Food Handlers

97 Questions | Total Attempts: 152

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Food Handlers

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Questions and Answers
  • 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