Honeybaked Ham Specialist Certification Exam
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.
- 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
Correct Answer
E. All of the aboveExplanation
The correct answer is "All of the above". The items listed - teaching and coaching, positive attitude, partnering with the restaurants, being thorough and fair - all contribute to creating a positive environment that fosters learning and partnership with the stores. By focusing on these aspects, the HoneyBaked Ham Audit Program ensures that the requirement of creating a positive environment is met.Rate this question:
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- 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
Correct Answer
C. The use by date from the caseExplanation
When individual hand stacked food items are transferred from their case, they are required to have the use by date from the case. This means that the use by date printed on the case should also be displayed on the individual items. This ensures that the expiration date is clearly visible and helps in maintaining food safety standards.Rate this question:
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- 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
Correct Answer
B. On bottom shelves or according to correct storage levelsExplanation
Glass containers should be stored on bottom shelves or according to correct storage levels to prevent them from falling and breaking. Placing them on top shelves may pose a safety hazard as they can easily topple over and cause injuries or damage to other items. Storing them separately from other products also reduces the risk of contamination or breakage due to contact with other materials.Rate this question:
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- 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 42F – 45F; cite U if above 45F
Correct Answer
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 highExplanation
The correct temperature taking process for cold and frozen holding items at HoneyBaked Ham is to first take an air temperature. If the air temperature is too high, then a product temperature should be taken. If only the air temperature is high and the unit is not in a defrost cycle, it should be cited as "NI" (Not In Compliance). If both the air and product temperatures are high, it should be cited as "U" (Violation). However, if the unit is in a defrost cycle, no violation should be cited.Rate this question:
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- 5.
What is the exception to a cold holding temperature being above 41°F?
- A.
An air/product temperature is allowed to be at 43F or below if temped in any device between 10AM – 2 PM
- B.
A product temperature is allowed to be at 43F 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 43F or below if in the sandwich cart between 10 AM – 2 PM
Correct Answer
D. An air/product temperature is allowed to be at 43F or below if in the sandwich cart between 10 AM – 2 PMExplanation
An air/product temperature is allowed to be at 43°F or below if in the sandwich cart between 10 AM – 2 PM. This exception allows for a slightly higher cold holding temperature during a specific time period when the food is being transported or displayed in a sandwich cart. This is likely because the food is being actively monitored and served during this time, reducing the risk of bacterial growth.Rate this question:
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- 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
Correct Answer
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 expiredExplanation
The standard for 1 lb containers of pre-made meat salads is that they should be sold at least 2 days prior to their use by date. If they are found less than 2 days prior to their use by date, but before they have expired, a coaching should be given. This means that there should be a reminder or guidance provided to ensure that the product is used or sold before it reaches its expiration date.Rate this question:
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- 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
Correct Answer
C. When ham or turkey products are being glazedExplanation
The correct answer is "When ham or turkey products are being glazed." This is because glazing is a process that involves applying a sweet or savory coating to the surface of the ham or turkey products. During this process, the temperature of the product may change, which can affect its safety and quality. Therefore, it is important to evaluate the time and temperature requirements for food maintained at room temperature specifically when glazing ham or turkey products.Rate this question:
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- 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
Correct Answer
A. Ham – 30 mins; Turkey – 20 minsExplanation
Ham is allowed to be at room temperature for up to 30 minutes, while turkey is allowed to be at room temperature for up to 20 minutes.Rate this question:
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- 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
Correct Answer
B. FalseExplanation
The statement is false because the product temperature does not need to be taken regardless of how long the product(s) have been at room temperature. The product temperature should only be taken if it is necessary or if there are specific guidelines or regulations that require it.Rate this question:
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- 10.
For question 2.1, when should a U violation be cited?
- A.
If two or more products are between 42F-45F or if one or more products is above 45F
- B.
If two or more products are above 45F
- C.
If one or more products have been at room temperature for longer than the proper time
- D.
If any product is above 41F
Correct Answer
A. If two or more products are between 42F-45F or if one or more products is above 45FExplanation
A U violation should be cited if two or more products are between 42°F-45°F or if one or more products is above 45°F. This indicates that there is a violation of temperature control, as the products should be stored at a proper temperature to ensure food safety.Rate this question:
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- 11.
