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Food Operation Safety Test5
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Food Operation Safety Test
Name
First
Middle
Last
Suffix
Email
Date
1) True or False: Failure to supply hot water to a dishwashing machine or three compartment sink affects proper cleaning and sanitizing.
True
False
2) Which of the following are considered a biological hazard?
Fungi
Fever
Nausea
Metal Shavings
None of the above
3) What is the minimum hot water sanitizing temperature and contact time when using a 3-compartment sink?
171 F (77 C) for 30 seconds.
175 F (79 C) for 45 seconds.
165 F (72 C) for 30 seconds.
171 F (77 C) for 45 seconds
4) Metal shavings are which type of contaminant?
Biological
Chemical
Physical
Microbial
5) Bacteria needs _____ to grow.
Food temperature time and moisture.
Food antigen temperature time oxygen and moisture.
Food acidity temperature time oxygen and moisture.
Food acidity temperature texture over exposure and moisture.
6) Food Safety is of particular importance for which of the following groups?
Adults over the age of 60
People with an immunodeficiency
Children under the age of six
All of the above
7) All labels on TCS foods must have ______.
Date and time of original preparation.
Date and time of discard.
Only A.
Both A and B.
8) Hair restraints include:
Hair nets.
Beard nets.
Hats.
Arm nets/sleeve.
All of the above.
9) Who is responsible for safe food handling in the food premises?
Head chef.
Owner.
Shift Manager.
Anyone handling food.
10) How often should a food handler change their gloves?
Once every two hours.
Once they become dirty.
The same gloves can be worn the entire shift if they are washed frequently.
At any point contamination occurred and when switching tasks and if gloves are damaged.
11) What food safety practice can prevent cross-contact?
Using only food-grade equipment
Keeping food frozen until use
Washing rinsing and sanitizing utensils before each use
Heating foods to the correct temperature.
12) When storing food in the fridge or freezer, you should:
Record the temperature of the fridge/freezer daily.
Rotate stock – first in
Cover
All of the above.
13) After my SFRG/Unit fundraising event the following should be kept on file. Select all that apply.
A complete list of staff working the event.
Photos of all foods served at the event.
A complete list (copies) of food purchased / received for the event.
All of the above.
A and C only.
14) Which foods are considered potentially hazardous foods?
Raw or heat-treated (cooked) animal food.
Raw seeds or sprouts.
Gravies.
Cut melons tomatoes leafy greens.
All of the above.
15) True or False: Food should be thawed at room temperature.
True
False
16) Which of the following is NOT one of the 5 major risk factors related to employee behaviors and food preparation practices that contribute to foodborne illness?
Food from an unsafe source.
Adequate cooking.
Improper holding temperatures.
Poor personal hygiene.
All of the above.
17) Which of the following is NOT a method of controlling pest to prevent contamination:
Keep windows closed.
Keep exterior doors closed when not in use.
Stack cardboard boxes and wooden pallets in the kitchen area.
Turn on air curtains above doors (if equipped).
18) For proper handwashing, hands must be rubbed to together with soap applied for:
15 seconds.
20 minutes.
1 minute.
20 seconds.
19) True or False: Use of sanitizing hand gels is NOT authorized as a substitute for proper handwashing:
True
False
20) True or False: Use of gloves or tongs is NOT required when handling Ready-To-Eat Foods.
True
False
21) A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Cool the food to 41 ° F (5° () or lower.
Serve the food immediately.
Cook the food 165° F (74° C).
Throw the food away.
22) Rapid cooling is NOT achieved by ______.
Leaving food out to thaw at room temperature.
Transfer bulk products to multiple shallow pans
Immersion in ice-bath and frequent stirring
Loosely cover food containers before storing.
23) Food conditions controlled by food employees are:
Temperature
Time
Both A and B
None of these
24) True or False: People who don't wash their hands properly are one of the biggest food safety risks:
True
False
25) Cross-contamination is defined as ______.
The transfer of a harmful temperature to meals through delivery processes.
The transfer of a harmful substance to food through delivery processes.
The transfer of a harmful substance to food through clean packaging process.
The transfer of a harmful substance to food through direct or indirect contact.
26) True or False: Time/Temperature Control for Safety Food was formerly called “potentially hazardous food”.
