Multiple Choice (1.25 points each)

Multiple Choice (1.25 points each) 1) A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make? A. Failed to dry the machine with a clean cloth after sanitizing it. B. Failed to sanitize the machine before taking the removable parts off C. Failed to rinse the machine after wiping it down with detergent and water D. Failed to wash the machine with detergent and water before taking it apart. 2) The temperature of a roast is checked to see if it has met its critical limit of 145F for 5 minutes. This is an example of which HACCP principle? A. Verification B. Monitoring C. Record keeping D. Hazard analysis 3) A handwashing station needs all of the following except A. Signage that says employees must wash hands before returning to work B. Soap C. Hand sanitizer D. A way to dry hands 4) What scenario can lead to pest infestation? A. Storing recyclables in paper bags B. Emptying water from buckets in utility sinks C. Rotating products using the FIFO method D. Installing air curtains above doors

5) The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? A. Monitoring B. Verification C. Hazard analysis D. Corrective action 6) The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? A. Storage B. Cooling C. Cooking D. Reheating 7) What is the correct way to clean and sanitize a prep table? a) Wash, rinse, sanitize, air-dry b) Rinse, wash, sanitize, air-dry c) Sanitize, wash, rinse, air-dry d) Air-dry, rinse, sanitize, wash 8) What is the first step in developing a HACCP plan? A. Identify corrective actions B. Conduct a hazard analysis C. Establish monitoring procedures D. Determine critical control points 9) What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? A. Environmental Protection Agency B. Occupational Safety and Health Administration C. People for the Ethical Treatment of Animals D. National Restaurant Association

10) What is the purpose of a food safety management system? A. Keep all areas of the facility clean and pest free B. Identify, tag, and repair faulty equipment within the facility C. Identify and control possible hazards throughout the flow of food D. Document and use the correct methods for purchasing and receiving food 11) How long must an object being sanitized with a chlorine solution remain in contact with the solution? A. 7 seconds B. 10 seconds C. 15 seconds D. 30 seconds 12) Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? A. Monitoring B. Verification C. Hazard analysis D. Record keeping 13) How hot should the hot water at a handwashing station get? A. At least 70 F B. At least 100 F C. At least 130 F D. At least 160 F 14) A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operation s critical limit of 135F. The chef recorded temperature in the log and reheated the soup to 165F for 15 seconds. Which was the corrective action? A. Reheating the soup B. Checking the critical limit C. Sanitizing the thermometer probe D. Recording the temperature in the log

15) The CDC has determined five common risk factors for foodborne illness. They are: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene, and using A. Imported supplies. B. Incorrect shellstock tags. C. Unapproved chemicals. D. Contaminated equipment. 16) What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A. Food safety certificate B. Crisis-management plan C. Master cleaning schedule D. Variance from the local regulatory authority 17) How many steps are there in a HACCP plan? A. 3 B. 5 C. 7 D. 10 18) What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A. Absorbent and durable B. Hard and durable C. Porous and durable D. Smooth and durable 19) What organization creates national standards for foodservice equipment? A. CDC B. EPA C. FSA D. NSF

20) Backflow is when contaminated water A. Flows in pipes behind a wall. B. Backs up in a drain because of grease condensation. C. Goes down the drain in a counter-clockwise direction. D. Flows in reverse because of water pressure. 21) When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A. 2 inches B. 4 inches C. 6 inches D. 8 inches 22) Outdoor garbage containers should be A. Labeled with collection times B. Kept covered with tight-fitting lids. C. Kept away from customer parking areas. D. Lined with plastic or wet-strength paper. 23) Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? A. Water ph B. Water salinity C. Water pressure D. Water hardness 24) Which is a source of potable water? A. Collected rain water B. Gray-water collection tanks C. Untested private water sources D. Water transport vehicles 25) Signage posted at a handwashing station must include a reminder to staff to A. Wash hands before returning to work. B. Use hot running water when washing. C. Scrub hands and arms for 10 to 15 seconds. D. Avoid touching faucet handles after washing.