Question 2.10 only applies to products that are not stored in a cooler or freezer
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
This statement suggests that question 2.10 is relevant only for products that are not stored in a cooler or freezer. In other words, if a product is stored in a cooler or freezer, question 2.10 does not apply to it. Therefore, the correct answer is "True."Rate this question:
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- 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
Correct Answer
C. The time/temperature logExplanation
Prior to taking any temperatures, it is important to check the time/temperature log. This log provides information about the previous temperature readings and helps ensure that the temperatures are being taken at the appropriate intervals. Checking the time/temperature log helps maintain accuracy and consistency in temperature monitoring.Rate this question:
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- 13.
HoneyBaked Ham requires all food products to be stored in NSF/ANSI certified or other food grade approved containers.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
HoneyBaked Ham requires all food products to be stored in NSF/ANSI certified or other food grade approved containers. This means that the company ensures that the containers used for storing their food products meet the necessary standards for food safety and hygiene. By using certified or approved containers, they can maintain the quality and integrity of their food products, reducing the risk of contamination and ensuring that their customers receive safe and high-quality food.Rate this question:
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- 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
Correct Answer
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 dateExplanation
The correct answer indicates that a violation should be cited when there are 1 or 2 non-meat items out of date, or when there are more than 2 non-meat items out of date or any meat item out of date. This means that if there are only 1 or 2 non-meat items past their expiration date, it is considered a violation. Additionally, if there are more than 2 non-meat items past their expiration date, or if any meat item is past its expiration date, it is also considered a violation.Rate this question:
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- 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
Correct Answer
B. FalseExplanation
A violation should not be cited if a HBH employee turns the faucet off with their bare hands after hand washing.Rate this question:
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- 16.
Bleach is an acceptable form of sanitizer to use at HoneyBaked Ham stores.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Bleach is not an acceptable form of sanitizer to use at HoneyBaked Ham stores. It is because bleach can be harmful if it comes into contact with food or food preparation surfaces. Instead, HoneyBaked Ham stores should use sanitizers that are specifically approved for use in food establishments to ensure the safety and cleanliness of the food and the environment.Rate this question:
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- 17.
If frozen foods are being power-thawed under running water, what is the maximum temperature acceptable for the water to be at?
- A.
60F
- B.
65F
- C.
69F
- D.
No maximum temperature
Correct Answer
C. 69FExplanation
The maximum temperature acceptable for the water to be at when power-thawing frozen foods is 69°F. This temperature ensures that the food is thawed safely without the risk of bacterial growth or spoilage. Higher temperatures could lead to the growth of harmful bacteria, while lower temperatures may not thaw the food properly. Therefore, maintaining the water temperature at 69°F is the ideal and safe option for power-thawing frozen foods.Rate this question:
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- 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
Correct Answer
B. 1 hourExplanation
HoneyBaked Ham requires reheated foods to reach 165°F within 1 hour. This time frame ensures that the food is heated thoroughly, killing any potential bacteria or pathogens that may be present. Reaching this temperature within 1 hour also helps to maintain the quality and taste of the food, preventing it from becoming overcooked or drying out.Rate this question:
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- 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
Correct Answer
B. 2.11Explanation
This violation should be cited under section 2.11. Section 2.11 of the food safety guidelines typically pertains to improper cooling methods. In this case, if the HoneyBaked Ham store is putting soups into cooling in a 6" deep pan, it suggests that they are not following proper cooling procedures. The depth of the pan may not allow for proper and efficient cooling of the soups, which can lead to bacterial growth and food safety concerns.Rate this question:
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- 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
Correct Answer
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 blankExplanation
The correct answer states that all logs should be kept for one year and 5 days should be checked in detail. If a log is incomplete, a NI citation should be given, and if the log is unavailable, missing, or blank, a U citation should be given. This process ensures that all temperature log documentation is properly maintained and any issues with the logs are identified and addressed.Rate this question:
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- 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
Correct Answer
E. All of the aboveExplanation
The behavior listed in the options, such as starting a shift, using the restroom, handling raw food, and touching clothing, head, or body, all require someone to wash their hands. This is because these activities can introduce germs and bacteria onto the hands, which can then be easily transferred to other surfaces or objects, leading to potential contamination and the spread of infections. Washing hands is an important hygiene practice that helps to prevent the transmission of diseases and maintain personal and public health.Rate this question:
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- 22.
