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Bayne-Jones Army Community Hospital
Bayne-Jones Army Community Hospital
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Food Operation Safety Test
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1. Which of the following is the correct range of the temperature danger zone (TDZ)?
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41-135 Fahrenheit
35-140 Celsius
40-140 Celsius
40-140 Fahrenheit
2. Which of the following is the allowed time a potentially hazardous food (PHF) can be in the danger zone?
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5 Hours
4 Hours
1 Hour
3 Hours
3. Which of the following does NOT contribute to potential food borne illness?
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Use of raw; contaminated food without further cooking.
Cross-contamination between raw and cooked and/or ready-to-eat food.
Following all guidelines from TB Med 530 and/or Preventive Medicine.
Failure to properly cool foods for use of leftovers.
4. Blood dripping from thawing ground beef onto fresh produce on the shelf below is an example of:
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Chemical Hazard
Biological Hazard
Physical Hazard
Cross contamination
5. Which of the following is the only authorized jewelry food handlers can wear?
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Earrings
Wedding Ring with a diamond
Plain smooth wedding band
Nose ring
6. Which of the following is NOT a requirement for fingernails?
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Must not extend past the fleshy tip of the finger
Must be neatly trimmed and smooth
Must be flashy and pretty!
False fingernails; fingernail adornments; and fingernail polish are not authorized
7. Hot items must be cooled from temperatures that are above 135 degrees F to 70 degrees F within ___ hours, then from 70 degrees F to 41 degrees F or below within an additional ____ hours.
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4 and 2
2 and 4
1 and 4
None of the Above
8. All products containing poultry; stuffed foods, such as stuffed noodle shells and bell peppers; and all leftovers intended to be eaten hot must be cooked to an internal product temperature of _____ degrees F for ____________.
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145 F for 15 Seconds
155 F for 15 Seconds
165 F for 1 Minute
165 F for 15 Seconds
9. Ground beef must be cooked to ______________________.
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145 F for 15 Seconds
155 F for 15 Seconds
165 F for 1 Minute
165 F for 15 Seconds
10. Whole muscle meats, such as beef and lamb; fish and seafood; and made-to-order eggs must be cooked to an internal temperature of _________________.
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145 F for 15 Seconds
155 F for 15 Seconds
165 F for 1 Minute
165 F for 15 Seconds
11. The most preferred method for thawing frozen food properly is:
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Ice water method
In a refrigeration unit set at an ambient temperature of 38 F
Thawing as part of the conventional cooking process
Placing the item under potable running water that is set at 90 F or less
12. Which of the following is the number one cause of food borne illness?
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Cross Contamination
Poor Sanitation
Failure to keep food in the proper temperatures
Working when you are sick
13. I just finished cutting up some chicken for a stew. I was wearing gloves at the time and I got rushed into helping prepare some salads. I will just take my gloves off and do a quick rinse. I am really pressed for time.
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No problem. I was wearing gloves so my hands are not that dirty; plus I rinsed them off.
Take the time to wash them properly. This is a high Cross-contamination risk.
14. Where should I store wiping cloths between uses?
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In my pocket for easy access
In a bucket of hot water
In a bucket of bleach solution with a concentration of 100 PPM
A crumpled up pile anywhere there is room
15. When I use bleach to sanitize equipment, utensil and surfaces, I should have a 100 PPM ration of bleach to water. To achieve this I should:
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Pour in a cup of bleach and fill up my bucket with water
Have enough bleach to where I can smell it
Just a splash. The inspectors never check anyway and it's better to have too much than not enough
Measure out 1 tablespoon of Bleach to one gallon of hot water
16. What is personal Hygiene?
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Daily showers or baths
Proper hand washing and wearing clean clothes
The practice of health rules by the individual to safeguard his/her own health and the health of others
All of the above
17. A hand-washing unit must consist of the following:
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Hot and cold running water; soap; paper towels; trash container and hand washing sign
Hot and cold running water; soap; sanitizer and hand washing sign
Hot and cold running water; trash container and soap
Hot and cold running water; soap and paper towels
18. True or False - A food handler that has no hair must wear a hat to catch perspiration.
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True
False
19. True or False – A food handler with facial hair does NOT have to wear a beard net.
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True
False
20. True or False – A food handler must wash hands even if he/she is just changing gloves.
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True
False
21. True or False – Hands must be washed after a break, smoking, using latrine, applying make-up, between food handling tasks, before dawning gloves, between glove changes, and hands potentially contaminated
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True
False
22. I need to have a permit for every food event.
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True
False
23. Thawing food at room temperature is OK.
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True
False
24. I got some salsa from my grandmother who grows and cans her own ingredients. It is really tasty and I have been eating it all my life and never got sick. Is it ok for me to offer it to the public?
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Yes
No
25. I should keep a list of all the people who worked at my event and the places where I purchased/received food?
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Yes
No
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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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