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TEST (Must get 80% to pass)
1. The Fox Army Health Center Organizational Food Event Food Handler’s Course provides the required training and certificates to create, sell, and distribute food at any time across the installation.
True
False
2. A food handler who has just taken out the garbage must first do what before handling food?
Wash hands at hand wash sink and put on a new pair of gloves
Dip hands in three compartment sink sanitizing solution
Wash hands at janitor’s sink since you have been handling garbage
Use a hand antiseptic in place of washing hands
3. Food and clean dishes and utensils will be protected from contamination by storing them:
At least 4 inches off the floor
On top of any unused container that keeps the food from contacting the floor
Underneath fire suppression system and utility pipes
At least 6 inches off the floor
4. Leftover meatloaf must be reheated to what minimum internal temperature within 2 hours?
150°F
165°F
140°F
155°F
5. To ensure the proper storage of refrigerated and frozen foods:
Monitor temperatures at regular intervals throughout the day
Keep refrigerator temperatures at 45°F and below
Leave doors propped open for easier access
Keep freezer temperatures at 32°F and below
6. Good personal hygiene includes:
Scratching your ear before scratching your nose.
Wearing a dirty uniform only for work.
Running fingers through your hair to make sure it’s neat and presentable.
Wearing an effective hair restraint
7. A hose connected to a faucet that is left submerged in a bucket is an example of a:
Water connection extension
Vacuum breaker
Cross-connection
Potable water source
8. What would be an example of cross contamination?
An individual with an infected cut is placed on administrative duty
An individual cuts raw chicken and then cuts raw beef on the same cutting board
An individual prepares carrots for soup, then cuts chicken using the same cutting board after properly cleaning and sanitizing the cutting board
A cutting board is washed, rinsed, and then sanitized with a 100ppm chlorine solution
9. If gloves are used:
You don’t need to wash your hands because you’re using gloves
You should blow on the gloves before putting them on
It will eliminate all hazards to food items
You should wash your hands before putting on a clean pair
10. The acronym FATTOM stands for Food, Acidity, Temperature, Time, Oxygen and
Meat
Moisture
Melatonin
Management
11. Dangerous bacteria are likely to grow well in a beef stew that is:
Kept frozen at -5°F’
At a room temperature of 84°F.
Hot held at 144°F.
Cooked to an internal temperature of 157°F
12. You are cooking a dish that contains both chicken and beef; to what minimum internal temperature do you cook this food?
145°F
165°F
155°F
150°F
13. What is the correct way to clean and sanitize a prep table?
Rinse, wash, sanitize, air dry
Wash, rinse, sanitize, air dry
Sanitize, wash, rinse, air dry
Air dry, rinse, sanitize, wash
14. During a unit organizational day, a platter of meatloaf that was initially at 135°F was placed on the buffet line without a heating element at 10:30 a.m. Any remaining meatloaf must be thrown out by what time?
12:30 p.m.
2:30 p.m.
High Noon
It need not be thrown out because unit functions are not subject to the food code
15. Time/Temperature Control for Safety (TCS) Foods:
Do NOT support pathogen growth when left in the Temperature Danger Zone.
Are safe in the Temperature Danger Zone due to their high moisture content.
Should be kept at 41°F or below when cold storing.
Should be stirred frequently to keep their oxygen content low
16. Bare hand contact with Ready-to-Eat food is allowed?
True
False
17. How often should you wash your hands and where should you wash your hands?
When you feel like it; food prep and utensil washing sinks
After every possibility of contamination; hand wash sinks only
Before you smoke; any available sink
Only when touching food; only in sinks not being used for other purposes at the time
18. The Organizational Food Event Food Handler’s Course provides food safety training in order to:
Provide workers two additional hours of paid employment.
Fulfill OSHA mandates on worker safety.
Enable workers to protect themselves and others from food contamination and prevent foodborne illnesses.
Eliminate the requirement for trained managers.
19. All of the following practices can help prevent cross-contamination during food preparation except:
Preparing meat separately from ready-to-eat food
Assigning specific equipment for preparing specific food
Rinsing cutting boards between preparing raw food and ready-to-eat food
Using specific storage containers for specific food
20. Time/Temperature Control for Safety (TCS) Foods:
Do not support pathogen growth when left in the Temperature Danger Zone (TDZ).
Are safe in the Temperature Danger Zone (TDZ) due to their high moisture content.
Should be kept at 135°F or above when hot holding.
Should be stirred frequently to keep their oxygen content low.
21. What is a proper way to sanitize in a third compartment sink?
400ppm quaternary ammonium solution or hot water at least 110 °F
Hot water at 165°F
100ppm chlorine solution or hot water at least 171 °F
200ppm chlorine in boiling water or hot water at least 165 °F
22. Viruses such as Norovirus and hepatitis A can be spread when food handlers fail to:
Use pasteurized eggs.
Wash their hands.
Determine the correct moisture level.
Purchase beef from approved, reputable suppliers
23. To prevent pest infestation in your facility you should:
Clean up spills immediately, not leave dirty dishes out
Caulk holes, cover trash cans, throw away excess boxes and paper bags
Implement good sanitation practices
All of the above
24. Itching and tightening of the throat are symptoms of what?
Hepatitis A
Food allergy
E-coli
Botulism
25. Who should conduct food safety training in your facility?
Local university professor – has the depth of knowledge required
Certified Food Protection Managers – have experience and management skills
Cooks at lower ranks – forces them to learn sanitation
Company commander- can adapt training for company needs
26. Which of the following bacteria produces heat stable toxins and is generally associated with poor personal hygiene (i.e. hand washing) and unsanitary food handlers?
