Quiz On Arizona Food Handler's Card

1. What is the most important thing you can do to keep harmful germs out of the foods you prepare?

Wash your hands thoroughly and frequently and use glove whenevernecessary.

Keep children out of the kitchen.

Remove all jewelry prior to working with food.

Make sure you wear a hair net.

The most important thing to keep harmful germs out of the foods you prepare is to wash your hands thoroughly and frequently. This helps to remove any bacteria or viruses that may be on your hands and prevent them from contaminating the food. Using gloves whenever necessary also provides an extra layer of protection. Keeping children out of the kitchen, removing jewelry, and wearing a hair net are also important practices, but they are not as crucial as hand hygiene and glove usage in preventing the spread of germs.

Explanation

The most important thing to keep harmful germs out of the foods you prepare is to wash your hands thoroughly and frequently. This helps to remove any bacteria or viruses that may be on your hands and prevent them from contaminating the food. Using gloves whenever necessary also provides an extra layer of protection. Keeping children out of the kitchen, removing jewelry, and wearing a hair net are also important practices, but they are not as crucial as hand hygiene and glove usage in preventing the spread of germs.

2. As you enter the kitchen to start your working day. What should you do before handling food?

Start food preparation.

Wash hands thoroughly with warm water and soap for at least 20seconds.

Take clean dishes out of the dishwasher.

Rinse off hands quickly.

Before handling food, it is important to wash hands thoroughly with warm water and soap for at least 20 seconds. This is necessary to remove any dirt, bacteria, or other contaminants from the hands that could potentially contaminate the food. By washing hands properly, it helps to maintain good hygiene and prevent the spread of harmful microorganisms that can cause foodborne illnesses.

Explanation

Before handling food, it is important to wash hands thoroughly with warm water and soap for at least 20 seconds. This is necessary to remove any dirt, bacteria, or other contaminants from the hands that could potentially contaminate the food. By washing hands properly, it helps to maintain good hygiene and prevent the spread of harmful microorganisms that can cause foodborne illnesses.

3. If you are sick with fever and diarrhea, you should:

Wash your hands extra long when you get to work.

Take medicine and continue to work.

Stay home and advise your employer of your illness.

Make frequent trips to the restroom.

If you are sick with fever and diarrhea, it is important to stay home and advise your employer of your illness. This is because fever and diarrhea can be symptoms of a contagious illness, and going to work in such a condition can increase the risk of spreading the illness to others. By staying home, you can rest and recover, while also preventing the spread of the illness to your colleagues. It is also important to inform your employer so that they are aware of your absence and can make necessary arrangements.

Explanation

If you are sick with fever and diarrhea, it is important to stay home and advise your employer of your illness. This is because fever and diarrhea can be symptoms of a contagious illness, and going to work in such a condition can increase the risk of spreading the illness to others. By staying home, you can rest and recover, while also preventing the spread of the illness to your colleagues. It is also important to inform your employer so that they are aware of your absence and can make necessary arrangements.

4. What types of foods support rapid bacterial growth?

Frozen lemonade and orange juice.

Moist / high protein.

Dry cereals.

Any food cooked on a Tuesday.

Moist and high protein foods provide an ideal environment for bacterial growth because bacteria thrive in moist conditions and require protein for their growth and reproduction. These types of foods, such as meat, dairy products, and cooked grains, can support the rapid multiplication of bacteria if not stored properly or if left at room temperature for too long. The moisture and protein content in these foods create a favorable environment for bacteria to multiply quickly, increasing the risk of foodborne illnesses.

Explanation

Moist and high protein foods provide an ideal environment for bacterial growth because bacteria thrive in moist conditions and require protein for their growth and reproduction. These types of foods, such as meat, dairy products, and cooked grains, can support the rapid multiplication of bacteria if not stored properly or if left at room temperature for too long. The moisture and protein content in these foods create a favorable environment for bacteria to multiply quickly, increasing the risk of foodborne illnesses.

5. Why must potentially hazardous food be kept out of danger zone?

To prevent altering the smell and color of the food.

To prevent the bacteria from rapidly growing and multiplying.

To prevent frozen foods from thawing.

Because customers like to eat foods that are either very hot or verycold.

Potentially hazardous food must be kept out of the danger zone to prevent the bacteria from rapidly growing and multiplying. The danger zone refers to the temperature range between 40°F (4°C) and 140°F (60°C) where bacteria can multiply quickly. Keeping food out of this temperature range helps to minimize the risk of foodborne illnesses caused by bacterial contamination. Proper temperature control is essential in preventing the growth of harmful bacteria and ensuring the safety of the food.

Explanation

Potentially hazardous food must be kept out of the danger zone to prevent the bacteria from rapidly growing and multiplying. The danger zone refers to the temperature range between 40°F (4°C) and 140°F (60°C) where bacteria can multiply quickly. Keeping food out of this temperature range helps to minimize the risk of foodborne illnesses caused by bacterial contamination. Proper temperature control is essential in preventing the growth of harmful bacteria and ensuring the safety of the food.

6. Which is a correct way to wash your hands?

Rinse hands with hot, running water and dry on a paper towel.

Wash hands for at least 20 seconds by scrubbing with soap andwarm water, rinsing, and drying with a paper towel.

Wash hands with soap and warm water for at least 60 seconds anddry with a cotton towel.

Scrub hands in a sanitizer bucket and dry with a cotton towel.

The correct answer is to wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. This is the correct way to wash hands as it follows the recommended guidelines for hand hygiene. Washing hands with soap and warm water helps to remove dirt, germs, and bacteria effectively. Scrubbing for at least 20 seconds ensures thorough cleaning, and rinsing helps to wash away the soap and any remaining contaminants. Drying with a paper towel helps to remove moisture and further reduce the risk of spreading germs.

Explanation

The correct answer is to wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. This is the correct way to wash hands as it follows the recommended guidelines for hand hygiene. Washing hands with soap and warm water helps to remove dirt, germs, and bacteria effectively. Scrubbing for at least 20 seconds ensures thorough cleaning, and rinsing helps to wash away the soap and any remaining contaminants. Drying with a paper towel helps to remove moisture and further reduce the risk of spreading germs.

7. Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares. As a food service worker, it is important that you wash your hands:

After you use the restroom.

After you smoke or eat.

After handling raw eggs or meat.

After touching any part of your part of your body or uniform.

All of the above.

Washing hands thoroughly and frequently is crucial for food service workers to prevent the spread of germs. This includes washing hands after using the restroom, after smoking or eating, after handling raw eggs or meat, and after touching any part of their body or uniform. By washing hands in all of these situations, food service workers can effectively remove any potential contaminants and maintain a high level of hygiene while preparing food.

Explanation

Washing hands thoroughly and frequently is crucial for food service workers to prevent the spread of germs. This includes washing hands after using the restroom, after smoking or eating, after handling raw eggs or meat, and after touching any part of their body or uniform. By washing hands in all of these situations, food service workers can effectively remove any potential contaminants and maintain a high level of hygiene while preparing food.

8. Sick food workers may have germs that can make customers sick. If a food worker is sick with diarrhea or vomiting, what should the food worker do?

Prepare food in the back of the kitchen away from customers.

Go home or stay away from food and food-contact surfaces.

Work with food, but wash hands often and wear gloves.

Only wash dishes or equipment.

Sick food workers can potentially transfer germs to the food they handle, which can make customers sick. Therefore, it is important for a food worker who is sick with diarrhea or vomiting to go home or stay away from food and food-contact surfaces. This helps to prevent the spread of illness and ensures the safety of the customers.

Explanation

Sick food workers can potentially transfer germs to the food they handle, which can make customers sick. Therefore, it is important for a food worker who is sick with diarrhea or vomiting to go home or stay away from food and food-contact surfaces. This helps to prevent the spread of illness and ensures the safety of the customers.

9. You should not go to work if you are sick with what symptoms?

Vomiting

Fever

Diarrhea

All of the above

If a person is sick with symptoms such as vomiting, fever, and diarrhea, it is advisable for them not to go to work. These symptoms can be indicators of a contagious illness, and going to work in such a condition can not only worsen their health but also put others at risk of getting infected. Therefore, it is best to stay at home and seek medical attention if experiencing these symptoms.

Explanation

If a person is sick with symptoms such as vomiting, fever, and diarrhea, it is advisable for them not to go to work. These symptoms can be indicators of a contagious illness, and going to work in such a condition can not only worsen their health but also put others at risk of getting infected. Therefore, it is best to stay at home and seek medical attention if experiencing these symptoms.

10. How long can a ready-to-eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared?

For seven days if the food has been maintained below 41° F theentire time.

For 10 days but only if the food tastes, smells or looks good.

For 14 days if the food has been held below 41° F the entire time.

As long as you want as long as the FIFO rule (first in, first out) isapplied.

Ready-to-eat potentially hazardous foods can be stored in the refrigerator for seven days if they have been kept at or below 41° F consistently. This temperature is important to prevent the growth of harmful bacteria. After seven days, the food should be discarded to ensure food safety. The other options are incorrect because they either do not mention the importance of temperature control or suggest that the food can be stored for longer periods without considering the potential for bacterial growth.

Explanation

Ready-to-eat potentially hazardous foods can be stored in the refrigerator for seven days if they have been kept at or below 41° F consistently. This temperature is important to prevent the growth of harmful bacteria. After seven days, the food should be discarded to ensure food safety. The other options are incorrect because they either do not mention the importance of temperature control or suggest that the food can be stored for longer periods without considering the potential for bacterial growth.

11. Which of the following is NOT an acceptable way to handle ready-to-eat foods?

Using utensils

Using tongs

Using wax paper

Using bare hands

Using bare hands is not an acceptable way to handle ready-to-eat foods because it can lead to the transfer of harmful bacteria or other contaminants from the hands to the food. This can increase the risk of foodborne illnesses. It is important to use utensils, tongs, or wax paper to handle ready-to-eat foods in order to maintain proper hygiene and food safety standards.

Explanation

Using bare hands is not an acceptable way to handle ready-to-eat foods because it can lead to the transfer of harmful bacteria or other contaminants from the hands to the food. This can increase the risk of foodborne illnesses. It is important to use utensils, tongs, or wax paper to handle ready-to-eat foods in order to maintain proper hygiene and food safety standards.

12. You can prevent food-borne illness by:

Serving foods that are delicious and nutritious.

Washing your hands, using gloves and keeping foods at the righttemperature.

Washing your hands at the beginning and end of your shift.

Spraying pesticides on the kitchen floor so pests would not get in thefoods.

Preventing food-borne illness involves several key practices, including washing hands, using gloves, and keeping foods at the right temperature. Washing hands helps to remove bacteria and prevent their transfer to food. Using gloves provides a barrier between hands and food, reducing the risk of contamination. Keeping foods at the right temperature, such as refrigerating perishable items, helps to inhibit the growth of bacteria. These practices are crucial in maintaining food safety and preventing illnesses caused by consuming contaminated food.

Explanation

Preventing food-borne illness involves several key practices, including washing hands, using gloves, and keeping foods at the right temperature. Washing hands helps to remove bacteria and prevent their transfer to food. Using gloves provides a barrier between hands and food, reducing the risk of contamination. Keeping foods at the right temperature, such as refrigerating perishable items, helps to inhibit the growth of bacteria. These practices are crucial in maintaining food safety and preventing illnesses caused by consuming contaminated food.

13. Where or when can you smoke and eat in the kitchen or service area?

You can smoke and eat in any area of the establishment but onlywhen the food is covered and stored.

You can never smoke or eat in the kitchen or in areas where food isprepared or stored.

You can eat in the kitchen but you cannot smoke.

You can eat in the kitchen but only during a break or lunch.

Smoking and eating in the kitchen or areas where food is prepared or stored is not allowed due to health and safety regulations. This is to prevent any contamination of the food and maintain a clean and sanitary environment.

Explanation

Smoking and eating in the kitchen or areas where food is prepared or stored is not allowed due to health and safety regulations. This is to prevent any contamination of the food and maintain a clean and sanitary environment.

14. Are you allowed to work in the kitchen if you have a contagious illness?

Yes.

It depends on the type of contagious illness you have.

Never.

Only if no one can tell if you are sick.

Working in a kitchen while having a contagious illness is not allowed because it poses a risk of spreading the illness to others. Contagious illnesses can easily be transmitted through food or contact with surfaces, and working in close proximity with others increases the chances of transmission. Therefore, it is important to avoid working in the kitchen when you have a contagious illness to prevent the spread of infection.

Explanation

Working in a kitchen while having a contagious illness is not allowed because it poses a risk of spreading the illness to others. Contagious illnesses can easily be transmitted through food or contact with surfaces, and working in close proximity with others increases the chances of transmission. Therefore, it is important to avoid working in the kitchen when you have a contagious illness to prevent the spread of infection.

15. What are potentially hazardous foods?

Moist, protein-rich foods that support the rapid growth of bacteria.

Moist, fat-rich foods that support the rapid growth of bacteria.

Dry, protein-rich foods that support the rapid growth of bacteria.

Dry, fat-rich foods that support the rapid growth of bacteria.

Potentially hazardous foods are moist, protein-rich foods that provide an ideal environment for bacteria to multiply quickly. Moisture helps bacteria thrive, and protein-rich foods provide the necessary nutrients for their growth. These foods can include meat, poultry, fish, dairy products, eggs, and cooked grains. It is important to handle and store these foods properly to prevent bacterial contamination and foodborne illnesses.

Explanation

Potentially hazardous foods are moist, protein-rich foods that provide an ideal environment for bacteria to multiply quickly. Moisture helps bacteria thrive, and protein-rich foods provide the necessary nutrients for their growth. These foods can include meat, poultry, fish, dairy products, eggs, and cooked grains. It is important to handle and store these foods properly to prevent bacterial contamination and foodborne illnesses.

