Quiz On Arizona Food Handler's Card
Practice questions for the Arizona Food Handler's Card certification exam.
- 1.
What order should you use to wash dishes by hand?
- A.
Rinse, wash, sanitize, and air dry.
- B.
Sanitize, wash, rinse, pre-scrape and towel dry.
- C.
Wash, rinse, towel dry and sanitize.
- D.
Pre-scrape, wash, rinse, sanitize and air dry.
Correct Answer
D. Pre-scrape, wash, rinse, sanitize and air dry.Explanation
The correct order to wash dishes by hand is to pre-scrape any excess food off the dishes, then wash them with soap and water, rinse them to remove any soap residue, sanitize them to kill any remaining bacteria, and finally air dry them. This order ensures that the dishes are thoroughly cleaned and sanitized before they are dried.Rate this question:
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- 2.
Food prepared at home or in an unlicensed kitchen are:
- A.
Illegal.
- B.
Cheaper.
- C.
Tasty...yum.
- D.
To be served immediately at 165° F.
- E.
Answers B and D are correct.
Correct Answer
A. Illegal.Explanation
The correct answer is "Illegal." This is because food prepared at home or in an unlicensed kitchen may not meet the health and safety regulations set by the authorities. These regulations ensure that food is prepared in a clean and sanitary environment, reducing the risk of foodborne illnesses. Therefore, preparing food in such environments without proper licenses can be considered illegal.Rate this question:
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- 3.
What is a substitute for proper hand washing?
- A.
Hand sanitizers.
- B.
Gloves.
- C.
Tongs.
- D.
All of the above.
- E.
None of the above. There is no substitute for hand washing.
Correct Answer
E. None of the above. There is no substitute for hand washing.Explanation
Hand washing is the most effective way to remove germs and prevent the spread of infections. Hand sanitizers can be used as an alternative when soap and water are not readily available, but they are not as effective in removing certain types of germs. Gloves and tongs can provide a barrier between hands and potentially contaminated surfaces, but they do not eliminate the need for hand washing. Therefore, the correct answer is that there is no substitute for hand washing.Rate this question:
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- 4.
Which of the following are potentially hazardous foods?
- A.
Potato chips, bread, crackers.
- B.
Hamburger, cooked beans, cut melons.
- C.
Candy bars, mustard, tortillas.
- D.
Cereal, soda pop and dry pasta.
Correct Answer
B. Hamburger, cooked beans, cut melons.Explanation
The potentially hazardous foods in this list are hamburger, cooked beans, and cut melons. These foods are considered potentially hazardous because they have a higher risk of causing foodborne illnesses if not handled or stored properly. Hamburger and cooked beans can harbor harmful bacteria if not cooked to the correct temperature or if left at room temperature for too long. Cut melons can also be a breeding ground for bacteria if not refrigerated promptly. The other foods listed, such as potato chips, bread, crackers, candy bars, mustard, tortillas, cereal, soda pop, and dry pasta, are not typically considered potentially hazardous.Rate this question:
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- 5.
Where or when can you smoke and eat in the establishment?
- A.
You can smoke and eat in any area of the establishment but only when the food is covered and stored.
- B.
You can never smoke or eat in the kitchen or in areas where food is prepared or stored.
- C.
You can eat in the kitchen but not smoke.
- D.
You can eat in the kitchen but only during a break or lunch.
- E.
Answers C and D are correct.
Correct Answer
B. You can never smoke or eat in the kitchen or in areas where food is prepared or stored.Explanation
The correct answer states that smoking and eating are not allowed in the kitchen or in areas where food is prepared or stored. This is a standard practice in establishments to maintain hygiene and prevent contamination of the food.Rate this question:
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- 6.
Cross-contamination is:
- A.
When germs spread from one place to another.
- B.
Nothing to be concerned about.
- C.
When you wipe blood in a cross motion.
- D.
Protein-rich foods that support the rapid growth of harmful bacteria.
Correct Answer
A. When germs spread from one place to another.Explanation
Cross-contamination refers to the transfer of germs or microorganisms from one surface or object to another. This can occur through direct contact or indirect contact, such as through contaminated hands, utensils, cutting boards, or surfaces. It is a significant concern in food safety as it can lead to the spread of harmful bacteria and cause foodborne illnesses. Proper hygiene practices, such as handwashing, cleaning, and sanitizing, are essential to prevent cross-contamination and maintain a safe and hygienic environment.Rate this question:
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- 7.
