storage unit is

Back 1

the warmest part of the unit.

Front 2

When thawing food under potable running water, a foodhandler should

Back 2

make sure the water temperature is 70 degrees F or below.

Front 3

At what minimum temperature should hot food be held on a self-service buffet?

Back 3

135 degrees F.

Front 4

Potentially hazardous, ready-to-eat food may be stored in a refrigerator for up to seven days as long as the maximum internal product temperature is

Back 4

41 degrees F.

Front 5

What is the required minimum internal temperature when cooking ground fish?

Back 5

155 degrees F.

Front 6

Which food is incorrectly stored in a walk-in refrigerator

Back 6

A. Frozen turkey thawing in a pan on the bottom shelf

B. Egg salad stored in a plastic container with a tight-fitting lid on the top shelf

C. Loosely covered, pre-cooked chicken noodle casserole cooling on the top shelf

D. Raw ground beef stored on a shelf above a tray of bologna

The answer is D.

Front 7

To prevent potential food contamination, insect-control devices in food establishments should be

Back 7

used according to law and the manufacturer's directions.

Front 8

What is the recommended method for cleaning and sanitizing dishes in a three-compartment sink?

Back 8

Wash, rinse, sanitize, then air dry.

Front 9

Which is an example of good personal hygiene for a foodhandler?

Back 9

Wearing hair restraints, such as hats or hair nets.

Front 10

Single-use gloves should be

Back 10

used only over clean hands.

Front 11

The goal of first-in, first-out (FIFO) stock rotation is to ensure that

Back 11

older supplies are used before newer ones.

Front 12

If stored food has passed its expiration date, it should be

Back 12

discarded.

Front 13

Which is the proper procedure for delivering prepared hot food off-site?

Back 13

Maintain hot food temperature above 135 degrees F.

Front 14

Connecting a pipe between a potable water source and a water source of unknown quality is

Back 14

unacceptable at any time.

Front 15

At a salad bar, which condition would require a corrective action?

Back 15

The temperature of the pasta salad is found to be 50 degrees F.

Should be 41 degrees F or below.

Front 16

What is the safest way to thaw a 25-pound turkey?

Back 16

Under refrigeration at a maximum temperature of 41 degrees F.

Front 17

An employee arrives for work at the butcher shop in badly soiled street clothes. What should the manager do?

Back 17

Request that the employee clean up and return in clean outer clothing.

Front 18

Dry food should be stored off the floor by at least

Back 18

6 inches.

Front 19

Stuffed pasta must be cooked to a minimum internal temperature of

Back 19

165 degrees F.

Front 20

For proper hand hygiene, which is acceptable for a foodhandler?

Back 20

Short fingernails

Front 21

Large ice crystals in a frozen food product indicate that the product has undergone

Back 21

thawing and refreezing.

Front 22

Which describes the safe handling of shell eggs?

Back 22

Remove only as many as needed from the refrigerator for immediate use.

Front 23

All potentially hazardous food that will be held hot for service must be reheated to what temperature for at least 15 seconds?

Back 23

165 degrees F.

Front 24

What should employees do with their long hair before working?

Back 24

Wear a hair restraint.

Front 25

How should frozen raw fish be stored?

Back 25

On crushed ice.

Front 26

To ensure food safety, which tool should be available at the receiving dock?

Back 26

Calibrated thermometer.

Front 27

What is a cross-connection?

Back 27

A link between safe and unsafe water.

Front 28

Which instruction to a customer would ensure food safety when a catered, ready-to-eat hot meal is delivered?

Back 28

"This meal should be consumed or properly cooled and refrigerated immediately."

Front 29

Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an establishment are all important elements of

Back 29

conducting a hazard analysis.

Front 30

The main reason why foodhandlers' personal behaviors, such as scratching the scalp, should be monitored while working is because

Back 30

these behaviors can contaminate food.

Front 31

Which is the proper way to dry hands after washing them?

Back 31

With a hot-air dryer or single-use towel.

Front 32

The waterwashing machine is not working and tableware must be washed by hand in a three-compartment sink. What should be done first?

Back 32

Clean and sanitize the sinks and drainboards.

Front 33

When serving customers dinner entrees, a server grips the plates by holding the tops firmly with the thumbs without touching the food. The palm of the hand supports the bottom of the plates. Did the server handle the plates correctly?

