The three types of food hazards that you need to protect customers from are: a.

Dirt, food-borne illness and hot temperatures@ b. Physical, chemical and biological hazards c. Calories, fat content and sodium d. Spiciness, acidity and dairy Typically, symptoms of food-borne illness de elop: a. !ust half an hour after eating contaminated food b. Se eral days after eating contaminated food@ c. "nly in high-ris# indi iduals d. $hen someone eats too much contaminated food Dangerous bacteria can be found in: a. Contaminated %ater or soil b. &eces c. 'nfected cuts d. (ealthy people e. )ll of the abo e@ The *+ig ,* are: a. )ll types of bacteria b. Pathogens that are easily transmitted through food@ c. Causes of se ere illness d. a and b are correct e. b and c are correct -oro irus: a. 's also called the stomach flu b. 's also #no%n as .astroenteritis c. Spreads rapidly through contaminated food d. )ll of the abo e@ e. -one of the abo e

The follo%ing is -"T a potentially hazardous food: a. Potato salad b. Coo#ed beans, rice, and pasta c. /il# and dairy products d. Coo#ies and crac#ers@ 'n order to gro% and reproduce, most bacteria that cause food-borne illness must ha e: a. &ood, o0ygen, and sunshine@ b. /oisture, air, and dar#ness c. &ood, moisture, and a %arm temperature d. )ir, space, and a cool temperature The best thing to do %hen you find a bulged or s%ollen can is: a. "pen the can to inspect the contents b. Thro% the can a%ay@ c. (eat the food and ser e it to your customers d. Taste the food to see if it is edible 'f you cut or burn your hand %hile on the 1ob, you should: a. 2uic#ly put a band-aid o er the %ound to #eep it from bleeding on the food and get bac# to %or#@ b. 'mmediately treat, bandage and co er the %ound %ith a single-use glo e before returning to %or# c. "nly use your un-hurt hand to handle food until you aren3t busy anymore d. $ash your hands %ith soap and %ater and ma#e sure you aren3t bleeding before handling food again $hich of the follo%ing could be a chemical hazard4 a. 5at poison@ b. &ruit pit c. -oro irus d. +ro#en glass

+iological hazards can cause: a. 'llness b. (ospitalization c. Death d. )ll of the abo e@ The steps of hand-%ashing are: a. $et hands - scrub %ith soap - rinse - dry %ith cloth - apply hand sanitizer b. $et hands - apply soap - scrub - rinse - dry %ith paper to%el or air dryer@ c. Soapy %ater - rinse %ater - sanitizer d. Clean %ith soap - sanitize - rinse in cold %ater 6ou are re7uired to %ash your hands: a. )fter handling chemicals that affect the safety of food b. )fter ta#ing out the trash c. +efore putting on clean glo es d. )ll of the abo e@ e. a and b $hich of the follo%ing is true about #itchen glo es4 a. They are an acceptable replacement for hand-%ashing b. They can be %ashed and reused to reduce the amount of %aste you produce c. They must be changed after 8 hours of continual use@ d. They only need to be changed if they are dirty or torn +are-hand contact %ith ready-to-eat foods: a. 's "9 if you3 e 1ust %ashed your hands b. Can pre ent allergic reactions to late0 glo es c. Can be a oided by using glo es, deli tissue, tongs, and utensils@ d. 's fine if your customers are not high-ris# indi iduals $hen ser ing be erages:

a. :se the drin#ing glass to scoop ice so you don3t ha e to touch the ice %ith your hands b. :se an ice scoop to put ice in cups and al%ays carry cups by the base or handle@ c. Carry cups by placing a hand or palm o er the opening to protect the drin# from e0posure d. )ll of the abo e e. a and c are correct Smo#ing %hile handling food is hazardous because: a. Cigarette ash could fall into food or be erages b. Secondhand smo#e is unhealthy for co-%or#ers and customers c. Smo#ing puts your hand close to your mouth, ma#ing contamination by sali a possible d. )ll of the abo e@ 'f you ha e to sneeze or cough: a. Co er your nose and mouth %ith your hands b. Sneeze or cough into the croo# of your elbo% c. $ash your hands after%ard before returning to %or# d. )ll of the abo e e. b and c are correct@ f. a and c are correct (and %ashing to pre ent the spread of germs is important: a. +efore starting food preparation b. )fter using the restroom c. )fter eating or smo#ing d. )ll of the abo e@ $here should your hands be %ashed4 a. 'n the hand sin#@ b. 'n the three-compartment sin# c. 'n the utility sin# d. )ny of the abo e