Potentially hazardous foods are:
- A.
Dry, protein-rich foods that support the rapid growth of bacteria.
- B.
Dry, fat-rich foods that support the rapid growth of bacteria.
- C.
Moist, fat-rich foods that support the rapid growth of bacteria.
- D.
Moist, protein-rich foods that support the rapid growth of bacteria.
Correct Answer
D. Moist, protein-rich foods that support the rapid growth of bacteria.Explanation
Moist, protein-rich foods provide an ideal environment for the rapid growth of bacteria. Bacteria thrive in moist conditions and require protein as a nutrient source for their growth. These foods can include meat, poultry, seafood, dairy products, eggs, and cooked grains. When these foods are not stored, handled, or cooked properly, bacteria can multiply quickly and cause foodborne illnesses. It is important to handle and store moist, protein-rich foods safely to prevent bacterial growth and ensure food safety.Rate this question:
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- 8.
Which of the following must be cooked to 145° F?
- A.
Poultry and stuffing.
- B.
Ground meats and eggs not served immediately.
- C.
Non-ground meats and seafood.
- D.
All of above must be cooked to 130º F and kept at that temperature.
Correct Answer
C. Non-ground meats and seafood.Explanation
Non-ground meats and seafood must be cooked to 145° F. Poultry and stuffing must be cooked to 165° F, while ground meats and eggs not served immediately must be cooked to 160° F. The statement "All of the above must be cooked to 130º F and kept at that temperature" is incorrect as it does not accurately reflect the recommended cooking temperatures for each category of food. Therefore, the correct answer is non-ground meats and seafood.Rate this question:
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- 9.
What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
- A.
You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.
- B.
You must use a wiping cloth that has been soaked in a solution of water, soap, and chlorine.
- C.
It is not necessary to sanitize things that cannot be completely submerged in the dish sink compartments.
- D.
You must pour liquid chlorine on the equipment at the end of the workday when all of the food is put away.
Correct Answer
A. You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.Explanation
To sanitize equipment, tables, and other work surfaces that come into direct contact with food, it is necessary to use a wiping cloth soaked in a solution of water and an approved sanitizer at the proper concentration. This helps to kill any harmful bacteria and ensure that the surfaces are safe for food preparation. Using a sanitizer in the solution helps to effectively eliminate any potential contaminants and maintain proper hygiene standards in the food preparation area.Rate this question:
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- 10.
Which is the correct way to wash your hands?
- A.
Rinse hands with hot, running water and dry on a paper towel.
- B.
Wash hands with soap and warm water for at least 60 seconds and dry with a cotton towel.
- C.
Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel.
- D.
Scrub hands in a sanitizer bucket and dry with a cotton towel.
Correct Answer
C. Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel.Explanation
The correct way to wash your hands is by washing them for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. This method ensures that the hands are properly cleaned and any germs or bacteria are effectively removed. Using soap and warm water helps to break down and remove dirt and germs from the hands, while scrubbing for at least 20 seconds ensures thorough cleaning. Rinsing with water helps to remove any remaining soap and germs, and drying with a paper towel helps to remove moisture and prevent the spread of bacteria.Rate this question:
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- 11.
Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares. As a food service worker, it is important that you wash your hands:
- A.
After you use the restroom.
- B.
After you smoke or eat.
- C.
After handling raw eggs or meat.
- D.
After touching any part of your part of your body or uniform.
- E.
All of the above.
Correct Answer
E. All of the above.Explanation
Washing hands thoroughly and frequently is crucial for food service workers to prevent the spread of germs. This includes washing hands after using the restroom, after smoking or eating, after handling raw eggs or meat, and after touching any part of their body or uniform. By washing hands in all of these situations, food service workers can effectively remove any potential contaminants and maintain a high level of hygiene while preparing food.Rate this question:
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- 12.
Any ready-to-eat potentially hazardous food kept at 41° F. after opening or preparation, must be thrown away:
- A.
The next day
- B.
No more than seven days.
- C.
Within 5 days.
