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GARBAGE CONTAMINATION SET 1 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -55 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: An illness caused by what pathogen must be reported to the regulatory authority?
Answer:
Norovirus
Question 2: shucked oysters must be
Answer:
immeaditely cooled at 45F Question 3: Reviewing video surveillance is part of which ALERT Food Defense Awareness step?
Answer:
Reports
Question 4: 2 people
Answer:
Food contamination is MOSTLY LIKELY to happen when food handlers Question 5: What is the reaction of the immune system to a specific food called?
Answer:
Food allergy
Question 6: when washing hands properly, which other body part must also be cleaned?
Answer:
Arms from the elbow up.
Question 7: Installing sneeze guards above the salad bar
Answer:
For a foodborne illness to be considered an "outbreak", atleast how many people must become sick?
Question 8: Create a HAACP plan
Answer:
A new recipe is introduced to the foodservice operation. What is the most effective way of training the food handlers on how to make the new recipe?
Question 9: Garbage containers used by an operation should be
Answer:
Leak proof, waterproof, and easy to clean.
Question 10: A consumer advisory is required when serving
Answer:
Cooked to order hamburgers
Question 11: Demonstration
Answer:
A food handlers has opened a container of comercially prepare potato salad. After how many days must the potato salad be discarded if it has been properly stored?Question 12: If found during a food safety inspection, which hazard is grounds for closing a food service operation?
Answer:
significant lack of refrigerated
Question 13: which food should be stored below all others in a cooler?
Answer:
fresh carrots
Question 14: the appropriate concentration for iodine sanitizer is
Answer:
26-50 ppm Question 15: mineral buildup has formed on the steam table. Which cleaning agent would best remove it?
Answer:
The temp of poultry is measured during cooking. This is an example of Question 16: who should the manager contact when reporting a suspected foodborne illness
Answer:
Local regulatory authority
Question 17: Deliberate contamination
Answer:
Hand antiseptic may only be used if they are
Question 18: A food handler must remove what item before working with food?
Answer:
Plain band ring.
Question 19: A food handler should recalibrate a thermometer after
Answer:
After it falls in the floor.Question 20: in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli and fresh ground beef be stored on shelves in a cooler?
Answer:
broccoli, fresh salmon, fresh chicken breaST, ground beef
Question 21: First aid info
Answer:
A delivery of rice boxes should be rejected if the
Question 22: Continuing the cooking process.
Answer:
An operation will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do?
Question 23: Cross-contact is a concern with
Answer:
HAACP
Question 24: Box bottoms are water stained
Answer:
Allowing a disgruntled employee to enter the food prep area could cause which food safety issue?Question 25: A food handler working in self-service area should ensure that cold food is being held at which temperature or lower?
Answer:
41F
Question 26: Requires additional heat treating
Answer:
Which information is required on a safety data sheet?
Question 27: A virus of particular concern to food safety is
Answer:
Norovirus Question 28: an operation is forced to close due to a natural disaster. the authorization to reopen must be issued by the
Answer:
State or local regulatory authority Question 29: Dry-Storage area as long as it is clearly labeled " Do not use" in red marker
Answer:
A house is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills. This is a risk to the water supply because
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