16. Ready-to-eat foods should NOT be handled using:

Utensils.

Tongs.

Scoops.

Wax paper.

Bare hands.

Ready-to-eat foods should not be handled using bare hands because it can lead to contamination and the spread of harmful bacteria. Using utensils, tongs, scoops, or wax paper provides a barrier between the hands and the food, reducing the risk of cross-contamination. Bare hands can introduce bacteria from the skin into the food, posing a health risk to consumers. It is important to follow proper food handling and safety protocols to ensure the safety and quality of ready-to-eat foods.

Explanation

Ready-to-eat foods should not be handled using bare hands because it can lead to contamination and the spread of harmful bacteria. Using utensils, tongs, scoops, or wax paper provides a barrier between the hands and the food, reducing the risk of cross-contamination. Bare hands can introduce bacteria from the skin into the food, posing a health risk to consumers. It is important to follow proper food handling and safety protocols to ensure the safety and quality of ready-to-eat foods.

17. What is the best way to control cockroaches, mice, flies and other pests?

Keep the business and garbage areas clean and eliminate hidingplaces and routes of entry.

Use cats.

Use pesticides often.

Keep all food on the counter tops, not on the floor.

The best way to control cockroaches, mice, flies, and other pests is to keep the business and garbage areas clean and eliminate hiding places and routes of entry. This approach focuses on preventing pests from entering the premises and creating an environment that is not conducive to their survival. By maintaining cleanliness and removing potential hiding spots, pests are less likely to infest the area. Using cats or pesticides may provide temporary relief, but they do not address the root cause of the problem, which is poor sanitation and favorable conditions for pests. Additionally, keeping all food on the countertops instead of the floor is a good practice to prevent attracting pests.

Explanation

The best way to control cockroaches, mice, flies, and other pests is to keep the business and garbage areas clean and eliminate hiding places and routes of entry. This approach focuses on preventing pests from entering the premises and creating an environment that is not conducive to their survival. By maintaining cleanliness and removing potential hiding spots, pests are less likely to infest the area. Using cats or pesticides may provide temporary relief, but they do not address the root cause of the problem, which is poor sanitation and favorable conditions for pests. Additionally, keeping all food on the countertops instead of the floor is a good practice to prevent attracting pests.

18. Why is temperature control so important?

It is used to make sure that the food tastes right.

It is used to prevent customers from burning themselves by eatingfood that is too hot.

It is used to keep the food business at a comfortable temperature forthe workers and customers.

Temperature control is important in the food industry because it helps kill germs during cooking and prevents their growth by keeping the food hot or cold. This is crucial for food safety and preventing foodborne illnesses.

Explanation

Temperature control is important in the food industry because it helps kill germs during cooking and prevents their growth by keeping the food hot or cold. This is crucial for food safety and preventing foodborne illnesses.

19. What is the best way to get rid of roaches?

Use a powder pesticide instead of a spray.

Leave the lights on all the time, even when the business is closed.

Seal areas where the roaches can hide and keep the establishmentclean.

Smash them with your foot or a heavy object.

Sealing areas where roaches can hide and keeping the establishment clean is the best way to get rid of roaches. This is because roaches are attracted to areas with food, water, and hiding spots. By sealing off these areas and maintaining cleanliness, it becomes difficult for roaches to find a suitable environment to survive and reproduce. This method is more effective and long-lasting compared to using pesticide powders or sprays, as it addresses the root cause of the infestation. Smashing roaches with a foot or heavy object may provide temporary relief, but it does not eliminate the problem entirely.

Explanation

Sealing areas where roaches can hide and keeping the establishment clean is the best way to get rid of roaches. This is because roaches are attracted to areas with food, water, and hiding spots. By sealing off these areas and maintaining cleanliness, it becomes difficult for roaches to find a suitable environment to survive and reproduce. This method is more effective and long-lasting compared to using pesticide powders or sprays, as it addresses the root cause of the infestation. Smashing roaches with a foot or heavy object may provide temporary relief, but it does not eliminate the problem entirely.

20. Washing your hands is required:

Before you start working with food.

After you touch your face or mouth.

After using the restroom.

All of the above.

Washing your hands is required before you start working with food to ensure that any potential contaminants on your hands are removed and do not contaminate the food. After touching your face or mouth, you should wash your hands to eliminate any bacteria or viruses that may have been transferred from your hands to your face or mouth. After using the restroom, washing your hands is crucial to prevent the spread of germs and maintain proper hygiene. Therefore, all of the given options require washing hands, making "All of the above" the correct answer.

Explanation

Washing your hands is required before you start working with food to ensure that any potential contaminants on your hands are removed and do not contaminate the food. After touching your face or mouth, you should wash your hands to eliminate any bacteria or viruses that may have been transferred from your hands to your face or mouth. After using the restroom, washing your hands is crucial to prevent the spread of germs and maintain proper hygiene. Therefore, all of the given options require washing hands, making "All of the above" the correct answer.

21. Equipment used to keep foods hot includes steam tables, soup warmers and deli hot cases. Which is the only way to be sure the equipment is keeping the food at the proper temperature?

Be sure the food is steaming.

Set the temperature control knob on “high”.

Put lids on the foods.

Use a thermometer to check the temperature of the food.

The only way to be sure that the equipment is keeping the food at the proper temperature is by using a thermometer to check the temperature of the food. This is because the equipment may not always accurately reflect the actual temperature of the food. By using a thermometer, one can directly measure the temperature of the food and ensure that it is within the safe range for consumption.

Explanation

The only way to be sure that the equipment is keeping the food at the proper temperature is by using a thermometer to check the temperature of the food. This is because the equipment may not always accurately reflect the actual temperature of the food. By using a thermometer, one can directly measure the temperature of the food and ensure that it is within the safe range for consumption.

22. An acceptable, safe way to thaw frozen food is to:

Place it on the counter or in the sink overnight.

Place it in the refrigerator.

Immerse it in the sanitizer bin.

All of the above are correct.

Placing frozen food in the refrigerator is the correct and safe way to thaw it. This method allows the food to thaw slowly and at a safe temperature, reducing the risk of bacterial growth. Thawing food on the counter or in the sink overnight can lead to the growth of harmful bacteria, while immersing it in the sanitizer bin is not a recommended method as it can contaminate the food. Therefore, placing it in the refrigerator is the best option for thawing frozen food.

Explanation

Placing frozen food in the refrigerator is the correct and safe way to thaw it. This method allows the food to thaw slowly and at a safe temperature, reducing the risk of bacterial growth. Thawing food on the counter or in the sink overnight can lead to the growth of harmful bacteria, while immersing it in the sanitizer bin is not a recommended method as it can contaminate the food. Therefore, placing it in the refrigerator is the best option for thawing frozen food.

23. What is correct procedure for thawing food?

Inside a refrigerator or under cold running water.

In a container at room temperature.

In a sink with hot running water.

In a sink at room temperature if the food is in its original packaging.

The correct procedure for thawing food is either inside a refrigerator or under cold running water. Thawing food in the refrigerator allows for a slow and safe thawing process, preventing the growth of bacteria. Alternatively, thawing under cold running water can be done if you need to thaw the food quickly. Thawing at room temperature or in hot running water is not recommended as it can lead to the growth of bacteria and potential foodborne illnesses.

Explanation

The correct procedure for thawing food is either inside a refrigerator or under cold running water. Thawing food in the refrigerator allows for a slow and safe thawing process, preventing the growth of bacteria. Alternatively, thawing under cold running water can be done if you need to thaw the food quickly. Thawing at room temperature or in hot running water is not recommended as it can lead to the growth of bacteria and potential foodborne illnesses.

24. When open food is left at the dining table:

You may reuse it unless the customer took a bite of it.

You should not serve it to a customer but employees may eat it.

You should donate it to a shelter.

You must throw it away regardless whether it was used or not.

When open food is left at the dining table, it is important to prioritize food safety and hygiene. Even if the food has not been touched or used, it can still be contaminated by various factors such as bacteria, insects, or airborne particles. Therefore, it is necessary to discard the open food to prevent any potential health risks to customers or employees.

Explanation

When open food is left at the dining table, it is important to prioritize food safety and hygiene. Even if the food has not been touched or used, it can still be contaminated by various factors such as bacteria, insects, or airborne particles. Therefore, it is necessary to discard the open food to prevent any potential health risks to customers or employees.

25. What are the steps for proper hand washing?

Rinse your hands under warm water for 20 seconds, dry your handswith a disposable paper towel.

The correct answer is the first option: Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands, and dry your hands with a disposable paper towel. This option outlines the proper steps for hand washing, which include using warm water and soap, rubbing the hands together for a specific duration (20 seconds), rinsing the hands, and drying them with a disposable paper towel. This method ensures that hands are thoroughly cleaned and free from germs.

Explanation

The correct answer is the first option: Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands, and dry your hands with a disposable paper towel. This option outlines the proper steps for hand washing, which include using warm water and soap, rubbing the hands together for a specific duration (20 seconds), rinsing the hands, and drying them with a disposable paper towel. This method ensures that hands are thoroughly cleaned and free from germs.

26. Germs can be spread from a food service worker. Which of the following is the best thing you can do as a food service worker to prevent spreading germs?

Keep the floors and walls clean.

Cool down hot foods quickly.

Wash hands as often as necessary and do not touch ready-to-eatfoods with bare hands.

Keep hot foods hot and cold foods cold.

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Explanation

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27. Which of the following are ALL examples of ready-to-eat foods?

Raw meats, uncooked rice and uncooked beans.

Sandwiches, cut watermelon, bread, cold salads and ice.

Raw shrimp, dough and pancake batter.

Raw chicken, frozen pizza and frozen fries.

The correct answer includes examples of foods that can be eaten immediately without any further cooking or preparation. Sandwiches, cut watermelon, bread, cold salads, and ice are all ready-to-eat foods that do not require any additional cooking or processing before consumption.

Explanation

The correct answer includes examples of foods that can be eaten immediately without any further cooking or preparation. Sandwiches, cut watermelon, bread, cold salads, and ice are all ready-to-eat foods that do not require any additional cooking or processing before consumption.

28. If you have a runny nose and a sore throat, the best thing to do is:

Take some medicine before going to work.

Go to work but only handle food while wearing gloves.

Go to work only if you feel good.

Stay home as you may potentially get people sick.

If you have a runny nose and a sore throat, staying home is the best thing to do because you may potentially get people sick. These symptoms are often associated with contagious illnesses such as the common cold or flu, and it is important to avoid spreading the infection to others. By staying home, you can rest and recover while minimizing the risk of infecting your coworkers or customers.

Explanation

If you have a runny nose and a sore throat, staying home is the best thing to do because you may potentially get people sick. These symptoms are often associated with contagious illnesses such as the common cold or flu, and it is important to avoid spreading the infection to others. By staying home, you can rest and recover while minimizing the risk of infecting your coworkers or customers.

29. The safest way to thaw (defrost) foods is:

In a container at room temperature.

In a sink with hot running water.

In the sink at room temperature over night.

In the refrigerator.

Thawing foods in the refrigerator is the safest method because it allows for a slow and controlled thawing process. This helps to prevent the growth of bacteria, as the food remains at a safe temperature throughout the thawing process. Thawing at room temperature or using hot running water can lead to uneven thawing and create an environment where bacteria can multiply rapidly. Thawing overnight in the sink at room temperature can also result in bacterial growth and is not recommended for safety reasons.

Explanation

Thawing foods in the refrigerator is the safest method because it allows for a slow and controlled thawing process. This helps to prevent the growth of bacteria, as the food remains at a safe temperature throughout the thawing process. Thawing at room temperature or using hot running water can lead to uneven thawing and create an environment where bacteria can multiply rapidly. Thawing overnight in the sink at room temperature can also result in bacterial growth and is not recommended for safety reasons.

30. Quick cooling of leftover food through the Danger Zone is required for food safety. Why is it important to cool food quickly?

To keep foods from losing nutrients.

To keep bacteria from growing rapidly in the food.

So the hot food doesn’t warm up the refrigerator.

So the food is easier to reheat later.

It is important to cool food quickly to keep bacteria from growing rapidly in the food. The Danger Zone refers to the temperature range between 40°F and 140°F (4°C and 60°C) where bacteria can multiply rapidly. By cooling food quickly, it can be brought out of the Danger Zone and into a safe temperature range where bacteria growth is slowed down. This helps to prevent the growth of harmful bacteria that can cause foodborne illnesses.

Explanation

It is important to cool food quickly to keep bacteria from growing rapidly in the food. The Danger Zone refers to the temperature range between 40°F and 140°F (4°C and 60°C) where bacteria can multiply rapidly. By cooling food quickly, it can be brought out of the Danger Zone and into a safe temperature range where bacteria growth is slowed down. This helps to prevent the growth of harmful bacteria that can cause foodborne illnesses.

31. At which minimum temperature must cold potentially hazardous foods be kept?

65° F or below.

41° F or below.

55° F or below.

60° F or below.

70° F or below.

Cold potentially hazardous foods must be kept at a minimum temperature of 41°F or below. This is because temperatures above 41°F can allow bacteria to grow rapidly, increasing the risk of foodborne illnesses. Keeping the food at a lower temperature helps to slow down the growth of bacteria and maintain the safety and quality of the food.

Explanation

Cold potentially hazardous foods must be kept at a minimum temperature of 41°F or below. This is because temperatures above 41°F can allow bacteria to grow rapidly, increasing the risk of foodborne illnesses. Keeping the food at a lower temperature helps to slow down the growth of bacteria and maintain the safety and quality of the food.

32. Cooked rice was left in the Danger Zone overnight. What should you do with the rice?

Throw the rice away; it may not be safe to eat.