Back 33

No, because the thumbs touched the food-contact area of the plate.

Front 34

A food employee is labeling a container of cooked roast beef to be stored in the refrigerator. The label should include the product name and

Back 34

use-by date.

Front 35

Chicken has been safely cooked when the temperature reads

Back 35

165 degrees F.

Front 36

The safest way to cool a pot of hot soup after taking it off the stove is to first place the soup

Back 36

in an ice bath.

Front 37

A food preparation worker is wearing a diamond ring. What should the manager tell the worker to do?

Back 37

Take off the diamond ring before starting work.

Front 38

Which area is allowed the lowest acceptable level of lighting in a foodservice establishment?

Back 38

Walk-in refrigerator

Front 39

Placing plastic or metal mesh covers over light bulbs in food preparation areas reduces

Back 39

the risk of physical contamination.

Front 40

Which type of cleaner would best remove mineral deposits from the steam tables?

Back 40

delimer.

Front 41

How long must food establishments keep shellstock identification tags on file after the last shellfish from the shipment has been used?

Back 41

Ninety (90) days.

Front 42

Which document would a sanitarian be least likely to request during a health inspection?

Back 42

Job descriptions

Front 43

Food contact surfaces of equipment in foodservice establishments must be

Back 43

nonabsorbent.

Front 44

Which lunch item would most likely induce an allergic reaction in a sensitive person?

Back 44

Shrimp salad

Front 45

Which is NOT a source of botulism?

Back 45

A. Sous vide products

B. Canned low-acid food

C. Oysters and other shellfish

D. Untreated garlic-in-oil products

The answer is C.

Front 46

Cleaning tools should be

Back 46

stored away from food preparation areas.

Front 47

The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. What is performed incorrectly?

Back 47

The mop is stored in a bucket.

(It should have been hung.)

Front 48

Which hospital-cafeteria worker must a manager temporarily exclude from working with a high-risk population?

Back 48

A. The assistant manager found to be HIV-positive.

B. The line server diagnosed with a salmonellosis

C. The cashier undergoing a series of radiation treatments

D. The warewasher recently diagnosed with hepatitis C.

The answer is D.

Front 49

What would exclude an employee from working in the retirement home dining room?

Back 49

Suffering from diarrhea and a mild sore throat with fever.

Front 50

What information does a Material Safety Data Sheet (MSDS) include?

Back 50

First-aid information

Front 51

If a food service employee is diagnosed with shiga toxin-producing E. coli, management is required to

Back 51

contact the local health authority.

Front 52

What is a manager's first task when developing an employee-training program?

Back 52

Assessing training needs

Front 53

Observing employees' performances on the job, testing their food-safety knowledge, and reviewing past health inspection reports are three ways a manager can

Back 53

assess training needs.

Front 54

Which is correct concerning toxic materials?

Back 54

A. Cleaning chemicals should be stored above food or food preparation areas

B. Cleaning chemicals should never be stored in their original containers.

C. Pesticides should be stored near single-use items.

D. Pesticides should be stored in a separate, secured cabinet.

The answer is D.

Front 55

What is the best way to measure the temperature of half-pint cartons of milk?

Back 55

Open a carton and place a thermometer stem or probe into the milk.

Front 56

_______________ is a common food allergen.

Back 56

A. Tofu

B. Steamed rice

C. A baked potato

D. Applesauce

The answer is A. (soy)

Front 57

An establishment draws its potable water supply from a well on its property. The water

Back 57

must be sampled and tested at least annually.

Front 58

Coving is used

Back 58

to reduce sharp corners on hard-to-clean floors.

Front 59

Which properly describes the two-stage cooling process?

Back 59

Cooked food is cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F in an additional four hours for a total cooling time of six hours.

Front 60

A backflow-prevention device on a carbonated beverage dispenser is used to prevent

Back 60

carbonated water from flowing into copper lines.

Front 61

When carbonated water flows back into copper supply lines in a carbonated beverage dispenser

Back 61

the water will be contaminated.

Front 62

On which item would a solvent cleaner be most effective?

Back 62

Fatty buildup on a wall behind a deep fryer.

Front 63

Which foodhandler activity is most likely to contaminate food?

Back 63

A. Wearing disposable gloves over a bandaged finger

B. Removing an apron before going to the receiving area

C. Drinking a can of soda while working

D. Wiping a cutting board with a sanitizing cloth

The answer is C.

