Food handler practice test 6

1. Under what condition is a food employee permitted to drink from a closed beverage container while working?

1. Only during scheduled breaks in the break room
2. If the container is handled to prevent contamination of hands, the container itself, exposed food, clean equipment, utensils, linens, and unwrapped single-service articles
3. Only if the beverage is water and the container has a lid
4. When the employee is not directly handling ready-to-eat food

2. What is the minimum temperature for receiving hot cooked Time/Temperature Control for Safety foods?

1. 120°F (49°C) or above
2. 130°F (54°C) or above
3. 135°F (57°C) or above
4. 140°F (60°C) or above

3. What must be done to equipment and utensils after applying poisonous or toxic materials?

1. Leave them to air dry for at least one hour
2. Clean and sanitize them
3. Wipe them with a dry paper towel
4. Rinse them with cold water only

4. What is the minimum internal temperature required for reheating cooked, cooled, and reheated Time/Temperature Control for Safety (TCS) food for hot holding?

1. 74°C (165°F)
2. 63°C (145°F)
3. 57°C (135°F)
4. 41°C (105°F)

5. When using alternative manual warewashing equipment because standard sinks or machines are impractical, what is the required first step regarding the equipment itself?

1. Disassemble the equipment as necessary to allow detergent access to all parts.
2. Soak the entire assembled unit in hot water for ten minutes.
3. Wipe down the exterior surfaces with a damp cloth.
4. Rinse the equipment with cold water before adding soap.

6. When selecting a lubricant for bearings and gears located within food-contact surfaces, what specific regulatory standard must the lubricant meet?

1. It must meet the requirements specified in 21 CFR 178.3570.
2. It must be a non-toxic, water-soluble oil approved by the manufacturer.
3. It must be a silicone-based lubricant that does not leave residue.
4. It must be a food-grade vegetable oil with no additives.

7. After which of the following activities must a food employee wash their hands?

1. After coughing, sneezing, using a tissue, eating, drinking, or using tobacco products
2. After washing dishes with hot water
3. After wiping down a clean counter with a sanitizer solution
4. After putting on a clean apron

8. What is the minimum height requirement for storing cleaned equipment and utensils above the floor?

1. At least 15 cm (6 inches)
2. At least 10 cm (4 inches)
3. Directly on the floor if a mat is used
4. At least 30 cm (12 inches)

9. How should a food employee with a diagnosed nontyphoidal Salmonella infection and no symptoms be managed?

1. Exclude the employee from the establishment.
2. Restrict the employee.
3. Allow the employee to work without restrictions.
4. Exclude the employee only if they work in a hospital.

10. Who is required to be a certified food protection manager in a standard food establishment?

1. Every employee who handles food
2. The person in charge of the establishment
3. Only employees who cook hot foods
4. The manager responsible for purchasing supplies

11. What is required regarding written procedures for non-continuous cooking processes?

1. They must be approved by the regulatory authority and kept available for inspection
2. They must be posted in the break room for staff review
3. They must be updated annually by the health inspector
4. They must include a list of all approved suppliers

12. Under what specific condition may a roast be held at 54°C (130°F) instead of the standard hot holding temperature?

1. If it was cooked to a specified temperature and time or reheated as specified
2. If it is a lean cut of beef with low fat content
3. If it has been held for less than two hours
4. If it is placed in a vacuum-sealed bag

13. Which cheese variety is permitted to be unpasteurized under specific CFR provisions?

1. Cheeses that are cured according to specified procedures.
2. Cheeses that are served at room temperature.
3. Cheeses that are sliced for immediate service.
4. Cheeses that are used in cooked dishes.

14. How should rinsing be handled when using a warewashing machine that recycles the sanitizing solution?

1. Use a distinct, separate water rinse after the wash cycle.
2. Use a nondistinct water rinse that is integrated in the application of the sanitizing solution.
3. Use a detergent-sanitizer solution as the sole rinsing agent.
4. Waste the rinse water immediately after each application.

15. Under what condition may laundered linens and packaged single-service articles be stored in a locker room?

1. When they are unwrapped and stacked neatly
2. When they are PACKAGED or in a facility such as a cabinet
3. When the locker room is cleaned daily
4. When they are placed on a clean shelf

16. For a shucked shellfish package holding less than one-half gallon, what specific date must appear on the label?

1. The date the shellfish was harvested.
2. The "Sell by" or "best if used by" date.
3. The date the package was opened.
4. The expiration date of the container itself.

17. When labeling a food made from multiple ingredients, how must the ingredients be listed?

1. In alphabetical order
2. In descending order of predominance by weight
3. In ascending order of predominance by weight
4. By the order they were added during preparation

18. How long may the ambient air temperature in a hot holding vending machine be below 57°C (135°F) immediately after being filled?

1. No more than 30 minutes
2. No more than 60 minutes
3. No more than 120 minutes
4. No more than 240 minutes

19. Which sanitizers are exempt from the requirement to be provided and available during all hours of operation?

1. Sanitizers generated on-site at the time of use
2. Sanitizers purchased in bulk containers
3. Sanitizers with a shelf life of less than one year
4. Sanitizers used only for floor cleaning

20. In a manual warewashing operation, what equipment must be provided and readily accessible to ensure proper sanitation?

1. A thermometer for measuring washing and sanitizing temperatures
2. A timer to track the duration of the wash cycle
3. A hygrometer to measure humidity levels in the sink area
4. A pH meter to check the acidity of the sanitizing solution