Receiving, storage and preventing contamination: practice questions

1. Which type of beef steak is eligible to be served undercooked without a consumer advisory?

1. Mechanically tenderized beef steaks
2. Whole-muscle, intact beef steaks
3. Vacuum-tumbled beef steaks
4. Reconstructed beef steaks

2. What labeling requirement applies to packaged meat and poultry that is not ready-to-eat?

1. It must include safe handling instructions.
2. It must list all organic certifications.
3. It must display the country of origin only.
4. It must include a best-by date within 24 hours.

3. What must be included on the label of eggs that have not been treated to destroy Salmonellae?

1. A statement that they are gluten-free.
2. Safe handling instructions.
3. The exact date of packaging.
4. A nutritional breakdown of vitamins.

4. When receiving commercially raised game animals, what specific veterinary requirement must be considered in the processing standards?

1. The animals must be examined only after cooking.
2. The animals must undergo antemortem and postmortem examination by an approved veterinarian or designee.
3. The animals must be examined solely by the person who raised them.
4. The animals do not require any veterinary examination if they are wild-caught.

5. For field-dressed wild game animals, what condition must be met regarding veterinary examination if they are not processed under standard meat laws?

1. They must receive a postmortem examination by an approved veterinarian or designee.
2. They must be examined while still alive by a licensed hunter.
3. They must be frozen immediately without any examination.
4. They must be examined only if they show visible signs of illness.

6. 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

7. Under what specific condition may a food establishment serve wild mushrooms without needing a specific approval for the establishment itself?

1. When the mushrooms are cultivated wild species grown, harvested, and processed in a regulated operation.
2. When the mushrooms are picked in the wild but washed thoroughly before serving.
3. When the mushrooms are served in a buffet line rather than plated individually.
4. When the mushrooms are organic and sourced from a local farm.

8. Which scenario allows wild mushrooms to be offered for sale or service without the food establishment needing specific approval?

1. Wild mushrooms that are in packaged form and produced by a regulated food processing plant.
2. Wild mushrooms that are frozen immediately after being picked in the wild.
3. Wild mushrooms that are dried in a home kitchen before being packaged.
4. Wild mushrooms that are served with a sauce to mask their earthy flavor.

9. When selecting ingredients for food preparation, what is the primary requirement regarding the quantity of additives used?

1. The amount must not exceed the limits specified in the relevant federal regulations.
2. The amount should be maximized to ensure the strongest possible flavor profile.
3. The amount must be adjusted based on the visual color of the final product.
4. The amount should be minimized to reduce the overall cost of goods sold.

10. What is the maximum temperature for receiving refrigerated Time/Temperature Control for Safety (TCS) foods?

1. 41°F (5°C) or below
2. 45°F (7°C) or below
3. 50°F (10°C) or below
4. 57°F (14°C) or below

11. What ambient air temperature must refrigerated equipment maintain when receiving raw eggs?

1. 41°F (5°C) or less
2. 45°F (7°C) or less
3. 50°F (10°C) or less
4. 57°F (14°C) or less

12. 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

13. How must frozen foods labeled as frozen and shipped frozen by a processing plant be received?

1. Frozen
2. At 41°F (5°C)
3. At room temperature
4. Partially thawed

14. A food handler is selecting ingredients for a breakfast service. Which requirement applies to the eggs used?

1. They must be obtained pasteurized.
2. They must be washed immediately before cracking.
3. They must be stored at exactly 41°F or below.
4. They must be Grade AA large eggs.

15. 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.

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. 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. When using a two-tag system for shellfish, what is the requirement for the dealer's tag if the harvester's tag is also present?

1. The dealer's tag must duplicate all information found on the harvester's tag.
2. The dealer's tag is not required to duplicate the information on the harvester's tag.
3. The dealer's tag must be larger than the harvester's tag.
4. The dealer's tag must include the harvester's license number.

19. When displaying molluscan shellfish on drained ice for consumer selection, what two conditions must be met regarding the product's origin and safety?

1. The source must be identified and recorded, and the shellfish must be protected from contamination.
2. The shellfish must be shucked before display, and the container must be sealed until opened.
3. The harvest date must be written on each individual shell, and the ice must be changed every hour.
4. The shellfish must be mixed with other batches to ensure uniform size, and the label must be discarded.

20. Under what specific circumstance is it permissible to commingle molluscan shellfish from different containers?

1. When the containers have identical certification numbers, harvest dates, and growing areas.
2. Only after the consumer has placed an order for the shellfish.
3. When the shellfish are being prepared for immediate service in the kitchen.
4. If the older batch is placed underneath the newer batch to ensure rotation.

21. How long must labeling information and dates be retained when shucked shellfish are repacked into consumer self-service containers?

1. For 90 days.
2. For 30 days.
3. Until the next shipment arrives.
4. For one year.

22. What is the general rule for removing molluscan shellfish from their original receiving container?

1. Immediately before sale or preparation for service.
2. At the beginning of the shift to allow for proper air circulation.
3. Only when the container is full and needs to be emptied.
4. Immediately after receiving the shipment to check for spoilage.

