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Quiz by Jill Garloff

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20 questions
Show answers
  • Q1
    Which group of individuals has a higher risk of foodborne illness?
    Women
    Vegetarians
    Elderly people
    Teenagers
    30s
  • Q2
    Parasites are commonly associated with________
    Ready-to-eat foods
    Eggs
    Potatoes
    Seafood
    30s
  • Q3
    Which is a TCS food?
    Saltines
    Baked Potato
    Bananas
    Coffee
    30s
  • Q4
    What should a foodservice operator do to prevent the spread of hepatitis A?
    cook food to minimum internal temperatures
    Purchase mushrooms from approved, reputable suppliers
    Exclude staff with jaundice from the operation
    Freeze fish for 36 hours before serving
    30s
  • Q5
    To wash hands correctly, a food handler must first______
    scrub hands and arms vigorously
    use a single-use paper towel to dry hands
    apply soap
    wet hands and arms
    30s
  • Q6
    Which action requires a food handler to change gloves
    The food handler is working with raw seafood at temperatures above 41 degrees F
    The food handler is prepping raw chicken on a yellow cutting board
    The food handler is wearing gloves that have been torn
    The food handler has been working with raw ground beef for an hour
    30s
  • Q7
    How should a shipment of cottage cheese be taken when it arrives at an operation?
    Hold an infrared thermometer to the outside of the case or carton
    Place the thermometer stem into a opened container
    Us an air probe to check the temperature of the delivery truck
    Place the thermometer stem between shipping boxes for a reading
    30s
  • Q8
    When should a shipment of fresh chicken be rejected?
    Shellstock identification tags are not attached to the container
    The flesh of the chicken is firm and springs back when touched
    The flesh of the chicken appears moist
    The receiving temperature is 50 degrees F.
    30s
  • Q9
    What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 degrees F.
    7 days
    3 days
    5 days
    10 days
    30s
  • Q10
    What food item does the Food and Drub Administration advise against offering on a children's menu?
    Rare cheeseburgers
    Peanut butter and jelly sandwiches
    Egg salad
    Fried shrimp
    30s
  • Q11
    What method should never be used to thaw food?
    Place the item in a cooler
    Microwave the item
    Place the item on a prep counter
    Cook the item
    30s
  • Q12
    Which food may be re-served to customers?
    Unused whole fruit garnish
    unopened pre-packaged food
    Unused uncovered condiments
    Uneaten bread
    30s
  • Q13
    What is the final step in cleaning and sanitizing a prep table?
    Allowing the surface to air-dry
    Sanitizing the surface
    Rinsing the surface
    Washing the surface
    30s
  • Q14
    What is the most likely cause of wheezing and hives?
    Shigella spp
    Norovirus
    Food allergies
    Hepatitis A
    30s
  • Q15
    Where should staff members eat, drink, smoke or chew gum?
    In designated areas
    Where customers eat
    Outside the kitchen door
    In dish-washing areas
    30s

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