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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 07-09-2006, 11:24 AM   #1
bbqjoe
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Default Practice test

Grab a sheet of paper. Number from 1 to 55.
Below you will find 55 questions.
Write your answers next to the numbers for each question.
Or I suppose you could just copy, and print it out.

This test is for you to check your own knowledge.
There will be no prizes, trips to Hawaii, or guest appearances on Jay Leno.

Obviously going back into the forums for the answers makes no difference since you will not be graded, this is just for you to see how much you have learned.

There will be a few questions addressing topics we have not covered, but use common sense, and think food safety and cleanliness.

Awnsers will be posted in 1 week.



__________________________________________________ _____

1. FOOD PACKAGED IN A PRIVATE HOME CAN:

A. NOT BE SOLD WITHOUT A BUSINESS LICENSE
B. BE PACKAGED TO USDA STANDARDS
C. BE PREPARED ACCORDING TO FEDERAL LABELING
REQUIREMENTS
D. NOT BE USED IN FOOD SERVICE ESTABLISHMENT

2. THE TEMPERATURE DANGER ZONE IS:

A. 45*F – 155*F
B. 41*F – 135*F
C. 70*F – 120*F
D. 41*F – 165*F

3. ALL VEHICLES AND TRUCKS DELIVERING FOOD PRODUCTS SHOULD BE CHECKED:

A. TO BE SURE THE FOOD WAS NOT EXPOSED TO CONTAMINATION DURING SHIPPING
B. TO MAKE SURE THE SHIPPER WAS LOCAL
C. FOR SIGNS OF TOO MANY MILES
D. TO BE SURE THE TRUCK WAS REFRIGERATED

4. REFRIGERATED MEAT AND POULTRY PRODUCTS MUST HAVE A RECEIVING TEMPERATURE:

A. BETWEEN 45*F AND 65*F
B. NO HIGHER THAN 50*F
C. BELOW 32*F
D. 41*F OR BELOW

5. BEFORE ACCEPTING DELIVERIES OF MILK AND DAIRY PRODUCTS, THE MANAGER IS RESPONSIBLE FOR CHECKING THE:

A. WEIGHT OF THE PRODUCT
B. SIZE OF THE PRODUCT
C. EXPIRATION DATE
D. STATE APPROVED LIST OF PROVIDERS

6. ALL CANNED GOODS MUST BE CHECKED THOROUGHLY WHEN RECEIVED AND:

A. WHEN STORED
B. AT THE END OF THE SHIFT
C. JUST BEFORE YOU USE THEM
D. AFTER THE EXPIRATION DATE HAS PASSED

7. THE PRINCIPAL “FIRST IN. FIRST OUT” (FIFO) REFERS TO THE SAFE FOOD SERVICE PRACTICE OF:

A. USING GOODS IN THE ORDER IN WHICH THEY ARE RECEIVED
B. SERVING CUSTOMERS IN THE ORDER IN WHICH THEY ARRIVE
C. HAVING THE MANAGER ARRIVE FIRST AND LEAVE LAST
D. ATTENDING TO PROBLEMS AS THEY ARISE








8. POULTRY SHOULD BE REJECTED IF:

A. IT HAS BEEN STORED LONGER THAN THREE DAYS
B. IT HAS A STICKY TEXTURE AND SMELLS BAD
C. THE FLESH IS FIRM AND ELASTIC
D. THE SKIN IS LEFT ON LONGER THAN THREE DAYS

