Labels, allergens and special cases: practice questions

1. 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

2. What information must be included on the label for bulk food available for consumer self-dispensing?

1. Only the price per pound and the expiration date
2. The manufacturer's label provided with the food or a sign listing ingredients and allergens
3. A photo of the food and the name of the chef who prepared it
4. The nutritional facts panel only, without ingredient lists

3. How should a food handler label salmonid fish that contains canthaxanthin or astaxanthin as a color additive?

1. No special labeling is required for fish color additives
2. Display a counter card or label disclosing the use of the color additive
3. Write the additive name on the individual fish piece
4. Include the additive information only in the online menu description

4. 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

5. 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.

6. How should food be handled if it has been contaminated by bodily discharges from employees or consumers?

1. Discard the food.
2. Recondition the food by washing it with sanitizer.
3. Serve the food only to healthy customers.
4. Reheat the food to kill bacteria.

7. 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.

8. 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.

9. What is the required content of the REMINDER footnote associated with raw or undercooked animal foods?

1. It must state that consuming these items may increase the risk of foodborne illness.
2. It must list the specific nutritional benefits of eating raw foods.
3. It must provide the expiration date for the product.
4. It must confirm that the food was sourced from a local farm.

10. When serving unpackaged food items to consumers, what action is required regarding major food allergens?

1. Provide written notification of the presence of major food allergens.
2. Verbally inform the consumer only if they ask about ingredients.
3. Place a small label on the serving tray with the ingredient list.
4. Ensure the allergen is listed on the main menu board only.

11. How should a food handler manage the dating information printed on packaged food products?

1. Conceal the date if the food looks fresh.
2. Alter the date to extend the shelf life.
3. Ensure the dating information is not concealed or altered.
4. Remove the date label to save space on the shelf.

12. 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

13. 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

14. Which of the following foods is prohibited from being served in a ready-to-eat form to a highly susceptible population?

1. Cooked chicken breast sliced for sandwiches
2. Raw seed sprouts
3. Steamed broccoli florets
4. Baked potato with butter

15. Under what specific condition may raw eggs be used instead of pasteurized eggs when preparing an omelet for a single meal?

1. If the eggs are washed before cracking them
2. If the eggs are combined immediately before cooking and served immediately
3. If the eggs are stored in a refrigerator for less than two hours
4. If the eggs are beaten thoroughly before adding other ingredients