Reheat the rice to 165° F before it is served.

Put the rice immediately in the refrigerator for later use.

Smell the rice to see if it is safe to serve.

Leaving cooked rice in the Danger Zone (temperatures between 40°F and 140°F) overnight can allow bacteria to multiply rapidly, increasing the risk of foodborne illness. Reheating the rice may not eliminate all the bacteria, so it is safer to discard it. Putting the rice in the refrigerator for later use is not recommended as the bacteria may have already grown to unsafe levels. Smelling the rice is not a reliable method to determine its safety.

Explanation

Leaving cooked rice in the Danger Zone (temperatures between 40°F and 140°F) overnight can allow bacteria to multiply rapidly, increasing the risk of foodborne illness. Reheating the rice may not eliminate all the bacteria, so it is safer to discard it. Putting the rice in the refrigerator for later use is not recommended as the bacteria may have already grown to unsafe levels. Smelling the rice is not a reliable method to determine its safety.

33. What are potentially hazardous foods?

Moist, protein-rich foods that support the rapid growth of bacteria.

Moist, fat-rich foods that support the rapid growth of bacteria.

Foods that will not be cooked or heated anymore to destroy bacteria.

Foods that are very easy to choke on.

Potentially hazardous foods refer to moist, protein-rich foods that provide an ideal environment for the rapid growth of bacteria. These foods have a high water content and are rich in nutrients, making them prone to bacterial contamination and spoilage. It is important to handle and store these foods properly to prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses.

Explanation

Potentially hazardous foods refer to moist, protein-rich foods that provide an ideal environment for the rapid growth of bacteria. These foods have a high water content and are rich in nutrients, making them prone to bacterial contamination and spoilage. It is important to handle and store these foods properly to prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses.

34. Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?

The foods might have chemicals that can make people sick.

The foods let bacteria grow when stored at unsafe temperatures.

The foods are not from approved sources.

The foods are not nutritious if cooked the wrong way.

Some foods, such as chicken and cooked rice, are called potentially hazardous foods because they can allow bacteria to grow when stored at unsafe temperatures. Bacteria can multiply rapidly in these foods if they are not stored at proper temperatures, which can lead to foodborne illnesses if consumed. It is important to store these foods at safe temperatures to prevent the growth of bacteria and ensure food safety.

Explanation

Some foods, such as chicken and cooked rice, are called potentially hazardous foods because they can allow bacteria to grow when stored at unsafe temperatures. Bacteria can multiply rapidly in these foods if they are not stored at proper temperatures, which can lead to foodborne illnesses if consumed. It is important to store these foods at safe temperatures to prevent the growth of bacteria and ensure food safety.

35. When must you wash your hands?

At least every 30 minutes.

When your supervisor tells you.

When the customers can see your hands.

Each time your hands or gloves become contaminated.

It is important to wash your hands each time they become contaminated to prevent the spread of germs and maintain hygiene. Contamination can occur from various sources such as touching surfaces, handling raw food, or coming into contact with bodily fluids. Regular handwashing helps to remove any potential pathogens and reduce the risk of infection. Washing hands at least every 30 minutes, when instructed by a supervisor, or when customers can see your hands may not necessarily address the issue of contamination.

Explanation

It is important to wash your hands each time they become contaminated to prevent the spread of germs and maintain hygiene. Contamination can occur from various sources such as touching surfaces, handling raw food, or coming into contact with bodily fluids. Regular handwashing helps to remove any potential pathogens and reduce the risk of infection. Washing hands at least every 30 minutes, when instructed by a supervisor, or when customers can see your hands may not necessarily address the issue of contamination.

36. What is the difference between washing and sanitizing?

There is no difference.

Washing makes things look clean and sanitizing make them smellgood.

Washing removes contamination and sanitizing whitens.

Washing removes contamination and sanitizing destroysmicroorganisms.

Washing and sanitizing are two different processes with distinct purposes. Washing is the act of removing dirt, debris, and other visible contaminants from surfaces or objects. It helps to make things look clean and presentable. On the other hand, sanitizing is the process of reducing the number of microorganisms, such as bacteria and viruses, to a safe level. It goes beyond washing by destroying these harmful microorganisms, ensuring that the surface or object is hygienic and safe to use. Therefore, the correct answer is that washing removes contamination, while sanitizing destroys microorganisms.

Explanation

Washing and sanitizing are two different processes with distinct purposes. Washing is the act of removing dirt, debris, and other visible contaminants from surfaces or objects. It helps to make things look clean and presentable. On the other hand, sanitizing is the process of reducing the number of microorganisms, such as bacteria and viruses, to a safe level. It goes beyond washing by destroying these harmful microorganisms, ensuring that the surface or object is hygienic and safe to use. Therefore, the correct answer is that washing removes contamination, while sanitizing destroys microorganisms.

37. If you see cockroaches in your food business, you should:

Spray “roach killer” around the garbage areas and inside the kitchento prevent them from coming back.

Squash the ones you can see and hope that more won’t come back

Tell your boss, so he can call a licensed pest control applicator.

Buy professional pesticide equipment so you can kill cockroaches as soon as you see them.

The correct answer is to tell your boss so he can call a licensed pest control applicator. This is the most appropriate action because a licensed pest control applicator is trained to handle pest infestations effectively and safely. They have the knowledge and expertise to identify the extent of the infestation and use appropriate methods to eliminate the cockroaches. It is important to involve a professional in order to ensure the problem is dealt with properly and to prevent further infestations.

Explanation

The correct answer is to tell your boss so he can call a licensed pest control applicator. This is the most appropriate action because a licensed pest control applicator is trained to handle pest infestations effectively and safely. They have the knowledge and expertise to identify the extent of the infestation and use appropriate methods to eliminate the cockroaches. It is important to involve a professional in order to ensure the problem is dealt with properly and to prevent further infestations.

38. When using disposable gloves, how often do you need to change your gloves nd/or wash your hands?

You need to change your gloves often but no need to wash yourhands as the gloves protect them.

You do not need to change gloves unless the gloves get damaged.

You need to wash your hands and put on new gloves whenever thegloves get damaged or contaminated.

You need to use hand sanitizer and put on new gloves whenever thegloves get damaged or contaminated.

The correct answer states that you need to wash your hands and put on new gloves whenever the gloves get damaged or contaminated. This is important because even though gloves provide a barrier, they can still become contaminated and spread germs if they are damaged or come into contact with harmful substances. Washing hands and changing gloves helps to maintain cleanliness and prevent the spread of infection.

Explanation

The correct answer states that you need to wash your hands and put on new gloves whenever the gloves get damaged or contaminated. This is important because even though gloves provide a barrier, they can still become contaminated and spread germs if they are damaged or come into contact with harmful substances. Washing hands and changing gloves helps to maintain cleanliness and prevent the spread of infection.

39. Why must potentially hazardous foods be cooked to proper temperatures?

To make the food smell, look or taste better

To lower the acidity of the food.

To raise the water activity of the food.

To kill the germs that might cause food-borne illness.

All of the above.

Potentially hazardous foods must be cooked to proper temperatures in order to kill the germs that might cause food-borne illness. Cooking food at the correct temperature ensures that harmful bacteria, viruses, and parasites are destroyed, reducing the risk of food poisoning. Simply improving the smell, appearance, or taste of the food, lowering acidity, or increasing water activity does not address the main concern of food safety. Therefore, the correct answer is to kill the germs that might cause food-borne illness.

Explanation

Potentially hazardous foods must be cooked to proper temperatures in order to kill the germs that might cause food-borne illness. Cooking food at the correct temperature ensures that harmful bacteria, viruses, and parasites are destroyed, reducing the risk of food poisoning. Simply improving the smell, appearance, or taste of the food, lowering acidity, or increasing water activity does not address the main concern of food safety. Therefore, the correct answer is to kill the germs that might cause food-borne illness.

40. You notice your glove is torn; what should you do?

Replace the glove.

Place a glove over the torn one.

Rinse your hand in the three-compartment sink and put on newgloves.

If you notice that your glove is torn, the appropriate action to take is to remove your gloves, wash your hands with soap and water for at least 20 seconds in the hand wash sink, and then put on new gloves. This ensures that your hands are properly cleaned and sanitized before putting on new gloves, maintaining hygiene and preventing any potential contamination.

Explanation

If you notice that your glove is torn, the appropriate action to take is to remove your gloves, wash your hands with soap and water for at least 20 seconds in the hand wash sink, and then put on new gloves. This ensures that your hands are properly cleaned and sanitized before putting on new gloves, maintaining hygiene and preventing any potential contamination.

41. Which of the following foods would be approved for use in your establishment?

Any homemade food.

Potentially hazardous foods that arrive at your establishment at room temperature.

Any food that is from an approved source, properly labeled, and inproper condition.

Any meat product that is packaged and labeled but does not have avalid mark of inspection

The correct answer is "Any food that is from an approved source, properly labeled, and in proper condition." This answer is the only option that covers all necessary criteria for food approval in an establishment. It ensures that the food comes from an approved source, meaning it meets safety and quality standards. It also requires proper labeling, which is important for allergen information and traceability. Lastly, the food must be in proper condition, meaning it is fresh and not spoiled.

Explanation

The correct answer is "Any food that is from an approved source, properly labeled, and in proper condition." This answer is the only option that covers all necessary criteria for food approval in an establishment. It ensures that the food comes from an approved source, meaning it meets safety and quality standards. It also requires proper labeling, which is important for allergen information and traceability. Lastly, the food must be in proper condition, meaning it is fresh and not spoiled.

42. What order should you use to manually wash dishes?

Rinse, wash, sanitize, and air dry.

Sanitize, wash, rinse, and towel dry.

Wash, rinse, towel dry and sanitize.

Pre-scrape dishes, wash, rinse, sanitize and air dry.

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Explanation

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43. While working in the kitchen, you noticed a spray bottle of glass cleaner and degreaser on a shelf above the food preparation table. What should you do?

Ask who put the chemicals there.

Remove the chemicals and tell your supervisor.

Be careful when preparing the food to avoid chemical spill on thefood.

Leave the chemicals where they are and continue handling food.

None of above.

It is important to prioritize food safety in the kitchen. Having chemicals like glass cleaner and degreaser near the food preparation area can pose a serious risk of contamination. Therefore, the best course of action would be to remove the chemicals from the shelf and inform your supervisor about the situation. This ensures that the chemicals are safely stored away from the food and that proper measures can be taken to prevent any potential hazards.

Explanation

It is important to prioritize food safety in the kitchen. Having chemicals like glass cleaner and degreaser near the food preparation area can pose a serious risk of contamination. Therefore, the best course of action would be to remove the chemicals from the shelf and inform your supervisor about the situation. This ensures that the chemicals are safely stored away from the food and that proper measures can be taken to prevent any potential hazards.

44. What is the best way to get rid of roaches?

Smash them with your foot or a heavy object.

Use a powder pesticide instead of a spray.

Leave the lights on all the time, even when the business is closed.

Seal areas where the roaches can hide and keep the establishmentclean.

The best way to get rid of roaches is to seal areas where they can hide and keep the establishment clean. This prevents them from finding places to hide and breed, reducing their population. Additionally, maintaining cleanliness helps to eliminate their food sources, making the environment less attractive to them. Sealing off entry points also prevents new roaches from entering the establishment. This method is effective and does not involve the use of pesticides or killing the roaches directly.

Explanation

The best way to get rid of roaches is to seal areas where they can hide and keep the establishment clean. This prevents them from finding places to hide and breed, reducing their population. Additionally, maintaining cleanliness helps to eliminate their food sources, making the environment less attractive to them. Sealing off entry points also prevents new roaches from entering the establishment. This method is effective and does not involve the use of pesticides or killing the roaches directly.

45. What is the correct procedure for thawing food?

At room temperature for 2 hours, then 2 more hours in a lowtemperature oven.

In a hot water bath.

Inside a refrigerator, in the microwave or under cold running water.

In a sink at room temperature if the food is in its original packaging.

The correct procedure for thawing food is to do it inside a refrigerator, in the microwave, or under cold running water. Thawing food at room temperature for an extended period of time can allow bacteria to grow, making the food unsafe to eat. Thawing in a hot water bath can cause uneven thawing and may promote bacterial growth. Thawing in a sink at room temperature is also not recommended as it can lead to the same issues. Therefore, the safest and most effective methods for thawing food are using the refrigerator, microwave, or cold running water.

Explanation

The correct procedure for thawing food is to do it inside a refrigerator, in the microwave, or under cold running water. Thawing food at room temperature for an extended period of time can allow bacteria to grow, making the food unsafe to eat. Thawing in a hot water bath can cause uneven thawing and may promote bacterial growth. Thawing in a sink at room temperature is also not recommended as it can lead to the same issues. Therefore, the safest and most effective methods for thawing food are using the refrigerator, microwave, or cold running water.

46. Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?

To finish cooking the food.

To make the food taste better.

To keep the food moist.

To keep the food from getting cold.

To keep bacteria from growing in the food.

Cooked potentially hazardous foods such as cooked vegetables and fried chicken must be kept hot until served to prevent bacterial growth. Bacteria can multiply rapidly in the temperature danger zone (between 41°F and 135°F), and keeping the food hot helps to maintain it outside of this range. This reduces the risk of foodborne illnesses caused by consuming contaminated food.

Explanation

Cooked potentially hazardous foods such as cooked vegetables and fried chicken must be kept hot until served to prevent bacterial growth. Bacteria can multiply rapidly in the temperature danger zone (between 41°F and 135°F), and keeping the food hot helps to maintain it outside of this range. This reduces the risk of foodborne illnesses caused by consuming contaminated food.

47. Where should raw meat, seafood and poultry be stored so they don’t contaminate other foods in the refrigerator?

Above the fruits and vegetables.

