Please select your answers and press submit for your grade.

1. Bacteria that can cause a foodborne infection are:
Hepatitis A
Salmonella enteritidis
Clostridium Botulinum

2. The presence or growth of microoranisms is a type of:
acid hazard
physical hazard
chemical hazard
biological hazard

3. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:
thawing & refreezing
safe, high quality seafood
seafood that has been kept in frozen storage too long
seafood that has been blast chilled

4. Potentially hazardous foods must be reheated to an internal temperature of:
130 degrees F (54 degrees C) within one hour
155 degrees F (68 degrees C) within one hour
165 degrees F (74 degrees C) within two hour
171 degrees F (77 degrees C) within two hour

5. Checking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct at once?:
Raw foods are stored on a shelf above ready-to-eat foods
Loosely covered cooked foods are cooling on the top shelf
Ice is being used to cool spaghetti sauce in a shallow pan
Foods are being stored in plastic containers with tight-fitting lids after cooling

6. When cooked and raw foods are displayed in a deli, you should:
keep the food temperature at 50 degrees F (10 degrees C)
physically separate raw and cooked foods
physically separate whole raw fish and raw fish fillets
use window cleaner on glass inside case

7. Which of the following practices is approved for use in a food establishment?:
Wooden cutting boards are washed in a two-compartment sink
Serving utensils are stored with their food-contact surfaces in the food
The guard is removed from the slicer to handle large food items
Reuse of single use aluminum pans

8. Which of the following are the correct steps to follow when using your manual three-compartment sink to wash dishes and utensils?:
Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry
Pre-scrape and pre-flush, wash, rinse, sanitize, and towel dry
Pre-scrape and pre-flush, wash, rinse, sanitize, and towel dry
Pre-scrape and pre-flush, rinse, wash, sanitize, and towel dry

9. The only correct way to make sure the proper strength of a chemical sanitizer in the third compartment of the manual warewashing sink is to:
measure it using correct test strips
change the solution every three hours
change the solution at the end of each shift
look for the color of the sanitizer in the final rinse water

10. Which of the following conditions in an outside waste disposal area needs to be corrected at once?:
a locked fence
containers without covers
a location too far from the building
containers located on a hard surface

11. During a self-inspection, you see the following situation. Which should you correct at once?
Employees and customers are using the same restroom
The waste basket at the handwashing station does not have a plastic liner
The hand washing station in the kitchen does not have foot pedals to turn the water on
A handwashing sink in the kitchen is being used to hold a tray of cookies that are cooling

12. Corrective action needs to be taken at once if you see a foodhandler:
using hand sanitizer instead of washing his hands
wearing a plain wedding band during food production
wearing the same apron when changing from raw beef to raw chicken
using the same paper towels he dried his hands with to touch the handles on the sink to turn off the water

13. The most important reason for having food handlers wear hair restraints is to:
keep the food handlers' hair neat and in place
avoid the need for having food handlers wash their hair daily
prevent food from getting into food handlers' hair
prevent food handlers from contaminating their hands by touching their hair

14. The best method of teaching an employee how to clean a slicer is to show the skill and then:
have him do it for you
hand him the manufacturer's directions
show him a video on cleaning the slicer
have another employee show how to do it again

15. You see that the food handler you assigned to prepare the salad has a small cut on his hand. You should:
have him start the preparing the salad anyway
move him to the meat slicing area
send him to see his doctor, then home for the day
have him put on a watertight bandage over the cut and wear gloves