Food handler practice test 7

1. After thawing vegetables in the warewashing sink, what additional step is required before the sink can be used again for washing dishes?

1. The sink must be sanitized.
2. The sink must be rinsed with cold water.
3. The sink must be left to air dry completely.
4. The sink must be filled with soapy water.

2. A employee wants to wash their hands in the warewashing sink because the handwashing station is occupied. Is this permitted?

1. Yes, if the sink is clean.
2. Yes, if the water is hot.
3. No, the sink may not be used for handwashing.
4. No, unless the sink is empty.

3. Which of the following criteria allows a reduced oxygen packaged food to be exempt from the requirement of being maintained at 5°C (41°F) or less?

1. Has an AW of 0.91 or less
2. Has a PH of 7.0 or greater
3. Is a cooked vegetable product
4. Is a dairy product with high moisture content

4. What additional requirement applies to chemicals used for washing fruits and vegetables regarding their labeling?

1. They must meet the requirements in 40 CFR 156 Labeling Requirements for Pesticide and Devices.
2. They must display a QR code linking to the manufacturer's website.
3. They must be labeled in English only, regardless of location.
4. They must include a expiration date of no more than six months.

5. Which cleaning method is specified for microwave oven cavities and door seals?

1. Using the manufacturer's recommended cleaning procedure
2. Using only water and a cloth
3. Using a bleach solution regardless of material
4. Using a steam cleaner exclusively

6. What is the required covering status for food during microwave cooking?

1. Left uncovered to allow steam to escape
2. Covered to retain surface moisture
3. Covered only for the last minute of cooking
4. Left uncovered to prevent condensation

7. What is the correct storage procedure for raw poultry received immersed in ice in its shipping container?

1. Remove the poultry from the ice and place it in a dry container.
2. Keep the poultry immersed in the ice within the shipping container.
3. Drain the ice completely before placing the poultry on a shelf.
4. Transfer the poultry to a separate bowl of fresh water.

8. If a food requires peeling before consumption, what type of untreated container is allowed for holding the whole, uncut raw food?

1. Untreated wood containers
2. Plastic bins
3. Stainless steel trays
4. Glass bowls

9. What is the purpose of barriers, baffles, or drip aprons on dispensing equipment?

1. To divert drips from condensation and splash from the opening of the container receiving the FOOD
2. To keep the beverage warm for a longer period
3. To allow for faster flow rates of liquids
4. To make the equipment easier to clean with a sponge

10. What is the minimum clearance required between the table surface and fixed counter-mounted equipment?

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

11. What is the required freezing protocol for raw fish intended to be served in ready-to-eat form, if the fish is frozen at -35°C (-31°F) or below until solid?

1. Store at -35°C (-31°F) or below for a minimum of 15 hours
2. Store at -20°C (-4°F) or below for a minimum of 24 hours
3. Store at -20°C (-4°F) or below for a minimum of 168 hours
4. Store at -35°C (-31°F) or below for a minimum of 7 days

12. What action must be taken with ready-to-eat food if an employee who handles it has been restricted or excluded due to illness?

1. Discard the food.
2. Reheat the food to 165°F before serving.
3. Wash hands thoroughly and serve the food immediately.
4. Store the food in a sealed container for later use.

13. How must foods be held after cooling but before the final cooking step in a non-continuous cooking process?

1. At room temperature for up to four hours
2. Frozen or cold
3. In a warm holding cabinet
4. In a sealed container at ambient temperature

14. Which item is required in the ingredient list if present in the food?

1. The country of origin for every ingredient
2. Artificial colors, artificial flavors, and chemical preservatives
3. The exact weight of each ingredient in grams
4. The date the ingredient was purchased

15. Who is authorized to apply a restricted use pesticide according to the conditions of use?

1. Any employee who has completed basic safety training
2. An applicator certified as defined in the Federal Insecticide, Fungicide, and Rodenticide Act
3. The manager of the food establishment regardless of certification
4. Any person who has read the manufacturer's label instructions

16. When serving oysters on the half shell, what specific information must be provided to the consumer regarding the preparation of the item?

1. A description stating the item is served raw or undercooked.
2. A statement that the item is gluten-free and dairy-free.
3. A note indicating the item contains no artificial preservatives.
4. A reminder that the item should be consumed within two hours.

17. Under what specific condition is it permissible to rinse equipment and utensils after they have been cleaned and sanitized?

1. When the rinse is applied directly from a potable water supply by a properly maintained warewashing machine.
2. When the equipment has been sanitized with hot water and needs to be cooled down before use.
3. When the sanitizer solution is too strong and needs to be diluted with fresh water.
4. When the equipment is being prepared for immediate use and must be wet to prevent sticking.

18. When should a food handler discard single-use gloves during an operation?

1. When they become damaged or soiled, or when interruptions occur in the operation
2. Only when they are visibly torn or ripped beyond repair
3. After completing one task, regardless of whether they are clean or interrupted
4. When switching from handling raw meat to handling ready-to-eat vegetables

19. How must counter-mounted equipment that is not easily movable be installed to allow cleaning underneath?

1. It must be sealed or elevated on legs
2. It must be spaced exactly 1 millimeter from the counter surface
3. It must be placed directly on the counter without gaps
4. It must be rotated daily to clean the base

20. Which of the following items may be stored directly on a clean floor without meeting the standard height requirement?

1. Pressurized beverage containers
2. Loose vegetables in bins
3. Open trays of cooked meat
4. Unwrapped bread loaves