Honeybaked Ham Specialist Certification Exam

46 Questions | Total Attempts: 194

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The following exam consists of�46 comprehensive questions that test your knowledge of the�HoneyBaked Ham food safety and swabbing program. � You can use your program materials when taking it and there is no time limit. � Please read all questions carefully. � You must achieve an 85% (40/46) questions correct to "Pass" this exam. � You will only have 3 tries to pass the exam, so please take your time when completing this exam. If you have any questions please contact EcoSure.


Questions and Answers
  • 1. 
    A top focus of the HoneyBaked Ham Audit Program is to create a positive environment that fosters learning and partnership with their stores.  Please list the items that you should focus on to ensure this requirement is met.
    • A. 

      Teaching and coaching

    • B. 

      Positive attitude

    • C. 

      Partnering with the restaurants to give them the benefit of the doubt when necessary

    • D. 

      Being thorough and fair

    • E. 

      All of the above

  • 2. 
    Individual hand stacked food items (i.e. cans or bottles) are required to have what if transferred from its case?
    • A. 

      The received on date

    • B. 

      The open date

    • C. 

      The use by date from the case

    • D. 

      No additional label is required

  • 3. 
    Where should glass containers be stored?
    • A. 

      Above all other items

    • B. 

      On bottom shelves or according to correct storage levels

    • C. 

      Away from all other products

    • D. 

      None of the above

  • 4. 
    What is the correct temperature taking process for cold and frozen holding items at HoneyBaked Ham?
    • A. 

      Take an air temperature, if too high take a product temperature; cite NI if only air temp is high and unit is not in defrost cycle; cite U if both air and product temp high

    • B. 

      Take a product temperature, if too high take an air temperature; cite NI if only product is high; cite U if both air and product are high; if unit is in defrost do not cite a violation

    • C. 

      Take 2 product temperatures; cite NI if one is high; cite U if both are high

    • D. 

      Take an air temperature; cite NI if 42F – 45F; cite U if above 45F

  • 5. 
    What is the exception to a cold holding temperature being above 41°F?
    • A. 

      An air/product temperature is allowed to be at 43F or below if temped in any device between 10AM – 2 PM

    • B. 

      A product temperature is allowed to be at 43F or below if it was recently prepared

    • C. 

      If the manager fixes the problem during the audit

    • D. 

      An air/product temperature is allowed to be at 43F or below if in the sandwich cart between 10 AM – 2 PM

  • 6. 
    6 or 8 oz containers of pre-made meat salads can be sold up to and on their use by date.  What is the standard for 1 lb containers?
    • A. 

      They should be sold at least 3 days prior to their use by date; cite an U if they are found less than 3 days from their use by date

    • B. 

      They should be sold at least 2 days prior to their use by date; coach if found less than 2 days prior to their use by date, but before expired

    • C. 

      They should be sold at least 2 days prior to their use by date; cite a NI if found less than 2 days prior to their use by date, but before expired

    • D. 

      They should be sold at least 2 days prior to their use by date; cite a U if found less than 2 days prior to their use by date, but before expired

  • 7. 
    Question 2.1 about food maintained at room temperature using appropriate time and temperature requirements (per HBH SOPs) should be evaluated when?
    • A. 

      On every QAD evaluation

    • B. 

      When ham or turkey products are being sliced

    • C. 

      When ham or turkey products are being glazed

    • D. 

      When any PHF item is at room temperature

  • 8. 
    When evaluating question 2.1 about food maintained at room temperature using appropriate time and temperature requirements, ham is allowed to be at room temperature for up to ____   minutes and turkey for up to ___   minutes
    • A. 

      Ham – 30 mins; Turkey – 20 mins

    • B. 

      Ham – 20 mins; Turkey – 30 mins

    • C. 

      Ham – 20 mins; Turkey – 20 mins

    • D. 

      Ham – 30 mins; Turkey – 30 mins

  • 9. 
    When evaluating question 2.1, a product temperature should always be taken regardless of how long the product(s) have been at room temperature?
    • A. 

      True

    • B. 