HoneyBaked Ham allows their employees to use the hand dip method when wearing gloves during the glazing process.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
HoneyBaked Ham allows their employees to use the hand dip method when wearing gloves during the glazing process. This means that the employees can dip their hands in the glaze while wearing gloves, which ensures that the glaze is evenly distributed on the ham. This method allows for a consistent and high-quality glazing process, which is likely to result in a delicious and well-glazed ham.Rate this question:
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- 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
Correct Answer
C. A hair netExplanation
All HBH back of house employees are required to wear a hair net as a hair restraint. This is because hair nets are effective in preventing hair from falling into food or other items, ensuring hygiene and safety standards are maintained in the workplace. Hair nets are commonly used in food service establishments to minimize the risk of contamination and maintain cleanliness.Rate this question:
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- 24.
All store employees are required to wear non-slip shoes.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because it states that all store employees are required to wear non-slip shoes. This implies that every single store employee is required to wear non-slip shoes, which may not be true. There could be exceptions or some employees who are not required to wear non-slip shoes for various reasons. Therefore, the statement is not entirely accurate, making the answer false.Rate this question:
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- 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
Correct Answer
B. Question 4.5 as UnacceptableExplanation
The correct answer is Question 4.5 as Unacceptable. This answer suggests that if an improper item is being used as an ice scoop or dispenser, it would be considered unacceptable according to question 4.5. This violation would likely be cited at a level that reflects the severity of the violation.Rate this question:
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- 26.
HoneyBaked Ham requires the 3-part sink water to be at what temperature for washing and what temperature for sanitizing?
- A.
Washing = 180F; Sanitizing = 75F-90F; or per manufacturer’s recommendations
- B.
Washing = 160F; Sanitizing = 75F-90F; or per manufacturer’s recommendations
- C.
Washing = 110F; Sanitizing = 80F-90F; or per manufacturer’s recommendations
- D.
Washing = 110F; Sanitizing = 75F-90F; or per manufacturer’s recommendations
Correct Answer
D. Washing = 110F; Sanitizing = 75F-90F; or per manufacturer’s recommendationsExplanation
The correct answer is Washing = 110°F; Sanitizing = 75°F-90°F; or per manufacturer’s recommendations. This means that HoneyBaked Ham requires the water in the 3-part sink to be at a temperature of 110°F for washing and between 75°F-90°F for sanitizing. The manufacturer may also have specific recommendations for the water temperature, which should be followed.Rate this question:
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- 27.
Employees operating slicing equipment or handling slicing blades are required to wear cut resistant gloves at HoneyBaked Ham.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Employees operating slicing equipment or handling slicing blades are required to wear cut resistant gloves at HoneyBaked Ham. This is necessary to ensure the safety of the employees while they are performing their tasks. Cut resistant gloves provide a protective barrier against potential injuries that can occur from accidental cuts or lacerations. By mandating the use of cut resistant gloves, HoneyBaked Ham is taking proactive measures to prevent accidents and prioritize the well-being of their employees.Rate this question:
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- 28.
Franchise owned HBH locations are required to have regular PCO visits.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Franchise owned HBH locations are not required to have regular PCO visits.Rate this question:
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- 29.
QAD Self audits are required:
- A.
Monthly for all Corporate locations; yearly for all Franchise locations (since Feb 2011)
- B.
Monthly for all Corporate and Franchise HBH locations; yearly for all HH locations (since Feb 2011)
- C.
Monthly for all locations (since Feb 2011)
- D.
Yearly for all locations
Correct Answer
B. Monthly for all Corporate and Franchise HBH locations; yearly for all HH locations (since Feb 2011) -
- 30.
HoneyBaked Ham stores are required to have blue band-aids.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
There is no requirement for HoneyBaked Ham stores to have blue band-aids. The statement is false as there is no specific rule or regulation mandating the use of blue band-aids in these stores. The color of band-aids used in a store is not typically regulated and can vary depending on the store's preference or policies.Rate this question:
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- 31.