Below and away from other foods

The top shelf of the refrigerator

On paper towels in case of meat drips.

Raw meat, seafood, and poultry should be stored below and away from other foods in the refrigerator to prevent cross-contamination. This is because these raw foods can contain harmful bacteria that can spread to other foods if they come into contact with them. By storing them below and away from other foods, the risk of contamination is minimized, ensuring the safety of the other refrigerated items.

Explanation

Raw meat, seafood, and poultry should be stored below and away from other foods in the refrigerator to prevent cross-contamination. This is because these raw foods can contain harmful bacteria that can spread to other foods if they come into contact with them. By storing them below and away from other foods, the risk of contamination is minimized, ensuring the safety of the other refrigerated items.

48. Which of the following are potentially hazardous foods?

Potato chips, bread, crackers.

Hamburger, cooked beans, cut melons.

Candy bars, mustard, tortillas.

Cereal, soda pop and dry pasta.

The potentially hazardous foods in this list are hamburger, cooked beans, and cut melons. These foods are considered potentially hazardous because they have a higher risk of causing foodborne illnesses if not handled or stored properly. Hamburger and cooked beans can harbor harmful bacteria if not cooked to the correct temperature or if left at room temperature for too long. Cut melons can also be a breeding ground for bacteria if not refrigerated promptly. The other foods listed, such as potato chips, bread, crackers, candy bars, mustard, tortillas, cereal, soda pop, and dry pasta, are not typically considered potentially hazardous.

Explanation

The potentially hazardous foods in this list are hamburger, cooked beans, and cut melons. These foods are considered potentially hazardous because they have a higher risk of causing foodborne illnesses if not handled or stored properly. Hamburger and cooked beans can harbor harmful bacteria if not cooked to the correct temperature or if left at room temperature for too long. Cut melons can also be a breeding ground for bacteria if not refrigerated promptly. The other foods listed, such as potato chips, bread, crackers, candy bars, mustard, tortillas, cereal, soda pop, and dry pasta, are not typically considered potentially hazardous.

49. Why are all food service workers required to understand and apply food safety knowledge?

To reduce workplace accidents such as cuts and burns.

To reduce the amount of food thrown away due to spoilage.

To prevent the spread of illnesses through food.

To reduce the number of complaints from customers.

All food service workers are required to understand and apply food safety knowledge in order to prevent the spread of illnesses through food. This is crucial as improper handling, storage, or preparation of food can lead to the growth of harmful bacteria or pathogens that can cause foodborne illnesses. By having a solid understanding of food safety practices, workers can ensure that food is handled and prepared in a safe and hygienic manner, reducing the risk of contamination and protecting the health of consumers.

Explanation

All food service workers are required to understand and apply food safety knowledge in order to prevent the spread of illnesses through food. This is crucial as improper handling, storage, or preparation of food can lead to the growth of harmful bacteria or pathogens that can cause foodborne illnesses. By having a solid understanding of food safety practices, workers can ensure that food is handled and prepared in a safe and hygienic manner, reducing the risk of contamination and protecting the health of consumers.

50. If you have a cut on your hand, you must:

Call in sick.

Continue working and hope that the bleeding stops.

Stop the bleeding, cover it with a bandage and wear a non-latexglove.

Keep your hand elevated so that the bleeding stops.

When you have a cut on your hand, it is important to stop the bleeding to prevent further blood loss. After stopping the bleeding, covering the cut with a bandage helps protect it from infection and further injury. Wearing a non-latex glove adds an extra layer of protection and prevents the wound from coming into contact with any contaminants. This approach promotes proper wound care and reduces the risk of complications.

Explanation

When you have a cut on your hand, it is important to stop the bleeding to prevent further blood loss. After stopping the bleeding, covering the cut with a bandage helps protect it from infection and further injury. Wearing a non-latex glove adds an extra layer of protection and prevents the wound from coming into contact with any contaminants. This approach promotes proper wound care and reduces the risk of complications.

51. If you wanted to serve leftover steak, what temperature must it be reheated to?

130º F.

145º F.

155º F.

165º F.

Leftover steak should be reheated to a minimum internal temperature of 165º F to ensure that any potential bacteria or pathogens are killed off. This high temperature helps to ensure food safety and prevent foodborne illnesses.

Explanation

Leftover steak should be reheated to a minimum internal temperature of 165º F to ensure that any potential bacteria or pathogens are killed off. This high temperature helps to ensure food safety and prevent foodborne illnesses.

52. Potentially hazardous foods are:

Milk, meat, cooked rice and eggs.

Sweet foods such as cakes and pies.

Foods that do not require refrigeration or are shelf stable.

All of above.

The correct answer is "Milk, meat, cooked rice, and eggs." These foods are considered potentially hazardous because they can support the growth of harmful bacteria if not stored or handled properly. They are high in moisture and nutrients, which create an ideal environment for bacteria to multiply. Sweet foods such as cakes and pies may also be potentially hazardous if they contain perishable ingredients like cream or custard fillings. Foods that do not require refrigeration or are shelf stable, on the other hand, are not necessarily hazardous as they have been processed or preserved in a way that prevents bacterial growth.

Explanation

The correct answer is "Milk, meat, cooked rice, and eggs." These foods are considered potentially hazardous because they can support the growth of harmful bacteria if not stored or handled properly. They are high in moisture and nutrients, which create an ideal environment for bacteria to multiply. Sweet foods such as cakes and pies may also be potentially hazardous if they contain perishable ingredients like cream or custard fillings. Foods that do not require refrigeration or are shelf stable, on the other hand, are not necessarily hazardous as they have been processed or preserved in a way that prevents bacterial growth.

53. Which of the following foods would be approved for use in your establishment?

Homemade food.

Potentially hazardous foods that arrive at your establishment at room temperature.

Any food that is from an approved source, properly labeled, and in proper condition.

Any meat product that is packaged and labeled but does not have avalid mark of inspection.

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Explanation

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54. Where or when can you smoke and eat in the establishment?

You can smoke and eat in any area of the establishment but onlywhen the food is covered and stored.

You can never smoke or eat in the kitchen or in areas where food isprepared or stored.

You can eat in the kitchen but not smoke.

You can eat in the kitchen but only during a break or lunch.

Answers C and D are correct.

The correct answer states that smoking and eating are not allowed in the kitchen or in areas where food is prepared or stored. This is a standard practice in establishments to maintain hygiene and prevent contamination of the food.

Explanation

The correct answer states that smoking and eating are not allowed in the kitchen or in areas where food is prepared or stored. This is a standard practice in establishments to maintain hygiene and prevent contamination of the food.

55. Which is the correct way to wash your hands?

Rinse hands with hot, running water and dry on a paper towel.

Wash hands with soap and warm water for at least 60 seconds anddry with a cotton towel.

Wash hands for at least 20 seconds by scrubbing with soap andwarm water, rinsing, and drying with a paper towel.

Scrub hands in a sanitizer bucket and dry with a cotton towel.

The correct way to wash your hands is by washing them for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. This method ensures that the hands are properly cleaned and any germs or bacteria are effectively removed. Using soap and warm water helps to break down and remove dirt and germs from the hands, while scrubbing for at least 20 seconds ensures thorough cleaning. Rinsing with water helps to remove any remaining soap and germs, and drying with a paper towel helps to remove moisture and prevent the spread of bacteria.

Explanation

The correct way to wash your hands is by washing them for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. This method ensures that the hands are properly cleaned and any germs or bacteria are effectively removed. Using soap and warm water helps to break down and remove dirt and germs from the hands, while scrubbing for at least 20 seconds ensures thorough cleaning. Rinsing with water helps to remove any remaining soap and germs, and drying with a paper towel helps to remove moisture and prevent the spread of bacteria.

56. What should you do if the gloves you are using to handle food become contaminated?

Remove the gloves, store them in a clean place, wash your hands,and put the same gloves back on.

Remove the gloves, throw the gloves away, and put on new gloves.

Remove the gloves, throw the gloves away, wash your hands, andput on new gloves.

If the gloves you are using to handle food become contaminated, the correct action to take is to remove the gloves, throw them away, wash your hands, and put on new gloves. This is important to prevent the spread of bacteria or other contaminants from the gloves to the food or to other surfaces. Washing your hands helps to ensure that any potential contaminants are removed, and putting on new gloves ensures that you are using clean and safe gloves for food handling.

Explanation

If the gloves you are using to handle food become contaminated, the correct action to take is to remove the gloves, throw them away, wash your hands, and put on new gloves. This is important to prevent the spread of bacteria or other contaminants from the gloves to the food or to other surfaces. Washing your hands helps to ensure that any potential contaminants are removed, and putting on new gloves ensures that you are using clean and safe gloves for food handling.

57. When cooling food, the temperature of the food must reach ___ within 2 hours and 41º F within in 4 hours?

70º F

90º F

100º F

110º F

When cooling food, it is important to bring the temperature down to a safe level as quickly as possible to prevent bacterial growth. The correct answer of 70º F indicates that the food must reach this temperature within 2 hours. This is a critical step in food safety to ensure that the food does not remain in the danger zone (between 41º F and 135º F) for an extended period of time.

Explanation

When cooling food, it is important to bring the temperature down to a safe level as quickly as possible to prevent bacterial growth. The correct answer of 70º F indicates that the food must reach this temperature within 2 hours. This is a critical step in food safety to ensure that the food does not remain in the danger zone (between 41º F and 135º F) for an extended period of time.

58. Cross-contamination is the spread of germs from one place to another. Which of the following would most likely cause cross-contamination?

Cleaning and sanitizing cutting boards after using them with rawmeat.

Using the same cutting board for raw meat and bread withoutsanitizing.

Washing hands after handling raw meat.

Washing hands after taking out the garbage.

Using the same cutting board for raw meat and bread without sanitizing would most likely cause cross-contamination. This is because raw meat can contain harmful bacteria, and if the same cutting board is used for bread without proper sanitization, these bacteria can be transferred to the bread, leading to the spread of germs from one place to another.

Explanation

Using the same cutting board for raw meat and bread without sanitizing would most likely cause cross-contamination. This is because raw meat can contain harmful bacteria, and if the same cutting board is used for bread without proper sanitization, these bacteria can be transferred to the bread, leading to the spread of germs from one place to another.

59. What is the correct procedure for reheating food?

The food should be quickly reheated to a minimum temperature of165° F before placing it in the steam table.

First the food must reach room temperature and then it can bereheated to 165° F within 2 hours.

If the food will be held in a steam table, it can be reheated to anytemperature.

Reheating procedures are not important as long as the food ishandled properly before hand.

The correct procedure for reheating food is to quickly heat it to a minimum temperature of 165°F before placing it in the steam table. This ensures that any harmful bacteria present in the food are killed, reducing the risk of foodborne illnesses. Reheating the food to this temperature helps to maintain its quality and safety for consumption.

Explanation

The correct procedure for reheating food is to quickly heat it to a minimum temperature of 165°F before placing it in the steam table. This ensures that any harmful bacteria present in the food are killed, reducing the risk of foodborne illnesses. Reheating the food to this temperature helps to maintain its quality and safety for consumption.

60. Bare hand contact is not allowed when handling:

The garbage

Food crates

Ready-to-eat foods

Spoiled foods

Ready-to-eat foods should not be handled with bare hands because they are already prepared and do not require any further cooking or processing. Bare hand contact can introduce bacteria and other contaminants to the food, increasing the risk of foodborne illnesses. It is important to use gloves or utensils when handling ready-to-eat foods to maintain proper hygiene and food safety standards.

Explanation

Ready-to-eat foods should not be handled with bare hands because they are already prepared and do not require any further cooking or processing. Bare hand contact can introduce bacteria and other contaminants to the food, increasing the risk of foodborne illnesses. It is important to use gloves or utensils when handling ready-to-eat foods to maintain proper hygiene and food safety standards.

61. Which of the following must be cooked to 165° F?

Poultry.

Ground meats.

Non-ground meats

Seafood.

Eggs for immediate service.

Poultry must be cooked to a minimum internal temperature of 165° F to ensure that any harmful bacteria, such as salmonella, are killed. This temperature ensures that the poultry is safe to eat and reduces the risk of foodborne illnesses. Ground meats, non-ground meats, seafood, and eggs for immediate service may have different recommended cooking temperatures depending on the type of meat or seafood, but poultry specifically must reach 165° F.

Explanation

Poultry must be cooked to a minimum internal temperature of 165° F to ensure that any harmful bacteria, such as salmonella, are killed. This temperature ensures that the poultry is safe to eat and reduces the risk of foodborne illnesses. Ground meats, non-ground meats, seafood, and eggs for immediate service may have different recommended cooking temperatures depending on the type of meat or seafood, but poultry specifically must reach 165° F.

62. You are responsible for checking in an arriving food order. Part of the order was raw chicken, which did not come in refrigerated. What should you do?

Put chicken in the walk-in cooler right away.

Put chicken in the freezer.

Refuse the chicken and send it back.

Put up all the foods and decide later what to do with the rawchicken.

Raw chicken that has not been refrigerated poses a risk of bacterial contamination and can cause foodborne illnesses. Therefore, it is important to refuse the chicken and send it back to ensure the safety of the customers and comply with food safety regulations.

Explanation

Raw chicken that has not been refrigerated poses a risk of bacterial contamination and can cause foodborne illnesses. Therefore, it is important to refuse the chicken and send it back to ensure the safety of the customers and comply with food safety regulations.

63. What are some of the food contact surfaces that must always be washed and sanitized?

Bathrooms, floors, and walls in the kitchen.

Break room, the surface of the griddle, and dining room tables.

Cutting boards, knives, utensils, and equipment.

Floor of the service area, the outside of equipment and display cases, and counter tops.