9. POTENTIALLY HAZARDSOUS FOODS SUCH AS, RAW MEAT, POULTRY, OR FISH SHOULD BE STORED AT TEMPERATURES:

A. BELOW –41*F
B. BETWEEN –32*F AND 32*F
C. BETWEEN 41*F AND 140*F
D. 41*F OR BELOW

10. STUFFED POULTRY, PORK OR BEEF SHOULD BE REHEATED RAPIDLY TO AN INTERNAL TEMPERATURE THROUGHOUT OF:

A. 140*F
B. BETWEEN 130*F AND 150*F
C. 165*F OR HIGHER
D. 160*F

11. THERMOMETERS USED FOR IMMERSION INTO FOOD OR COOKING MEDIA (OIL, WATER, ETC) MUST BE:

A. PLASTIC STEMMED
B. ALPHABETICALLY SCALED
C. METAL STEMMED
D. TEMPERED GLASS

12. LEAF LETTUCE AND CELERY MAY CAUSE CROSS-CONTAMINATION BECAUSE THEY:

A. HAVE A HIGH PROTEIN CONTENT
B. HAVE A HIGH YEAST CONTENT
C. CARRY AEROBIC BACTERIA
D. CARRY BACTERIA THAT GROWS IN SOIL

13. ALL FOODS MAY BE DEFROSTED IN ALL OF THE FOLLOWING WAYS EXCEPT:

A. UNDER REFRIGERATION AT TEMPERATURES BELOW 41*F
B. UNDER COLD POTABLE RUNNING WATER
C. AS PART OF THE CONVENTIONAL COOKING PROCESS
D. ON THE KITCHEN COUNTER AT ROOM TEMPERATURE

14. WHAT SHOULD YOU USE TO SERVE ICE WITH

A. A CLEAN HAND
B. A GLOVED HAND
C. A WATER GLASS
D. A METAL SCOOP




15. DURING SERVICE, HOT FOOD SHOULD BE HELD AT OR ABOVE WHICH OF THE FOLLOWING TEMPERATURES:

A. 125*F
B. 130*F
C. 135*F
D. 140*F

16. WHAT SHOULD LEFTOVERS BE STORED IN?

A. CONTAINERS USED ONLY FOR LEFTOVERS
B. UNCOVERED CONTAINERS
C. COVERED CONTAINERS
D. GALVANIZED CONTAINERS

17. WHAT IS THE BIGGEST PROBLEM WITH MIXING RAW FOODS TOGETHER WITH COOKED FOODS?

A. PRODUCT TEXTURE
B. UNEVEN TEMPERATURE
C. CROSS-CONNECTION
D. CROSS CONTAMINATION

18. MOST MICROORGANISMS THAT CAUSE FOODBORNE ILLNESS ARE TRANSMITTED TO FOODS BY:

A. POOR REFRIGERATION
B. THE HANDS OF FOOD SERVICE WORKER
C. IMPROPER PREPARATION
D. DENTED CONTAINERS

19. WHICH OF THE FOLLOWING IS THE BEST WAY TO PREVENT FOOD CONTAMINATION?

A. COVERING YOUR MOUTH WHEN YOU SNEEZE
B. SMOKING ONLY IN DESIGNATED AREAS
C. BATHING EVERY DAY
D. FREQUENT AND EFFECTIVE HANDWASHING

20. WHICH OF THE FOLLOWING IS HEALTHY SAFE FOOD SERVICE PRACTICE?

A. THAWING MEAT ON A WORK TABLE OVERNIGHT
B. WRAPPING COOKED MEAT AND POULTRY IN THE SAME PACKAGE
C. COOLING COOKED MEAT RAPIDLY FOR STORING
D. REHEATING COOKED MEAT AND POULTRY IN A STEAM TABLE

21. WHERE CAN FOOD SERVICE EMPLOYEES SMOKE?

A. IN THE FOOD STORAGE AND FOOD PREPARATION AREAS
B. IN AREAS WHERE UTENSILS ARE CLEANED AND STORED
C. IN LINEN DESIGNATED AREAS
D. IN DESGINATED AREAS