- D.
In two weeks.
- E.
Time is not important as long as it was cooked to the right temperature.
Correct Answer
B. No more than seven days.Explanation
Ready-to-eat potentially hazardous food, such as cooked meat or dairy products, can become contaminated with bacteria after opening or preparation. These bacteria can multiply rapidly at temperatures above 41°F, increasing the risk of foodborne illness. To ensure food safety, it is recommended to discard such food within seven days to prevent the growth of harmful bacteria.Rate this question:
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- 13.
If any chemical is transferred to a plastic spray bottle or a different container:
- A.
You must be careful not to spill any on the floor.
- B.
The bottle or container should only be filled half way to prevent spillage.
- C.
The amount needs to be measured to track inventory.
- D.
You must properly label the container or spray bottle with what it contains.
- E.
All of above.
Correct Answer
D. You must properly label the container or spray bottle with what it contains.Explanation
When transferring a chemical to a plastic spray bottle or a different container, it is important to properly label the container or spray bottle with what it contains. This is necessary for safety reasons, as it helps to prevent any potential accidents or mishaps. Proper labeling ensures that anyone handling the container or spray bottle is aware of its contents and can take the necessary precautions. It also helps in tracking inventory and maintaining safety protocols in a workplace or any other setting where chemicals are used.Rate this question:
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- 14.
Thermometers are required in kitchens to:
- A.
Monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on steam table.
- B.
Check concentration of sanitizer solution.
- C.
Check if the temperature of the refrigerator was below 41° F. or above 130° F.
- D.
All of the above.
Correct Answer
A. Monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on steam table.Explanation
Thermometers are required in kitchens to monitor the temperatures of food in the refrigerator and freezer to ensure that they are being stored at safe temperatures to prevent bacterial growth. They are also used to check the hot holding temperatures on a steam table to ensure that food is being kept at the correct temperature to prevent bacterial growth. Therefore, the correct answer is to monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on a steam table.Rate this question:
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- 15.
Potentially hazardous food that has been cooled needs to be reheated to what temperature?
- A.
Reheat to 130° F in a steam table or other hot holding equipment.
- B.
Reheat to 145° F or hotter.
- C.
Reheat slowly in the oven to 155° F, stirring at least twice.
- D.
Reheat quickly to 165° F or hotter.
- E.
Answers C and D are correct.
Correct Answer
D. Reheat quickly to 165° F or hotter.Explanation
The correct answer is to reheat potentially hazardous food quickly to 165°F or hotter. This is the recommended temperature to kill any bacteria or pathogens that may have grown during the cooling process. Reheating slowly or to lower temperatures may not effectively eliminate any potential foodborne illnesses.Rate this question:
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- 16.
Which is the correct way to wash dishes, utensils and equipment?
- A.
Pre-scrape wash, rinse and sanitize; then air dry.
- B.
Pre-scrape, wash, rinse and air dry them completely with a cotton towel.
- C.
Pre-scrape, wash, sanitize and rinse; then dry with paper towels.
- D.
Pre-scrape, wash and rinse, then air dry.
Correct Answer
A. Pre-scrape wash, rinse and sanitize; then air dry.Explanation
The correct way to wash dishes, utensils, and equipment is to pre-scrape them to remove any excess food, then wash them, rinse them, and sanitize them. After sanitizing, they should be left to air dry. This process ensures that the items are properly cleaned and sanitized before being used again.Rate this question:
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- 17.
A proper way to thaw frozen chicken is:
- A.
Let it thaw at room temperature or the counter.
- B.
Thaw it in a sink at room temperature.
- C.
Place it in the refrigerator.
- D.
Let in thaw in stagnant warm or hot water.
- E.
None of above.
Correct Answer
C. Place it in the refrigerator.Explanation
Placing frozen chicken in the refrigerator is the proper way to thaw it. Thawing at room temperature or in stagnant warm water can promote bacterial growth, while thawing in the sink at room temperature can lead to uneven thawing. The refrigerator provides a controlled and safe environment for thawing the chicken slowly, allowing it to defrost evenly and reducing the risk of bacterial growth.Rate this question:
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- 18.
Cooked rice was left in the Danger Zone overnight. What should you do with the rice?
- A.
