Food Handlers

97 Questions  I  By Snhajar on March 7, 2012
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1.  Which is not a critical violation at a food inspection?
A.
B.
C.
D.
E.
F.
G.
H.
2.  Regulations and Inspections of NYC:
A. regulate all matters affecting health in the city
A.
B. part of Health Code that regulates the operation of food establishment to prevent public health hazards
B.
C. the commission within DHMH that oversees public health and works to eliminate the incidence of injury and illness caused by environmental factors
C.
D. within the DEH, conduct inspections of food service/processing establishments
D.
3.  Temperature Danger Zone:
A.
B.
C.
D.
4.  A FAILING grade in a food inspection is:
A.
B.
C.
D.
5.  28 or more points
A.
B.
C.
D.
6.  An establishment can be closed for:
A.
B.
C.
D.
E.
F.
7.  B or C being contested
A.
B.
C.
D.
8.  Inspections?!?!
A. Conducted before a restaurant opens to determine whether or not to issue a permit
A.
B. Unannounced inspection once a year, where a 0-13 points receives an A
B.
C. Occurs at least a week after the initial inspection, giving restaurant time to improve sanitary conditions, results in grade card or grade pending
C.
D. Someone cites potential hazard at an establishment, Health Department can do either Initial or Re-inspection and it is subject to grading
D.
E. Roughly 30 days after re-inspection if restaurant receives 28 or more points, and every 30 days after until scores under
E.
9.  City health inspectors do not need to be given access to all areas of the establishment during inspections.
A.
B.
10.  Potentially Hazardous Foods:
A.
B.
C.
D.
E.
11.  Next inspection after grade is posted?
A. about a year
A.
B. 5-7 months
B.
C. 3-5 months
C.
12.  Home canned food products are allowed in commercial food establishments
A.
B.
13.  14-27 points
A.
B.
C.
D.
14.  Within the temperature danger zone, most harmful organisms:
A.
B.
C.
D.
15.  The sensing portion of a _____ stem thermometer is at the ____ and downward.
16.  Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
A.
B.
C.
D.
17.  Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from:
A.
B.
C.
D.
18.  0-12 points
A.
B.
C.
D.
19.  Chicken and other poultry are most likely to be contaminated with:
A.
B.
20.  Foods in modified atmosphere packages provide ideal conditions for the growth of:
A.
B.
21.  Which of the following cans MUST be removed from circulation?
A.
B.
C.
D.
22.  Meat colors
A. Beef
A.
B. Lamb
B.
C. Pork
C.
D. Chicken/Poultry
D.
23.  Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:
A.
B.
C.
D.
24.  Meats cannot have:
A.
B.
C.
D.
25.  The acronym FIFO means
26.  The New York City Health code requires that all food items must be stored at least
A.
B.
C.
D.
27.  Food for storage must be kept covered and/or stored in vermin-proof containers.
A.
B.
28.  COMMON ALLERGENS FBWSTEMS
29.  Ice intended for human consumption can be used for storing cans and bottles.
A.
B.
30.  When foods are stored directly in ice, the water from that ice must be drained constantly.
A.
B.
31.  Raw foods in a refrigerator must be stored above cooked foods
A.
B.
32.  The most significant threat to food safety is from:
33.  COMMON ALLERGENS acrostic
34.  Bacteria and viruses can be seen under intense source of light known as "candling".
A.
B.
35.  Cold temperatures slow down the growth of microorganisms.
A.
B.
36.  Sulfites can be used in food preparation as long as their use is disclosed on the menu.
A.
B.
37.  Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a  reliable and trustworthy commercial source.
A.
B.
38.  Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
A.
B.
39.  It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process:
A.
B.
C.
40.  Food contaminated with pathogenic bacteria has no change in taste, smell or appearance, and is difficult to identify.
A.
B.
41.  However, spoiled food is not a cause of food-borne illness. 
A.
B.
42.  Oxygen and bacteria
A. aerobes
A.
B. anerobes
B.
C. facultative
C.
43.  What type of bacteria grows best at temperatures between 50a-110aF
A.
B.
C.
44.  Which of the following foods would likely be the most shelf stable?
A.
B.
45.  As Water Activity decreases, the safety and shelf life of the food increases, both undesirable and pathogenic bacteria will not be able to reproduce on these foods
A.
B.
46.  Viral diseases transmitted by food are not usually the result of the poor personal hygiene practices of food workers
A.
B.
47.  Trichinella spiralis is
A.
B.
