Food handler practice test 5

1. In a food establishment with two separately permitted departments on the same premises, under what condition may the permit holder designate a single Person in Charge for both departments?

1. When the departments share the same kitchen equipment.
2. During specific time periods when food is not being prepared, packaged, or served.
3. Only when the regulatory authority has issued a variance for the location.
4. When the Person in Charge has completed a certified food protection manager course.

2. If a piece of equipment has an opening in the top designed for a lid, how high must the flange be?

1. At least 5 millimeters (two-tenths of an inch).
2. Exactly 10 millimeters (four-tenths of an inch).
3. Exactly 2 millimeters (one-twentieth of an inch).
4. Exactly 15 millimeters (six-tenths of an inch).

3. A food worker needs to use the warewashing sink to thaw a package of frozen chicken breasts. What must be done to the sink immediately before placing the food in it?

1. The sink must be cleaned.
2. The sink must be filled with hot water.
3. The sink must be left empty and dry.
4. The sink must be wiped with a dry cloth.

4. What is the required standard for the cleanliness of equipment food-contact surfaces and utensils?

1. They must be clean to sight and touch.
2. They must be sanitized with a chemical solution every four hours.
3. They must be washed with hot water and dried with a paper towel.
4. They must be inspected by a manager before each shift begins.

5. A food handler is selecting ceramic mugs for a coffee station. What is the maximum allowable lead level for these beverage mugs?

1. 0.5 mg/L
2. 1.0 mg/L
3. 2.0 mg/L
4. 3.0 mg/L

6. How should cloths used for wiping surfaces in contact with raw animal foods be managed?

1. They should be kept separate from cloths used for other purposes
2. They should be mixed with cloths used for cooked foods to save space
3. They should be rinsed in hot water between each use
4. They should be used for all surfaces to ensure consistency

7. Which of the following items is permitted to be immersed directly in ice or water according to the storage guidelines?

1. Cut potatoes
2. Packaged food in a sealed box
3. Cooked chicken breast
4. Sliced ham

8. If a food handler uses a thermometer scaled in Celsius to check ambient air temperature, what accuracy standard must the device meet?

1. ±3°F
2. ±1°C
3. ±1.5°C
4. ±2°C

9. Which of the following criteria must a chemical meet to be legally used for washing or peeling raw, whole fruits and vegetables?

1. It must be an approved food additive listed for this intended use in 21 CFR 173.
2. It must be a natural substance derived directly from plant sources.
3. It must have a pH level between 4.0 and 7.0 to ensure safety.
4. It must be certified organic by a recognized third-party agency.

10. How often must surfaces of utensils contacting non-TCS foods, such as those on a salad bar, be cleaned?

1. Every 4 hours
2. Every 12 hours
3. Every 24 hours
4. Only when visibly dirty

11. Which exception allows items to be stored less than 15 cm above the floor?

1. Items that are kept in closed PACKAGES on designed dollies, pallets, racks, and skids
2. Items that have been recently washed and are still wet
3. Items that are made of stainless steel or glass
4. Items that are placed on a clean cloth towel

12. Which method is recommended for cooling large portions of food quickly?

1. Placing the food in shallow pans.
2. Placing the food in a deep, narrow bowl.
3. Leaving the food in the original large serving bowl.
4. Placing the food in a sealed plastic bag.

13. When is it mandatory to wash hands in relation to wearing gloves?

1. Before donning gloves to initiate a task that involves working with food
2. After removing gloves if the hands look clean
3. Only if the gloves tear during use
4. Immediately after washing hands with soap

14. Under the 6-hour time-as-a-public-health-control method, what is the maximum temperature the food is allowed to reach during the holding period?

1. 5°C (41°F)
2. 21°C (70°F)
3. 57°C (135°F)
4. 60°C (140°F)

15. When selecting materials for food-contact surfaces, which physical characteristic is required to ensure the surface can be effectively cleaned?

1. The surface must be finished to have a smooth, easily cleanable finish.
2. The surface must be textured to provide better grip for utensils.
3. The surface must be porous to absorb excess moisture from food.
4. The surface must be rough to hide minor scratches and wear.

16. In a facility serving a highly susceptible population, which type of juice is prohibited from being served or offered for sale?

1. Juice that has been processed to prevent, reduce, or eliminate pathogens
2. Prepackaged juice that bears a warning label regarding pathogen reduction
3. Freshly squeezed orange juice served immediately after washing hands
4. Pasteurized apple juice served in a sealed container

17. If a container of raw molluscan shellfish lacks the required tag or label information, what is the proper course of action?

1. Discard the shellfish immediately without checking.
2. Place the container under a hold order or subject it to seizure and destruction.
3. Re-label the container with a handwritten note.
4. Transfer the shellfish to a clean, labeled bowl.

18. What is the required placement for refrigerated medicines stored in a food refrigerator at a day care center?

1. Located so they are accessible to children for easy retrieval.
2. Located on the bottom shelf to prevent tipping.
3. Located so they are inaccessible to children.
4. Located in the door bins for quick access by staff.

19. When receiving molluscan shellfish in interstate commerce, which source list must the supplier be included in?

1. The Interstate Certified Shellfish Shippers List
2. The National Shellfish Sanitation Program Guide
3. The FDA Food Code Appendix B
4. The Local Health Department Approved Vendor List

20. Under what specific condition is a food employee permitted to handle or care for their own service animal while working?

1. Only if the animal is a patrol dog or a pet allowed in the facility.
2. Only if the employee washes their hands as specified in the relevant handwashing sections.
3. Only if the animal is kept in a separate room away from food preparation areas.
4. Only if the animal is a molluscan shellfish or crustacea in a display tank.