Throw the rice away; it may not be safe to eat.
- B.
Reheat the rice to 165° F before it is served.
- C.
Put the rice immediately in the refrigerator for later use.
- D.
Smell the rice to see if it is safe to serve.
Correct Answer
A. Throw the rice away; it may not be safe to eat.Explanation
Leaving cooked rice in the Danger Zone (temperatures between 40°F and 140°F) overnight can allow bacteria to multiply rapidly, increasing the risk of foodborne illness. Reheating the rice may not eliminate all the bacteria, so it is safer to discard it. Putting the rice in the refrigerator for later use is not recommended as the bacteria may have already grown to unsafe levels. Smelling the rice is not a reliable method to determine its safety.Rate this question:
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- 19.
The best way to control cockroaches, mice, flies and other pests is:
- A.
Apply pesticide every day.
- B.
Just sweep the floor.
- C.
Pour chlorine in the sink drain.
- D.
To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry.
- E.
All of above.
Correct Answer
D. To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry.Explanation
The best way to control pests like cockroaches, mice, flies, and others is by keeping the establishment and garbage area clean and eliminating hiding places and routes of entry. Applying pesticide every day may not be effective as pests can develop resistance to pesticides over time. Just sweeping the floor may help with cleanliness but may not eliminate hiding places or routes of entry. Pouring chlorine in the sink drain may help with sanitation but may not address all areas where pests can hide or enter. Therefore, the most effective approach is to combine cleanliness, elimination of hiding places, and routes of entry.Rate this question:
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- 20.
As you enter the kitchen to start your working day. What should you do before handling food?
- A.
Start food preparation.
- B.
Wash hands thoroughly with warm water and soap for at least 20 seconds.
- C.
Take clean dishes out of the dishwasher.
- D.
Rinse off hands quickly.
Correct Answer
B. Wash hands thoroughly with warm water and soap for at least 20 seconds.Explanation
Before handling food, it is important to wash hands thoroughly with warm water and soap for at least 20 seconds. This is necessary to remove any dirt, bacteria, or other contaminants from the hands that could potentially contaminate the food. By washing hands properly, it helps to maintain good hygiene and prevent the spread of harmful microorganisms that can cause foodborne illnesses.Rate this question:
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- 21.
Why are all food service workers required to understand and apply food safety knowledge?
- A.
To reduce workplace accidents such as cuts and burns.
- B.
To reduce the amount of food thrown away due to spoilage.
- C.
To prevent the spread of illnesses through food.
- D.
To reduce the number of complaints from customers.
Correct Answer
C. To prevent the spread of illnesses through food.Explanation
All food service workers are required to understand and apply food safety knowledge in order to prevent the spread of illnesses through food. This is crucial as improper handling, storage, or preparation of food can lead to the growth of harmful bacteria or pathogens that can cause foodborne illnesses. By having a solid understanding of food safety practices, workers can ensure that food is handled and prepared in a safe and hygienic manner, reducing the risk of contamination and protecting the health of consumers.Rate this question:
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- 22.
What are potentially hazardous foods?
- A.
Moist, protein-rich foods that support the rapid growth of bacteria.
- B.
Moist, fat-rich foods that support the rapid growth of bacteria.
- C.
Foods that will not be cooked or heated anymore to destroy bacteria.
- D.
Foods that are very easy to choke on.
Correct Answer
A. Moist, protein-rich foods that support the rapid growth of bacteria.Explanation
Potentially hazardous foods refer to moist, protein-rich foods that provide an ideal environment for the rapid growth of bacteria. These foods have a high water content and are rich in nutrients, making them prone to bacterial contamination and spoilage. It is important to handle and store these foods properly to prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses.Rate this question:
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- 23.
What are the steps for proper hand washing?
- A.
Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands and dry you hands with a disposable paper towel.
- B.
Use warm water and soap to wash your hands, rub your hands together for 1 minute, rinse your hands, and dry you hands with a clean cloth.
- C.
Rinse your hands under warm water for 20 seconds, dry your hands with a disposable paper towel.
- D.
Dip your hands in a solution of water and chlorine for at least 30 seconds and dry your hands with a disposable paper towel.