      False

  • 10. 
    For question 2.1, when should a U violation be cited?
    • A. 

      If two or more products are between 42F-45F or if one or more products is above 45F

    • B. 

      If two or more products are above 45F

    • C. 

      If one or more products have been at room temperature for longer than the proper time

    • D. 

      If any product is above 41F

  • 11. 
    Question 2.10 only applies to products that are not stored in a cooler or freezer
    • A. 

      True

    • B. 

      False

  • 12. 
    When evaluation question 2.10, what should be checked prior to taking any temperatures?
    • A. 

      The product label

    • B. 

      The device air temperature

    • C. 

      The time/temperature log

    • D. 

      All of the above

    • E. 

      Nothing should be checked prior to taking a temperature

  • 13. 
    HoneyBaked Ham requires all food products to be stored in NSF/ANSI certified or other food grade approved containers.
    • A. 

      True

    • B. 

      False

  • 14. 
    When should a violation be cited for out of date food items at a HoneyBaked Ham?
    • A. 

      NI = any amount of non-meat items out of date; U = any meat item out of date

    • B. 

      NI = 1-5 non-meat items out of date; U = more than 5 non-meat items out of date or any meat item out of date

    • C. 

      NI = 1 or 2 non-meat items out of date; U = more than 2 non-meat items out of date or any meat item out of date

  • 15. 
    A violation should be cited if a HBH employee turns the faucet off with their bare hands after hand washing. 
    • A. 

      True

    • B. 

      False

  • 16. 
    Bleach is an acceptable form of sanitizer to use at HoneyBaked Ham stores.
    • A. 

      True

    • B. 

      False

  • 17. 
    If frozen foods are being power-thawed under running water, what is the maximum temperature acceptable for the water to be at?
    • A. 

      60F

    • B. 

      65F

    • C. 

      69F

    • D. 

      No maximum temperature

  • 18. 
    HoneyBaked Ham requires reheated foods to reach 165°F within what time frame?
    • A. 

      30 minutes

    • B. 

      1 hour

    • C. 

      1.5 hours

    • D. 

      2 hours

  • 19. 
    If you observe a HoneyBaked Ham store put soups into cooling in a 6” deep pan, where should this violation be cited?
    • A. 

      2.1

    • B. 

      2.11

    • C. 

      2.14

    • D. 

      2.15

  • 20. 
    Explain the process for checking temperature log documentation.
    • A. 

      All logs should be kept for one year. Check 5 days in detail. Cite a NI if log is incomplete; cite U if the log is unavailable, missing, or blank

    • B. 

      All logs should be kept on file for 6 months. Check 10 days in detail. Cite NI if log is incomplete; cite U if log is unavailable, missing, or blank

    • C. 

      All logs should be kept on file for one year. Check 10 days in detail. Cite NI if log is incomplete; cite U if log is unavailable, missing, or blank

    • D. 

      All logs should be kept on file for 6 months. Check 5 days in detail. Cite NI if log is incomplete; cite U if log is unavailable, missing, or blank

  • 21. 
    What behavior listed below would require someone to wash their hands?
    • A. 

      Starting a shift

    • B. 

      After using the restroom

    • C. 

      After handling raw food

    • D. 

      After touching clothing, head, or body

    • E. 

      All of the above

  • 22. 
    HoneyBaked Ham allows their employees to use the hand dip method when wearing gloves during the glazing process. 
    • A. 

      True

    • B. 

      False

  • 23. 
    What kind of hair restraint are all HBH back of house employees are required to wear?
    • A. 

      A hat

    • B. 

      A visor

    • C. 

      A hair net

    • D. 

      None required

  • 24. 
    All store employees are required to wear non-slip shoes. 
    • A. 

      True

    • B. 

      False

  • 25. 
    What violation (and level) should be cited if an improper item is being used as an ice scoop or dispenser?
    • A. 

      Question 4.7 as Unacceptable

    • B. 

      Question 4.5 as Unacceptable

    • C. 

      Question 4.5 as Needs Improvement

    • D. 

      Question 2.4 as Needs Improvement

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