If you observe an employee handling cookies with walnuts switch to handling cookies with no nuts how should this be evaluated?
- A.
A violation should be cited under question 1.3
- B.
A violation should be cited under question 7.1
- C.
A violation should be cited under question 7.2
- D.
No violation should be cited
Correct Answer
C. A violation should be cited under question 7.2Explanation
This answer suggests that a violation should be cited under question 7.2. This implies that there is a specific question or guideline related to the handling of cookies with nuts in the context of the employee's job. Therefore, if the employee switches to handling cookies with no nuts without following the appropriate procedures or guidelines, it would be considered a violation and should be cited accordingly.Rate this question:
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- 32.
Where should your cooler box and swabs be stored during the QAD evaluation (prior to collecting the swabs)?
- A.
In the walk-in cooler
- B.
In the BOH at room temperature
- C.
In your car
- D.
In the walk-in freezer
Correct Answer
A. In the walk-in coolerExplanation
The cooler box and swabs should be stored in the walk-in cooler during the QAD evaluation. This is because the walk-in cooler provides a controlled temperature environment that helps to maintain the integrity and quality of the samples. Storing them in the walk-in cooler ensures that the swabs are kept at the appropriate temperature until they are collected for evaluation.Rate this question:
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- 33.
How many food contact swabs should be taken?
- A.
5 swabs should be used to swab 5 different food contact surfaces
- B.
4 swabs should be used to swab 4 different food contact surfaces
- C.
3 swabs should be used to swab 3 different food contact surfaces
- D.
1 swab should be used to swab 3 different food contact surfaces
Correct Answer
C. 3 swabs should be used to swab 3 different food contact surfacesExplanation
The correct answer is that 3 swabs should be used to swab 3 different food contact surfaces. This means that each surface should be swabbed with a separate swab to ensure accurate testing and prevent cross-contamination between surfaces.Rate this question:
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- 34.
The composite swab (only 1 sponge used) should be taken of which 3 areas listed in correct order?
- A.
3 part sink drain, sewer drain, floor drain or crack
- B.
Floor drain or crack, sewer drain, 3 part sink drain
- C.
Sewer drain, 3 part sink drain, floor drain or crack
- D.
Floor drain or crack, 3 part sink drain, sewer drain
Correct Answer
B. Floor drain or crack, sewer drain, 3 part sink drainExplanation
The correct order for taking a composite swab of the three areas listed is floor drain or crack, sewer drain, and 3 part sink drain.Rate this question:
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- 35.
The spiral slicer will usually only be found in what kind of HoneyBaked Ham locations?
- A.
Corporate
- B.
Franchise
Correct Answer
A. CorporateExplanation
The spiral slicer will usually only be found in Corporate HoneyBaked Ham locations because it is a specialized equipment that requires proper training and maintenance. Corporate locations are more likely to have the resources and infrastructure to provide and maintain such equipment, while franchise locations may not have the same level of consistency in their equipment and operations.Rate this question:
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- 36.
All swab samples must be packed in the styrofoam cooler with ice while in the HoneyBaked Ham store.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The swab samples need to be packed in the styrofoam cooler with ice while in the HoneyBaked Ham store. This is likely because the swab samples are perishable and need to be kept at a certain temperature to maintain their integrity and prevent any contamination or spoilage. The styrofoam cooler with ice helps to regulate and maintain the required temperature for the swab samples.Rate this question:
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- 37.
Which of the following is a required part of the EcoSure Specialist uniform for all audits?
- A.
EcoSure hat or hairnet
- B.
Black pants
- C.
Blue or white collared EcoSure shirt
- D.
Non-slip shoes
- E.
All of the above
Correct Answer
E. All of the aboveExplanation
The required part of the EcoSure Specialist uniform for all audits includes an EcoSure hat or hairnet, black pants, a blue or white collared EcoSure shirt, and non-slip shoes.Rate this question:
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- 38.
