SS Final #1

1.

1 point

Which organization makes recommendations for food safety regulation of the foodservice industry?

U.S. Department of Agriculture

Food and Drug Administration

Centers for Disease Control and Prevention

state regulatory authority

2.

1 point

Which item is stored correctly in the cooler?

Raw ground pork stored below raw poultry

Macaroni salad stored above raw salmon

Raw poultry stored above raw pork roast

Sliced pineapple stored below raw steaks

3.

1 point

Which training method relies on volunteers acting out a script?

games

role-play

jigsaw design

demonstration

4.

1 point

cut melons should be stored at what internal temperature?

41 degrees F. or lower

51 degrees F. or lower

55 degrees F. or lower

45 degrees F. or lower

5.

1 point

Scombroid poisoning can be prevented by

purchasing fish from approved, reputable sources

sprouts

bananas

coffee

6.

1 point

Foodhandlers should wash their hands before and after

taking out the garbage

handling raw meat, poultry, or seafood

touching clothing or aprons

using chemicals that might affect food safety

7.

1 point

What is the purpose of Material Safety Data Sheets?

Inform staff of safe use and hazards associated with chemicals used in the operation

Provide information on potentially dangerous machinery used in the kitchen

Monitor the quantity of cleaning materials used on each shift

Inform customers about the risks of TCS food

8.

1 point

Raw chicken should be stored at what temperature?

51 degrees F. or lower

41 degrees F. or lower

45 degrees F. or lower

55 degrees F. or lower

9.

1 point

Why would Mrs. Skidmore put a stupid question like this on testmoz?

she is going crazy

a and b

applesauce

she wants to see if anybody actually used the site to study

10.

1 point

A foodhandler who spends an entire shift forming hamburger patties should change gloves

every 4 hours during continual use, and more often as needed

after 1 hour, because the gloves may quickly attract a build-up of pathogens

every 6 hours, to avoid wasting gloves

at the end of the shift, when working on a single task

11.

1 point

What is the definition of sanitizing?

washing a surface to a clean level

removing the amount of soil on a surface to safe levels

using a cloth on a surface until it is clean

reducing the pathogens on a surface to safe levels

12.

1 point

For which condition should you reject a shipment of fresh chicken?

Receiving temperature of 40 degrees F.

No USDA or state department of agriculture inspection stamp

Shellstock identification tags not attached to the container

Firm flesh that springs back when touched

13.

1 point

To work with food, a foodhandler with a hand wound must

wash hands and bandage the wound

apply ointment and a bandage

bandage the wound and wear a single-use glove

bandage the wound and limit contact with food

14.

1 point

A backup of raw sweage has occurred in the kitchen. What should happen next?

close the affected area and clean it

Serve only food made before the backup

Check for a pest infestation

Switch to single-use service items

15.

1 point

Which is a biological contaminant?

metal shavings in a can of peaches

ciguatoxin in a red snapper

bones in a chicken fillet

tomato juice served in a pewter pitcher

16.

1 point

As part of handwashing, foodhandlers must scrub their hands and arms for

20-25 seconds

10-15 seconds

5-10 seconds

15-20 seconds

17.

1 point

What is the pet?

alligator

puppy

snail

kitten

18.

1 point

To prevent cross-CONTACT,

clean and sanitize utensils before each use

use only food-grade equipment

purchase food only from approved, reputable suppliers

store ready-to-eat food and raw food separately

19.

1 point

Leftover chili to be put in hot-holding must be reheated to

135 degrees F. (57 degrees C.) for 15 seconds within 2 hours

165 degrees F. (74 degrees C.) for 15 seconds within 2 hours

145 degrees F. (63 degrees C.) for 15 seconds within 2 hours

155 degrees F. (68 degrees C.) for 15 seconds within 2 hours

20.

1 point

If a food-contact surface is in constant use, it should be cleaned and sanitized at least every

4 hours

2 hours

6 hours

8 hours

21.

1 point

What is coving?

Curved, sealed edge between a floor and a wall

Backflow prevention device

Type of nonporous, resilient flooring

Unit of lighting

22.

1 point

Which piece of jewelry is a foodhandler allowed to wear?

Plain-band ring

Leather-band watch

Diamond ring

Medical bracelet

23.

1 point

Which is a TCS food?

saltines

bananas

sprouts

coffee

24.

1 point

What should a manager of a quick-service operation do if a foodhandler reports having a sore throat and a fever?

report the illness to the local regulatory authority

talk with the foodhandler's medical practitioner

restrict the foodhandler from working with food

exclude the foodhandler from the operation

25.

1 point

What is the minimum internal cooking temperature for seafood?

145 degrees F. (63 degrees C.) or higher for 15 seconds

155 degrees F. (68 degrees C.) or higher for 15 seconds

135 degrees F. (57 degrees C.) or higher for 15 seconds

165 degrees F. (74 degrees C.) or higher for 15 seconds

26.

1 point

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

place the thermometer stem between shipping boxes for a reading

place a hand on a container to see if it is cool to the touch

hold an infrared thermometer as close as possible to a container

remove the lid of a container and put the thermometer stem into the sour cream

27.

1 point

Cut melons should be stored at what temperature?

41 degrees F. or lower

45 degrees F. or lower

51 degrees F. or lower

55 degrees F. or lower

28.

1 point

Jaundice is a symptom of which foodborne illness?

Hepatitis A

cryptosporidiosis

Hemorrhagic colitis

Norovirus