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Explanation

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64. Ground meats such as hamburger or sausage must be cooked to what temperature?

Greater than 130°

Greater than 145°

Greater than 155°

Greater than 125°

Ground meats such as hamburger or sausage must be cooked to a temperature greater than 155° to ensure that any harmful bacteria present in the meat are killed. Cooking ground meats to this temperature helps to prevent foodborne illnesses and ensures that the meat is safe to consume.

Explanation

Ground meats such as hamburger or sausage must be cooked to a temperature greater than 155° to ensure that any harmful bacteria present in the meat are killed. Cooking ground meats to this temperature helps to prevent foodborne illnesses and ensures that the meat is safe to consume.

65. What order should you use to wash dishes by hand?

Rinse, wash, sanitize, and air dry.

Sanitize, wash, rinse, pre-scrape and towel dry.

Wash, rinse, towel dry and sanitize.

Pre-scrape, wash, rinse, sanitize and air dry.

The correct order to wash dishes by hand is to pre-scrape any excess food off the dishes, then wash them with soap and water, rinse them to remove any soap residue, sanitize them to kill any remaining bacteria, and finally air dry them. This order ensures that the dishes are thoroughly cleaned and sanitized before they are dried.

Explanation

The correct order to wash dishes by hand is to pre-scrape any excess food off the dishes, then wash them with soap and water, rinse them to remove any soap residue, sanitize them to kill any remaining bacteria, and finally air dry them. This order ensures that the dishes are thoroughly cleaned and sanitized before they are dried.

66. Cross-contamination is:

When germs spread from one place to another.

Nothing to be concerned about.

When you wipe blood in a cross motion.

Protein-rich foods that support the rapid growth of harmful bacteria.

Cross-contamination refers to the transfer of germs or microorganisms from one surface or object to another. This can occur through direct contact or indirect contact, such as through contaminated hands, utensils, cutting boards, or surfaces. It is a significant concern in food safety as it can lead to the spread of harmful bacteria and cause foodborne illnesses. Proper hygiene practices, such as handwashing, cleaning, and sanitizing, are essential to prevent cross-contamination and maintain a safe and hygienic environment.

Explanation

Cross-contamination refers to the transfer of germs or microorganisms from one surface or object to another. This can occur through direct contact or indirect contact, such as through contaminated hands, utensils, cutting boards, or surfaces. It is a significant concern in food safety as it can lead to the spread of harmful bacteria and cause foodborne illnesses. Proper hygiene practices, such as handwashing, cleaning, and sanitizing, are essential to prevent cross-contamination and maintain a safe and hygienic environment.

67. What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?

You must use a wiping cloth that has been soaked in a solution ofwater, soap, and chlorine.

It is not necessary to sanitize things that cannot be completelysubmerged in the dish sink compartments.

To sanitize equipment, tables, and other work surfaces that come into direct contact with food, it is necessary to use a wiping cloth soaked in a solution of water and an approved sanitizer at the proper concentration. This helps to kill any harmful bacteria and ensure that the surfaces are safe for food preparation. Using a sanitizer in the solution helps to effectively eliminate any potential contaminants and maintain proper hygiene standards in the food preparation area.

Explanation

To sanitize equipment, tables, and other work surfaces that come into direct contact with food, it is necessary to use a wiping cloth soaked in a solution of water and an approved sanitizer at the proper concentration. This helps to kill any harmful bacteria and ensure that the surfaces are safe for food preparation. Using a sanitizer in the solution helps to effectively eliminate any potential contaminants and maintain proper hygiene standards in the food preparation area.

68. The best way to control cockroaches, mice, flies and other pests is:

Apply pesticide every day.

Just sweep the floor.

Pour chlorine in the sink drain.

To keep the establishment and garbage area clean, and eliminatehiding places and routes of entry.

All of above.

The best way to control pests like cockroaches, mice, flies, and others is by keeping the establishment and garbage area clean and eliminating hiding places and routes of entry. Applying pesticide every day may not be effective as pests can develop resistance to pesticides over time. Just sweeping the floor may help with cleanliness but may not eliminate hiding places or routes of entry. Pouring chlorine in the sink drain may help with sanitation but may not address all areas where pests can hide or enter. Therefore, the most effective approach is to combine cleanliness, elimination of hiding places, and routes of entry.

Explanation

The best way to control pests like cockroaches, mice, flies, and others is by keeping the establishment and garbage area clean and eliminating hiding places and routes of entry. Applying pesticide every day may not be effective as pests can develop resistance to pesticides over time. Just sweeping the floor may help with cleanliness but may not eliminate hiding places or routes of entry. Pouring chlorine in the sink drain may help with sanitation but may not address all areas where pests can hide or enter. Therefore, the most effective approach is to combine cleanliness, elimination of hiding places, and routes of entry.

69. Where must you store chemicals such as cleaners and sanitizers?

Away from any food or clean equipment and utensils.

At least 6 inches above the floor.

With equipment and clean utensils.

On the shelf above food and utensils.

Chemicals such as cleaners and sanitizers should be stored away from any food or clean equipment and utensils to prevent contamination. Storing them separately helps to ensure that there is no accidental contact or cross-contamination between the chemicals and the food or utensils. This helps to maintain food safety and prevent any potential health hazards.

Explanation

Chemicals such as cleaners and sanitizers should be stored away from any food or clean equipment and utensils to prevent contamination. Storing them separately helps to ensure that there is no accidental contact or cross-contamination between the chemicals and the food or utensils. This helps to maintain food safety and prevent any potential health hazards.

70. Cooling foods quickly is very important. The best thing to do is:

Stack the food in covered containers in the refrigerator

Use an oscillating fan.

Keep the food in the same container it was cooked in, stirring every20-30 minutes until it is cold.

Place the food in a shallow pans in the refrigerator uncovered.

Placing the food in shallow pans in the refrigerator uncovered is the best way to cool foods quickly. This method allows for better airflow and heat transfer, ensuring that the food cools down faster. Using covered containers or keeping the food in the same container it was cooked in may trap heat and slow down the cooling process. Using an oscillating fan may help in circulating air, but it is not as effective as placing the food in shallow pans in the refrigerator.

Explanation

Placing the food in shallow pans in the refrigerator uncovered is the best way to cool foods quickly. This method allows for better airflow and heat transfer, ensuring that the food cools down faster. Using covered containers or keeping the food in the same container it was cooked in may trap heat and slow down the cooling process. Using an oscillating fan may help in circulating air, but it is not as effective as placing the food in shallow pans in the refrigerator.

71. Cold potentially hazardous foods must be held at a minimum of:

41° F

55° F.

65° F.

70° F.

None of above.

Potentially hazardous foods, such as meat, poultry, seafood, dairy products, and cooked vegetables, need to be stored at a minimum temperature of 41° F to prevent the growth of harmful bacteria. This temperature is considered safe to slow down bacterial growth and maintain the quality and safety of the food. Holding these foods at a lower temperature helps to reduce the risk of foodborne illnesses and ensures that the food remains fresh and safe for consumption.

Explanation

Potentially hazardous foods, such as meat, poultry, seafood, dairy products, and cooked vegetables, need to be stored at a minimum temperature of 41° F to prevent the growth of harmful bacteria. This temperature is considered safe to slow down bacterial growth and maintain the quality and safety of the food. Holding these foods at a lower temperature helps to reduce the risk of foodborne illnesses and ensures that the food remains fresh and safe for consumption.

72. Which one of the following must be cooked to at least 165° F?

Vegetables

Chicken

Hamburger

Pork chops

Chicken must be cooked to at least 165° F to ensure that it is safe to eat. This is because chicken can carry harmful bacteria such as salmonella, which can cause foodborne illnesses if not properly cooked. Cooking chicken to an internal temperature of 165° F helps to kill these bacteria and reduce the risk of foodborne illness.

Explanation

Chicken must be cooked to at least 165° F to ensure that it is safe to eat. This is because chicken can carry harmful bacteria such as salmonella, which can cause foodborne illnesses if not properly cooked. Cooking chicken to an internal temperature of 165° F helps to kill these bacteria and reduce the risk of foodborne illness.

73. Ground meats such as hamburger or sausage must be cooked to what temperature?

145°

155°

130°

165°

Ground meats such as hamburger or sausage must be cooked to a temperature of 155°F to ensure that harmful bacteria, such as E. coli or Salmonella, are killed and the meat is safe to consume. Cooking ground meats to this temperature helps to prevent foodborne illnesses and ensures that the meat is fully cooked and no longer pink in the center.

Explanation

Ground meats such as hamburger or sausage must be cooked to a temperature of 155°F to ensure that harmful bacteria, such as E. coli or Salmonella, are killed and the meat is safe to consume. Cooking ground meats to this temperature helps to prevent foodborne illnesses and ensures that the meat is fully cooked and no longer pink in the center.

74. A hand washing sink must be properly stocked and available so food service workers may wash their hands. What must be at hand washing sinks at all times?

Hot and cold running water, soap, and single-use paper towels.

Hot running water, nailbrush, paper towels, and hand sanitizer.

Hot and cold running water, nailbrush, and single-use paper towels.

Hot running water, soap, and hand sanitizer.

Hot and cold running water, soap, and single-use paper towels must be at hand washing sinks at all times. This is necessary for proper hand hygiene in food service establishments. Hot and cold running water allows for effective hand washing, while soap helps to remove dirt and bacteria from the hands. Single-use paper towels are important for drying hands and preventing the spread of bacteria. The other options either do not include all the necessary items or include unnecessary items like a nailbrush or hand sanitizer.

Explanation

Hot and cold running water, soap, and single-use paper towels must be at hand washing sinks at all times. This is necessary for proper hand hygiene in food service establishments. Hot and cold running water allows for effective hand washing, while soap helps to remove dirt and bacteria from the hands. Single-use paper towels are important for drying hands and preventing the spread of bacteria. The other options either do not include all the necessary items or include unnecessary items like a nailbrush or hand sanitizer.

75. When you wear gloves, you must:

Put on new gloves every hour.

Still wash your hands.

Wash the gloves daily to remove food.

Clean your nails daily.

Wearing gloves does not eliminate the need to wash your hands. Even though gloves provide a barrier between your hands and potential contaminants, they can still become contaminated themselves. Washing your hands before putting on gloves and after removing them is important to maintain proper hygiene and prevent the spread of germs.

Explanation

Wearing gloves does not eliminate the need to wash your hands. Even though gloves provide a barrier between your hands and potential contaminants, they can still become contaminated themselves. Washing your hands before putting on gloves and after removing them is important to maintain proper hygiene and prevent the spread of germs.

76. Which is the most important way to keep potentially hazardous foods safe?

Keep foods out of the Danger Zone

Store foods at room temperature

Cool foods in covered containers in the refrigerator

Wash foods in soapy water.

The most important way to keep potentially hazardous foods safe is to keep them out of the Danger Zone. The Danger Zone refers to the temperature range between 40°F (4°C) and 140°F (60°C), where bacteria can grow rapidly. By keeping foods out of this temperature range, such as by refrigerating them or heating them to a safe temperature, the growth of bacteria and the risk of foodborne illnesses can be significantly reduced.

Explanation

The most important way to keep potentially hazardous foods safe is to keep them out of the Danger Zone. The Danger Zone refers to the temperature range between 40°F (4°C) and 140°F (60°C), where bacteria can grow rapidly. By keeping foods out of this temperature range, such as by refrigerating them or heating them to a safe temperature, the growth of bacteria and the risk of foodborne illnesses can be significantly reduced.

77. A proper way to thaw frozen chicken is:

Let it thaw at room temperature or the counter.

Thaw it in a sink at room temperature.

Place it in the refrigerator.

Let in thaw in stagnant warm or hot water.

None of above.

Placing frozen chicken in the refrigerator is the proper way to thaw it. Thawing at room temperature or in stagnant warm water can promote bacterial growth, while thawing in the sink at room temperature can lead to uneven thawing. The refrigerator provides a controlled and safe environment for thawing the chicken slowly, allowing it to defrost evenly and reducing the risk of bacterial growth.

Explanation

Placing frozen chicken in the refrigerator is the proper way to thaw it. Thawing at room temperature or in stagnant warm water can promote bacterial growth, while thawing in the sink at room temperature can lead to uneven thawing. The refrigerator provides a controlled and safe environment for thawing the chicken slowly, allowing it to defrost evenly and reducing the risk of bacterial growth.

78. Which is the correct way to wash dishes, utensils and equipment?

Pre-scrape wash, rinse and sanitize; then air dry.

Pre-scrape, wash, rinse and air dry them completely with a cottontowel.

Pre-scrape, wash, sanitize and rinse; then dry with paper towels.

Pre-scrape, wash and rinse, then air dry.

The correct way to wash dishes, utensils, and equipment is to pre-scrape them to remove any excess food, then wash them, rinse them, and sanitize them. After sanitizing, they should be left to air dry. This process ensures that the items are properly cleaned and sanitized before being used again.

Explanation

The correct way to wash dishes, utensils, and equipment is to pre-scrape them to remove any excess food, then wash them, rinse them, and sanitize them. After sanitizing, they should be left to air dry. This process ensures that the items are properly cleaned and sanitized before being used again.

79. What are the steps for washing dishes by hand?

Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry.

Pre-scrape the excess food, rinse with hot water, wash with soap and hot water, sanitize and air dry.

Pre-scrape the excess food, wash with soap and hot water, sanitize,and air dry.

Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, air dry, and sanitize.

The correct answer is "Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry." This is the correct sequence of steps for washing dishes by hand. First, you need to pre-scrape the excess food from the dishes. Then, wash them with soap and hot water to remove any remaining dirt and grease. Rinse the dishes with hot water to remove the soap residue. Next, sanitize the dishes to kill any remaining bacteria or germs. Finally, air dry the dishes to prevent any contamination from towels or cloths.