Correct Answer
A. Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands and dry you hands with a disposable paper towel.Explanation
The correct answer is the first option: Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse your hands, and dry your hands with a disposable paper towel. This option outlines the proper steps for hand washing, which include using warm water and soap, rubbing the hands together for a specific duration (20 seconds), rinsing the hands, and drying them with a disposable paper towel. This method ensures that hands are thoroughly cleaned and free from germs.Rate this question:
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- 24.
Germs can be spread from a food service worker. Which of the following is the best thing you can do as a food service worker to prevent spreading germs?
- A.
Keep the floors and walls clean.
- B.
Cool down hot foods quickly.
- C.
Wash hands as often as necessary and do not touch ready-to-eat foods with bare hands.
- D.
Keep hot foods hot and cold foods cold.
Correct Answer
C. Wash hands as often as necessary and do not touch ready-to-eat foods with bare hands. -
- 25.
A hand washing sink must be properly stocked and available so food service workers may wash their hands. What must be at hand washing sinks at all times?
- A.
Hot and cold running water, soap, and single-use paper towels.
- B.
Hot running water, nailbrush, paper towels, and hand sanitizer.
- C.
Hot and cold running water, nailbrush, and single-use paper towels.
- D.
Hot running water, soap, and hand sanitizer.
Correct Answer
A. Hot and cold running water, soap, and single-use paper towels.Explanation
Hot and cold running water, soap, and single-use paper towels must be at hand washing sinks at all times. This is necessary for proper hand hygiene in food service establishments. Hot and cold running water allows for effective hand washing, while soap helps to remove dirt and bacteria from the hands. Single-use paper towels are important for drying hands and preventing the spread of bacteria. The other options either do not include all the necessary items or include unnecessary items like a nailbrush or hand sanitizer.Rate this question:
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- 26.
When you wear gloves, you must:
- A.
Put on new gloves every hour.
- B.
Still wash your hands.
- C.
Wash the gloves daily to remove food.
- D.
Clean your nails daily.
Correct Answer
B. Still wash your hands.Explanation
Wearing gloves does not eliminate the need to wash your hands. Even though gloves provide a barrier between your hands and potential contaminants, they can still become contaminated themselves. Washing your hands before putting on gloves and after removing them is important to maintain proper hygiene and prevent the spread of germs.Rate this question:
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- 27.
Which of the following are ALL examples of ready-to-eat foods?
- A.
Raw meats, uncooked rice and uncooked beans.
- B.
Sandwiches, cut watermelon, bread, cold salads and ice.
- C.
Raw shrimp, dough and pancake batter.
- D.
Raw chicken, frozen pizza and frozen fries.
Correct Answer
B. Sandwiches, cut watermelon, bread, cold salads and ice.Explanation
The correct answer includes examples of foods that can be eaten immediately without any further cooking or preparation. Sandwiches, cut watermelon, bread, cold salads, and ice are all ready-to-eat foods that do not require any additional cooking or processing before consumption.Rate this question:
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- 28.
If you have a runny nose and a sore throat, the best thing to do is:
- A.
Take some medicine before going to work.
- B.
Go to work but only handle food while wearing gloves.
- C.
Go to work only if you feel good.
- D.
Stay home as you may potentially get people sick.
Correct Answer
D. Stay home as you may potentially get people sick.Explanation
If you have a runny nose and a sore throat, staying home is the best thing to do because you may potentially get people sick. These symptoms are often associated with contagious illnesses such as the common cold or flu, and it is important to avoid spreading the infection to others. By staying home, you can rest and recover while minimizing the risk of infecting your coworkers or customers.Rate this question:
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- 29.
Where or when can you smoke and eat in the kitchen or service area?
- A.
You can smoke and eat in any area of the establishment but only when the food is covered and stored.
- B.
You can never smoke or eat in the kitchen or in areas where food is prepared or stored.
- C.
You can eat in the kitchen but you cannot smoke.
- D.
You can eat in the kitchen but only during a break or lunch.
Correct Answer
B. You can never smoke or eat in the kitchen or in areas where food is prepared or stored.Explanation
Smoking and eating in the kitchen or areas where food is prepared or stored is not allowed due to health and safety regulations. This is to prevent any contamination of the food and maintain a clean and sanitary environment.Rate this question:
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- 30.