22. SALMONELLA IS FOUND MOST OFTEN IN:

A. POULTRY AND EGGS
B. FRESH VEGETABLES
C. CITRIS FRUIT
D. FOODS WITH A HIGH PH

23. AT THIS TIME, RESEARCHERS HAVE CONCLUDED THAT FOOD SERVICE WORKERS WITH AIDS:

A. SHOULD BE RELEASED FROM THEIR JOBS UNTIL THE INFECTION HAS BEEN CONTROLLED
B. SHOULD NOT BE RESTRICTED FROM WORK UNLESS THEY HAVE ANOTHER INFECTION OR ILLNESS THAT WOULD WARRANT RESTRICTION
C. SHOULD BE RESTRICTED TO DUTIES THAT DO NOT INVOLVE DIRESCT CONTACT WITH FOOD
D. SHOULD BE RESTRICTED TO DUTIES THAT DO NOT INVOLVE DIRECT CONTACT WITH CUSTOMERS

24. A FOOD SERVICE WORKER WITH A MINOR CUT OR WOUND SHOULD BE ALLOWED TO GO BACK TO WORK AFTER:

A. THE EMPLOYEE RECEIVES A CLEAN BILL OF HEALTH FROM A
PHYSICAN
B. THE WOUND IS KEPT CLEAN THROUGH PROPER CLEANSING
C. THE EMPLOYEE WEARS CLOTHING THAT COVERS THE WOUND
D. THE WOUND IS COVERED BY A WATER-PROOF BANDAGE

25. EMPLOYEES CANNOT WASH THEIR HANDS IN SINKS THAT ARE:

A. USED FOR WASHING VEGETABLES
B. IN THE CUSTOMER RESTROOMS
C. TOO ACCESSIBLE TO THE GENERAL PUBLIC
D. LOCATED NEAR WORK STATIONS

26. WHICH OF THE FOLLOWING IS NOT RECOMMENDED FOR DRYING YOUR HANDS?

A. AIR DRYING
B. USING YOUR APRONS
C. PAPER TOWELS
D. FORCED AIR-BLOWER

27. STAPHYLOCOCCAL FOOD INTOXICATION IS CAUSED BY BACTERIA THAT ARE COMMONLY FOUND:

A. IN DAIRY PRODUCTS, INCLUDING MILK AND ICE CREAM
B. ON THE SKIN AND IN THE NOSE, MOUTH AND THROAT OF MANY
OTHERWISE HEALTHY PEOPLE
C. IN AREAS HAVING POOR VENTILATION AND HIGH TEMPERATURE
IN MANY TYPES OF SEAFOOD, INCLUDING SHRIMP AND LOBSTER



28. WHICH OF THE FOLLOWING EMPLOPYESS ACTIONS DOES NOT
REQUIRE THAT EMPLOYEES WASH THEIR HANDS AND CHANGE
GLOVES IN ORDER TO PREVENT CONTAMINATION?

A. WALKING TO THE PREP SINK
B. USING THE TOILET
C. HANDLING RAW POULTRY OR MEAT
D. ANSWERING THE TELEPHONE

29. BEFORE THEY ARE COOKED OR SERVED, RAW FRUITS AND RAW VEGETABLES SHOULD BE THOROUGHLY WASHED WITH:

A. MINERAL OIL
B. NATURAL FRUIT OR VEGETABLE JUICE
C. POTABLE WATER
D. NONPOTABLE WATER

30. WHAT SHOULD THE MANAGER USE TO CHECK THE TEMPERATURE OF HOT FOOD BEING HELD ON A BUFFET LINE?

A. THERMOSTAT OF THE WARMING OR HOLDING EQUIPMENT
B. THERMOMETER INSERTED INTO THE FOOD
C. AMOUNT OF STEAM RISING FROM THE FOOD
D. AMOUNT OF TIME SINCE COOKING

31. COOKED FOOD MUST BE COOLED FROM 135*F TO 70*F WITHIN ______ HOURS AND FROM 70*F TO 41*F OR LOWER IN AN ADDITIONAL ____HOUR(S):

A. 1,3
B. 2,4
C. 3,1
D. 4,2

32. FOR MANUAL SANITIZING OF UNTENSILS, IMMERSE THEM IN AN APPROVED CHEMICAL AND WATER SOLUTION AT A TEMPERATURE OF AT LEAST:

A. 25*F
B. 45*F
C. 75*F
D. 100*F

33. AFTER UTENSILS HAVE BEEN MANUALLY CLEANED AND SANITIZED, THE NEXT STEP IN THE PROCESS IS TOO:

A. WIPE-DRY THE UTENSILS
B. AIR-DRY THE UTENSILS
C. STORE THE UTENSILS IN A SAFE PLACE
D. HAND-CARRY THE UTENSILS TO A DRYING RACK

34. TO PREVENT CROSS-CONTAMINATION, FOOD-CONTACT SURFACES OF EQUIPMENT
MUST BE CLEANED:

A. ONCE A DAY
B. TWICE A DAY
C. AS OFTEN AS POSSIBLE
D. AFTER EACH USE




35. WHAT IS THE PROPER WAY TO STORE CLEANED AND SANITIZED GLASSES AND CUPS?

A. BOTTOM UP IN A CLEAN, DRY LOCATION
B. BOTTOM DOWN IN A CLOSED CABINET
C. NEAR THE BEVERAGE MACHINE
D. ON AN ABSORBANT CLOTH

36. TO PREVENT SANITIZED SILVERWARE FROM BECOMING CONTAMINATED, EMPLOYEES SHOULD:

A. WEAR GLOVES WHENEVER THEY ARE HANDLING DISHES OR UTENSILS
B. AVOID TOUCHING ANY SURFACE THAT WILL TOUCH FOOD OR A CUSTOMER’S MOUTH
C. AVOID TOUCHING ITEMS THAT HAVE BEEN SANITIZED
D. WIPE-DRY ALL SANITIZED DISHES AND EATING UTENSILS

37. FOOD SERVICE EQUIPMENT SHOULD NOT BE LOCATED UNDER EXPOSED:

A. VENTILATION HOODS
B. WATER/SEWAGE LINES
C. AIR-CONDITIONING DUCTS
D. FIRE-PROTECTION SPRINKLER HEADS

38 RAGS THAT ARE USED FOR WIPING NON-FOOD CONTACT SURFACES SUCH AS COUNTERS AND DINING TABLE TOPS SHOULD BE:

A. DISCARDED AFTER ONE USE
B. LAUNDERED AFTER EACH USE
C. STORED IN A SANITIZING SOLUTION
D. RUNG OUT FREQUENTLY IN HOT WATER

39. FOOD MUST STORED AT LEAST ________INCHES ABOVE THE FLOOR:

A. 6
B. 8
C. 3
D. 4

40. TO MONITOR THE PROPER STRENGTH OF A SANITIZING SOLUTION, A FOOD SERVICE MANAGER SHOULD :

A. MEASURE THE TEMPERATURE OF THE SOLUTION
B. OBSERVE THE COLOR 0F THE SOLUTION
C. USE A WATER TEST KIT
D. CHECK THE PH LEVEL

41. HOW MANY SECONDS SHOULD YOU WASH YOUR HANDS FOR:

A. 5
B. 10
C. 15
D. 20


42. WHICH OF THE FOLLOWING MAY NOT BE USED FOR CHEMICALLY SANITIZING FOOD-CONTACT SURFACES?

A. QUATEMARY AMMONIUM
B. CHLORINE
C. IODINE
D. BROMINE

43. THE FIRST STEP IN CLEANING ELECTRIC FOOD PREPARATION
EQUIPMENT IS TO:

A. DISASSEMBLE ALL REMOVABLE PARTS
B. DISCONNECT THE POWER
C. WASH FOOD-CONTACT SURFACES AND RINSE WITH A
CHEMICAL SANITIZER
D. WIPE DOWN THE NONFOOD-CONTACT SURFACES AND ALLOW
ALL PARTS TO AIR DRY