Explanation

The correct answer is "Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry." This is the correct sequence of steps for washing dishes by hand. First, you need to pre-scrape the excess food from the dishes. Then, wash them with soap and hot water to remove any remaining dirt and grease. Rinse the dishes with hot water to remove the soap residue. Next, sanitize the dishes to kill any remaining bacteria or germs. Finally, air dry the dishes to prevent any contamination from towels or cloths.

80. Which of the following is a way to prevent cross-contamination?

Sanitizing utensils and equipment weekly.

Changing gloves every hour.

Storing chemicals 6 inches above the floor.

Storing raw meat, fish and poultry or eggs separate and on thelowest shelves of the refrigerator.

Storing raw meat, fish, poultry, or eggs separate and on the lowest shelves of the refrigerator is a way to prevent cross-contamination. This practice ensures that any potential bacteria or pathogens from these raw food items do not come into contact with other foods, reducing the risk of contamination. By keeping them separate and on lower shelves, any potential drips or leaks from these items will not contaminate other foods stored in the refrigerator.

Explanation

Storing raw meat, fish, poultry, or eggs separate and on the lowest shelves of the refrigerator is a way to prevent cross-contamination. This practice ensures that any potential bacteria or pathogens from these raw food items do not come into contact with other foods, reducing the risk of contamination. By keeping them separate and on lower shelves, any potential drips or leaks from these items will not contaminate other foods stored in the refrigerator.

81. Where must you wash your hands?

In any sink that is free and accessible.

Only in an authorized and designated hand wash sink.

In the authorized hand sink or in the dish wash sink if the hand sinkis not working or available.

In the sanitizer bucket.

It is important to wash your hands in an authorized and designated hand wash sink because these sinks are specifically designed for hand hygiene and are equipped with the necessary facilities such as soap and clean water. Washing hands in any other sink may not provide the same level of cleanliness and may not meet the necessary hygiene standards.

Explanation

It is important to wash your hands in an authorized and designated hand wash sink because these sinks are specifically designed for hand hygiene and are equipped with the necessary facilities such as soap and clean water. Washing hands in any other sink may not provide the same level of cleanliness and may not meet the necessary hygiene standards.

82. Cold potentially hazardous food must be maintained at what minimum temperature?

Below 41° F. at all times.

Between 41° F. and 130° F at all times.

Above 41° F. at all times.

130° F or below

At any temperature if the food is packaged and from an approvedprocessor.

Cold potentially hazardous food must be maintained below 41° F at all times to prevent the growth of harmful bacteria. Temperatures above this range can allow bacteria to multiply rapidly, increasing the risk of foodborne illnesses. Keeping the food below 41° F helps to ensure its safety and maintain its quality.

Explanation

Cold potentially hazardous food must be maintained below 41° F at all times to prevent the growth of harmful bacteria. Temperatures above this range can allow bacteria to multiply rapidly, increasing the risk of foodborne illnesses. Keeping the food below 41° F helps to ensure its safety and maintain its quality.

83. Hot, cooked potentially hazardous food must be maintained above what temperature?

Above 130° F at all times.

Between 41° F and 130° F. at all times.

Above 41° F at all times.

At any temperature if the food is already completely cooked.

Hot, cooked potentially hazardous food must be maintained above 130° F at all times to prevent the growth of bacteria that can cause foodborne illnesses. Keeping the food at this temperature ensures that it remains in the safe zone, where bacteria cannot multiply rapidly. If the temperature falls below 130° F, there is a higher risk of bacterial growth and contamination. Therefore, it is crucial to maintain the temperature above this threshold to ensure food safety.

Explanation

Hot, cooked potentially hazardous food must be maintained above 130° F at all times to prevent the growth of bacteria that can cause foodborne illnesses. Keeping the food at this temperature ensures that it remains in the safe zone, where bacteria cannot multiply rapidly. If the temperature falls below 130° F, there is a higher risk of bacterial growth and contamination. Therefore, it is crucial to maintain the temperature above this threshold to ensure food safety.

84. If you wanted to serve leftover steak, what temperature must it be reheated to?

130º F.

145º F.

155º F.

165º F.

Leftover steak must be reheated to a temperature of 165º F to ensure that any bacteria or pathogens present in the meat are killed off. This high temperature helps to prevent foodborne illnesses and ensures that the steak is safe to eat. Reheating the steak to a lower temperature may not fully eliminate any potential harmful bacteria, putting the consumer at risk of food poisoning.

Explanation

Leftover steak must be reheated to a temperature of 165º F to ensure that any bacteria or pathogens present in the meat are killed off. This high temperature helps to prevent foodborne illnesses and ensures that the steak is safe to eat. Reheating the steak to a lower temperature may not fully eliminate any potential harmful bacteria, putting the consumer at risk of food poisoning.

85. Food prepared at home or in an unlicensed kitchen are:

Illegal.

Cheaper.

Tasty...yum.

To be served immediately at 165° F.

Answers B and D are correct.

The correct answer is "Illegal." This is because food prepared at home or in an unlicensed kitchen may not meet the health and safety regulations set by the authorities. These regulations ensure that food is prepared in a clean and sanitary environment, reducing the risk of foodborne illnesses. Therefore, preparing food in such environments without proper licenses can be considered illegal.

Explanation

The correct answer is "Illegal." This is because food prepared at home or in an unlicensed kitchen may not meet the health and safety regulations set by the authorities. These regulations ensure that food is prepared in a clean and sanitary environment, reducing the risk of foodborne illnesses. Therefore, preparing food in such environments without proper licenses can be considered illegal.

86. What is a substitute for proper hand washing?

Hand sanitizers.

Gloves.

Tongs.

All of the above.

None of the above. There is no substitute for hand washing.

Hand washing is the most effective way to remove germs and prevent the spread of infections. Hand sanitizers can be used as an alternative when soap and water are not readily available, but they are not as effective in removing certain types of germs. Gloves and tongs can provide a barrier between hands and potentially contaminated surfaces, but they do not eliminate the need for hand washing. Therefore, the correct answer is that there is no substitute for hand washing.

Explanation

Hand washing is the most effective way to remove germs and prevent the spread of infections. Hand sanitizers can be used as an alternative when soap and water are not readily available, but they are not as effective in removing certain types of germs. Gloves and tongs can provide a barrier between hands and potentially contaminated surfaces, but they do not eliminate the need for hand washing. Therefore, the correct answer is that there is no substitute for hand washing.

87. Which one of these foods must be cooked to at least 155°F?

Vegetables.

Chicken and turkey.

Hamburger and sausage.

Pork chops.

Hamburger and sausage must be cooked to at least 155°F to ensure that any harmful bacteria, such as E. coli or salmonella, present in the meat are killed. Cooking these meats to the proper internal temperature helps to prevent foodborne illnesses. Vegetables, chicken and turkey, and pork chops do not require the same level of cooking temperature as hamburger and sausage.

Explanation

Hamburger and sausage must be cooked to at least 155°F to ensure that any harmful bacteria, such as E. coli or salmonella, present in the meat are killed. Cooking these meats to the proper internal temperature helps to prevent foodborne illnesses. Vegetables, chicken and turkey, and pork chops do not require the same level of cooking temperature as hamburger and sausage.

88. When using ice to keep foods cold, the food container must be surrounded by ice to the level of the food. Which is the best way to tell if the food is staying cold enough?

Lift the containers to see if the ice is melted.

Put lids on the food containers.

Use a thermometer to check the temperature of the ice.

Use a thermometer to check the temperature of the food.

To ensure that the food is staying cold enough when using ice, it is best to use a thermometer to check the temperature of the food. This is because the temperature of the food is the most accurate indicator of its safety and freshness. Simply lifting the containers to see if the ice is melted may not provide an accurate measure of the food's temperature. Putting lids on the food containers can help to maintain the cold temperature, but it does not directly indicate if the food is staying cold enough. Similarly, checking the temperature of the ice itself does not provide information about the food's temperature.

Explanation

To ensure that the food is staying cold enough when using ice, it is best to use a thermometer to check the temperature of the food. This is because the temperature of the food is the most accurate indicator of its safety and freshness. Simply lifting the containers to see if the ice is melted may not provide an accurate measure of the food's temperature. Putting lids on the food containers can help to maintain the cold temperature, but it does not directly indicate if the food is staying cold enough. Similarly, checking the temperature of the ice itself does not provide information about the food's temperature.

89. Who is responsible for making sure food is safe and wholesome?

Food Service Manager

Employees

Shift Manager

All of the above

All of the above are responsible for making sure food is safe and wholesome. The Food Service Manager is responsible for overseeing the overall food safety practices and ensuring that proper procedures are followed. Employees play a crucial role in handling and preparing food safely, following hygiene practices, and reporting any potential hazards. The Shift Manager also has a responsibility to monitor and enforce food safety protocols. Therefore, all three positions mentioned in the options have a role in ensuring the safety and wholesomeness of food.

Explanation

All of the above are responsible for making sure food is safe and wholesome. The Food Service Manager is responsible for overseeing the overall food safety practices and ensuring that proper procedures are followed. Employees play a crucial role in handling and preparing food safely, following hygiene practices, and reporting any potential hazards. The Shift Manager also has a responsibility to monitor and enforce food safety protocols. Therefore, all three positions mentioned in the options have a role in ensuring the safety and wholesomeness of food.

90. Potentially hazardous food should not be kept the “Danger Zone” for more than how many hours?

2 hours.

4 hours.

8 hours.

10 hours.

You can leave it in the Danger Zone as long as you want.

Potentially hazardous food should not be kept in the "Danger Zone" for more than 4 hours. The Danger Zone refers to the temperature range between 40°F (4°C) and 140°F (60°C), which is ideal for bacterial growth. Keeping food in this temperature range for extended periods can increase the risk of foodborne illnesses. Therefore, it is important to limit the time that potentially hazardous food spends in the Danger Zone to minimize the growth of harmful bacteria.

Explanation

Potentially hazardous food should not be kept in the "Danger Zone" for more than 4 hours. The Danger Zone refers to the temperature range between 40°F (4°C) and 140°F (60°C), which is ideal for bacterial growth. Keeping food in this temperature range for extended periods can increase the risk of foodborne illnesses. Therefore, it is important to limit the time that potentially hazardous food spends in the Danger Zone to minimize the growth of harmful bacteria.

91. What is the minimum length of time that dishes and utensils need to be sanitized?

10 seconds

30 seconds

1 minute

10 minutes

The minimum length of time that dishes and utensils need to be sanitized is 30 seconds. This duration ensures that any harmful bacteria or germs present on the surfaces of the dishes and utensils are effectively killed. Sanitizing for a shorter period may not be sufficient to eliminate all the potential health risks associated with contaminated dishes and utensils. On the other hand, sanitizing for a longer time than necessary may not provide any additional benefits and may be considered wasteful. Therefore, 30 seconds is the recommended minimum time for sanitizing dishes and utensils.

Explanation

The minimum length of time that dishes and utensils need to be sanitized is 30 seconds. This duration ensures that any harmful bacteria or germs present on the surfaces of the dishes and utensils are effectively killed. Sanitizing for a shorter period may not be sufficient to eliminate all the potential health risks associated with contaminated dishes and utensils. On the other hand, sanitizing for a longer time than necessary may not provide any additional benefits and may be considered wasteful. Therefore, 30 seconds is the recommended minimum time for sanitizing dishes and utensils.

92. Germs cannot grow or multiply rapidly at what temperatures?

Colder than 41º F and hotter than 130º F.

Hotter than 41º F and colder than 130º F.

Colder than 130º F and hotter than 41º F.

Hotter than 45º F and colder than 165º F.

Germs cannot grow or multiply rapidly at temperatures colder than 41º F and hotter than 130º F because extreme cold temperatures can slow down or inhibit their metabolic processes, while extreme heat can denature and kill them. This temperature range is considered to be outside the optimal growth range for most types of bacteria and other microorganisms.

Explanation

Germs cannot grow or multiply rapidly at temperatures colder than 41º F and hotter than 130º F because extreme cold temperatures can slow down or inhibit their metabolic processes, while extreme heat can denature and kill them. This temperature range is considered to be outside the optimal growth range for most types of bacteria and other microorganisms.

93. Thermometers are required in kitchens to:

Monitor temperatures of food in the refrigerator and freezer, andcheck hot holding temperatures on steam table.

Check concentration of sanitizer solution.

Check if the temperature of the refrigerator was below 41° F. orabove 130° F.

All of the above.

Thermometers are required in kitchens to monitor the temperatures of food in the refrigerator and freezer to ensure that they are being stored at safe temperatures to prevent bacterial growth. They are also used to check the hot holding temperatures on a steam table to ensure that food is being kept at the correct temperature to prevent bacterial growth. Therefore, the correct answer is to monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on a steam table.

Explanation

Thermometers are required in kitchens to monitor the temperatures of food in the refrigerator and freezer to ensure that they are being stored at safe temperatures to prevent bacterial growth. They are also used to check the hot holding temperatures on a steam table to ensure that food is being kept at the correct temperature to prevent bacterial growth. Therefore, the correct answer is to monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on a steam table.

94. Raw chicken must be cooked to what minimum temperature?

130º F.

145º F.

155º F.

165º F.

Raw chicken must be cooked to a minimum temperature of 165º F to ensure that any harmful bacteria, such as salmonella, are killed and the chicken is safe to eat. Cooking chicken to this temperature helps to prevent foodborne illnesses and ensures that the chicken is fully cooked, with no pink or raw areas remaining.

Explanation

Raw chicken must be cooked to a minimum temperature of 165º F to ensure that any harmful bacteria, such as salmonella, are killed and the chicken is safe to eat. Cooking chicken to this temperature helps to prevent foodborne illnesses and ensures that the chicken is fully cooked, with no pink or raw areas remaining.

