Food handler practice test 3

1. How must frozen foods labeled as frozen and shipped frozen by a processing plant be received?

1. Frozen
2. At 41°F (5°C)
3. At room temperature
4. Partially thawed

2. What information must be included on the label for bulk food available for consumer self-dispensing?

1. Only the price per pound and the expiration date
2. The manufacturer's label provided with the food or a sign listing ingredients and allergens
3. A photo of the food and the name of the chef who prepared it
4. The nutritional facts panel only, without ingredient lists

3. What is the specific exception to the rule prohibiting sulfiting agents on fresh produce intended for raw consumption?

1. Bananas
2. Apples
3. Grapes
4. Strawberries

4. What is the maximum holding time for refrigerated, ready-to-eat TCS food prepared in a food establishment when held at 5°C (41°F) or less?

1. 5 days
2. 7 days
3. 10 days
4. 14 days

5. When washing utensils in a standard three-compartment sink, what is the correct procedure for rinsing?

1. Use a distinct, separate water rinse after washing and before sanitizing.
2. Use a detergent-sanitizer solution to rinse the items immediately after washing.
3. Use a nondistinct water rinse integrated into the hot water sanitization step.
4. Skip the rinse step if the detergent used is a no-rinse formula.

6. Under what condition may equipment and utensil cleaners and sanitizers be stored in warewashing areas?

1. If they are stored to prevent contamination of food and supplies
2. If they are kept in the original manufacturer's box
3. If they are placed on the highest shelf available
4. If they are mixed with water before storage

7. When using a non-continuous cooking process for raw animal foods, what is the maximum duration allowed for the initial heating process?

1. Thirty minutes
2. Sixty minutes
3. Ninety minutes
4. Two hours

8. Which of the following is an acceptable method for effectively washing equipment food-contact surfaces to remove soils?

1. Using detergents containing wetting agents and emulsifiers
2. Wiping surfaces with a dry cloth to remove visible dust
3. Rinsing surfaces with cold water only to save energy
4. Allowing soils to dry on the surface before wiping them off

9. What is the minimum contact time for other chemical sanitizing solutions that are not chlorine-based?

1. At least 30 seconds
2. At least 10 seconds
3. Exactly 7 seconds
4. Less than 5 seconds

10. In which specific scenario is the use of cast iron permitted for food-contact surfaces or utensils?

1. When used as a surface for cooking.
2. When used for long-term cold storage of prepared foods.
3. When used to store dry goods in a pantry.
4. When used as a decorative element on the serving counter.

11. How should clean equipment and utensils be positioned during storage to ensure proper drying?

1. Stacked tightly to save space
2. In a self-draining position that allows air drying
3. Wrapped in plastic film immediately after washing
4. Placed in a shallow pool of water

12. A food employee has a boil on their wrist that is currently draining pus. What is the required method to protect this lesion while working?

1. Cover it with a dry, durable, tight-fitting bandage.
2. Cover it with an impermeable cover such as a finger cot and wear a single-use glove over it.
3. Leave it uncovered but wash hands frequently.
4. Cover it with a standard cloth bandage only.

13. How long must labeling information and dates be retained when shucked shellfish are repacked into consumer self-service containers?

1. For 90 days.
2. For 30 days.
3. Until the next shipment arrives.
4. For one year.

14. Which property is essential for materials used in food-contact surfaces to prevent contamination from the material itself?

1. They may not allow the migration of deleterious substances or impart colors, odors, or tastes to food.
2. They must allow slight absorption of food juices to enhance flavor transfer.
3. They should impart a neutral scent to mask strong odors from the storage area.
4. They must allow minor color bleeding to indicate when the item needs replacement.

15. When labeling a reduced oxygen packaged food item on the principal display panel, what specific instruction must be included regarding storage temperature?

1. Maintain the FOOD at 5°C (41°F) or below
2. Maintain the FOOD at 10°C (50°F) or below
3. Maintain the FOOD at room temperature until opened
4. Maintain the FOOD frozen solid at all times

16. In which scenario is a food employee exempt from wearing hair restraints according to the Food Code?

1. When washing dishes in a three-compartment sink.
2. When preparing salads in the kitchen.
3. When serving beverages and wrapped or packaged foods as counter staff.
4. When cleaning the dining area tables.

17. How must refrigerated medicines belonging to employees or children be stored within a food refrigerator?

1. In an open tray placed directly on the shelf to allow air circulation.
2. In a package or container inside a covered, leakproof container identified for medicines.
3. Loose in a sealed plastic bag placed on top of food items.
4. In an uncovered metal bin located near the refrigerator door.

18. What must be included on the label of eggs that have not been treated to destroy Salmonellae?

1. A statement that they are gluten-free.
2. Safe handling instructions.
3. The exact date of packaging.
4. A nutritional breakdown of vitamins.

19. When providing knives, forks, and spoons for consumer self-service, how should employees handle these utensils if they are not prewrapped?

1. Touch only the handles of the utensils
2. Touch the bowl of the spoon to ensure it is clean
3. Hold the entire utensil to prevent dropping it
4. Wipe the food-contact surface with a sanitized cloth before handing it over

20. When must raw fruits and vegetables be washed before being served in ready-to-eat form?

1. Before being cut, combined with other ingredients, cooked, served, or offered for human consumption
2. Only if they appear visibly dirty to the consumer
3. Immediately after being purchased from the supplier
4. After they have been cut and combined with other ingredients