True
False
27) Situation: You have gloves on and are preparing RTE foods. Which action requires you to change gloves?
You switch task to take out trash and want to resume prepping RTE foods.
You handle the cash register.
You notice your glove is ripped.
All of the above.
28) Cross-contamination occurs when pathogens are transferred from other foods, contaminated surfaces, carried by utensils, bare-hands contact or _____.
Not changing gloves.
Not taking internal temperatures.
Leaving food in temperature danger zone.
None of the above.
29) Food is being time-temperature abused whenever it is kept between _____.
0 ° F and 41 ° F (-l8 ° C and 5° C).
32° F and 41 ° F (0 ° C and 5° C).
41 ° F and 135° F (5° C and 57° C).
135° F and 165° F (57 ° C and 74° C).
30) Food can become unsafe through _____.
improper cleaning and sanitizing.
cross-contamination.
poor personal hygiene.
All of the above.
31) True or False: Food employees do NOT have to remove aprons when leaving food-preparation areas.
True
False
32) True or False: Food employees must wear clean outer clothing to prevent contamination.
True
False
33) The PIC shall exclude or restrict a food staff from working with food if _____.
Diagnosed with a reportable disease.
Infected wound only on their hands.
Frequent coughing or sneezing.
A and C only.
None of the above.
34) What is proper minimum internal cooking temperature and holding time of hot dogs and ground beef patties?
155° - 160° F (68-71° C) for 15 seconds.
165° F (74° C) for 15 seconds.
145° F (63° C) for 15 seconds.
135° F (57° C) for 15 seconds.
35) What is the proper minimum internal cooking temperature and holding time of chicken?
155° F (68 ° C) for 15 seconds.
165° F (74° C) for 15 seconds.
145° F (63° C) for 15 seconds.
135° F (57° C) for 15 seconds
36) Which food must be cooked to a minimum internal cooking temperature of 145 degrees F (63 degrees C) for 15 seconds?
Hot dogs
Chicken
Cooked fruits and vegetables
Ground beef patties
None of the above
37) What is the proper minimum internal cooking temperature and holding time of cooked fruits and vegetables?
155° F (68 ° C) for 15 seconds.
165° F (74° C) for 15 seconds.
145° F (63° C) for 15 seconds.
135° F (57° C) for 15 seconds
38) True or False: A hair restraint should be worn to effectively prevent contamination from employee’s hair and sweat.
True
False
39) True or False Sponges can be used for cleaning tables, chairs, or equipment food contact surfaces.
True
False
40) True or False A minimum chlorine concentration of 100 ppm shall be used when SANITIZING surfaces.
True
False
41) Food should be stored at least ______ inch(es) off the floor.
One
Six
Four
Two
42) Food-contact surfaces should be cleaned at least every_____.
Seven hours.
Six hours.
Five hours.
Four hours.
43) The following are steps to using the three-compartment sink EXCEPT:
Pre-rinse of Pre-soak.
Rinse with clear water 41º - 95º F.
Wash with soapy water 110º-120ºF
Air Dry.
44) Store single-use items in_____.
Disinfected food packaging.
Original packaging.
Old Sanitized chemical packaging.
None of the above.
45) True or False: While preparing food, food employees CAN wear any jewelry, including medical information jewelry, on their arms and hands as long as it’s properly covered.
True
False
46) Thinking of top-to-bottom fridge storage order, which of these items should be at the top?
Whole and ground poultry
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Ready-to-eat food
47) Thinking of top-to-bottom fridge storage order, which of these items should be on the second level?
Whole and ground poultry
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Ready-to-eat food
48) Thinking of top-to-bottom fridge storage order, which of these items should be on the third level?
Whole and ground poultry
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Ready-to-eat food
49) Thinking of top-to-bottom fridge storage order, which of these items should be on the fourth level?
Whole and ground poultry
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Ready-to-eat food
50) Thinking of top-to-bottom fridge storage order, which of these items should be at the bottom?
Whole and ground poultry
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Ready-to-eat food
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Contact Us
Location
Bldg. 3516, Georgia Avenue, Fort Johnson, LA 71459
Phone
Chief, Environmental Health: (337) 531-2272
NCOIC, Environmental Health: (337) 653-3268
Environmental Health Technician: (337) 531-3402
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