How should you wash dishes by hand?
- A.
Pre-scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry.
- B.
Pre-scrape off the leftover food, rinse with hot water, wash with soap and hot water, sanitize for 30 seconds and air dry.
- C.
Pre-scrape off the leftover food, wash with soap and hot water, sanitize for 30 seconds, air dry.
- D.
Pre-scrape off the leftover food, wash with soap and hot water, rinse with hot water, air dry, and sanitize for 30 seconds.
- E.
None of the above are correct.
Correct Answer
A. Pre-scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry.Explanation
The correct answer is to pre-scrape off the leftover food, wash the dishes with soap and hot water, rinse them with hot water, sanitize them for 30 seconds, and finally air dry them. This sequence ensures that the dishes are properly cleaned, removing any food debris, and then sanitized to kill any bacteria or germs. Air drying is important to prevent the growth of bacteria that can occur when dishes are left wet.Rate this question:
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- 31.
Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?
- A.
The foods might have chemicals that can make people sick.
- B.
The foods let bacteria grow when stored at unsafe temperatures.
- C.
The foods are not from approved sources.
- D.
The foods are not nutritious if cooked the wrong way.
Correct Answer
B. The foods let bacteria grow when stored at unsafe temperatures.Explanation
Some foods, such as chicken and cooked rice, are called potentially hazardous foods because they can allow bacteria to grow when stored at unsafe temperatures. Bacteria can multiply rapidly in these foods if they are not stored at proper temperatures, which can lead to foodborne illnesses if consumed. It is important to store these foods at safe temperatures to prevent the growth of bacteria and ensure food safety.Rate this question:
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- 32.
When must you wash your hands?
- A.
At least every 30 minutes.
- B.
When your supervisor tells you.
- C.
When the customers can see your hands.
- D.
Each time your hands or gloves become contaminated.
Correct Answer
D. Each time your hands or gloves become contaminated.Explanation
It is important to wash your hands each time they become contaminated to prevent the spread of germs and maintain hygiene. Contamination can occur from various sources such as touching surfaces, handling raw food, or coming into contact with bodily fluids. Regular handwashing helps to remove any potential pathogens and reduce the risk of infection. Washing hands at least every 30 minutes, when instructed by a supervisor, or when customers can see your hands may not necessarily address the issue of contamination.Rate this question:
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- 33.
What should you do if the gloves you are using to handle food become contaminated?
- A.
Remove the gloves, store them in a clean place, wash your hands, and put the same gloves back on.
- B.
Remove the gloves, throw the gloves away, and put on new gloves.
- C.
Remove the gloves, throw the gloves away, wash your hands, and put on new gloves.
- D.
Remove the gloves, handle the food with your bare hands but only if they are clean, and put the gloves back on when you have time.
Correct Answer
C. Remove the gloves, throw the gloves away, wash your hands, and put on new gloves.Explanation
If the gloves you are using to handle food become contaminated, the correct action to take is to remove the gloves, throw them away, wash your hands, and put on new gloves. This is important to prevent the spread of bacteria or other contaminants from the gloves to the food or to other surfaces. Washing your hands helps to ensure that any potential contaminants are removed, and putting on new gloves ensures that you are using clean and safe gloves for food handling.Rate this question:
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- 34.
Are you allowed to work in the kitchen if you have a contagious illness?
- A.
Yes.
- B.
It depends on the type of contagious illness you have.
- C.
Never.
- D.
Only if no one can tell if you are sick.
Correct Answer
C. Never.Explanation
Working in a kitchen while having a contagious illness is not allowed because it poses a risk of spreading the illness to others. Contagious illnesses can easily be transmitted through food or contact with surfaces, and working in close proximity with others increases the chances of transmission. Therefore, it is important to avoid working in the kitchen when you have a contagious illness to prevent the spread of infection.Rate this question:
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- 35.
What are the steps for washing dishes by hand?
- A.
Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry.
- B.
Pre-scrape the excess food, rinse with hot water, wash with soap and hot water, sanitize and air dry.
- C.
Pre-scrape the excess food, wash with soap and hot water, sanitize, and air dry.
- D.
Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, air dry, and sanitize.
