FREE AND STUDY GAMES ABOUT FOOD SERVICE WORKER

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FREE AND STUDY GAMES ABOUT FOOD SERVICE WORKER

EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -103 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: Where must you wash your hands?

Answer:

Only in an authorized and designated hand wash sink Question 2: Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer?

Answer:

Test strips, mix the right amount and change often.Question 3: When you wear gloves, you must:

Answer:

Still wash your hands.Question 4: While working in the kitchen, you notice a spray bottle of glass cleaner and degreaser on a shelf above the food prep table. What should you do?

Answer:

Remove the chemicals and tell your supervisor.

Question 5: Why must potentially hazardous foods be cooked in proper temperatures?

Answer:

To kill germs that might cause food-borne illness.Question 6: What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with foods?

Answer:

You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.Question 7: If any chemical is transferred to a plastic spray bottle or a different container:

Answer:

You must properly label the container or spray bottle with what it contains.Question 8: The best way to control cockroaches, mice, flies and other pests is:

Answer:

To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry.Question 9: Hot, cooked potentially hazardous food must be maintained above what temperature?

Answer:

Above 135 at all times Question 10: Read to eat foods should NOT be handled using:

Answer:

bare hands Question 11: What should you, as a food service worker, do if a person has an allergic reaction in your food establishment?

Answer:

Tell your manager and call 911 Question 12: What should you do if the gloves you are using to handle food become contaminated?

Answer:

Remove gloves, throw them away, wash your hands and put on new gloves.

Question 13: When cooling food, the temperature of the food must reach ___ within two hours and 41 within fours hours?

Answer:

70

Question 14: Raw fish must be cooked to what minimum temperature?

Answer:

145 degrees

Question 15: What is the minimum temperature to reheat food?

Answer:

165 Question 16: What are some of the food contacts surfaces that must always be washed and sanitized?

Answer:

Cutting boards, knives, utensils, and equipment.

Question 17: Where must you store chemicals such as cleaners or sanitizers?

Answer:

Away from any food or clean equipment and utensiles Question 18: You can prevent food-borne illness by:

Answer:

Washing your hands, using gloves and keeping foods at the right temperature.

Question 19: How should you wash dishes by hand?

Answer:

Pre scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry.

Question 20: Who is responsible for making sure food is safe and wholesome?

Answer:

Everyone

Question 21: Which of the following is a way to prevent cross contamination?

Answer:

Storing raw meat, fish and poultry or eggs separate and on the lowest shelves of the refrigerator.

Question 22: Which is the correct way to wash your hands?

Answer:

Scrub hands for 10-15 seconds wish soap and warm water, rinse for 5-10 seconds for a total of 20 seconds, and dry with a paper towel.

Question 23: Which of the following is NOT a major food allergen?

Answer:

Strawberries Question 24: A food worker needs to cool a pan of refried beans using the shallow pan method.What should the food worker do?

Answer:

Put the hot means in a a shallow layer no more than four inches deep, and refrigerate without a cover.

Question 25: Raw chicken must be cooked at what temperature?

Answer:

165

Question 26: How should food be cooked in the microwave?

Answer:

The food must be stirred at least once durning cooking, and then left to stand covered for a minimum of

• minutes. Check the food with a metal stem thermometer before you serve it to make sure it reaches at

least 165 Question 27: Potentially hazardous food should not be kept in the danger zone for more than 4 hours

Answer:

Four hours