Front 64

Potentially hazardous food cooked in a microwave should be

Back 64

stirred or rotated halfway through cooking.

Front 65

Which item can be safely re-served?

Back 65

A. A dish filled with butter curls

B. A basket of bread

C. A small open pitcher of milk

D. Unopened individual packets of jelly

The answer is D.

Front 66

A handwashing station must provide water at a minimum temperature of

Back 66

100 degrees F.

Front 67

What should a foodhandler do upon discovering a small moldy area on a brick of cheese?

Back 67

Cut away at least an inch around the moldy area.

Front 68

Which is a physical contaminant?

Back 68

A. Rat poison in tuna salad

B. Hepatovirus in a baked potato

C. Bones in a boneless chicken breast

D. Mold on cheese

The answer is C.

Front 69

An establishment should do business with a supplier that

Back 69

will deliver products during slower, more convenient periods.

Front 70

Which can good should be accepted upon delivery?

Back 70

A. Corn, received a day after its use-by date

B. Tomato juice with a rusty, slightly swollen end

C. Pork and beans with a tear in a corner of the label

D. Chicken stock that is dented but otherwise seems structurally sound

The answer is C.

Front 71

Proper procedure when serving ready-to-eat food is demonstrated by the foodhandler who

Back 71

uses tongs to serve blueberry muffins to guests.

Front 72

An employee wonders when the dry storage area needs to be cleaned. What can be done to find out, other than asking the manager?

Back 72

Check the Master Cleaning Schedule.

Front 73

Which procedure will help prevent hepatitis A?

Back 73

Obtaining shellfish from approved sources

Front 74

Pathogenic foodborne bacteria grow best in food with a pH of

Back 74

4.6 to 7.5.

Front 75

Which food item can be safely re-served at an establishment?

Back 75

A. Garnishes

B. Individually packaged breadsticks

C. A basket of hard rolls

D. A small bowl of salsa

The correct answer is B.

Front 76

Chemical sanitizers are most effective at temperatures between

Back 76

55 degrees F to 120 degrees F.

Front 77

What indicates that a canned product is dangerous?

Back 77

A swollen top or bottom.

Front 78

A cook removes a one-gallon pot of hot soup from a stove and places it in an ice-bath to cool. Which is the best cooling procedure before refrigerating the soup?

Back 78

Leave the pot of soup uncovered in the ice-water bath and stir frequently until the soup cools from 135 degrees F to 70 degrees F within two hours.

Front 79

Which food should be stored above all others in a refrigerator to minimize cross-contamination?

Back 79

A. Raw ground beef

B. Raw fish

C. Raw carrots

D. Raw chicken

The answer is C.

Front 80

Fifty frozen, raw steaks are removed from a freezer and properly thawed in a cooler for a large party. At the end of the evening, 25 thawed steaks remain in the cooler. What should be done with the uncooked, unused steaks?

Back 80

Ensure the product is properly labeled and maintain an internal temperature of 41 degrees F.

Front 81

Which foodhandler is practicing proper personal hygiene?

Back 81

One who covers a cut on a hand with a bandage and wears disposable gloves

Front 82

Thoroughly cleaning a foodservice establishment

Back 82

helps destroy pests' food supply

Front 83

Which is an acceptable behavior for a foodhandler working on a buffet line?

Back 83

Checking to ensure that cold foods are held at 41 degrees F or lower.

Front 84

The water temperature of the final rinse of the high-temperature warewashing machine should not be above 194 degrees F because

Back 84

the water can evaporate before sanitizing the items

Front 85

Which policy will help prevent food contamination?

Back 85

Employees may smoke outside.

Front 86

An establishment will offer take-out meals produced, using the ROP method to its customers. In order to do this, what must the establishment do?

Back 86

Create a HACCP plan

Front 87

The purpose of a self-inspection is to

Back 87

help ensure that facilities are properly maintained

Front 88

Which is an example of a critical-control-point?

Back 88

A supervisor conducts periodic checks of hot food held above 135 degrees F.

Front 89

After a delivery of precooked chicken and raw ground beef is received, where in the refrigerator should the precooked chicken be stored?

Back 89

Above the raw ground beef

Front 90

The first step in cooling a large roast before refrigerating is to

Back 90

cut the roast into smaller pieces