Food Handlers
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- 1.Which is not a critical violation at a food inspection?
- A.
Improper time and temperature controls
- B.
Improper cooling
- C.
Poor personal hygiene
- D.
Poor customer service
- E.
Bare hand contact with ready-to-eat foods
- F.
Rodent and other vermin activity
- G.
Inadequate equipment and facilities
- H.
Employee illness
- 2.Temperature Danger Zone:
- A.
39-151
- B.
40-141
- C.
41-140
- D.
51-140
- 3.A FAILING grade in a food inspection is:
- A.
22 points
- B.
24 points
- C.
26 points
- D.
28 points
- 4.28 or more points
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
- 5.An establishment can be closed for:
- A.
Three consecutive failures
- B.
Failure to correct public health hazards
- C.
Operating without a permit
- D.
Unsanitary conditions
- E.
Obstructing/interfering with a health inspection
- F.
All of the above
- 6.B or C being contested
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
- 7.City health inspectors do not need to be given access to all areas of the establishment during inspections.
- A.
True
- B.
False
- 8.Potentially Hazardous Foods:
- A.
High in protein
- B.
Water activity value of .85 or less
- C.
Uncooked rice, pasta
- D.
PH of 4.6 or below
- E.
Any food that will support the growth of microorganisms
- 9.Home canned food products are allowed in commercial food establishments
- A.
True
- B.
False
- 10.14-27 points
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
- 11.Within the temperature danger zone, most harmful organisms:
- A.
Are eliminated
- B.
Are mostly eliminated
- C.
Reproduce slowly
- D.
Reproduce rapidly
- 12.The sensing portion of a _____ stem thermometer is at the ____ and downward.
- 13.Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
- A.
38
- B.
41
- C.
140
- D.
Above 140
- 14.Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from:
- A.
When the product is harvested
- B.
When the product is first shipped
- C.
When the product is first received
- D.
When the product is used up
- 15.0-12 points
- A.
A
- B.
B
- C.
C
- D.
Grade Pending
- 16.Chicken and other poultry are most likely to be contaminated with:
- A.
Clostridium botulinum
- B.
Salmonella
- 17.Foods in modified atmosphere packages provide ideal conditions for the growth of:
- A.
Clostridium botulinum
- B.
Salmonella
- 18.Which of the following cans MUST be removed from circulation?
- A.
A can with a dent on a seam
- B.
Slightly rusted
- C.
Slightly swollen
- D.
Dent on side
- 19.Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:
- A.
38
- B.
41
- C.
140
- D.
Above 140
- 20.Meats cannot have:
- A.
USDA inspection stamp on carcass or package
- B.
Fresh at or below 41
- C.
Ice crystals, refrozen
- D.
Frozen below 0
- 21.The acronym FIFO means
- 22.The New York City Health code requires that all food items must be stored at least
- A.
2 inches from the floor
- B.
4 inches from the floor
- C.
6 inches from the floor
- D.
8 inches from the floor
- 23.Food for storage must be kept covered and/or stored in vermin-proof containers.
- A.
True
- B.
False
- 24.COMMON ALLERGENS FBWSTEMS
- 25.Ice intended for human consumption can be used for storing cans and bottles.
- A.
True
- B.
False
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