Food handler practice test 2

1. How should poisonous or toxic materials be positioned relative to food, equipment, and utensils to prevent contamination?

1. They must be stored directly above food items to save space.
2. They must be located in an area that is not above food, equipment, utensils, linens, and single-service articles.
3. They must be mixed with food items to ensure even distribution of chemicals.
4. They must be stored in the same container as the food they are meant to clean.

2. When should the date be recorded on a molluscan shellfish tag, label, or invoice?

1. When the container is first received from the supplier
2. When the last molluscan shellfish from the container is sold or served
3. Exactly 24 hours after the container is opened
4. When the temperature of the shellfish is checked upon arrival

3. A food worker transfers bulk sugar from its original bag into a clear plastic bin for daily use. What labeling requirement applies to this bin?

1. The bin must be labeled with the common name of the food.
2. No label is needed because sugar is a dry ingredient.
3. The bin must display the expiration date of the original package.
4. The bin must be labeled with the supplier's name and address.

4. Where must an employee generally eat, drink, or use tobacco products?

1. Anywhere in the kitchen as long as hands are washed first
2. In designated areas where contamination of exposed food, clean equipment, utensils, linens, and unwrapped single-service articles cannot result
3. Only in the dining area before service begins
4. In any area where the employee is not actively serving customers

5. Which of the following imperfections must be absent from multiuse food-contact surfaces?

1. Smooth curves
2. Open seams and cracks
3. Polished metal finishes
4. Rounded corners

6. What is the minimum hot holding temperature for most Time/Temperature Control for Safety foods?

1. 57°C (135°F)
2. 54°C (130°F)
3. 60°C (140°F)
4. 5°C (41°F)

7. What must happen to the original tag or label if shellfish are removed from their original container?

1. The tag must be discarded immediately to save space
2. The source identification must be preserved using an approved record keeping system
3. The tag must be replaced with a handwritten note on a separate sheet
4. The tag must be attached to the new container only if it is glass

8. Which types of poisonous or toxic materials are permitted to be stored inside a food establishment for operational purposes?

1. Only materials required for cleaning equipment, sanitizing utensils, and controlling pests.
2. Any cleaning supply purchased in bulk from a wholesale distributor.
3. Only organic and biodegradable cleaning agents approved by the manufacturer.
4. All household cleaning products used for general facility maintenance.

9. What is the maximum lead content permitted in solder and flux used on food-contact surfaces?

1. 0.05%
2. 0.2%
3. 1.0%
4. 2.0%

10. What is the minimum required clearance between the floor and fixed, floor-mounted equipment that is not easily movable?

1. 15 centimeters (6 inches)
2. 10 centimeters (4 inches)
3. 7.5 centimeters (3 inches)
4. 5 centimeters (2 inches)

11. If a mechanical clothes washer is provided, where must it be located?

1. Where there is no exposed food, clean equipment, utensils, linens, or unwrapped single-service articles
2. Directly above the food preparation counter to save space
3. Inside the toilet room to ensure it is near water sources
4. Under open stairwells to maximize vertical space

12. What must the actuating lever or mechanism of consumer self-service beverage dispensing equipment prevent?

1. Contact with the lip-contact surface of glasses or cups
2. Direct sunlight exposure on the beverage
3. Accumulation of condensation on the counter
4. Use of reusable ceramic mugs

13. How should food be handled if it has been contaminated by bodily discharges from employees or consumers?

1. Discard the food.
2. Recondition the food by washing it with sanitizer.
3. Serve the food only to healthy customers.
4. Reheat the food to kill bacteria.

14. How often must the cavities and door seals of microwave ovens be cleaned?

1. At least every 24 hours
2. Weekly
3. Monthly
4. Only after heavy use

15. How should a food handler calibrate a food temperature measuring device?

1. By following the manufacturer's specifications
2. By placing it in boiling water for exactly one minute
3. By comparing it to a standard thermometer once a year
4. By adjusting the dial until it reads 70°F

16. What is the standard cleaning frequency for equipment food-contact surfaces used with Time/Temperature Control for Safety (TCS) foods?

1. Every 2 hours
2. Every 4 hours
3. Every 8 hours
4. Every 24 hours

17. When installing fixed equipment that is not easily movable, what is the maximum allowable gap between the equipment and the adjoining wall?

1. Not more than 1 millimeter or one thirty-second inch
2. Exactly 2 centimeters to allow for airflow
3. Approximately 5 millimeters to facilitate drainage
4. Any distance that allows a cloth to reach behind the unit

18. What must be done to raw animal foods immediately after the initial heating phase in a non-continuous cooking process?

1. Serve immediately at room temperature
2. Cool according to specified time and temperature parameters
3. Hold hot until service begins
4. Reheat to a rolling boil

19. Which scenario allows wild mushrooms to be offered for sale or service without the food establishment needing specific approval?

1. Wild mushrooms that are in packaged form and produced by a regulated food processing plant.
2. Wild mushrooms that are frozen immediately after being picked in the wild.
3. Wild mushrooms that are dried in a home kitchen before being packaged.
4. Wild mushrooms that are served with a sauce to mask their earthy flavor.

20. What is the minimum internal temperature required for raw animal foods cooked in a microwave oven?

1. 63°C (145°F)
2. 71°C (160°F)
3. 74°C (165°F)
4. 82°C (180°F)