1. Chemicals taken from bulk and transferred to individual bottles must be

2. The first step in preventing pests is to:

3. The breadbasket from Table 15 was not finished and does not appear to have even been touched. The bread should be

4. Which of the following symptoms must be reported to the manager?

5. What is the title of the person allowed to apply pesticides at a food establishment?

6. According to the food code, the lighting in the kitchen area must be:

7. In a HACCP plan, consistent checking of records to see that all of the critical limits are met and plan is being followed is the process of:

8. It is important for a manager to make sure the food stays safe by making sure employees:

9. An example of a critical control point would be:

10. Your new deli has a bakery case with fresh pastries and cookies. The cashiers are usually the ones to serve food out of the bakery case, but they can't run to wash their hands and put on gloves between every transaction. What are some other strategies to prevent bare hand contact?

11. One way to prevent unsafe water from entering the potable water supply is to:

12. Common symptoms of foodborne illnesses include

13. An example of a physical contaminant includes the following

14. A foodborne outbreak is defined as the occurrence of which of the following:

15. Slicing meat using a meat slicer requires

16. Handwashing sinks must be located near the _______area.

17. How frequently should waste receptacles (trashcans) in food prep areas be emptied?

18. A manager is tossing a salad with her bare hands. This is a problem because

19. To save on the electric bill, the owner turned off some of the overhead kitchen lights. This is a problem because lighting must be:

20. An employee prepares a cut melon salad. They take a break and then afterwards cut a raw chicken and then prepare lunch sandwiches. What is the minimum number of times that the employee should have washed their hands?

21. Containers holding wiping cloths in sanitizing solution should be stored ____ when not in use.

22. A blind customer comes in with a service dog. You should:

23. Plastic garbage bags filled with food waste are being stored outside on a concrete pad. An employee should:

24. A restaurant operator replaced a broken barbecue grill with an unused refrigerator shelf and began grilling marinated poultry and meats. Is this in compliance with regulations?

25. The most important reason for installing compactors and other equipment for garbage and recyclables is to:

26. Which metal is the best option for safely storing acidic foods and avoiding possible metal poisoning?

27. When choosing pest control methods, it is best practice to

28. The safety manager is now requiring that cut-resistant gloves be worn when slicing deli meats. This practice is allowed as long as the:

29. Single-use gloves must be worn when

30. What symptom of a food allergy requires immediate attention by the person in charge?

31. What is the proper procedure for cleaning and sanitizing food-contact surfaces?

32. When moths are observed flying in a dry food storage area, this may indicate a problem with:

33. Which of the following is an example of a critical limit in a hamburger patty HACCP plan?

34. Which of the following statements about liquid waste disposal is false?

35. A backflow prevention device on a carbonated beverage dispenser is used to prevent:

36. Chemicals taken from bulk and transferred to individual containers such as spray bottles must be

37. Handwashing sink needs:

38. Under which conditions might food employees contaminate fresh produce after delivery?

39. The director for the hospital is concerned about food safety after recent outbreaks related to foods served to highly susceptible populations. You tell her about how all your suppliers are approved, you train employees regularly and there are several certified food protection managers on the team. She is still nervous, and wants to know if there is more you can do. Which is not a good option?

40. Which is a common food allergen?

41. A manager must notify a regulatory authority if a food employee has been diagnosed with

42. You're gearing up for tourist season at your waterfront restaurant. You've hired new people to help with the large crowds, but you also have several employees who have been around for years. You're thinking about what trainings to conduct before the rush begins. Which of the following is the best option?

43. Which of the following is not an event that would be covered in a crisis management plan?

44. The well water supply has been compromised due to a leaky septic tank on the property next to your restaurant. Which of the following would be good steps to take?

45. Which of the following is not part of an allergen control plan?