Food Handlers

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  • 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


  • 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. 

      39-151

    • B. 

      40-141

    • C. 

      41-140

    • D. 

      51-140


  • 4. 
    A FAILING grade in a food inspection is:
    • A. 

      22 points

    • B. 

      24 points

    • C. 

      26 points

    • D. 

      28 points


  • 5. 
    28 or more points
    • A. 

      A

    • B. 

      B

    • C. 

      C

    • D. 

      Grade Pending


  • 6. 
    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


  • 7. 
    B or C being contested
    • A. 

      A

    • B. 

      B

    • C. 

      C

    • D. 

      Grade Pending


  • 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. 

      True

    • B. 

      False


  • 10. 
    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


  • 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. 

      True

    • B. 

      False


  • 13. 
    14-27 points
    • A. 

      A

    • B. 

      B

    • C. 

      C

    • D. 

      Grade Pending


  • 14. 
    Within the temperature danger zone, most harmful organisms:
    • A. 

      Are eliminated

    • B. 

      Are mostly eliminated

    • C. 

      Reproduce slowly

    • D. 

      Reproduce rapidly


  • 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. 

      38

    • B. 

      41

    • C. 

      140

    • D. 

      Above 140


  • 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. 

      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


  • 18. 
    0-12 points
    • A. 

      A

    • B. 

      B

    • C. 

      C

    • D. 

      Grade Pending


  • 19. 
    Chicken and other poultry are most likely to be contaminated with:
    • A. 

      Clostridium botulinum

    • B. 

      Salmonella


  • 20. 
    Foods in modified atmosphere packages provide ideal conditions for the growth of:
    • A. 

      Clostridium botulinum

    • B. 

      Salmonella


  • 21. 
    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


  • 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. 

      38

    • B. 

      41

    • C. 

      140

    • D. 

      Above 140


  • 24. 
    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


  • 25. 
    The acronym FIFO means

  • 26. 
    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


  • 27. 
    Food for storage must be kept covered and/or stored in vermin-proof containers.
    • A. 

      True

    • B. 

      False


  • 28. 
    COMMON ALLERGENS FBWSTEMS

  • 29. 
    Ice intended for human consumption can be used for storing cans and bottles.
    • A. 

      True

    • B. 

      False


  • 30. 
    When foods are stored directly in ice, the water from that ice must be drained constantly.
    • A. 

      True

    • B. 

      False


  • 31. 
    Raw foods in a refrigerator must be stored above cooked foods
    • A. 

      True

    • B. 

      False


  • 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. 

      True

    • B. 

      False


  • 35. 
    Cold temperatures slow down the growth of microorganisms.
    • A. 

      True

    • B. 

      False


  • 36. 
    Sulfites can be used in food preparation as long as their use is disclosed on the menu.
    • A. 

      True

    • B. 

      False


  • 37. 
    Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a  reliable and trustworthy commercial source.
    • A. 

      True

    • B. 

      False


  • 38. 
    Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances.
    • A. 

      True

    • B. 

      False


  • 39. 
    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


  • 40. 
    Food contaminated with pathogenic bacteria has no change in taste, smell or appearance, and is difficult to identify.
    • A. 

      True

    • B. 

      False


  • 41. 
    However, spoiled food is not a cause of food-borne illness. 
    • A. 

      True

    • B. 

      False


  • 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. 

      Thermophilic

    • B. 

      Pyschrophilic

    • C. 

      Mesophilic


  • 44. 
    Which of the following foods would likely be the most shelf stable?
    • A. 

      Instant coffee

    • B. 

      Fresh meats


  • 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. 

      True

    • B. 

      False


  • 46. 
    Viral diseases transmitted by food are not usually the result of the poor personal hygiene practices of food workers
    • A. 

      True

    • B. 

      False


  • 47. 
    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


  • 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. 

      -31 or lower for 15 hours

    • B. 

      -15 or lower for 31 minutes


  • 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. 

      True

    • B. 

      False


  • 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. 

      In refrigerator

    • B. 

      On counter overnight

    • C. 

      In cold water

    • D. 

      In microwave


  • 56. 
    Hot foods placed in a refrigerator for cooling must be covered before being cooled.
    • A. 

      True

    • B. 

      False


  • 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. 

      True

    • B. 

      False


  • 58. 
    Thick foods cool faster in small amounts in large containers
    • A. 

      True

    • B. 

