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Q 1/50
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1. Which of the following is not a high risk population for food-borne illness?
30
teenager
Q 2/50
Score 0
2. A fingernail would be what type of contaminant?
30
physical
50 questions
Q.
1. Which of the following is not a high risk population for food-borne illness?
1
30 sec
Q.
2. A fingernail would be what type of contaminant?
2
30 sec
Q.
3. Sanitizer would be what type of contaminant?
3
30 sec
Q.
4. E-coli would be what type of contaminant?
4
30 sec
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5. Cheming gum would be what type of contaminant?
5
30 sec
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6. Samonella would be what type of contaminant?
6
30 sec
Q.
7. Pesticides would be what type of contaminant?
7
30 sec
Q.
8. In FATTOM, the T stand for time and _______________.
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30 sec
Q.
9. All of the following are TCS foods except?
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30 sec
Q.
10. Which of the following foods would be a TCS?
10
30 sec
Q.
11. What is the TDZ?
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30 sec
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12. Which of the following is NOT a proper way to thaw frozen food?
12
30 sec
Q.
13. What temperature must chicken be cooked to?
13
30 sec
Q.
14. What temperture must ground beef be cooked to?
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30 sec
Q.
15. Which chef behavior is inappropriate for the kitchen?
15
30 sec
Q.
16. TCS stands for:
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Q.
17. What is an example of cross-contamination?
17
30 sec
Q.
18. The best way to prevent illness from bacteria is to:
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30 sec
Q.
19. If TCS food is stored at 41 F or below, it can safety be kept for:
19
30 sec
Q.
20. Mold growing in a mixing bowl would be considered what type of hazard?
20
30 sec
Q.
21. Metal shavings in canned peas would be what hazard?
21
30 sec
Q.
22. Which of the following would be considered a TCS food?
22
30 sec
Q.
23. What does RTE stand for?
23
30 sec
Q.
24. In FATTOM stands for...
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30 sec
Q.
25. Which of the following is NOT a proper way to thaw frozen food?
25
30 sec
Q.
26. Which of the following is the most effective way to cool your food before storing?
26
30 sec
Q.
27. Keep hot foods hot refers to keeping hot foods above which of the following temperatures?
27
30 sec
Q.
28. Keep cold foods cold refers to keeping cold foods below which of the following temperatures?
28
30 sec
Q.
29. Foods cooled properly can be stored in a refrigerator for up to how many days?
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Q.
30. Ken wants to try the soup he made before serving it to his guest. Which item would not be considered proper.
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Q.
31. Which of the following tasks can a restricted food handler safety complete?
31
30 sec
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32. Which of the following tasks can an excluded food handler safely complete?
32
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33. A restricted/excluded food handler can return to handling food when they have been...
33
30 sec
Q.
34. Cross contamination occurs when...
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30 sec
Q.
35. Preventing cross contamination includes
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Q.
36. When food is going to be left out for more than 2 hrs. but proper holding temperatures are used, utensils should be changed how often to prevent cross contamination?
36
30 sec
Q.
37. All of the following are important to remember and use when storing food properly to avoid cross contamination except...
37
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Q.
38. Sanitizing means removing what...
38
30 sec
Q.
39. All of the following are considered the BIG 8 Allergens except?
39
30 sec
Q.
40. Which item would be one of the BIG 8 Allergens?
40
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41. ____________________ is an abnormal immune response and can be life threatening.
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30 sec
Q.
42. The 5 step process for cleaning/sanitize equipment and utensils would be ...
42
30 sec
Q.
43. All of the following would be Hand contact surfaces that would need to be cleaned & rised except...
43
30 sec
Q.
44. To clean, rise, and sanitize food contact surfaces which one is not needed
44
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Q.
45. What is the proper temperature for cooling TCS food?
45
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46. What is a pathogen?
46
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47. Which is NOT a source of pathogens?
47
30 sec
Q.
48. Which item below is an RTE food?
48
30 sec
Q.
49. Which below is NOT one of the HENSS diseases?
49
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Q.
50. Which of the following is the MOST COMMON way that food can be contaminated with microorganisms?
