Food handler practice test 4

1. Which control measure is listed as an additional safeguard for food employees contacting ready-to-eat food with bare hands?

1. Double handwashing
2. Using a single-use glove
3. Wearing a hairnet
4. Using a sanitizer spray

2. What is the required condition for using slash-resistant gloves directly with ready-to-eat food that will not be cooked?

1. The gloves must have a smooth, durable, and nonabsorbent outer surface
2. The gloves must be washed and sanitized between each use
3. The gloves must be worn over a pair of cotton cloth gloves
4. The gloves must be replaced every hour during service

3. When cleaning a multiuse food-contact surface that requires disassembly, which type of tool is permitted for the task?

1. Heavy-duty industrial machinery requiring a power source
2. Handheld tools commonly available to maintenance personnel, such as screwdrivers or pliers
3. Specialized proprietary tools that must be ordered directly from the manufacturer
4. No tools are allowed; surfaces must be cleaned while fully assembled

4. How must condiments be stored at a vending machine location to comply with protection standards?

1. In individual packages or provided in dispensers filled at an approved location
2. In large bulk bins that are refilled daily by the vending machine operator
3. In open bowls covered with plastic wrap to keep dust out
4. In reusable glass jars that are washed and refilled on-site

5. When a food employee is providing a second portion to a customer using a bowl that the customer has already used, what is the required practice?

1. Use the same bowl provided the rim is wiped with a clean cloth before serving.
2. Use a clean bowl and do not touch the rim of the customer's bowl with the serving utensil.
3. Use the same bowl only if the food being served is a dry item like crackers.
4. Use a clean bowl but allow the serving utensil to touch the rim to ensure a smooth pour.

6. What requirement applies to utensils used in consumer self-service operations for ready-to-eat foods?

1. They must be suitable and protect the food from contamination.
2. They must be replaced every hour to ensure cleanliness.
3. They must be heated to 140°F before each use.
4. They must be made of stainless steel to prevent rusting.

7. Which characteristic is required for the finish of welds and joints on multiuse food-contact surfaces?

1. They must be rough to help grip food items securely
2. They must be smooth
3. They must have visible seams to allow for expansion
4. They must be painted with a food-safe coating

8. In which specific brewing stage are copper vessels permitted to hold ingredients with a pH below 6?

1. Packaging
2. Prefermentation and fermentation
3. Cold conditioning
4. Final filtration

9. Where is it acceptable to store a cabinet containing clean linens and single-use articles?

1. In a locker room
2. In a toilet room
3. Under an open stairwell
4. Under leaking water lines

10. What is the minimum temperature required when using wooden paddles for pressure scraping kettles during confectionery preparation?

1. 80°C (176°F)
2. 100°C (212°F)
3. 110°C (230°F)
4. 120°C (248°F)

11. What is the correct order of steps for cleaning hands under running water?

1. Apply cleaning compound, rinse, rub, dry
2. Rinse, apply cleaning compound, rub, rinse, dry
3. Rub hands together, apply cleaning compound, rinse, dry
4. Apply cleaning compound, rub, rinse, dry without initial rinse

12. How should unwashed fruits and vegetables be handled in relation to ready-to-eat foods?

1. They can be stored together if the fruits are washed immediately before serving.
2. They must be separated from ready-to-eat foods before they are washed.
3. They should be placed on top of ready-to-eat foods to catch any drips.
4. They do not need to be separated if they are in clear plastic containers.

13. How often must wet wiping cloths be laundered?

1. Daily.
2. Every four hours.
3. Only when they become visibly dirty.
4. Weekly.

14. When reheating TCS food in a microwave for hot holding, what additional step must be taken after the food reaches the required temperature?

1. The food must be rotated or stirred, covered, and allowed to stand covered for 2 minutes.
2. The food must be stirred immediately and served without covering.
3. The food must be left uncovered to cool slightly before serving.
4. The food must be reheated again if it drops below 60°C (140°F).

15. If a refrigerated ready-to-eat ingredient is combined with other ingredients to make a salad, which date should be used for the final product?

1. The date the salad was mixed.
2. The date of the ingredient with the earliest preparation date.
3. The date of the ingredient with the latest preparation date.
4. The date the container was opened.

16. What is the maximum allowable accuracy deviation for a pressure measuring device used on mechanical warewashing equipment?

1. ±7 kilopascals
2. ±14 kilopascals
3. ±21 kilopascals
4. ±28 kilopascals

17. How should unpackaged food generally be stored in relation to ice?

1. It must be submerged in drained water.
2. It should not be in direct contact with undrained ice.
3. It must be wrapped tightly in plastic before touching ice.
4. It should be placed on top of wet towels.

18. In a food establishment without a mechanical clothes dryer, where must wiping cloths be air-dried after laundering?

1. In a location and manner that prevents contamination of food, equipment, utensils, linens, and single-service articles.
2. In any open area near the dishwashing sink to ensure rapid evaporation.
3. Stacked on top of clean utensils to maximize space efficiency.
4. Hung directly over the food preparation counter to keep them within reach.

19. A food handler is selecting ingredients for a breakfast service. Which requirement applies to the eggs used?

1. They must be obtained pasteurized.
2. They must be washed immediately before cracking.
3. They must be stored at exactly 41°F or below.
4. They must be Grade AA large eggs.

20. Before washing utensils in alternative manual warewashing equipment, what action must be taken to remove food particle accumulation?

1. Scrape or rough clean the components and utensils.
2. Submerge the items in a bleach solution for five minutes.
3. Run the items through a commercial dishwasher cycle.
4. Allow the food particles to dry on the surface before wiping.