SANITATION EXAM QUESTIONS

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SANITATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 12.Which is a physical hazard?

Answer:

Filet bone

Question 2: 44.Which is a TCS food?

Answer:

Cooked beans

Question 3: 17.Which item does NOT have a food contact surface?

Answer:

Mop bucket

Question 4: 41.What is the main cause of food contamination?

Answer:

Not washing hands between tasks.

Question 5: 19.Which are three of the most common food allergens?

Answer:

Eggs, peanuts and shellfish

Question 6: 29.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 7: 8.Why do some operations require food handlers to wear brightly colored bandages?

Answer:

They are easy to spot if they drop in food

Question 8: 6.Where may a food handler chew gum?

Answer:

Outside

Question 9: 33.Should food handlers wash hands with gloves on?

Answer:

No, the gloves must be removed, and hands must be washed with each new task.Question 10: 39.A food handler notices cleaning solution has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of contamination?

Answer:

Chemical Question 11: 46.Is it acceptable for a food handler to rinse hands in the sanitizing compartment of the three-compartment sink?

Answer:

No, the food handler should only use a handwashing sink.Question 12: 7.A food handler has finished grilling chicken breast for a sandwich. What should the food handler do before touching the cooked chicken, lettuce or bun?

Answer:

Wash hands and put on new gloves.

Question 13: 34.During hand washing, food handlers should scrub their hand and arms and thoroughly clean underneath what?

Answer:

Fingernails

Question 14: 22.What symptom must be reported to a manager?

Answer:

Jaundice, sore throat, fever, vomiting, diarrhea

Question 15: 36.Pests are a food safety hazard because they

Answer:

carry pathogens

Question 16: 32.Food should be stored at least which distance from the floor?

Answer:

• in (15 cm)

Question 17: 4.A food handler sneezes and then returns to work without washing their hands, this is an example of.

Answer:

Poor personal hygiene

Question 18: 37.What must a food handler do to a thermometer before using it?

Answer:

Wash, rinse, sanitize and air dry Question 19: 23.A cook uses a clean towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?

Answer:

In the sanitizer solution

Question 20: 31.Which storage practice could cause cross-contamination?

Answer:

A pan of raw chicken is stored above sliced carrots in a cooler

Question 21: 24.Ready to eat TCS food that was prepped by a food handler on Monday for use on Wednesday must have a label that includes what?

Answer:

The use by date

Question 22: 1.A food handler begins vomiting at work. What should they do?

Answer:

Tell the manager Question 23: 50.When washing tableware in a three-compartment sink the water temperature should be at least what temperature?

Answer:

110°F

Question 24: 14.A customer orders a slice of apple pie for dessert but does not know it is served with a scoop of ice cream. The customer is allergic to milk and tells the server. What should the server do?

Answer:

Prep a new dessert by placing a new slice of pie on a clean and sanitized plate and then serve it.Question 25: 40.What is the proper method for transporting food for off-site service?

Answer:

Deliver food in insulated, food grade containers.Question 26: 30.How can food handlers reduce bacteria to safe levels when prepping vegetables for hot-holding?

Answer:

Cook the vegetables to the correct internal temperature

Question 27: 48.Which food item is ideal for bacterial growth?

Answer:

Sour cream