Staphylococcus aureus
Shigella sp
Bacillus cereus
E-coli
27. After forming raw ground beef patties on the prep line, a food handler kept on the same gloves and started handling buns. What did the food handler do wrong?
The food handler failed to wash hands and change gloves after handling the raw meat
The food handler failed to wash hands before putting the gloves back on to handle buns
The food handler failed to wash and sanitize the gloves before handling the buns
The food handler failed to rinse the gloves after handling the raw meat
28. Which of the statements is true about leftovers?
They can be frozen for long term use
Hot leftovers may be held at 130° F for up to 6 hours
All leftovers should be identified with the date and time they were removed from service
Leftovers can be served more than once
29. All of the following are approved practices for operating a warewash machine except:
pots and utensils are flushed and scraped to remove food particles
ware wash machine thoroughly cleaned at least daily
sanitizing temperature checked periodically using the manufactured installed gauges and a temperature sensitive tape, ex. Thermolabel
using gauges as the only means of verifying sanitization
30. What is a step in the integrated pest management program?
Deny pests food, water and a nesting or hiding place
Prepare a chemical-application schedule
Leave food out to feed the stray cats and dogs
Rush out at the end of day instead of cleaning
31. Which foods support the growth of pathogens?
Fresh cut watermelon/cantaloupe, rice, eggs, beef and pork
Apples, bananas, oranges
Pickles, flour, salt and sugar
Breads and desserts
32. What type of jewelry is authorized for wear by food handlers?
One plain ring such as a wedding band
Matching diamond wedding ring
Medical ID bracelet
Fingernail jewelry
33. What are some common symptoms of foodborne illness?
Soreness, itching, fatigue, dry eyes,
Fever, vomiting, diarrhea, jaundice, nausea, abdominal cramps
Headache, irritability, thirst, dyslexia, tremors
Muscle cramps, insomnia, sweating, psorophora
34. What is the proper way to handle ice?
Scooping ice with a drinking glass
Handling ice with bare hands
Using a scoop that was properly stored
Transporting ice in buckets that have held raw meats
35. Food labels for Time/Temperature Control for Safety (TCS) and ready-to-eat food should contain
The name and current temperature of the food
The name and source of the food
The name and date by which it is to be consumed or discarded
The name and location where it is to be stored
36. What is the best way to identify unsanitary personnel?
Questionnaires distributed at the beginning of the work shift
Test scores on sanitation exams
Medical evaluations
Observations by the manager
37. Which of the following is a sign of the presence of cockroaches?
Strong oily odor
¼ inch long, tapered dropping
Shredded materials for nesting
Gnawing marks
38. An effective hair restraint for use in a food service facility is:
Pulling your hair into a ponytail with a rubber band
Having short hair
A hat, hair net, beard net, or a combination that restrains all hair to include bangs and facial hair
To be kept handy in case the inspector decides to show up
39. When receiving food, be on the lookout for:
Damaged packaging and missing labels
Signs of pest infestation and Time/Temperature Control for Safety (TCS) foods at improper temperatures
Unexplained package wetness or evidence of melting and refreezing
All of the above
40. Which of the following food items can be accepted upon delivery?
Milk with a sour taste
Cans without labels or markings
Beef received with an internal product temperature of 35°F
Ripped bags of salad
41. What is the minimum required internal temperature when cooking ground beef?
135°F
145°F
155°F
165°F
42. What is an appropriate step in taking a food temperature during the cooking process?
Calibrate the thermometer to 38°F with the ice point method
Removing thermometer from case and inserting it into the product
Inserting thermometer into the thinnest portion of product
Sanitizing a calibrated thermometer prior to inserting into the thickest portion of product
43. Which is a correct method for storing dishware and utensils?
Plates stored face up
Utensils stored handle down in storage container
Stacked tightly to enable air drying
Pyramid stacking that permits air drying
44. The following are all methods of exclusion of pests except:
Eliminating holes and cracks in and around exterior of facility
Installing air curtains
Leaving doors open to let in fresh air
Screen all operable windows
45. The definition of integrated pest management (IPM) is a system of:
Control methods to fight pests after an infestation has occurred
Applying chemicals to get rid of the pests.
Preventive methods to stop pests from entering the facility
Methods that combine preventive and control steps to reduce pest infestation and keep pests from entering a facility
46. Food handlers should be restricted from working with or around food if they are experiencing which of the following symptoms?
Soreness, itching, fatigue
Vomiting, diarrhea, jaundice
Headache, irritability, thirst
Muscle cramps, insomnia, sweating
47. What is an example of FIFO (First In First Out)?
Storing potentially hazardous food below 41°F
Storing food 6 inches off the floor
Using items received last month before using items received today
Using items received today before using items received last month
48. What type of cleaning materials may be used in a dining facility?
Sponges for cleaning floors, walls and dining tables
Steel wool during manual pot and pan washing
Wooden handled brushes used during pot and pan washing
Reusable wiping cloths for wiping food spills on tableware
49. A power outage results in hot Time/Temperature Control for Safety (TCS) food being out of temperature control for 6 hours. What must be done with the food?
Reheat the food to 165°F for 15 seconds
Throw the food away
Serve the food as the daily special
Place the food in an ice bath
50. Of the six factors which support the growth of pathogens, which two are the easiest to control in the food service establishment?
Food and Moisture
Oxygen and time
Acidity and temperature
Time and temperature
BONUS: What is the most important thing for you to remember about foodborne illnesses?
They are preventable
Its someone else’s responsibility to worry about them
They can’t happen in our facility
None of them are preventable
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