95. What is the proper way to cool food?

Leave the food at room temperature for 2 hours and then store it inthe refrigerator.

Always cool the food in the same container in which it was cooked.

The food should be cooled in uncovered, shallow containers inside the refrigerator.

The proper way to cool food is to use uncovered, shallow containers inside the refrigerator. This method allows for faster and more even cooling, reducing the risk of bacterial growth. Cooling food at room temperature for 2 hours before refrigerating can lead to the growth of harmful bacteria. Cooling food in the same container in which it was cooked can also increase the risk of contamination. Reheating the food to above 165º F is important for food safety, but the methods used to cool the food are also important to prevent bacterial growth.

Explanation

The proper way to cool food is to use uncovered, shallow containers inside the refrigerator. This method allows for faster and more even cooling, reducing the risk of bacterial growth. Cooling food at room temperature for 2 hours before refrigerating can lead to the growth of harmful bacteria. Cooling food in the same container in which it was cooked can also increase the risk of contamination. Reheating the food to above 165º F is important for food safety, but the methods used to cool the food are also important to prevent bacterial growth.

96. If you wanted to serve leftover refried beans from the night before that were properly cooled, what temperature must they be reheated to?

130º F.

145º F.

155º F.

165º F.

Leftover refried beans should be reheated to a temperature of 165º F. This is the minimum internal temperature required to kill any potential bacteria or pathogens that may have grown on the beans during storage. Reheating the beans to this temperature ensures that they are safe to consume and reduces the risk of foodborne illnesses.

Explanation

Leftover refried beans should be reheated to a temperature of 165º F. This is the minimum internal temperature required to kill any potential bacteria or pathogens that may have grown on the beans during storage. Reheating the beans to this temperature ensures that they are safe to consume and reduces the risk of foodborne illnesses.

97. Potentially hazardous foods are:

Dry, protein-rich foods that support the rapid growth of bacteria.

Dry, fat-rich foods that support the rapid growth of bacteria.

Moist, fat-rich foods that support the rapid growth of bacteria.

Moist, protein-rich foods that support the rapid growth of bacteria.

Moist, protein-rich foods provide an ideal environment for the rapid growth of bacteria. Bacteria thrive in moist conditions and require protein as a nutrient source for their growth. These foods can include meat, poultry, seafood, dairy products, eggs, and cooked grains. When these foods are not stored, handled, or cooked properly, bacteria can multiply quickly and cause foodborne illnesses. It is important to handle and store moist, protein-rich foods safely to prevent bacterial growth and ensure food safety.

Explanation

Moist, protein-rich foods provide an ideal environment for the rapid growth of bacteria. Bacteria thrive in moist conditions and require protein as a nutrient source for their growth. These foods can include meat, poultry, seafood, dairy products, eggs, and cooked grains. When these foods are not stored, handled, or cooked properly, bacteria can multiply quickly and cause foodborne illnesses. It is important to handle and store moist, protein-rich foods safely to prevent bacterial growth and ensure food safety.

98. If any chemical is transferred to a plastic spray bottle or a different container:

You must be careful not to spill any on the floor.

The bottle or container should only be filled half way to preventspillage.

The amount needs to be measured to track inventory.

You must properly label the container or spray bottle with what itcontains.

All of above.

When transferring a chemical to a plastic spray bottle or a different container, it is important to properly label the container or spray bottle with what it contains. This is necessary for safety reasons, as it helps to prevent any potential accidents or mishaps. Proper labeling ensures that anyone handling the container or spray bottle is aware of its contents and can take the necessary precautions. It also helps in tracking inventory and maintaining safety protocols in a workplace or any other setting where chemicals are used.

Explanation

When transferring a chemical to a plastic spray bottle or a different container, it is important to properly label the container or spray bottle with what it contains. This is necessary for safety reasons, as it helps to prevent any potential accidents or mishaps. Proper labeling ensures that anyone handling the container or spray bottle is aware of its contents and can take the necessary precautions. It also helps in tracking inventory and maintaining safety protocols in a workplace or any other setting where chemicals are used.

99. Raw fish must be cooked to what minimum temperature?

145° F.

155° F.

165° F.

180° F.

Raw fish must be cooked to a minimum temperature of 145° F to ensure that any harmful bacteria or parasites present in the fish are killed. This temperature is considered safe for consumption and helps to prevent foodborne illnesses. Cooking the fish at a higher temperature may result in overcooking and a loss of texture and flavor. Therefore, 145° F is the correct minimum temperature for cooking raw fish.

Explanation

Raw fish must be cooked to a minimum temperature of 145° F to ensure that any harmful bacteria or parasites present in the fish are killed. This temperature is considered safe for consumption and helps to prevent foodborne illnesses. Cooking the fish at a higher temperature may result in overcooking and a loss of texture and flavor. Therefore, 145° F is the correct minimum temperature for cooking raw fish.

100. All foods must be reheated to what minimum temperature?

130° F.

145° F.

165° F.

It does not matter as long as the food smells good.

The correct answer is 165°F because reheating food to this temperature ensures that any harmful bacteria present in the food are killed. Reheating food to lower temperatures may not be sufficient to eliminate bacteria and can lead to foodborne illnesses. It is important to follow proper food safety guidelines to prevent the risk of food poisoning.

Explanation

The correct answer is 165°F because reheating food to this temperature ensures that any harmful bacteria present in the food are killed. Reheating food to lower temperatures may not be sufficient to eliminate bacteria and can lead to foodborne illnesses. It is important to follow proper food safety guidelines to prevent the risk of food poisoning.

101. Raw eggs for immediate service must be cooked to what temperature?

Greater than 130° F.

Greater than 145° F.

Greater than 70° F.

Greater than 100° F.

Raw eggs for immediate service must be cooked to a temperature greater than 145° F to ensure that any harmful bacteria present in the eggs are killed. Cooking eggs to this temperature helps to prevent foodborne illnesses and ensure food safety.

Explanation

Raw eggs for immediate service must be cooked to a temperature greater than 145° F to ensure that any harmful bacteria present in the eggs are killed. Cooking eggs to this temperature helps to prevent foodborne illnesses and ensure food safety.

102. What is the proper minimum temperature for cooking seafood?

130° F

140° F

145° F

155° F

165° F

The proper minimum temperature for cooking seafood is 145° F. This temperature ensures that harmful bacteria, parasites, and viruses are killed, making the seafood safe to consume. Cooking seafood at a lower temperature may not fully eliminate these pathogens, increasing the risk of foodborne illnesses.

Explanation

The proper minimum temperature for cooking seafood is 145° F. This temperature ensures that harmful bacteria, parasites, and viruses are killed, making the seafood safe to consume. Cooking seafood at a lower temperature may not fully eliminate these pathogens, increasing the risk of foodborne illnesses.

103. The best way to destroy any harmful germs that may be present in foods is to:

Add salt to the food.

Keep food at room temperature.

Cook foods to the right temperature.

Keep food below 41° F at all times.

Cooking foods to the right temperature is the best way to destroy harmful germs that may be present in foods. Cooking food at high temperatures kills bacteria and other pathogens, making it safe to consume. Adding salt to the food may enhance the taste but it does not necessarily kill the germs. Keeping food at room temperature can actually promote the growth of bacteria. Keeping food below 41° F is important for preventing bacteria growth, but it may not necessarily destroy the existing germs. Therefore, cooking foods to the right temperature is the most effective method for destroying harmful germs in foods.

Explanation

Cooking foods to the right temperature is the best way to destroy harmful germs that may be present in foods. Cooking food at high temperatures kills bacteria and other pathogens, making it safe to consume. Adding salt to the food may enhance the taste but it does not necessarily kill the germs. Keeping food at room temperature can actually promote the growth of bacteria. Keeping food below 41° F is important for preventing bacteria growth, but it may not necessarily destroy the existing germs. Therefore, cooking foods to the right temperature is the most effective method for destroying harmful germs in foods.

104. Potentially hazardous food that has been cooled needs to be reheated to what temperature?

Reheat to 130° F in a steam table or other hot holding equipment.

Reheat to 145° F or hotter.

Reheat slowly in the oven to 155° F, stirring at least twice.

Reheat quickly to 165° F or hotter.

Answers C and D are correct.

The correct answer is to reheat potentially hazardous food quickly to 165°F or hotter. This is the recommended temperature to kill any bacteria or pathogens that may have grown during the cooling process. Reheating slowly or to lower temperatures may not effectively eliminate any potential foodborne illnesses.

Explanation

The correct answer is to reheat potentially hazardous food quickly to 165°F or hotter. This is the recommended temperature to kill any bacteria or pathogens that may have grown during the cooling process. Reheating slowly or to lower temperatures may not effectively eliminate any potential foodborne illnesses.

105. How must raw meat and raw eggs be stored in the refrigerator?

On the floor of the walk-in cooler away from other foods.

In separate containers stored on the lowest shelves of therefrigerator.

Raw eggs can be stored on the top and raw meat on the lowestshelves.

In the walk-in cooler on a shelf that is easily accessible.

Raw meat and raw eggs should be stored in separate containers on the lowest shelves of the refrigerator to prevent cross-contamination. Storing them separately helps to minimize the risk of bacteria from the raw meat coming into contact with other foods, including the raw eggs. Placing them on the lowest shelves ensures that any potential drips or leaks from the containers do not contaminate other food items stored below. This practice helps to maintain food safety and prevent the spread of harmful bacteria.

Explanation

Raw meat and raw eggs should be stored in separate containers on the lowest shelves of the refrigerator to prevent cross-contamination. Storing them separately helps to minimize the risk of bacteria from the raw meat coming into contact with other foods, including the raw eggs. Placing them on the lowest shelves ensures that any potential drips or leaks from the containers do not contaminate other food items stored below. This practice helps to maintain food safety and prevent the spread of harmful bacteria.

106. Ready-to-eat food is:

Food that just got delivered from an approved source.

Food that needs to be reheated to 165° F before serving.

Moist, protein-rich foods that support the rapid growth of bacteria.

Food that will not be cooked or reheated before being served to thecustomer.

Ready-to-eat food refers to food that is already prepared and does not require any further cooking or reheating before being served to the customer. This means that the food is safe to consume without any additional preparation.

Explanation

Ready-to-eat food refers to food that is already prepared and does not require any further cooking or reheating before being served to the customer. This means that the food is safe to consume without any additional preparation.

107. How should you wash dishes by hand?

Pre-scrape off the leftover food, wash with soap and hot water,sanitize for 30 seconds, air dry.

None of the above are correct.

The correct answer is to pre-scrape off the leftover food, wash the dishes with soap and hot water, rinse them with hot water, sanitize them for 30 seconds, and finally air dry them. This sequence ensures that the dishes are properly cleaned, removing any food debris, and then sanitized to kill any bacteria or germs. Air drying is important to prevent the growth of bacteria that can occur when dishes are left wet.

Explanation

The correct answer is to pre-scrape off the leftover food, wash the dishes with soap and hot water, rinse them with hot water, sanitize them for 30 seconds, and finally air dry them. This sequence ensures that the dishes are properly cleaned, removing any food debris, and then sanitized to kill any bacteria or germs. Air drying is important to prevent the growth of bacteria that can occur when dishes are left wet.

108. What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?

You must use a capful of chlorine for every gallon of water.

The concentration chlorine is not important.

The concentration must be between 50 and 100 parts per million,which can be measured with a chlorine paper test strip.

The concentration must be at 200 parts per million, which can bemeasured with a chlorine paper test strip.

The proper concentration for a chlorine solution used to sanitize food contact surfaces is between 50 and 100 parts per million, which can be measured with a chlorine paper test strip. This ensures that the chlorine solution is effective in killing bacteria and other pathogens on the surfaces without being too strong and potentially harmful.

Explanation

The proper concentration for a chlorine solution used to sanitize food contact surfaces is between 50 and 100 parts per million, which can be measured with a chlorine paper test strip. This ensures that the chlorine solution is effective in killing bacteria and other pathogens on the surfaces without being too strong and potentially harmful.

109. Any ready-to-eat potentially hazardous food kept at 41° F. after opening or preparation, must be thrown away:

The next day

No more than seven days.

Within 5 days.

In two weeks.

Time is not important as long as it was cooked to the righttemperature.

Ready-to-eat potentially hazardous food, such as cooked meat or dairy products, can become contaminated with bacteria after opening or preparation. These bacteria can multiply rapidly at temperatures above 41°F, increasing the risk of foodborne illness. To ensure food safety, it is recommended to discard such food within seven days to prevent the growth of harmful bacteria.

Explanation

Ready-to-eat potentially hazardous food, such as cooked meat or dairy products, can become contaminated with bacteria after opening or preparation. These bacteria can multiply rapidly at temperatures above 41°F, increasing the risk of foodborne illness. To ensure food safety, it is recommended to discard such food within seven days to prevent the growth of harmful bacteria.

110. Which of the following must be cooked to a minimum of 165° F?

Poultry.

Ground meats.

Beef and pork

Seafood

Answers C and D are correct.

Poultry must be cooked to a minimum of 165°F to ensure that any harmful bacteria, such as salmonella, are killed. Cooking poultry to this temperature helps to prevent foodborne illnesses and ensures that the meat is safe to consume. Ground meats, beef, pork, and seafood do not necessarily need to be cooked to this high temperature, although it is still important to cook them thoroughly to kill any potential bacteria or parasites. Therefore, the correct answer is poultry.

Explanation

Poultry must be cooked to a minimum of 165°F to ensure that any harmful bacteria, such as salmonella, are killed. Cooking poultry to this temperature helps to prevent foodborne illnesses and ensures that the meat is safe to consume. Ground meats, beef, pork, and seafood do not necessarily need to be cooked to this high temperature, although it is still important to cook them thoroughly to kill any potential bacteria or parasites. Therefore, the correct answer is poultry.