23. How long must a food handler retain the tags, labels, or invoices for molluscan shellfish after the date recorded on them?

1. For 30 calendar days
2. For 60 calendar days
3. For 90 calendar days
4. For 1 year

24. When should the date be recorded on a molluscan shellfish tag, label, or invoice?

1. When the container is first received from the supplier
2. When the last molluscan shellfish from the container is sold or served
3. Exactly 24 hours after the container is opened
4. When the temperature of the shellfish is checked upon arrival

25. What must happen to the original tag or label if shellfish are removed from their original container?

1. The tag must be discarded immediately to save space
2. The source identification must be preserved using an approved record keeping system
3. The tag must be replaced with a handwritten note on a separate sheet
4. The tag must be attached to the new container only if it is glass

26. When is a food employee permitted to contact exposed, ready-to-eat food with bare hands?

1. When washing fruits and vegetables
2. When serving a highly susceptible population
3. When the food is being cooked to a minimum temperature
4. When the food is served immediately after preparation

27. What is the minimum internal cooking temperature required for ready-to-eat food added to a mixture that does not contain raw animal food?

1. 63°C (145°F)
2. 74°C (165°F)
3. 57°C (135°F)
4. 82°C (180°F)

28. Which control measure is listed as an additional safeguard for food employees contacting ready-to-eat food with bare hands?

1. Double handwashing
2. Using a single-use glove
3. Wearing a hairnet
4. Using a sanitizer spray

29. When storing frozen, commercially processed and packaged raw animal foods alongside frozen, commercially processed and packaged ready-to-eat foods, how must they be arranged?

1. The raw animal food must be stored below the ready-to-eat food.
2. The raw animal food may be stored with or above the ready-to-eat food.
3. The raw animal food must be stored in a separate cooler from the ready-to-eat food.
4. The ready-to-eat food must be placed on top of the raw animal food to prevent dripping.

30. How should unwashed fruits and vegetables be handled in relation to ready-to-eat foods?

1. They can be stored together if the fruits are washed immediately before serving.
2. They must be separated from ready-to-eat foods before they are washed.
3. They should be placed on top of ready-to-eat foods to catch any drips.
4. They do not need to be separated if they are in clear plastic containers.

31. What action is required for hermetically sealed containers of food before opening them?

1. Wipe off any visible soil from the container.
2. Soak the container in warm water to loosen the lid.
3. Inspect the container for cracks but do not clean it.
4. Open the container immediately to check the freshness of the food.

32. A food worker transfers bulk sugar from its original bag into a clear plastic bin for daily use. What labeling requirement applies to this bin?

1. The bin must be labeled with the common name of the food.
2. No label is needed because sugar is a dry ingredient.
3. The bin must display the expiration date of the original package.
4. The bin must be labeled with the supplier's name and address.

33. A cook pours flour from a large sack into a smaller metal bowl for baking. How should the metal bowl be identified?

1. It must be labeled with the common name of the food.
2. It does not need labeling because flour is a common ingredient.
3. It must be labeled with the weight of the flour inside.
4. It does not need labeling if the bowl is transparent.

34. 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

35. 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.

36. 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.

37. How should unpackaged food generally be stored in relation to ice?

1. It must be submerged in drained water.
2. It should not be in direct contact with undrained ice.
3. It must be wrapped tightly in plastic before touching ice.
4. It should be placed on top of wet towels.

38. What is the specific exception to the rule prohibiting sulfiting agents on fresh produce intended for raw consumption?

1. Bananas
2. Apples
3. Grapes
4. Strawberries

39. When must raw fruits and vegetables be washed before being served in ready-to-eat form?

1. Before being cut, combined with other ingredients, cooked, served, or offered for human consumption
2. Only if they appear visibly dirty to the consumer
3. Immediately after being purchased from the supplier
4. After they have been cut and combined with other ingredients

40. Before placing food on a cutting board, what condition must the surface meet?

1. It must be wiped with a dry cloth to remove crumbs.
2. It must be cleaned and sanitized.
3. It must be rinsed with hot water only.
4. It must be left uncovered to air dry.

41. When storing an in-use utensil in a container of water between uses, what is the minimum required temperature for the water?

1. At least 57°C (135°F)
2. Exactly 4°C (40°F)
3. Room temperature, approximately 20°C (68°F)
4. Boiling, approximately 100°C (212°F)

42. Where should an in-use utensil be stored during a pause in food preparation if it is being used with moist foods like ice cream or mashed potatoes?

1. In running water of sufficient velocity to flush particulates to the drain
2. In a container of water maintained at room temperature
3. On the floor next to the preparation station
4. In a dry bin with other clean utensils

43. If an in-use utensil is stored on a food preparation table, what condition must be met regarding the surface?

1. The utensil and the food-contact surface of the table must be cleaned and sanitized
2. The utensil must be wrapped in plastic film
3. The table surface must be dry and free of crumbs
4. The utensil handle must be submerged in water

44. How should an ice scoop be stored between uses if it is used only with foods that are not time/temperature control for safety?