26) A backup of raw sewage and significant lack of refrigeration can result in A. A delay of an inspection until the situation is corrected. B. Closure of the operation by the regulatory authority. C. Improved inspection scores. D. Being issued a permit to operate. 27) What is the only completely reliable method for preventing backflow? A. Air gap B. Ball valve C. Cross-connection D. Vacuum breaker 28) The temperature of duck breast is checked during cooking. According to the operation s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165F. What step in the HACCP system is addressed by cooking the duck breast to 165F? A. Hazard Analysis B. Verification C. Monitoring D. Critical Limit 29) A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? A. Created a cross-connection B. Created an air gap separation C. Prevented backflow D. Prevented atmospheric vacuuming 30) What is the first step of cleaning and sanitizing stationary equipment? A. Take off removable parts B. Unplug the unit C. Spray the surface with cleaner D. Wash the equipment surface using hot water

31) What area of the operation is usually required to be the brightest? A. Dry-storage B. Preparation C. Refrigerated-storage D. Service 32) To keep food from being contaminated by lighting, use A. Shields on heat lamps. B. Signage next to lights in food-contact areas. C. Fluorescent and other energy-efficient lightbulbs. D. Lighting that meets the minimum intensity requirements. 33) An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? A. The ventilation system is not working correctly. B. The cleaning chemicals are not being used correctly. C. The staff are not cleaning the walls correctly. D. The grill is not being operated at a high-enough temperature. 34) An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed and the drain plug was in place to prevent the Dumpster from draining. What was the problem? A. The Dumpster lids should have been open allow it air out. B. The drain plug should have been removed to allow the Dumpster to drain correctly. C. The surface underneath the Dumpster should have been paved with concrete or asphalt. D. The Dumpster should have been freshly painted so that food debris would not stick to surfaces. 35) A broken water main has caused the water in an operation to appear brown. What should the manager do? A. Boil the water for 1 minute before use. B. Contact the local regulatory authority before use. C. Use the water for everything except dishwashing. D. Use the water for everything except handwashing.

36) Flatware and utensils that have been cleaned and sanitized should be stored A. With the handles facing up. B. At a temperature 41 F or lower. C. Above cleaning supplies. D. Within six inches of the floor. 37) What is the best way to eliminate pests have entered the operation? A. Raise the heat in the operation after-hours. B. Lower the heat in the operation after-hours. C. Work with a licensed pest control operator (PCO). D. Apply over-the-counter pesticides around the operation. 38) What temperature should the water be for manual dishwashing? A. Must be at least 70F B. Must be at least 90F C. Must be at least 100F D. Must be at least 110F 39) Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? A. Glass B. Infrared C. Bimetallic stemmed D. Maximum registering 40) What is sanitizing? A. Reducing dirt from a surface B. Reducing the ph of a surface C. Reducing the hardness of water D. Reducing pathogens to safe levels 41) If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A. Every 4 hours B. Every 5 hours C. Every 6 hours D. Every 7 hours

42) What must food handlers do to make sure sanitizing solution for use on foodcontact surfaces has been made correctly? A. Test the solution with a sanitizer kit B. Use very hot water when making the solution C. Try out the solution on a food-contact surface D. Mix the solution with equal parts of water 43) What should be done when throwing away chemicals? A. Seal the container and recycle it B. Seal the container in a bag and place it in the garbage C. Follow the label instructions and regulatory requirements D. Pour leftover chemicals into a drain and throw the container away 44) What is cleaning? A. Reducing dirt from a surface B. Reducing the ph of a surface C. Reducing the hardness of water D. Reducing pathogens to safe levels 45) What is the correct way to clean and sanitize a prep table? A. Remove food from the surface, wash, rinse, sanitize, air-dry B. Remove food from the surface, sanitize, rinse, wash air-dry C. Remove food from the surface, wash, sanitize, air-dry, rinse D. Remove food from the surface, air-dry, wash, rinse, sanitize 46) Which is an example of when a HACCP plan is required? A. Serving smoked meat on a metal platter B. Serving chili made from a family recipe C. Serving wild game with cream sauce D. Serving raw oysters from a display tank 47) A food safety management system is a group of for preventing foodborne illness. A. Managers and customers B. Measurements and graphs C. Procedures and practices D. Detergents and sanitizers

