Food handler practice test 1

1. What is the maximum temperature for cold holding Time/Temperature Control for Safety foods?

1. 5°C (41°F)
2. 7°C (45°F)
3. 10°C (50°F)
4. 4°C (40°F)

2. What is the cooling requirement for TCS foods prepared from ingredients at ambient temperature, such as reconstituted foods or canned tuna?

1. Cool within 2 hours to 70°F.
2. Cool within 6 hours to 41°F.
3. Cool within 4 hours to 41°F or less.
4. Cool within 4 hours to 70°F.

3. When receiving commercially raised game animals, what specific veterinary requirement must be considered in the processing standards?

1. The animals must be examined only after cooking.
2. The animals must undergo antemortem and postmortem examination by an approved veterinarian or designee.
3. The animals must be examined solely by the person who raised them.
4. The animals do not require any veterinary examination if they are wild-caught.

4. Where should poisonous or toxic materials be located in relation to food, equipment, utensils, linens, and single-service articles?

1. In an area that is not above these items
2. Directly above these items to save floor space
3. Mixed together with these items in a single bin
4. In the same container as the food items

5. What is the required accuracy tolerance for an ambient air temperature measuring device that is scaled only in Fahrenheit?

1. ±1.5°C
2. ±3°F
3. ±2°F
4. ±5°F

6. What is the minimum temperature required for a quaternary ammonium compound sanitizing solution?

1. 13°C (55°F)
2. 20°C (68°F)
3. 24°C (75°F)
4. 49°C (120°F)

7. When choosing pewter alloys for use as a food-contact surface, what is the maximum percentage of lead allowed?

1. 0.05%
2. 0.2%
3. 1.0%
4. 5.0%

8. How must poisonous or toxic materials be used in a food establishment?

1. According to the manufacturer's use directions included in labeling
2. Only when the establishment is closed to customers
3. Based on the color of the liquid in the container
4. Until the surface appears visibly clean

9. When using a two-compartment sink for batch cleaning of kitchenware, how must the cleaning and sanitizing solutions be managed?

1. They must be changed every four hours regardless of use.
2. They must be made up immediately before use and drained immediately after use.
3. They can remain in the sink overnight if the temperature is kept below 41°F.
4. They must be filtered through a mesh screen between each batch.

10. How long should food stand covered after being removed from the microwave to ensure temperature equilibrium?

1. 30 seconds
2. 1 minute
3. 2 minutes
4. 5 minutes

11. Which type of food container material is generally restricted from direct contact with acidic foods like vinegar or fruit juice?

1. Stainless steel
2. Glass
3. Copper
4. Plastic

12. A food employee has an open, draining infected wound that is not properly covered. What action must the person in charge take?

1. Exclude the employee from the establishment.
2. Restrict the employee.
3. Allow the employee to work if they wear gloves.
4. Require the employee to change their uniform.

13. An employee diagnosed with non-typhoidal Salmonella has been asymptomatic for 30 days. What is the appropriate status adjustment for an employee working in a standard establishment?

1. Restrict the employee.
2. Retain the exclusion indefinitely.
3. Exclude the employee for another 30 days.
4. Require a negative stool sample before returning.

14. How should a food handler manage the dating information printed on packaged food products?

1. Conceal the date if the food looks fresh.
2. Alter the date to extend the shelf life.
3. Ensure the dating information is not concealed or altered.
4. Remove the date label to save space on the shelf.

15. When installing a cover or lid on equipment, what specific design feature must the cover have to ensure proper drainage?

1. It must overlap the opening and be sloped to drain.
2. It must fit tightly inside the opening without overlapping.
3. It must be flat to maximize the internal volume of the equipment.
4. It must hang loosely below the rim of the opening to allow airflow.

16. What is the maximum refrigerated shelf life allowed for reduced oxygen packaged foods before they must be discarded?

1. 7 calendar days
2. 14 calendar days
3. 30 calendar days
4. 60 calendar days

17. Before applying a hand antiseptic, what condition must the hands meet?

1. They must be wet with water
2. They must be cleaned
3. They must be dry
4. They must be warmed

18. What is the required condition for cloths used to wipe food spills from tableware and carry-out containers?

1. They must be kept moist with water
2. They must be maintained dry
3. They must be soaked in sanitizer
4. They must be changed every hour

19. What method is specified for separating poisonous or toxic materials from food and equipment?

1. Separating them by spacing or partitioning.
2. Placing them in the same bin as clean linens.
3. Stacking them directly on top of single-service articles.
4. Leaving them uncovered in the food preparation area.

20. Which body parts must be cleaned during the handwashing procedure?

1. Only the palms and backs of hands
2. Hands and exposed portions of arms, including surrogate prosthetic devices
3. Hands only, excluding wrists
4. Hands and face