1. In a clean, protected location
2. Submerged in cold water
3. On the rim of the ice bin
4. In a container of water heated to 57°C (135°F)

45. 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

46. What is the required condition for using slash-resistant gloves directly with ready-to-eat food that will not be cooked?

1. The gloves must have a smooth, durable, and nonabsorbent outer surface
2. The gloves must be washed and sanitized between each use
3. The gloves must be worn over a pair of cotton cloth gloves
4. The gloves must be replaced every hour during service

47. Under what condition are cloth gloves permitted to touch food directly?

1. When the food is subsequently cooked, such as frozen food or a primal cut of meat
2. When the cloth gloves are washed in hot water before each shift
3. When handling ready-to-eat salads or fruit garnishes
4. When the gloves are made of a non-absorbent synthetic material

48. When a food employee is providing a second portion to a customer using a bowl that the customer has already used, what is the required practice?

1. Use the same bowl provided the rim is wiped with a clean cloth before serving.
2. Use a clean bowl and do not touch the rim of the customer's bowl with the serving utensil.
3. Use the same bowl only if the food being served is a dry item like crackers.
4. Use a clean bowl but allow the serving utensil to touch the rim to ensure a smooth pour.

49. 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.

50. How should wiping cloths used for wiping counters and equipment surfaces be stored between uses?

1. In a bucket of clean water
2. In a chemical sanitizer solution
3. Folded neatly on a clean shelf
4. In a sealed plastic bag

51. What is the required condition for cloths used to wipe food spills from tableware and carry-out containers?

1. They must be kept moist with water
2. They must be maintained dry
3. They must be soaked in sanitizer
4. They must be changed every hour

52. 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

53. Where should containers of chemical sanitizing solutions holding wet wiping cloths be stored?

1. Directly on the floor for easy access
2. Off the floor to prevent contamination
3. Inside the dishwasher during cycles
4. On top of stacked clean dishes

54. Before a food establishment refills a returned reusable food container, what specific steps must the employee take?

1. Clean the container, sanitize it, and visually inspect it.
2. Wipe the exterior with a cloth and fill it with hot water.
3. Soak the container in sanitizer for five minutes and drain.
4. Inspect the container for cracks and rinse with cold water.

55. Under which specific condition is it permissible to store packaged food less than 6 inches above the floor?

1. When stored on case lot handling equipment
2. When the floor is swept and dry
3. When the food is in a plastic crate
4. When the storage area is well-lit

56. 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

57. Where should a food handler store packaged food supplies in a facility with limited space?

1. In the employee locker room to save space in the kitchen.
2. Under open stairwells to keep aisles clear.
3. Under leaking water lines to utilize vertical space.
4. In a designated storage area away from locker rooms, toilet rooms, and leaking lines.

58. Which location is appropriate for storing dry food supplies according to standard food safety practices?

1. Inside the employee locker room.
2. Inside the toilet room.
3. Inside the garbage room.
4. Inside a designated food storage area that is clean and dry.

59. How must condiments be stored at a vending machine location to comply with protection standards?

1. In individual packages or provided in dispensers filled at an approved location
2. In large bulk bins that are refilled daily by the vending machine operator
3. In open bowls covered with plastic wrap to keep dust out
4. In reusable glass jars that are washed and refilled on-site

60. Which method is acceptable for protecting condiments from contamination in a food establishment?

1. Keeping them in dispensers designed to provide protection
2. Leaving them in open bowls on the counter for easy access
3. Placing them in large serving spoons without lids
4. Storing them in clear plastic bags tied at the top

61. Under what specific condition may a container of non-TCS food be re-served from one consumer to another?

1. The food is dispensed so that it is protected from contamination and the container is closed between uses.
2. The food has been heated to at least 135°F before serving.
3. The food is placed on a clean plate with a garnish.
4. The food is served in a disposable paper cup.

62. Which type of food item is cited as suitable for re-service if it remains in an unopened original package?

1. Crackers
2. Sliced apples
3. Cooked chicken breast
4. Cut melon

63. What is the general rule for food that has been served or sold and is currently in the possession of a consumer?

1. It may not be offered as food for human consumption.
2. It may be re-served if it was not touched by hands.
3. It may be re-served if it is still warm.
4. It may be offered to another customer if it is in a sealed bag.

64. What requirement applies to utensils used in consumer self-service operations for ready-to-eat foods?

1. They must be suitable and protect the food from contamination.
2. They must be replaced every hour to ensure cleanliness.
3. They must be heated to 140°F before each use.
4. They must be made of stainless steel to prevent rusting.

65. Who is responsible for monitoring consumer self-service operations such as buffets and salad bars?

1. The customers serving themselves
2. Food employees trained in safe operating procedures
3. The restaurant manager only during peak hours
4. External health inspectors

66. Which raw seafood item is permitted for consumer self-service?

1. Raw, frozen, shell-on shrimp
2. Raw, thawed, peeled shrimp
3. Raw, cooked crab meat
4. Raw, sliced tuna