      False


  • 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. 

      True

    • B. 

      False


  • 62. 
    Carbon monoxide poisoning can result from a faulty gas-fired hot water unit.
    • A. 

      True

    • B. 

      False


  • 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. 

      True

    • B. 

      False


  • 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. 

      True

    • B. 

      False


  • 65. 
    When manually washing dishes using hot water sanitizing method, which three of the following statements are true: 
    • A. 

      1. The water must be at 170°F.

    • B. 

      2. An immersion basket is needed.

    • C. 

      3. A burner or booster is needed to heat the water.

    • D. 

      4. A two-compartment sink is necessary.


  • 66. 
    The reason to prevent backflow in kitchen equipment is to:
    • A. 

      Maintain a hygienic work environment

    • B. 

      Prevent contamination of potable water and equipment


  • 67. 
    An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks?
    • A. 

      It prevents sewage from being yucky

    • B. 

      It prevents sewage from reaching the sinks

    • C. 

      Taco Bell


  • 68. 
    In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed?
    • A. 

      An air break

    • B. 

      An air gap

    • C. 

      Pizza Hut


  • 69. 
    The most reliable form of backflow prevention device is a/an:
    • A. 

      An air gap

    • B. 

      An air break


  • 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. 

      True

    • B. 

      False


  • 74. 
    When food is unavailable to mice that have infested an establishment they will
    • A. 

      Come out of hiding

    • B. 

      Die or move away

    • C. 

      Burrow into sealed food


  • 75. 
    Food that has been exposed to rodents must be thoroughly washed.
    • A. 

      True

    • B. 

      False


  • 76. 
    The sighting of rats during hte day is in indication of severe infestation.
    • A. 

      True

    • B. 

      False


  • 77. 
    Fly strips are not useful in eliminating insect breeding places.
    • A. 

      True

    • B. 

      False


  • 78. 
    Microorganisms are allowed to survive by:
    • A. 

      Improper cooling procedures

    • B. 

      Inadequate cooking

    • C. 

      Inadequate hot holding

    • D. 

      Improper sanitization

    • E. 

      Inadequate reheating


  • 79. 
    Microorganisms are allowed to grow by:
    • A. 

      Improper cooling procedures

    • B. 

      Inadequate cooking

    • C. 

      Inadequate hot holding

    • D. 

      Improper sanitization

    • E. 

      Inadequate reheating


  • 80. 
    Mice are known to enter buildings through openings as small as
    • A. 

      One quarter of an inch

    • B. 

      Half an inch

    • C. 

      Three quarters of an inch

    • D. 

      An inch


  • 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. 

      True

    • B. 

      False


  • 83. 
    Cooking is a Critical Control Point (CCP) during the food flow for fried chicken?
    • A. 

      True

    • B. 

      False


  • 84. 
    Receiving is not a Critical Control Point (CCP) during the food flow for tuna salad?
    • A. 

      True

    • B. 

      False


  • 85. 
    "No Smoking" signs must be posted at all smoke free areas.
    • A. 

      True

    • B. 

      False


  • 86. 
    "First Aid Choking" poster must only be displayed conspicuosly in each designated eating area.
    • A. 

      True

    • B. 

      False


  • 87. 
    All food establishments must display an "Alcohol and Pregnancy Warning" sign.
    • A. 

      True

    • B. 

      False


  • 88. 
    Smoking may be permitted only at the bars.
    • A. 

      True

    • B. 

      False


  • 89. 
    Ashtrays are permitted on dining tables as long as "No Smoking" signs are conspicuously displayed.
    • A. 

      True

    • B. 

      False


  • 90. 
    Tobacco vending machines are prohibited in all food service establishments except taverns or bars.
    • A. 

      True

    • B. 

      False


  • 91. 
    Any food service establishment that allows onsite consumption of food must provide a cardiopulmonary resuscitation (CPR) kit in case of an emergency.
    • A. 

      True

    • B. 

      False


  • 92. 
    Self-assessment of food operations is an excellent way to improve security, safety and general work practice.
    • A. 

      True

    • B. 

      False


  • 93. 
    A "Wash Hands" sign must be displayed at all hand washing sinks.
    • A. 

      True

    • B. 

      False


  • 94. 
    Lifting heavy loads and awkward reaches causes muscle strains and sprains among restaurant workers:
    • A. 

      True

    • B. 

      False


  • 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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