C.
48.  Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended:
A.
B.
49.  Foods to illneses
A. salmonellosis
A.
B. campylobacteriosis
B.
C. listeriosis
C.
D. shigellosis
D.
E. staphylococcal food intoxication
E.
F. botulism
F.
G. scombroid poisoning
G.
H. escherichia coli
H.
I. clostridium perfringens enteritis
I.
J. bacillus cereus gastroenteritis
J.
K. viral hepatitis
K.
L. noroviruses
L.
M. trichinosis
M.
50.  The most popular chemical sanitizer is:
51.  Pathogenic bacteria do not cause disease in man
A.
B.
52.  Food born illness types
A. Food-borne infection
A.
B. Food-borne intoxication
B.
C. Food-borne toxin-mediated infection
C.
53.  Ground meats such as hamburgers must be cooked to a minimum temperature of 158aF to eliminate:
54.  The following illness has been associated with undercooked shell eggs:
55.  Thawing methods:
A.
B.
C.
D.
56.  Hot foods placed in a refrigerator for cooling must be covered before being cooled.
A.
B.
57.  Disposable gloves must be changed when they become contaminated, torn or when the food service worker leaves the food preparation area. They should also be changed frequently to minimize build-up of perspiration and bacteria inside the glove.
A.
B.
58.  Thick foods cool faster in small amounts in large containers
A.
B.
59.  When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:
60.  Frozen food can be cooked without thawing if it is a 
61.  Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.
A.
B.
62.  Carbon monoxide poisoning can result from a faulty gas-fired hot water unit.
A.
B.
63.  Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.
A.
B.
64.  Equipment, including ice makers and ice storage equipment, should be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.
A.
B.
65.  When manually washing dishes using hot water sanitizing method, which three of the following statements are true: 
A.
B.
C.
D.
66.  The reason to prevent backflow in kitchen equipment is to:
A.
B.
67.  An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?
A.
B.
C.
68.  In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
A.
B.
C.
69.  The most reliable form of backflow prevention device is a/an:
A.
B.
70.  Backflow may cause contamination of drinking water. Backflow may occur when which of the following is present?
71.  To prevent backflow at the hose attachment of an equipment sink, which of the following must be installed?
72.  Which of the following combination of fixtures must be fitted with an air break?
73.  Chemical insecticides and rodenticides cannot be applied in a restaurant by the supervisor of food operations?
A.
B.
74.  When food is unavailable to mice that have infested an establishment they will
A.
B.
C.
75.  Food that has been exposed to rodents must be thoroughly washed.
A.
B.
76.  The sighting of rats during hte day is in indication of severe infestation.
A.
B.
77.  Fly strips are not useful in eliminating insect breeding places.
A.
B.
78.  Microorganisms are allowed to survive by:
A.
B.
C.
D.
E.
79.  Microorganisms are allowed to grow by:
A.
B.
C.
D.
E.
80.  Mice are known to enter buildings through openings as small as
A.
B.
C.
D.
81.  Which are seven principles of Hazards Analysis Critical Control Point?
A. assess the hazards
A.
B. identify the control points
B.
C. identify the critical control points
C.
D. set standards and criteria
D.
E. take corrective actions
E.
F. verify the system is working
F.
G. notify the local health department
G.
H. monitor
H.
I. record-keeping
I.
82.  When making cold salads, it is recommended that the items involved be pre-chilled.
A.
B.
83.  Cooking is a Critical Control Point (CCP) during the food flow for fried chicken?
A.
B.
84.  Receiving is not a Critical Control Point (CCP) during the food flow for tuna salad?
A.
B.
85.  "No Smoking" signs must be posted at all smoke free areas.
A.
B.
86.  "First Aid Choking" poster must only be displayed conspicuosly in each designated eating area.
A.
B.
87.  All food establishments must display an "Alcohol and Pregnancy Warning" sign.
A.
B.
88.  Smoking may be permitted only at the bars.
A.
B.
89.  Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed.
A.
B.
90.  Tobacco vending machines are prohibited in all food service establishments except taverns or bars.
A.
B.
91.  Any food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency.
A.
B.
92.  Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
A.
B.
93.  A "Wash Hands" sign must be displayed at all hand washing sinks.
A.
B.
94.  Lifting heavy loads and awkward reaches causes muscle strains and sprains among restaurant workers:
A.
B.
95.  Suitable work shoes are
96.  Who should not be given access to facility food areas?
97.  The following foods do not contain trans-fats:
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