FOOD CERTIFICATION EXAM QUESTIONS

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FOOD CERTIFICATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Shellfish tags must be kept on file for ..

Answer:

90 days after the products container is empty!

Question 2: Which plumbing device helps prevent a backflow?

Answer:

vacuum breaker!Question 3: The breakfast menu at an assisted living facility includes banana pancakes , fresh fruit salad , soft cracked eggs , and bagels with butter . Which item should be replaced with a safer alternative?

Answer:

Self - cracked Eggs.Question 4: Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?

Answer:

• inches!

Question 5: A correctly designed and installed air curtain can be used to prevent..

Answer:

Pest from entering the establishment.Question 6: Which step must a food establishment take with a product that has been identified in a food recall?

Answer:

Discontinue use of the food item!

Question 7: Chemical sanitizer concentration is expressed as ...

Answer:

ppm

Question 8: Which activity help to prevent food contamination?

Answer:

Washing hands correctly after handling the garbage !

Question 9: Where should closing supplies be stored ?

Answer:

In a location away from food prep areas!

Question 10: An infrared thermometer is BEST for measuring the temperature of..

Answer:

Equipment!

Question 11: What is the purpose of an air gap ?

Answer:

Prevent nonpotable water from backing up into the plumbing station!

Question 12: What does an effective food defense system accomplish?

Answer:

Avoids the deliberate contamination of food.

Question 13: Which steps should the manager take if multiple customers complain of getting sick from food eaten at an operation?

Answer:

Notify the regulatory authority and begin collecting information!

Question 14: On of the major food allergens is ?

Answer:

Soybeans

Question 15: Which information is required on a safety data sheet ? (SDS)

Answer:

first aid information!

Question 16: The growth of food borne bacteria is least affected by ...

Answer:

Texture !

Question 17: Tabletop equipment on legs requires a clearance of at least ...

Answer:

• In

Question 18: An object must be immersed in quat for at least how many seconds to be considered sanitized?

Answer:

30 seconds.Question 19: waste water backs up into the kitchen. who should be contacted after the regulatory authority suspends the permit to operate?

Answer:

Licensed plumber!Question 20: Which illness is most closely associated with time - temperature abused eggs and poultry?

Answer:

Salmonellosis !

Question 21: What is the first step in setting up a three-compartment sink?

Answer:

Clean and sanitize the sinks and drain boards !

Question 22: What is the minimum hot holding temperature for fried chicken ?

Answer:

135 F.

Question 23: The next step after washing and rinsing pots in a 3 compartment sink is to ..

Answer:

Immerse all items in a chemical sanitizing solution !Question 24: If a pot of soup is cooled from 70F within 2 hours , it must be cooled to 41F or lower with an additional how many hours ?

Answer:

• hours !

Question 25: Which activity is part of the Food Defense System?

Answer:

Identifying and separating food that has been recalled .Question 26: What is the correct response to a sewage back flow in an operation ?

Answer:

close the operation immediately!Question 27: If hand antiseptics are used in an operation, they should be used ...

Answer:

After hand washing !

Question 28: What does the "O" in FAT TOM stand for ?

Answer:

Oxygen