CHAPTER 6 TEST EXAM QUESTIONS

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CHAPTER 6 TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When cooling TCS food, the temperature must go from 135 to 41 in...

Answer:

• hours

Question 2: To protect ice...

Answer:

store ice scoops outside of the machine in a clean, protected location Question 3: A cutting board is scratched and chipped. What should a food handler do?

Answer:

set it aside and tell the manager

Question 4: when cooling TCS food, the temperature must go from 135 to 70 in...

Answer:

• hours

Question 5: What is the maximum water temp. llowed when thawing food under running water?

Answer:

70 degrees

Question 6: Cut melons should be stored at what internal temperature?

Answer:

41 degrees or lower Question 7: Why should you only remove as much food from the cooler as you can prep in a short period of time?

Answer:

to avoid time-temperature abuse

Question 8: Which food is at a temperature that allows bacteria to grow well

Answer:

A roast at 125 degrees

Question 9: Which storage practice could cause cross-contamination?

Answer:

a pan of raw poultry is stored above sliced raw carrots in a cooler

Question 10: What symptoms must be reported to a manager?

Answer:

Jaundice

Question 11: Pests are a food safety because they

Answer:

carry pathogens Question 12: Ready-to-eat TCS food that was prepped by a food handler on Monday for use on Wednesday must have a label that includes...

Answer:

a use-by date Question 13: During handwashing, food handlers should scrub their hands and arms and throughly clean underneath their...

Answer:

fingernails

Question 14: A food handler begins vomiting during work. What must the food handler do?

Answer:

Tell the manager Question 15: A food handler notices that cleaning liquid had just been sprayed on the prep table beside some fresh vegetables. They may cause what type of hazard?

Answer:

Chemical

Question 16: Removing an apron before using the restroom is an example of

Answer:

preventing cross-contamination

Question 17: When cooling TCS food, the temperature must go from 70 to 41 in...

Answer:

• hours

Question 18: When storing leftover salads that contain TCS food

Answer:

throw out leftovers held at 41F or lower after 7 days Question 19: A food handler left a hotel pan of pasta saled on the prep table while preparing several lunch orders. What is the problem with this situation?

Answer:

time-temperature abuse

Question 20: Why must prep tables be cleaned and sanitized between uses?

Answer:

to prevent cross-contamination Question 21: What is the most significant food safety risk when a food handler wears dirty clothes to work?

Answer:

Dirty clothes might carry pathogens

Question 22: Why should you follow the recommended guidelines when yu are handling ice?

Answer:

To prevent cross-contamination Question 23: What should happen to food right after it is thawed in a microwave oven?

Answer:

cook it in convntional cooking equipment

Question 24: Which are the three of the most common food allergens?

Answer:

eggs, peanuts, and shellfish

Question 25: To thaw frozen food...

Answer:

Place the item in a cooler at 41F or lower

Question 26: When using pooled eggs...

Answer:

Cook them promptly after mixing or store them at 41 degrees or lower

Question 27: Which of the following practices prevents cross-contamination and

time-temperature abuse when preparing food?

Answer:

-thawing food corrrectly -returning prepped food that will not be served immediately back to the cooler -Keeping workstations, cutting boards, and utensils clean and sanitized Question 28: Is it acceptable for a food handler to rince their hands in the sanitizing compartment of the three-compartment sink?

Answer:

no, only use the handwashing sink

Question 29: A food borne illness is a disease that...

Answer:

is transmitted to people through food