As a Specialist, you are required to have a clean, pressed EcoSure shirt and pants when completing audits.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
As a Specialist, it is necessary to maintain a professional appearance while completing audits. This includes wearing a clean and pressed EcoSure shirt and pants. Therefore, the statement "As a Specialist, you are required to have a clean, pressed EcoSure shirt and pants when completing audits" is true.Rate this question:
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- 39.
If you have questions during your HoneyBaked Ham audit, it is appropriate to call EcoSure several times to answer all your questions.
- A.
True; It is acceptable to call EcoSure as many times as necessary to get your questions answered
- B.
False; It is best to make a note of any questions and call EcoSure one time at the end of the visit before printing the report
Correct Answer
B. False; It is best to make a note of any questions and call EcoSure one time at the end of the visit before printing the report -
- 40.
What is the first thing you should do before starting your HoneyBaked Ham QAD audit?
- A.
Wash your hands
- B.
Calibrate your thermometer
- C.
Begin the swab sample collections
- D.
Place your dial probe thermometers in the coolers
Correct Answer
A. Wash your handsExplanation
Before starting the HoneyBaked Ham QAD audit, the first thing you should do is wash your hands. This is important to ensure proper hygiene and prevent any contamination during the audit process. By washing your hands, you eliminate any potential bacteria or germs that could be transferred to the food or equipment during the audit, maintaining the integrity and safety of the audit process.Rate this question:
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- 41.
It is best to avoid the lunch rush when completing HoneyBaked Ham audits.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
It is advisable to avoid the lunch rush when conducting HoneyBaked Ham audits because during this time, the store is likely to be busy with customers, which can make it difficult to perform an accurate audit. The lunch rush can create distractions and may cause delays in accessing necessary information or interacting with store employees. By avoiding the lunch rush, auditors can ensure a more efficient and effective audit process.Rate this question:
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- 42.
As a Specialist, you are required to wear disposable gloves while evaluating the BOH of a HoneyBaked Ham store.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
As a Specialist, it is necessary to wear disposable gloves while evaluating the BOH (Back of House) of a HoneyBaked Ham store. Wearing gloves helps to maintain hygiene and prevent the spread of germs or contaminants while handling food products or assessing the store's operations. It ensures that the Specialist does not contaminate the food or the working environment, promoting food safety and cleanliness standards.Rate this question:
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- 43.
How many total swab sponges will be used when collecting swab samples at each store?
- A.
3
- B.
4
- C.
5
- D.
6
Correct Answer
C. 5Explanation
When collecting swab samples at each store, a total of 5 swab sponges will be used.Rate this question:
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- 44.
When should a “Needs Improvement” be cited for a first aid kit?
- A.
Store has a “home-made” first aid kit
- B.
Store has a first aid kit, but it is not stored in a container, away from food and/or chemicals
- C.
Store has a branded first aid, but it is not stocked with items
- D.
All of the above
Correct Answer
A. Store has a “home-made” first aid kitExplanation
A "Needs Improvement" should be cited for a first aid kit when the store has a "home-made" first aid kit. This implies that the first aid kit is not professionally made or approved, which could potentially compromise the effectiveness and safety of the kit.Rate this question:
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- 45.
The swab label “Spiral slicer turntable / prongs” should be used when swabbing which item's slicing turntable and prongs?
- A.
Deli meat slicer
- B.
Spiral ham slicer
- C.
Both A & B
- D.
Neither A & B
Correct Answer
B. Spiral ham slicerExplanation
The swab label "Spiral slicer turntable / prongs" should be used when swabbing the slicing turntable and prongs of a spiral ham slicer.Rate this question:
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- 46.
Which products should be evaluated for question 2.10?
- A.
All products in cold or hot holding
- B.
Products in the sandwich cart
- C.
Products being served to customers as samples
- D.
Products in the walk-in cooler
Correct Answer
C. Products being served to customers as samplesExplanation
Products being served to customers as samples should be evaluated for question 2.10. This is because evaluating the quality and safety of products being served as samples is important to ensure that customers are not exposed to any potential risks or hazards. By evaluating these products, any issues or concerns can be identified and addressed, ensuring the safety and satisfaction of the customers.Rate this question:
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Mar 21, 2023Quiz Edited by
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May 27, 2011Quiz Created by
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