Food Handlers
Ya
- 1.
Which is not a critical violation at a food inspection?
- A.
Improper time and temperature controls
- B.
Improper cooling
- C.
Poor personal hygiene
- D.
Poor customer service
- E.
Bare hand contact with ready-to-eat foods
- F.
Rodent and other vermin activity
- G.
Inadequate equipment and facilities
- H.
Employee illness
Correct Answer
D. Poor customer service -
- 2.
Temperature Danger Zone:
- A.
39-151
- B.
40-141
- C.
41-140
- D.
51-140
Correct Answer
C. 41-140 -
- 3.
A FAILING grade in a food inspection is:
- A.
22 points
- B.
24 points
- C.
26 points
- D.
28 points
Correct Answer
D. 28 points -
- 4.
28 or more points
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
Correct Answer
C. C -
- 5.
An establishment can be closed for:
- A.
Three consecutive failures
- B.
Failure to correct public health hazards
- C.
Operating without a permit
- D.
Unsanitary conditions
- E.
Obstructing/interfering with a health inspection
- F.
All of the above
Correct Answer
F. All of the above -
- 6.
B or C being contested
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
Correct Answer
D. Grade Pending -
- 7.
City health inspectors do not need to be given access to all areas of the establishment during inspections.
- A.
True
- B.
False
Correct Answer
B. False -
- 8.
Potentially Hazardous Foods:
- A.
High in protein
- B.
Water activity value of .85 or less
- C.
Uncooked rice, pasta
- D.
PH of 4.6 or below
- E.
Any food that will support the growth of microorganisms
Correct Answer(s)
A. High in protein
C. Uncooked rice, pasta
E. Any food that will support the growth of microorganisms -
- 9.
Home canned food products are allowed in commercial food establishments
- A.
True
- B.
False
Correct Answer
B. False -
- 10.
14-27 points
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
Correct Answer
B. B -
- 11.
Within the temperature danger zone, most harmful organisms:
- A.
Are eliminated
- B.
Are mostly eliminated
- C.
Reproduce slowly
- D.
Reproduce rapidly
Correct Answer
D. Reproduce rapidly -
- 12.
The sensing portion of a _____ stem thermometer is at the ____ and downward.
Correct Answer
bi-metallic dimple
bi-metallic, dimple - 13.
Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
- A.
38
- B.
41
- C.
140
- D.
Above 140
Correct Answer
B. 41 -
- 14.
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.
When the product is harvested
- B.
When the product is first shipped
- C.
When the product is first received
- D.
When the product is used up
Correct Answer
D. When the product is used up -
- 15.
0-12 points
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
Correct Answer
A. A -
- 16.
Chicken and other poultry are most likely to be contaminated with:
- A.
Clostridium botulinum
- B.
Salmonella
Correct Answer
B. Salmonella -
- 17.
Foods in modified atmosphere packages provide ideal conditions for the growth of:
- A.
Clostridium botulinum
- B.
Salmonella
Correct Answer
A. Clostridium botulinum -
- 18.
Which of the following cans MUST be removed from circulation?
- A.
A can with a dent on a seam
- B.
Slightly rusted
- C.
Slightly swollen
- D.
Dent on side
Correct Answer
A. A can with a dent on a seam -
- 19.
Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:
- A.
38
- B.
41
- C.
140
- D.
Above 140
Correct Answer
A. 38 -
- 20.
Meats cannot have:
- A.
USDA inspection stamp on carcass or package
- B.
Fresh at or below 41
- C.
Ice crystals, refrozen
- D.
Frozen below 0
Correct Answer
C. Ice crystals, refrozen -
- 21.
The acronym FIFO means
Correct Answer
first in first out - 22.
The New York City Health code requires that all food items must be stored at least
- A.
2 inches from the floor
- B.
4 inches from the floor
- C.
6 inches from the floor
- D.
8 inches from the floor
Correct Answer
C. 6 inches from the floor -
- 23.
Food for storage must be kept covered and/or stored in vermin-proof containers.
