FH ASSESSMENT NOTES EXAM QUESTIONS

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FH ASSESSMENT NOTES EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which food is at a temperature that allows bacteria to grow well?

Answer:

A roast at 125 deg F

Question 2: 41 F and 135 F ( 5 C and 57 C)

Answer:

Food with a use-by date of July 10 should be stored

Question 3: Fingernails

Answer:

Which is the correct order for handwashing?

Question 4: By air drying it

Answer:

What is the best way to limit the growth of bacteria in food?

Question 5: Fish held at 126 deg F

Answer:

Surfaces that touch food are called

Question 6: Carton of apples on a shelf 6 inches off the floor

Answer:

Which is a physical hazard?

Question 7: Cut tomatoes

Answer:

For thermometers to read temperatures correctly, they must be Question 8: Which empty, cleaned, and sanitized container may NOT be used for storing food?

Answer:

• gallon bucket of powered sanitizer

Question 9: Which symptom must a food handler report to the person in charge?

Answer:

Diarrhea

Question 10: Wash, rinse, sanitize, and air dry

Answer:

Which food is stored correctly?

Question 11: Filet bone

Answer:

When washing tableware in a three-compartment sink, the water temperature should be at least

Question 12: Hand lotion

Answer:

Food contamination caused by pathogens on a food handler's body can be controlled by

Question 13: Place food under sneeze guards

Answer:

During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath

Question 14: The three types of hazards that make food unsafe are

Answer:

chemical, physical, biological

Question 15: Clean

Answer:

Storing toothpicks on shelves above food in storage can cause which type of contamination?

Question 16: 110 deg F (43 deg C)

Answer:

Cross-contamination could be caused by carrying

Question 17: Drinking glasses by their rims

Answer:

Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if i will be held for longer than how many hours?Question 18: Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

Answer:

Which hot food is in the temperature danger zone?

Question 19: Pathogens are reduced and illness is prevented

Answer:

What food items need time and temperature control for safety?Question 20: A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergen?

Answer:

Wheat bread Question 21: A food handler washes hands after using the restroom. This an example of

Answer:

Practicing good personal hygiene

Question 22: Which item does NOT have a food-contact surface?

Answer:

Mop bucket

Question 23: Removing an apron before using the restroom is an example of

Answer:

Practicing good personal hygiene Question 24: A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop.What should the food handler do?

Answer:

Find the ice scoop and use it to scoop the ice.

Question 25: Which activity is an example of poor personal hygiene?

Answer:

Washing dishes without a hair covering

Question 26: It cannot be detected

Answer:

It is important to cook food to high enough temperatures so that

Question 27: Control time and temperature

Answer:

Which food is considered a TCS food?

Question 28: Physical

Answer:

How many seconds should the entire handwashing process take?

Question 29: Good personal hygiene

Answer:

Pathogens grow well between which temperatures?