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1\/40
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
41\u00b0F (5\u00b0C)
50\u00b0F (10\u00b0C)
60\u00b0F (16\u00b0C)
70\u00b0F (21\u00b0C)
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
The cook did not clean and sanitize the gloves before handling the hamburger buns
The cook did not wash hands before putting on the same gloves to slice the hamburger buns
The cook did not wash hands and put on new gloves before slicing the hamburger buns
When must a consumer advisory be provided for menu items containing TCS food?
When the item is raw or undercooked
When the item contains a potential allergen
When the operation provides only counter service
When the operation primarily serves a high-risk population
What is the minimum temperature that must be maintained when holding hot soup for service?
100\u00b0F (38\u00b0C)
120\u00b0F (49\u00b0C)
135\u00b0F (57\u00b0C)
155\u00b0F (68\u00b0C)
A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
12:00 p.m
2:00 p.m
3:00 p.m
4:00 p.m
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Air-drying
Rinsing
Rewashing
Grease and condensation buildup on surfaces can be avoided with correct
garbage disposal
lighting
sanitizing
ventilation
What food item does the FDA advise against offering on a children\u2019s menu?
Rare cheeseburgers
Cheese pizza
Peanut butter and jelly sandwiches
Fried shrimp
Which symptom could mean a customer is having an allergic reaction to food?
Coughing
Dehydration
Swollen lips
Sneezing
Wheezng or shortness of breath
Where should garbage cans be cleaned?
Away from food and utensils
Next to food-prep areas
In dishwashing areas
In food storage areas
A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54\u00b0F (12\u00b0C). What must the food handler do?
Sell the remaining chicken salad immediately
Sell the remaining chicken salad within 2 hours
Cool the chicken salad to 41\u00b0F (5\u00b0C)
Discard the chicken salad
To prevent food allergens from being transferred to food
clean and sanitize utensils before preparing an allergen special order
buy food from trusted suppliers
store cold food at 41\u00b0F (5\u00b0C) or lower
avoid pewter tableware and utensils and copper cookware
Which is a biological contaminant?
Bones in a chicken fillet
Norovirus in shellfish
Metal shavings in a can of peaches
Tomato juice served in a pewter pitcher
A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?
Label the working container with its contents
Read the safety data sheet (SDS) for the cleaner
Use a new wiping cloth when first using the working container
Note on the original container that some cleaner was put into a working container
When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?
The employee waited until the garbage was full.
The bag was disposed of in a dumpster.
The bag was placed on a prep table
The employee tied the bag shut
What is the correct way to store mops in between uses?
Propped in a corner
In a clean bucket
In a utility sink
Hanging on a hook
Which is a Big Eight food allergen?
Broccoli
Wheat
Grapes
Pork
The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
meat
moisture
melatonin
management
The water provided to a handwashing sink must be
hot water only
cold water only
potable water only
fluoridated water only
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
The head chef should be warned of the pests
The food handler should remove all evidence of the pests
The shipment should be refused and prevented from entering the operation
The shipment should be stored outside the kitchen until a manager inspects it
Which food item may be handled with bare hands?
Sliced cheese for sandwiches
Boiled egg slices for salad
Chopped carrots for stew
Parsley for garnish
A handwashing station should have hot and cold water, soap, a way to dry hands, and a
garbage container
second timer
clock
gloves
Which surfaces must be both cleaned and sanitized?
Walls
Cutting boards
Storage shelves
Garbage containers
A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children
will not receive the same level of service
could make the food handler more sick
are a high-risk population
will refuse to eat
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
65\u00b0F to 20\u00b0F (18\u00b0C to -6\u00b0C)
125\u00b0F to 70\u00b0F (52\u00b0C to 21\u00b0C)
180\u00b0F to 130\u00b0F (82\u00b0C to 54\u00b0C)
220\u00b0F to 195\u00b0F (104\u00b0C to 90\u00b0C)
Which is a chemical contaminant?
Bones in a chicken fillet
Norovirus in shellfish
Metal shavings in a can of peaches
Tomato juice served in a pewter pitcher
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
41\u00b0F (5\u00b0C)
50\u00b0F (10\u00b0C)
60\u00b0F (16\u00b0C)
70\u00b0F (21\u00b0C)
The first step in cleaning and sanitizing items in a three-compartment sink is
air-drying items
washing items in detergent
immersing items in sanitizer
rinsing, scraping, or soaking items
A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54\u00b0F (12\u00b0C). What must the food handler do?
Sell the remaining chicken salad immediately
Sell the remaining chicken salad within 2 hours
Cool the chicken salad to 41\u00b0F (5\u00b0C)
Discard the chicken salad
Which is an example of physical contamination?
Sneezing on food
Touching dirty food-contact surfaces
Bones in fish
Cooking tomato sauce in a copper pan
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
1
2
4
8
Which feature is most important for a chemical storage area?
Good lighting
Single-use towels
Nonskid floor mats
Emergency shower system
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
time-temperature abuse
cross-contamination
poor personal hygiene
purchasing from an unapproved supplier
Grease and condensation buildup on surfaces can be avoided with correct
garbage disposal
lighting
sanitizing
ventilation
In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
152\u00b0F (67\u00b0C)
180\u00b0F (82\u00b0C)
192\u00b0F (89\u00b0C)
200\u00b0F (93\u00b0C)
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Absorbent and durable
Hard and durable
Porous and durable
Smooth and durable
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns
The cook did not clean and sanitize the gloves before handling the hamburger buns
The cook did not wash hands before putting on the same gloves to slice the hamburger buns
The cook did not wash hands and put on new gloves before slicing the hamburger buns
A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
12:00 p.m
2:00 p.m
3:00 p.m
4:00 p.m
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Air-drying
Rinsing
Rewashing<\/p>\n","protected":false},"excerpt":{"rendered":"
We thoroughly check each answer to a question to provide you with the most correct answers. Found a mistake? Tell us about it through the REPORT button at the bottom of the page. Ctrl+F (Cmd+F) will help you a lot when searching through such a large set of questions. 1\/40Cold food being held without temperature […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[],"tags":[],"class_list":["post-109568","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/109568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/comments?post=109568"}],"version-history":[{"count":0,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/109568\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/media?parent=109568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/categories?post=109568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/tags?post=109568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}