- A.
True
- B.
False
Correct Answer
A. True -
- 24.
COMMON ALLERGENS FBWSTEMS
Correct Answer
fish peanuts wheat soy tree nuts eggs milk shell fish - 25.
Ice intended for human consumption can be used for storing cans and bottles.
- A.
True
- B.
False
Correct Answer
B. False -
- 26.
When foods are stored directly in ice, the water from that ice must be drained constantly.
- A.
True
- B.
False
Correct Answer
B. False -
- 27.
Raw foods in a refrigerator must be stored above cooked foods
- A.
True
- B.
False
Correct Answer
B. False -
- 28.
The most significant threat to food safety is from:
Correct Answer
biological hazard - 29.
COMMON ALLERGENS acrostic
Correct Answer
food problems will send the ems - 30.
Bacteria and viruses can be seen under intense source of light known as "candling".
- A.
True
- B.
False
Correct Answer
B. False -
- 31.
Cold temperatures slow down the growth of microorganisms.
- A.
True
- B.
False
Correct Answer
A. True -
- 32.
Sulfites can be used in food preparation as long as their use is disclosed on the menu.
- A.
True
- B.
False
Correct Answer
B. False -
- 33.
Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source.
- A.
True
- B.
False
Correct Answer
A. True -
- 34.
Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
- A.
True
- B.
False
Correct Answer
B. False -
- 35.
It may be necessary to remove foods from refrigeration during preparation and seasoning of foods. This process:
- A.
Must be done as rapidly as possible
- B.
Must not be done
- C.
Must be done on a cooled surface
Correct Answer
A. Must be done as rapidly as possible -
- 36.
Food contaminated with pathogenic bacteria has no change in taste, smell or appearance, and is difficult to identify.
- A.
True
- B.
False
Correct Answer
A. True -
- 37.
However, spoiled food is not a cause of food-borne illness.
- A.
True
- B.
False
Correct Answer
A. True -
- 38.
What type of bacteria grows best at temperatures between 50a-110aF
- A.
Thermophilic
- B.
Pyschrophilic
- C.
Mesophilic
Correct Answer
C. Mesophilic -
- 39.
Which of the following foods would likely be the most shelf stable?
- A.
Instant coffee
- B.
Fresh meats
Correct Answer
A. Instant coffee -
- 40.
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.
True
- B.
False
Correct Answer
A. True -
- 41.
Viral diseases transmitted by food are not usually the result of the poor personal hygiene practices of food workers
- A.
True
- B.
False
Correct Answer
B. False -
- 42.
Trichinella spiralis is
- A.
A food-borne parasite found in under-cooked beef
- B.
A food-borne parasite found in under-cooked chicken
- C.
A food-borne parasite found in under-cooked pork
Correct Answer
C. A food-borne parasite found in under-cooked pork -
- 43.
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.
-31 or lower for 15 hours
- B.
-15 or lower for 31 minutes
Correct Answer
A. -31 or lower for 15 hours -
- 44.
The most popular chemical sanitizer is:
Correct Answer
chlorine - 45.
Pathogenic bacteria do not cause disease in man
- A.
True
- B.
False
Correct Answer
B. False -
- 46.
Ground meats such as hamburgers must be cooked to a minimum temperature of 158aF to eliminate:
Correct Answer
e-coli - 47.
The following illness has been associated with undercooked shell eggs:
Correct Answer
salmonellosis - 48.
Thawing methods:
- A.
In refrigerator
- B.
On counter overnight
- C.
In cold water
- D.
In microwave
Correct Answer(s)
A. In refrigerator
C. In cold water
D. In microwave -
- 49.
Hot foods placed in a refrigerator for cooling must be covered before being cooled.
- A.
True
- B.
False
Correct Answer
B. False -
- 50.
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.
True
- B.
False
Correct Answer
A. True -
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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
-
Current Version
-
Mar 21, 2022Quiz Edited by
ProProfs Editorial Team -
Mar 07, 2012Quiz Created by
Snhajar
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