RESTAURANT EXAM QUESTIONS

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RESTAURANT EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -45 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which food is stored correctly?

Answer:

Cartons of apples on a shelf 6 inches off the floor Question 2: How can a food handler identify food that had been contaminated with pathogens?

Answer:

It cannot be detected

Question 3: Which food was received in the temperature danger zone?

Answer:

Potato salad at 43°F (6°C) Question 4: Food contamination caused by pathogens on a food handler's body can be controlled by

Answer:

good personal hygiene

Question 5: Uncovered light bulbs may expose food to which type of hazard?

Answer:

Physical

Question 6: When should hand antiseptics be used?

Answer:

After handwashing Question 7: Which is the correct order of the steps for cleaning and sanitizing?

Answer:

Wash, rinse, sanitize, air-dry

Question 8: Which food is considered a TCS food?

Answer:

Sliced melons Question 9: How can an operation prevent cross-contamination in self-service areas?

Answer:

Place food under sneeze guards Question 10: A food handler cleans up a spill. What should the food handler do next?

Answer:

Wash hands correctly

Question 11: Pathogens grow well between which temperature?

Answer:

41°F and 135°F (5°C and 57°C)

Question 12: Which food is at temperature that allows bacteria to grow well?

Answer:

A roast a 125°F (52°C)

Question 13: Which is the correct order for handwashing

Answer:

Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

Question 14: Which is a physical hazard?

Answer:

Filet bone

Question 15: The three types of hazard that make food unsafe are

Answer:

Chemical, physical, and biological

Question 16: What food items need time and temperature control for safety?

Answer:

Cut tomatoes Question 17: During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath

Answer:

fingernails

Question 18: Which item does Not have a food-contact surface?

Answer:

Mop bucket Question 19: Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use?

Answer:

Yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use.

Question 20: Cross-contamination could be caused by carrying

Answer:

drinking glasses by their rims

Question 21: Which hot food is in the temperature danger zone?

Answer:

Fish held at 126°F (52°C)

Question 22: How should a thermometer be dried after washing,rinsing, and sanitizing it?

Answer:

By air drying it Question 23: Storing toothpicks on shelves above food in storage can cause which type of contamination

Answer:

Physical Question 24: A foodhandler, in a hurry to refill a customer's drink, cannot find the ice scoop. To prevent cross-contamination ,what should the food handler do?

Answer:

Find the ice scoop and use it to scoop the ice.Question 25: When washing tableware in a three-compartment sink, the water temperature should be at least

Answer:

110°F (43°C)

Question 26: A food handler notices that the water temperature of sanitizing solution is too low.Should the food handler use the sanitizing solution to sanitize pans?

Answer:

No, because the sanitize won't be effective Question 27: Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?

Answer:

24

Question 28: The handwashing sink may be used for washing hands and

Answer:

nothing else