Welcome to your Food Protection Manager Practice Quiz
1.
One of the FDA-recommended food safety responsibilities of a manager is:
2.
How can a food handler reduce or eliminate the risk of food contamination?
3.
How long should hands and arms be scrubbed during handwashing?
4.
Ready-to-eat food should NEVER be handled with bare hands in what situation?
5.
When should a delivery be inspected?
6.
Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?
7.
It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?
8.
Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?
9.
What can hand sinks be used for?
10.
When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least ______:
11.
The best way to prep foods is to (check all that apply):
12.
Deliveries should be scheduled:
13.
Food service workers can work with wounds on their hands when:
14.
Can food service workers wear fake nails and nail polish:
16.
Allergic Symptoms are:
17.
Laser or infrared thermometers are not a good choice for checking the temperatures of foods being held because:
18.
In order to make sure that thermometers will accurately take the temperature of foods, they must (check all that apply):
19.
To take an accurate temperature you must (check all that apply):
20.
Cleaning supplies, chemicals and tools should be stored:
21.
When should temperatures be taken when receiving deliveries?
22.
When should refrigerated foods items be rejected and sent back from delivery (check all that apply)?
23.
Food service workers should change single use gloves:
24.
Which of the following illnesses of a food service worker must be reported to the local regulatory agency (check all that apply):
25.
The Big Six Food pathogens are:
26.
Service Staff can prevent customers from receiving foods that contain allergens by:
27.
Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to:
28.
The final sanitizing rinse in high temperature dish machine, must be at least:
29.
When using a three bay sink to wash dishes the correct water temperature for the first sink is at least:
30.
Cleaned and sanitized small wares and equipment must be stored:
31.
Why is Food Safety Important?
32.
Identify the 5 most common risk factors to keeping food safe
33.
When a food service worker avoids personal behaviors that can contaminate food, they are:
34.
Which of the following is the proper technique to wash hands:
35.
A foodborne illness can be caused by cross-contamination when (check all that apply):
36.
Cross-Contamination is:
37.
The temperature zone of 41 degrees F to 135 degrees F is known as:
38.
Food that has been held in the Temperature Danger Zone has been subjected to:
39.
An example of proper sanitization is:
40.
Food contact surfaces can be sanitized by which methods (check all that apply):
41.
Time and Temperature Abuse Happens when:
42.
At which part of the flow of food is Food Safety the biggest concern?:
43.
After touching the hair, scratching the skin or rubbing the face a food service worker must:
44.
Food service workers can use hand sanitizer in place of hand washing when:
45.
Food Can be Contaminated:
46.
Food Contaminants include (check all that apply):
47.
An example of a corrective action to time-temperature abuse is:
48.
Preventing time-temperature abuse can be done by:
49.
The correct concentration for a chlorine sanitizing solution is:
50.
Cleaning and sanitizing of food contact surfaces needs to happen (check all that apply):
51.
Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness:
52.
You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken?
53.
Why should food handlers not wear false eyelashes?
54.
Cold TCS food should be received at or under ________.
55.
A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what time should the salad be discarded?
56.
What would be classified as an imminent health hazard?
57.
Cooler and freezer thermometers should be accurate to within:
58.
A running faucet below the rim of a sink is an example of:
59.
What is the sanitizer concentration range for chlorine sanitizers?
60.
The final sanitizing rinse of a high-temperature dishwasher must be at least ______:
61.
A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service?
62.
Which of the following is an example of a physical contaminate?
63.
What is an accepted covering for an infected cut on the hand?
64.
Where should employee coats and backpacks be stored?
65.
A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of?
66.
What would be the minimum internal cooking temperature of a chopped salmon burger?
67.
Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area?
68.
A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer?
69.
Where should recycling containers be located?
70.
Identify the correct set-up of a three-compartment sink:
71.
Where should chemicals be stored in a food service operation?
72.
What is an acceptable container for an employee beverage?
73.
An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?
74.
A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items?
75.
Which food item can be re-served?
76.
Which action should be taken to prepare for a flood?
77.
To keep pests away from food and supplies, how many inches off the floor must items be stored?
78.
You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?
79.
What is the sanitizer concentration range for iodine sanitizers?
80.
What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?
81.
After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness?
82.
What is the best way to ensure proper personal hygiene in employees?
83.
What temperature range is referred to as “the danger zone”?
84.
How long should documentation for both frozen and farm-raised fish be kept?
85.
How many days can properly prepared and stored TCS food be kept?
86.
How quickly must food be cooled from 135˚F to 70˚F?
87.
When catering, the service site should have:
88.
Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations?
89.
A PCO has completed a pesticides treatment on the facility. What documentation do you need from them regarding the chemicals used?
90.
A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?
