PRACTICE TEST EXAM QUESTIONS

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PRACTICE TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Cut melons must be

Answer:

Stored at 41 (5)or lower

Question 2: Bowl of cooked rice

Answer:

An example of TCS food

Question 3: 7

Answer:

How many days can TCS foods safely be kept under reforestation at 41 -f (5-c)

Question 4: Medium rare burger

Answer:

Which dish puts young children at risk of food borne illness

Question 5: Unwashed hands

Answer:

Food contamination resulting in foodborne illness is most often caused by

Question 6: When it should be discarded

Answer:

Which date should be placed on the label of the leftover pasta salad

Question 7: The spray bottle cannot be reused to dispense water

Answer:

A manager notice a foodhandler filling a spray bottle with water that previously held glass cleaner and determines that the food handler intends to use it on the grill during the cooking process. The manager should tell the food handler that

Question 8: Clean laundry bag

Answer:

At the end of a shift, food handlers should place soiled aprons in a

Question 9: At the correct temperature

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When receiving a shipment of fresh poultry the most important factor the food handler should verify is that it is

Question 10: Bacteria viruses molds and toxins

Answer:

Biological contaminants that can result in food poisoning are

Question 11: Thermocouple

Answer:

The internal temperature of a cooked hamburger patty is best measured with which thermometer

Question 12: Discarded

Answer:

Dead shellfish or shell stock with badly broken shells must be separated and then

Question 13: Update the stand operating procedures and provide training

Answer:

What should a manager do when I state adopts the most current model fDA food code

Question 14: 6inches

Answer:

How far off the floor should cleaned and sanitized utensils be stored on the kitchen shelving

Question 15: Dishwasher

Answer:

Who is required to wear a hair restraint while working

Question 16: Produce reserved oxygen packaging (ROP)

Answer:

Operation should have a HACCP plan in place of they Question 17: Prepare a new hamburger and fries for the guess on A different clean plate

Answer:

A customer who is allergic to dairy products orders to a plain hamburger and fries the cook accidentally foods cheese on the hamburger and a guest send it back to the chicken to be corrected what should The cook do to fix the order

Question 18: Cooking hamburgers do 155 -(68) for 15 seconds

Answer:

Which is an example of critical control point

Question 19: Purchased from an approved supplier

Answer:

Shucked oysters must be

Question 20: May allow harmful bacteria to grow

Answer:

Thawing frozen in a Think of is standing water is hazard because this method