FOODSERVICE EXAM QUESTIONS

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FOODSERVICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -59 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: the mixing of drinkable and contaminated water can be prevented with a

Answer:

air gap

Question 2: sinks must be used for the correct intended purpose to prevent

Answer:

cross-contamination Question 3: which of the following documents must be kept on file for 90 days after the last product has been sold

Answer:

shellfish must be received with shell stock identification tags Question 4: when is an operation required to have more than one type of sanitizer test kit

Answer:

if using more than one kind of chemical sanitzer

Question 5: individuals who deliberately contaminate food can be accused of

Answer:

food tampering

Question 6: who is responsible for ensuring that staff members are informed about food allergies

Answer:

the manager

Question 7: parasites are associated with which food

Answer:

seafood

Question 8: which date should be placed on the label of leftover pasta salad

Answer:

when it should be discarded.Question 9: an emergency that disrupts the normal water supply may require the use of

Answer:

single disposable plates, forks knives and spoons

Question 10: an infrared thermometer is best used to measure the temperature of

Answer:

surface temperature of food and equipment

Question 11: when working around food a food handler is required to wear

Answer:

hair restraint

Question 12: training food handlers in allergy awareness helps to prevent

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cross-contact when prepping foods Question 13: what is the correct order from top to bottom in which pans of raw food should be stored on three shelves inside a Cooler

Answer:

seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry.

Question 14: what is the primary food safety concern with overstocking a cooler

Answer:

correct temperatures are difficult to maintain Question 15: a food handler has been diagnosed with Hepatitis A but is not showing signs of illness the manager must

Answer:

exclude the food handler from the operation and notify the regulatory authority

Question 16: what is the best way to handle recalled food items

Answer:

Remove them from inventory and re-collect them to a separate area Question 17: what food safety hazard can occur when Solutions used to clean a frozen yogurt machine are not completely drained

Answer:

chemical contamination Question 18: The risk of foodborne illness caused by parasites can be reduced by

Answer:

Purchasing fish and produced from an approved source Question 19: a caterer finishes cooking vegetable soup at noon but does not need to serve it until 7 p.m. how should the caterer handle the soup?

Answer:

Cool it correctly, store it in a cooler, and then reheat it on the stove to 165°F within two hours Question 20: air curtains should be installed at the delivery entrance of an operation order to

Answer:

deny pests access

Question 21: which technique is acceptable for cooling TCS food

Answer:

break into smaller portions

Question 22: a service sink should be used to

Answer:

a dispose of mop water Question 23: what is the Food and Drug Administration requirement for an off-site caterer who will be serving without temperature controls

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Provide written procedures prepared in advance made available upon request to authority Question 24: What is the first step in developing an effective training program?

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Conduct needs assessment.Question 25: Which plant food must be transported to the serving site at 41 degrees or below:

Answer:

Diced tomatoes.Question 26: food water and shelter will not attract insects and rodents if recyclables are stored in a

Answer:

clean, pest-proof container.

Question 27: Untreated shell eggs can be the source of

Answer:

Salmonellosis Question 28: Food contamination resulting in foodborne illness is most often caused by

Answer:

Improperly washed hands.Question 29: using coated or shatter resistant light bulbs is a way of preventing which type of contamination

Answer:

physical