44. CONTAINERS OF POISONOUS OR TOXIC MATERIALS MUST BE:

A. CLEARLY LABELED ACORDING TO LAW
B. STORED OUTSIDE THE PREMISES
C. COLOR CODED BY CATEGORY
D. STORED IN DRY STORAGE AREAS

45. WHICH IS NOT AN ACCEPTABLE SOURCE OF POTABLE WATER?

A. A COMMUNITY WATER SUPPLY
B. A BULK WATER TRANSPORT SYSTEM
C. AN UNINSPECTED WELL
D. BOTTLED WATER

46. NONPOTABLE WATER IS PERMITTED ONLY FOR:

A. THE COMMUNITY WATER SUPPLY
B. AIR-CONDITIONING AND FIRE PROTECTION
C. INDIVIDUAL HOME USE
D. CLEANING AND SANITIZING

47. A SWOLLEN CAN OF FOOD IS MOST LIKELY TO CAUSE WHICH FOODBORNE ILLNESS? :

A. CLOSTRIDIUM BOTILINUM (BOTULISM)
B. LISTERIA
C. HEPATITIS A VIRUS
D. STAPHLOCOCCUS AEREUS

48. GARBAGE CONTAINERS, DUMPSTERS, COMPACTORS, AND COMPACTOR SYSTEMS
SHOULD BE EASY TO CLEAN AND SHOULD HAVE:

A. TIGHT FITTING LIDS, DOORS OR COVERS
B. HOLES IN THE BOTTOM FOR DRAINAGE
C. HANDLES ON THE SIDES
D. SOFT SURFACES




49. LIQUID WASTE FROM COMPACTING OR CLEANING OPERATIONS MUST BE
DISPOSED OF:

A. BY THROWING THE WATER ON THE GROUND
B. THROUGH AN AIR GAP
C. AS SEWAGE
D. THROUGH A HOSE TO THE OUTSIDE

50. EQUIPMENT AND SURFACES MAY BE SANITIZED EITHER BY USING HOT WATER OR:

A. PRESSURIZED WATER
B. SYNTHETIC DETERGENTS
C. CHEMICAL COMPOUNDS
D. ABRASIVE CLEANERS


51. WHICH OF THE FOLLOWING ARE EXAMPLES OF CRITICAL CONTROL POINTS?

A. COOKING FOOD
B. REHEATING FOOD
C. HOLDING FOOD
D. ALL THE ABOVE


52. PATHOGENIC BACTERIA GROW WELL IN FOOD WITH A Ph LEVEL OF:

A. Below 4.6
B. 4.6-7.5
C. Above 7.5
D. ALL OF THE ABOVE


53. WHO IS MOST LIKELY TO CONTRACT A FOODBORNE ILLNESS?


A. THE ELDERLY
B. PRE-SCHOOL AGED CHILDREN
C. YOUNG ADULTS
D. BOTH A & B

54. WHICH OF THE FOLLOWING CAN CAUSE FOOD TO BE UNSAFE? :

A. TIME-TEMPERATURE ABUSE
B. CROSS-CONTAMINATION
C. POOR PERSONAL HYGEINE
D. ALL THE ABOVE

55. WHICH OF THE FOLLOWING IS NOT CONSIDERED A POTENTIALLY HAZARDOUS FOOD? :

A. BAKED POTATOES
B. EGGS
C. WATERMELON
D. SALTINE CRACKERS






Last edited by bbqjoe; 07-09-2006 at 08:30 PM..
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2 members found this post helpful.
Unread 09-19-2013, 10:09 AM   #2
57borntorun
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Where do I find the answers please?
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A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!
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Unread 09-19-2013, 10:12 AM   #3
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Quote:
Originally Posted by 57borntorun View Post
Where do I find the answers please?
Never mind found it after computer came back on line.(Thunderstorms in Florida)
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A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!
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Unread 09-19-2013, 10:12 AM   #4
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This is 7 years old. I doubt that they exist any more.
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Unread 03-01-2014, 09:36 AM   #5
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Very nice post. Thanks
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