Food handler practice test 10

1. When preparing the wash compartment of a sink for warewashing, which factor primarily determines the specific cleaning agent to use?

1. The manufacturer's label instructions for the cleaning agent
2. The color of the dishes being washed
3. The time of day the washing occurs
4. The brand of soap used in the rinse compartment

2. What is the maximum water temperature allowed when thawing food by completely submerging it under running water?

1. 21°C (70°F) or below
2. 5°C (41°F) or below
3. 10°C (50°F) or below
4. 30°C (86°F) or below

3. When is a food employee permitted to contact exposed, ready-to-eat food with bare hands?

1. When washing fruits and vegetables
2. When serving a highly susceptible population
3. When the food is being cooked to a minimum temperature
4. When the food is served immediately after preparation

4. If a food handler uses hot water immersion to sanitize items manually, what minimum temperature must the water be maintained at?

1. 43°C (110°F)
2. 49°C (120°F)
3. 77°C (171°F)
4. 82°C (180°F)

5. If a food employee had Typhoid fever diagnosed within the past three months, what condition allows them to remain working?

1. They must have received antibiotic therapy.
2. They must have been symptom-free for 24 hours.
3. They must have a negative stool sample.
4. They must wear a mask at all times.

6. When piping or a rotary shaft extends into equipment without a watertight joint, what component is required to protect the food?

1. An apron designed to deflect condensation, drips, and dust.
2. A mesh screen designed to filter out large particles.
3. A rubber gasket designed to seal the entire opening.
4. A plastic funnel designed to guide liquids directly into the center.

7. Who is responsible for ensuring a Person in Charge is present at the food establishment during all hours of operation?

1. The Person in Charge themselves.
2. The Regulatory Authority.
3. The Permit Holder.
4. The Head Chef or Kitchen Manager.

8. When a commercially packaged food is opened in a food establishment and held for more than 24 hours, what date serves as Day 1?

1. The date the manufacturer packaged the item.
2. The date the original container is opened in the food establishment.
3. The date the food was delivered to the establishment.
4. The date the food was first refrigerated.

9. Which type of food establishment might be exempt from the requirement to have a designated Person in Charge present during all hours?

1. Establishments deemed by the Regulatory Authority to pose minimal risk of causing foodborne illness.
2. Establishments that serve only pre-packaged foods without heating.
3. Establishments that operate for fewer than four hours per day.
4. Establishments that have a certified food protection manager on staff.

10. Which location is prohibited for storing cleaned equipment and utensils due to potential drips?

1. Under shielded sewer lines
2. Under leaking water lines
3. Inside a closed cabinet
4. On a clean countertop

11. How frequently must a warewashing machine be cleaned if it is in continuous use throughout the day?

1. At a frequency necessary to prevent recontamination and ensure proper function.
2. Exactly every four hours regardless of usage volume.
3. Only at the end of the shift when the machine is turned off.
4. Every time the water temperature drops below 110°F.

12. Under what specific condition may a food establishment serve wild mushrooms without needing a specific approval for the establishment itself?

1. When the mushrooms are cultivated wild species grown, harvested, and processed in a regulated operation.
2. When the mushrooms are picked in the wild but washed thoroughly before serving.
3. When the mushrooms are served in a buffet line rather than plated individually.
4. When the mushrooms are organic and sourced from a local farm.

13. How should food-contact surfaces of cooking equipment and pans be maintained?

1. They should be kept free of encrusted grease deposits and other soil accumulations.
2. They should be wiped down with a dry cloth after every use to remove moisture.
3. They should be allowed to accumulate a thin layer of oil to prevent sticking.
4. They should be cleaned only when visible dust or dirt is present on the surface.

14. Where should an in-use utensil be stored during a pause in food preparation if it is being used with moist foods like ice cream or mashed potatoes?

1. In running water of sufficient velocity to flush particulates to the drain
2. In a container of water maintained at room temperature
3. On the floor next to the preparation station
4. In a dry bin with other clean utensils

15. What is the minimum cooking temperature for comminuted meats, such as ground beef?

1. 63°C (145°F) for 15 seconds
2. 68°C (155°F) for 17 seconds
3. 74°C (165°F) for less than 1 second
4. 60°C (140°F) for 12 minutes

16. Which type of sanitizing solution is permitted for use in a two-compartment sink during batch operations?

1. A detergent-sanitizer applied according to manufacturer instructions.
2. Plain water heated to 110°F.
3. A bleach solution mixed at a ratio of 1:10.
4. A vinegar solution mixed at a ratio of 1:1.

17. Which regulatory standard must chemical sanitizers applied to food-contact surfaces meet?

1. Requirements specified in 40 CFR 180.940 for antimicrobial formulations
2. Requirements specified in FDA Guidance for Industry on organic acids
3. Standards set by the National Sanitation Foundation for commercial kitchens
4. Guidelines established by the World Health Organization for hygiene

18. A food handler is checking a container of ready-to-eat, time/temperature control for safety (TCS) food in a refrigerator. The food is within its safe temperature range, but the container has no date or day marked on it. What must the handler do?

1. Discard the food because the container does not bear a date or day.
2. Keep the food if it smells fresh and looks good.
3. Add a new date label and keep the food for another day.
4. Move the food to a different container that has a date.

19. How should food containers be arranged inside cooling equipment to maximize efficiency?

1. Stacked tightly together to save space.
2. Arranged to provide maximum heat transfer through the container walls.
3. Placed directly on the floor of the equipment.
4. Covered tightly with plastic wrap before placing them inside.

20. What is the maximum ambient air temperature for storing eggs that have not been treated to destroy all viable Salmonellae?

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