48) The three basic rules of an integrated pest management program are 1) deny pests access to the operation, 2), and 3) work with a licensed PCO to eliminate pests that do enter. A. Deny pests food, water and shelter B. Document all infestations with the local regulatory authority C. Prepare a chemical-application schedule and post it publicly D. Notify the EPA that pesticides are being used in the establishment 49) What is a cross-connection? A. Threaded faucet B. Device that prevents a vacuum C. Valve that mixes hot and cold water D. Link between sources of safe and dirty water 50) What must staff members do when transferring chemicals to a new container? A. Label the container B. Complete an MSDS request C. Log the transfer in the MSDS D. Store the chemicals in a locked cabinet 51) An employee wants to make a sanitizer solution to spray onto food contact surfaces. What must be done to ensure that it has been made correctly? A. Test the solution with a sanitizer test kit. B. Use very hot water when making the solution. C. Try out the solution on a food-contact surface. D. Compare the color to another solution of the right strength. 52) A Material Safety Data Sheet has which of the following information? A. Safe use and handling B. Manufacturer s name, address, and phone number C. Physical, health, fire, and reactivity hazards D. All of the Above 53) What should be done when throwing away chemicals? A. Pour leftover chemicals into a drain and throw the container away. B. Seal the container in a bag and put it next to the garbage container. C. Follow label instructions and any regulatory requirements that apply. D. Take the lid off the container and put it into a garbage container.

54) Who should apply pesticides? A. Shift manager B. Person in charge C. Pest control operator D. Designated pest employee 55) Material Safety Data Sheets (MSDS) should be A. Kept so employees can access them. B. Kept with paperwork from the supplier. C. Sent to the local regulatory authority. D. Memorized in case of an emergency. Matching (1.25 points each) Identify the HACCP principle defined by each statement. 56) Checking to see if critical limits are being met A) Hazard analysis 57) Keep HACCP plan documents B) Critical control points 58) Assessing risks within the flow of food C) Critical limits 59) Specific places in the flow of food where a hazard can be prevented, eliminated or reduced to a safe level D) Monitoring E) Corrective action 60) Predetermined step taken when a critical limit is not met AB) Verification 61) Minimum or maximum boundaries that must be met to prevent a hazard CD) Record keeping and documentation 62) Determining if the HACCP plan is working as intended

For each of the situations listed below, match the Integrated Pest Management rule that should be applied to the situation. 63) An employee notices a hole in the foundation of the operation. 64) A delivery of tomatoes arrives and has fruit flies buzzing around it. 65) Some of the staff have propped the back door open because it is hot inside. A) Deny pests access B) Deny pests food/water/hiding place. C) Work with a PCO to eliminate pests. 66) A mop is stored with the wet mop head on the floor of the cleaning-supplies closet. 67) A floor drain is missing its cover. 68) A window at the back of the operation is missing a screen. 69) There are full garbage bags piled up by the back door. 70) A pipe entering the operations has a large gap all the way around it. 71) An employee sees a cockroach in the kitchen. 72) A bag of recyclables has been left leaning against the back of the building. 73) A delivery of produce arrives at the back of the loading dock. The receiving staff notices insect parts in some of the boxes. 74) A case of noodles has been stored on the floor of the dry-storage room. 75) A staff member sees a rat in the storeroom.

What is the correct order of steps in a three compartment sink? 76) Sanitize item by soaking in hot water or by a sanitizer solution. 77) Air dry items by placing items upside down so they will drain. 78) Clean/wash items in a detergent solution at least 110 F. 79) Rinse item either by spraying with water or dipping into water. 80) Rinse, scrape or presoak items. A) First Step B) Second Step C) Third Step D) Fourth Step E) Fifth Step