$hich of the follo%ing should food handlers do before starting food preparation4 a. ;igorously %ash hands and e0posed parts of the arm %ith soap and %ater for at least <= seconds and thoroughly rinse %ith clean %ater b. 5emo e all 1e%elry from their arms and hands e0cept for a plain ring such as a %edding band c. -ot %ear fingernail polish or artificial fingernails unless glo es are used d. )ll of the abo e@ 't is permissible to smo#e: a. 'n the #itchen as long as the ashes don3t fall into the food b. 'n the #itchen if the %indo% is open for air circulation c. "utdoors a%ay from open %indo%s and doors if hands are %ashed after%ard@ d. 'n the storage room if there is an ash tray e. )ll of the abo e $hat can you use to minimize bare hand contact %ith food4 a. Spatulas b. .lo es c. Tongs d. )ll of the abo e@ e. -one of the abo e Common sanitizers include: a. 'odine b. Chlorine c. 2uat ammonium d. )ll of the abo e@ 'f hot %ater is allo%ed as a sanitizer, it must be: a. >0actly <== degrees &ahrenheit b. )t least ?@= degrees &ahrenheit c. )ppro0imately ?== degrees &ahrenheit d. 5eally hot

Cross-contamination is: a. Cleaning all surfaces food %ill touch b. Transfer of harmful substances to food from e7uipment, utensils, hands, or other foods@ c. Destroying harmful substances from food by coo#ing it thoroughly d. Aea ing food at room temperature o ernight Proper chemical storage includes: a. Storing foods and chemicals separately@ b. Separating soaps and sanitizers from each other c. )l%ays storing chemicals on the top shelf out of reach d. 5estricting chemical use to 7ualified personnel $hich of the follo%ing indicates a pest problem4 a. Pellet-li#e blac# droppings b. .na% mar#s on bo0es c. ) strong, oily odor d. )ll of the abo e@ Time and Temperature )buse is: a. )llo%ing any food to enter the temperature danger zone b. /ismanaging time at %hich food is #ept at certain temperatures c. Stirring food before measuring temperature %ith a thermometer d. )ll of the abo e Thermometers should be calibrated: a. > ery 8 hours b. Daily@ c. $ee#ly d. /onthly $hen may foods pass through the Temperature Danger Bone4 a. Cooling

b. Preparation c. 5e-heating d. )ll of the abo e@ e. a and c Potentially hazardous food that stays in the Temperature Danger Bone for 8 hours or longer: a. Should be rapidly reheated before it can be ser ed b. /ust be discarded@ c. Can be cooled 7uic#ly and sa ed for later d. Cannot be ser ed to customers but is "9 for employees to ta#e home Proper food storage includes: a. Aabeling all stored food %ith a use-by date b. :sing older products first, as long as they are safe to use c. Separating food from chemicals d. Storing food a%ay from %alls and off the floor e. )ll of the abo e@ The cold holding temperature for potentially hazardous foods must be: a. 8? degrees & or lo%er@ b. C< degrees & or lo%er c. ?D, degrees & or higher d. = degrees & or lo%er The temperature danger zone for potentially hazardous foods is: a. E,-?<= degrees & b. @,-?D= degrees & c. 8?-?C, degrees &@ d. ?8=-?D, degrees & e. -one of the abo e The minimum coo#ing temperature for fish is:

a. ?8, degrees &@ b. ?,, degrees & c. ?D, degrees & d. ?F, degrees & The ma0imum amount of time to cool food from ?C, degrees & or more to F= degrees & or less is: a. ?< hours b. D hours c. 8 hours d. < hours@ Salad dressings, mil# products, fresh meats, poultry and seafood must be stored: a. )t room temperature b. )t or belo% ,, degrees & c. )t or belo% 8? degrees &@ d. )t or belo% = degrees & &ood in storage should be: a. 5otated first-in first-out b. Protected from rodents and insects c. Stored D* abo e the floor d. )ll of the abo e@ The minimum coo#ing temperature for poultry products such as chic#en and tur#ey is: a. ?@= degrees & b. ?F, degrees &@ c. ?D, degrees & d. ?,, degrees &