Food handler practice test 8

1. How does the restriction on storing poisonous materials apply to packaged goods intended for retail sale?

1. Packaged poisonous materials for retail sale are exempt from the operational storage restriction.
2. Packaged poisonous materials must be stored separately from all cleaning supplies.
3. Packaged poisonous materials are prohibited unless they are organic certified.
4. Packaged poisonous materials must be diluted before being stored in the facility.

2. When selecting a drying agent to use with a chemical sanitizing solution, what specific approval criterion must the agent meet?

1. It must be approved for general use in all food-contact applications.
2. It must be approved specifically for use with chemical sanitizing solutions.
3. It must be listed as a direct food substance under 21 CFR 182.
4. It must be approved under the threshold of regulation process for packaging.

3. How should poultry be cooked to ensure it is safe to eat?

1. To 63°C (145°F) for 15 seconds
2. To 68°C (155°F) for 17 seconds
3. To 74°C (165°F) or above for less than 1 second
4. To 60°C (140°F) for 12 minutes

4. A food employee is diagnosed with an asymptomatic infection from Norovirus. How should the person in charge manage this employee if the establishment serves a highly susceptible population?

1. Exclude the employee from the establishment.
2. Restrict the employee to non-food-contact duties.
3. Allow the employee to work without restrictions.
4. Require the employee to wear a mask while working.

5. What is the maximum increment size for the numerical scale on a warewashing machine's temperature measuring device?

1. 1°C or 2°F
2. 2°C or 4°F
3. 5°C or 10°F
4. 10°C or 20°F

6. A food handler is washing a personal towel in the laundry facility located within the food establishment. According to standard operational guidelines for on-premises laundry, what is the appropriate use of this facility?

1. It should be used only for washing and drying items used in the operation of the establishment.
2. It can be used for personal items if the machine is empty and clean.
3. It should be used for personal items only during non-peak hours.
4. It can be used for personal items if they are washed separately from food service linens.

7. Which group of customers requires special consideration regarding the use of time as a public health control for raw eggs?

1. Highly susceptible populations
2. General adult population
3. Children under five years old
4. Employees working in the kitchen

8. When cooling food in a container placed in an ice water bath, what action should be taken to ensure effective cooling?

1. Stir the food in the container.
2. Cover the container tightly with a lid.
3. Place the container in the warmest part of the room.
4. Add hot water to the ice bath to speed up melting.

9. If utensils are stored in water at 57°C (135°F) or higher, how often must they be cleaned?

1. Every 4 hours
2. Every 12 hours
3. Every 24 hours
4. Every 48 hours

10. How should equipment components such as doors, seals, hinges, fasteners, and kick plates be maintained?

1. Kept intact, tight, and adjusted in accordance with manufacturer's specifications
2. Replaced immediately upon any visible wear to ensure aesthetic standards
3. Loosened periodically to allow for easier cleaning of internal mechanisms
4. Adjusted by the staff to fit the specific layout of the kitchen workspace

11. How should poisonous or toxic materials be separated from food and supplies to prevent contamination?

1. By spacing or partitioning
2. By placing them in the same drawer
3. By covering them with a cloth
4. By washing them before storage

12. When preparing Caesar salad dressing for a highly susceptible population, what type of eggs must be used?

1. Raw eggs broken directly into the bowl
2. Pasteurized eggs
3. Hard-boiled eggs peeled and chopped
4. Powdered eggs reconstituted with water

13. In a self-service setting, under what specific condition may a consumer reuse their own drinking cup for a refill?

1. If the cup is rinsed with hot water before the refill.
2. If the refill is performed as a contamination-free process.
3. If the cup is placed on a clean tray before being refilled.
4. If the refill is done by an employee rather than the consumer.

14. Which method is an acceptable way to fulfill the disclosure requirement for a menu item served with a raw egg?

1. Asterisking the item to a footnote stating it is served raw or undercooked.
2. Placing a small sign near the register that says 'Fresh Ingredients'.
3. Verbally telling the customer that the egg is fresh.
4. Listing the ingredients in alphabetical order on the menu.

15. Under what condition may whole, uncut raw fruits be kept in their original wood shipping containers?

1. Only if the fruit is washed before storage
2. Until the fruits are used
3. Only if the container is sealed with plastic wrap
4. Only if the fruit is cut into pieces

16. Why might packaged food be prohibited from being stored in direct contact with ice?

1. The packaging allows water to enter the container.
2. The ice melts too quickly to keep the food cold.
3. The packaging is too heavy for the ice bin.
4. The ice causes the packaging to become sticky.

17. When applying a pesticide in a food establishment, how should a worker protect food, equipment, and utensils from contamination such as drip, drain, fog, splash, or spray?

1. By removing the items or covering them with impermeable covers
2. By wiping the items with a damp cloth immediately after spraying
3. By allowing the pesticide to dry completely before placing items back
4. By using a fan to circulate air around the items

18. When can the clearance between counter-mounted equipment and the table be reduced to 5 centimeters (2 inches)?

1. If the horizontal distance of the table top under the equipment is no more than 7.5 centimeters from the cleaning access point
2. If the equipment is located in a consumer shopping area
3. If the equipment is sealed to the table surface
4. If the horizontal distance of the table top under the equipment is no more than 50 centimeters from the cleaning access point

19. Under what condition does using vinegar require a variance according to the Food Code?

1. When vinegar is used to render food so that it is not Time/Temperature Control for Safety food
2. When vinegar is added to salads for immediate service
3. When vinegar is used to clean stainless steel surfaces
4. When vinegar is mixed with oil for a vinaigrette dressing

20. Which of the following is identified as a MAJOR FOOD ALLERGEN that food handlers must be able to describe?

1. Milk
2. Rice
3. Celery
4. Quinoa