111. Which of the following must be cooked to at least 155° F?

Poultry.

Ground meats.

Beef.

Seafood.

Pork.

Ground meats must be cooked to at least 155° F to ensure that any harmful bacteria present in the meat are killed. Cooking ground meats to this temperature helps to prevent foodborne illnesses such as salmonella and E. coli. Poultry, beef, seafood, and pork also need to be cooked thoroughly, but they have different recommended internal temperatures for safety.

Explanation

Ground meats must be cooked to at least 155° F to ensure that any harmful bacteria present in the meat are killed. Cooking ground meats to this temperature helps to prevent foodborne illnesses such as salmonella and E. coli. Poultry, beef, seafood, and pork also need to be cooked thoroughly, but they have different recommended internal temperatures for safety.

112. Which of the following kills germs?

Washing.

Sanitizing.

Rinsing.

Air drying.

None of the above.

Sanitizing kills germs by reducing their numbers to a safe level. It involves the use of chemicals or heat to destroy or inhibit the growth of harmful microorganisms. Washing and rinsing may remove dirt and debris, but they may not effectively kill germs. Air drying alone does not kill germs, but it can help prevent their growth by removing moisture. Therefore, the correct answer is sanitizing as it specifically targets and eliminates germs.

Explanation

Sanitizing kills germs by reducing their numbers to a safe level. It involves the use of chemicals or heat to destroy or inhibit the growth of harmful microorganisms. Washing and rinsing may remove dirt and debris, but they may not effectively kill germs. Air drying alone does not kill germs, but it can help prevent their growth by removing moisture. Therefore, the correct answer is sanitizing as it specifically targets and eliminates germs.

113. How should food be cooked in the microwave?

The method for cooking food in the microwave is no different fromthe methods used for the stove or oven.

Food should NEVER be cooked in the microwave. Microwaves areonly used for reheating food.

The correct answer states that food should be stirred at least once during cooking in the microwave and then left to stand covered for a minimum of 2 minutes. This is important to ensure that the heat is distributed evenly throughout the food and that it is cooked thoroughly. Checking the food with a metal stem thermometer before serving is also necessary to ensure that it has reached a safe temperature of at least 165º F to prevent the risk of foodborne illnesses.

Explanation

The correct answer states that food should be stirred at least once during cooking in the microwave and then left to stand covered for a minimum of 2 minutes. This is important to ensure that the heat is distributed evenly throughout the food and that it is cooked thoroughly. Checking the food with a metal stem thermometer before serving is also necessary to ensure that it has reached a safe temperature of at least 165º F to prevent the risk of foodborne illnesses.

114. Food must cool down from 130º F to 70º F within how many hours?

1 hour.

2 hours.

4 hours.

6 hours.

Overnight.

Food must cool down from 130º F to 70º F within 2 hours to prevent the growth of bacteria. This is because bacteria multiply rapidly in the temperature danger zone (between 41º F and 135º F), and cooling food quickly helps to minimize this risk. Cooling food too slowly can allow bacteria to multiply and potentially cause foodborne illnesses. Therefore, it is important to cool food from 130º F to 70º F within 2 hours.

Explanation

Food must cool down from 130º F to 70º F within 2 hours to prevent the growth of bacteria. This is because bacteria multiply rapidly in the temperature danger zone (between 41º F and 135º F), and cooling food quickly helps to minimize this risk. Cooling food too slowly can allow bacteria to multiply and potentially cause foodborne illnesses. Therefore, it is important to cool food from 130º F to 70º F within 2 hours.

115. Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer?

Use test strips to make sure the sanitizer is not too strong or tooweak.

Mix the right amount of sanitizer with the right amount of water.

Change the sanitizer often to make sure it stays clean and fresh.

All of the above are correct.

The correct answer is "All of the above are correct." This is because all three statements are important for making and using sanitizer correctly. Using test strips helps to ensure that the sanitizer is at the proper concentration, mixing the right amount of sanitizer with water ensures effectiveness, and changing the sanitizer regularly helps to maintain its cleanliness and freshness.

Explanation

The correct answer is "All of the above are correct." This is because all three statements are important for making and using sanitizer correctly. Using test strips helps to ensure that the sanitizer is at the proper concentration, mixing the right amount of sanitizer with water ensures effectiveness, and changing the sanitizer regularly helps to maintain its cleanliness and freshness.

116. Which of the following must be cooked to 145° F?

Poultry and stuffing.

Ground meats and eggs not served immediately.

Non-ground meats and seafood.

All of above must be cooked to 130º F and kept at that temperature.

Non-ground meats and seafood must be cooked to 145° F. Poultry and stuffing must be cooked to 165° F, while ground meats and eggs not served immediately must be cooked to 160° F. The statement "All of the above must be cooked to 130º F and kept at that temperature" is incorrect as it does not accurately reflect the recommended cooking temperatures for each category of food. Therefore, the correct answer is non-ground meats and seafood.

Explanation

Non-ground meats and seafood must be cooked to 145° F. Poultry and stuffing must be cooked to 165° F, while ground meats and eggs not served immediately must be cooked to 160° F. The statement "All of the above must be cooked to 130º F and kept at that temperature" is incorrect as it does not accurately reflect the recommended cooking temperatures for each category of food. Therefore, the correct answer is non-ground meats and seafood.

117. A food worker needs to cool a pan of refried beans using the shallow pan method. What should the food worker do?

Put the hot beans in a shallow layer no more than four inches deep,and refrigerate without a cover.

Put the hot beans in the refrigerator with a tight lid to protect themfrom contamination.

The beans should be loosely covered with plastic wrap andrefrigerated.

The correct answer is to put the hot beans in a shallow layer no more than four inches deep and refrigerate without a cover. This method allows for quicker and more even cooling of the beans, reducing the risk of bacterial growth. Covering the beans can trap heat and moisture, creating an environment that promotes bacterial growth. Cooling the beans on the counter for a few hours is not recommended as it allows them to sit in the temperature danger zone for too long.

Explanation

The correct answer is to put the hot beans in a shallow layer no more than four inches deep and refrigerate without a cover. This method allows for quicker and more even cooling of the beans, reducing the risk of bacterial growth. Covering the beans can trap heat and moisture, creating an environment that promotes bacterial growth. Cooling the beans on the counter for a few hours is not recommended as it allows them to sit in the temperature danger zone for too long.

118. Shellfish tags must be kept for:

1 week

30 days

90 days

Until the Health Inspectors sees them.

Shellfish tags must be kept for 90 days. This is because shellfish tags are important for traceability and food safety purposes. They provide information about the source and handling of the shellfish, allowing for proper tracking and identification. Keeping the tags for 90 days ensures that there is a sufficient record of the shellfish's origin and handling in case of any issues or health inspections.

Explanation

Shellfish tags must be kept for 90 days. This is because shellfish tags are important for traceability and food safety purposes. They provide information about the source and handling of the shellfish, allowing for proper tracking and identification. Keeping the tags for 90 days ensures that there is a sufficient record of the shellfish's origin and handling in case of any issues or health inspections.

119. Hamburgers must be cooked to what minimum temperature?

130º F.

145º F.

155º F.

165º F.

Hamburgers must be cooked to a minimum temperature of 155º F to ensure that any harmful bacteria present in the meat are killed. Cooking the hamburger to this temperature helps to prevent foodborne illnesses such as E. coli or salmonella. It is important to cook hamburgers thoroughly to ensure food safety and to protect the health of those consuming the meat.

Explanation

Hamburgers must be cooked to a minimum temperature of 155º F to ensure that any harmful bacteria present in the meat are killed. Cooking the hamburger to this temperature helps to prevent foodborne illnesses such as E. coli or salmonella. It is important to cook hamburgers thoroughly to ensure food safety and to protect the health of those consuming the meat.

120. At which minimum temperature must you keep hot potentially hazardous foods?

130° F or above.

145° F or above.

155° F or above.

165° F or above.

Hot potentially hazardous foods should be kept at a minimum temperature of 130°F or above to prevent bacterial growth and ensure food safety. This temperature is considered the minimum requirement for hot holding to maintain the quality and safety of the food. Keeping the food at this temperature helps to inhibit the growth of harmful bacteria and ensures that the food remains at a safe temperature for consumption.

Explanation

Hot potentially hazardous foods should be kept at a minimum temperature of 130°F or above to prevent bacterial growth and ensure food safety. This temperature is considered the minimum requirement for hot holding to maintain the quality and safety of the food. Keeping the food at this temperature helps to inhibit the growth of harmful bacteria and ensures that the food remains at a safe temperature for consumption.

121. Potentially hazardous food should not be kept in the “Danger Zone” for more than:

2 hours

4 hours

8 hours

12 hours

Potentially hazardous food should not be kept in the "Danger Zone" for more than 4 hours. The "Danger Zone" refers to the temperature range between 40°F (4°C) and 140°F (60°C), which is ideal for the growth of bacteria. Keeping food in this temperature range for an extended period can lead to bacterial growth and foodborne illnesses. Therefore, it is important to ensure that potentially hazardous food is either consumed or properly stored within 4 hours to prevent bacterial contamination.

Explanation

Potentially hazardous food should not be kept in the "Danger Zone" for more than 4 hours. The "Danger Zone" refers to the temperature range between 40°F (4°C) and 140°F (60°C), which is ideal for the growth of bacteria. Keeping food in this temperature range for an extended period can lead to bacterial growth and foodborne illnesses. Therefore, it is important to ensure that potentially hazardous food is either consumed or properly stored within 4 hours to prevent bacterial contamination.

122. Food must cool down from 70º F to 41º F within in how many hours?

1 hour.

2 hours.

4 hours.

6 hours.

Food must cool down from 70º F to 41º F within 4 hours to ensure food safety. This is because bacteria can grow rapidly between the temperature range of 70º F to 41º F, which is known as the "danger zone". Cooling food within 4 hours helps prevent the growth of harmful bacteria and reduces the risk of foodborne illnesses.

Explanation

Food must cool down from 70º F to 41º F within 4 hours to ensure food safety. This is because bacteria can grow rapidly between the temperature range of 70º F to 41º F, which is known as the "danger zone". Cooling food within 4 hours helps prevent the growth of harmful bacteria and reduces the risk of foodborne illnesses.

123. Which of the following is NOT likely to cause foodborne illness?

Raw onions left in the “Danger Zone” for 5 hours.

Fish delivered at 65º F.

Cooked potatoes that took 8 hours to cool to 41º F.

Chicken cooked to 155º F.

All of the above are likely to cause foodborne illness.

Raw onions left in the "Danger Zone" for 5 hours are not likely to cause foodborne illness. The "Danger Zone" refers to the temperature range between 40º F and 140º F, in which bacteria can grow rapidly. However, onions are low in moisture and have natural antimicrobial properties, which make them less susceptible to bacterial growth compared to other foods. Therefore, even if raw onions are left in the "Danger Zone" for 5 hours, the risk of foodborne illness is relatively low.

Explanation

Raw onions left in the "Danger Zone" for 5 hours are not likely to cause foodborne illness. The "Danger Zone" refers to the temperature range between 40º F and 140º F, in which bacteria can grow rapidly. However, onions are low in moisture and have natural antimicrobial properties, which make them less susceptible to bacterial growth compared to other foods. Therefore, even if raw onions are left in the "Danger Zone" for 5 hours, the risk of foodborne illness is relatively low.

124. What is usually the riskiest step in food preparation?

Cooling.

Cold holding.

Thawing.

Hot holding.

Reheating.

Cooling is usually the riskiest step in food preparation because it is during this process that food is most susceptible to bacterial growth. When food is cooling, it is in the temperature danger zone (between 41°F and 135°F) where bacteria can multiply rapidly. If food is not cooled quickly enough, it can remain in the temperature danger zone for too long, allowing bacteria to grow to unsafe levels. Therefore, proper cooling techniques, such as using shallow pans, refrigeration, or ice baths, are essential to minimize the risk of foodborne illness.

Explanation

Cooling is usually the riskiest step in food preparation because it is during this process that food is most susceptible to bacterial growth. When food is cooling, it is in the temperature danger zone (between 41°F and 135°F) where bacteria can multiply rapidly. If food is not cooled quickly enough, it can remain in the temperature danger zone for too long, allowing bacteria to grow to unsafe levels. Therefore, proper cooling techniques, such as using shallow pans, refrigeration, or ice baths, are essential to minimize the risk of foodborne illness.

125. When cooling potentially hazardous foods you should:

Let the food cool at room temperature for a few hours first

Put foods into large containers and cover tightly with lids

Use shallow, uncovered pans to cool food in the refrigerator.

Use an ice bath and stir product to cool rapidly.

Answers C and D are correct.

When cooling potentially hazardous foods, it is important to follow proper food safety guidelines. Answer C suggests using shallow, uncovered pans to cool food in the refrigerator. This is a correct practice as it allows for quicker and more even cooling, reducing the risk of bacterial growth. Answer D suggests using an ice bath and stirring the product to cool rapidly. This is also a correct practice as it helps to cool the food quickly and efficiently. Both of these methods help to prevent the growth of bacteria and ensure the safety of the food.

Explanation

When cooling potentially hazardous foods, it is important to follow proper food safety guidelines. Answer C suggests using shallow, uncovered pans to cool food in the refrigerator. This is a correct practice as it allows for quicker and more even cooling, reducing the risk of bacterial growth. Answer D suggests using an ice bath and stirring the product to cool rapidly. This is also a correct practice as it helps to cool the food quickly and efficiently. Both of these methods help to prevent the growth of bacteria and ensure the safety of the food.