Correct Answer
A. Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry.Explanation
The correct answer is "Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry." This is the correct sequence of steps for washing dishes by hand. First, you need to pre-scrape the excess food from the dishes. Then, wash them with soap and hot water to remove any remaining dirt and grease. Rinse the dishes with hot water to remove the soap residue. Next, sanitize the dishes to kill any remaining bacteria or germs. Finally, air dry the dishes to prevent any contamination from towels or cloths.Rate this question:
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- 36.
What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?
- A.
You must use a capful of chlorine for every gallon of water.
- B.
The concentration chlorine is not important.
- C.
The concentration must be between 50 and 100 parts per million, which can be measured with a chlorine paper test strip.
- D.
The concentration must be at 200 parts per million, which can be measured with a chlorine paper test strip.
Correct Answer
C. The concentration must be between 50 and 100 parts per million, which can be measured with a chlorine paper test strip.Explanation
The proper concentration for a chlorine solution used to sanitize food contact surfaces is between 50 and 100 parts per million, which can be measured with a chlorine paper test strip. This ensures that the chlorine solution is effective in killing bacteria and other pathogens on the surfaces without being too strong and potentially harmful.Rate this question:
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- 37.
What is the difference between washing and sanitizing?
- A.
There is no difference.
- B.
Washing makes things look clean and sanitizing make them smell good.
- C.
Washing removes contamination and sanitizing whitens.
- D.
Washing removes contamination and sanitizing destroys microorganisms.
Correct Answer
D. Washing removes contamination and sanitizing destroys microorganisms.Explanation
Washing and sanitizing are two different processes with distinct purposes. Washing is the act of removing dirt, debris, and other visible contaminants from surfaces or objects. It helps to make things look clean and presentable. On the other hand, sanitizing is the process of reducing the number of microorganisms, such as bacteria and viruses, to a safe level. It goes beyond washing by destroying these harmful microorganisms, ensuring that the surface or object is hygienic and safe to use. Therefore, the correct answer is that washing removes contamination, while sanitizing destroys microorganisms.Rate this question:
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- 38.
What is the proper minimum temperature for cooking seafood?
- A.
130° F
- B.
140° F
- C.
145° F
- D.
155° F
- E.
165° F
Correct Answer
C. 145° FExplanation
The proper minimum temperature for cooking seafood is 145° F. This temperature ensures that harmful bacteria, parasites, and viruses are killed, making the seafood safe to consume. Cooking seafood at a lower temperature may not fully eliminate these pathogens, increasing the risk of foodborne illnesses.Rate this question:
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- 39.
What is the correct procedure for reheating food?
- A.
The food should be quickly reheated to a minimum temperature of 165° F before placing it in the steam table.
- B.
First the food must reach room temperature and then it can be reheated to 165° F within 2 hours.
- C.
If the food will be held in a steam table, it can be reheated to any temperature.
- D.
Reheating procedures are not important as long as the food is handled properly before hand.
Correct Answer
A. The food should be quickly reheated to a minimum temperature of 165° F before placing it in the steam table.Explanation
The correct procedure for reheating food is to quickly heat it to a minimum temperature of 165°F before placing it in the steam table. This ensures that any harmful bacteria present in the food are killed, reducing the risk of foodborne illnesses. Reheating the food to this temperature helps to maintain its quality and safety for consumption.Rate this question:
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- 40.
Which of the following is a way to prevent cross-contamination?
- A.
Sanitizing utensils and equipment weekly.
- B.
Changing gloves every hour.
- C.
Storing chemicals 6 inches above the floor.
- D.
Storing raw meat, fish and poultry or eggs separate and on the lowest shelves of the refrigerator.
Correct Answer
D. Storing raw meat, fish and poultry or eggs separate and on the lowest shelves of the refrigerator.Explanation
Storing raw meat, fish, poultry, or eggs separate and on the lowest shelves of the refrigerator is a way to prevent cross-contamination. This practice ensures that any potential bacteria or pathogens from these raw food items do not come into contact with other foods, reducing the risk of contamination. By keeping them separate and on lower shelves, any potential drips or leaks from these items will not contaminate other foods stored in the refrigerator.Rate this question:
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- 41.
Which of the following must be cooked to a minimum of 165° F?
- A.
Poultry.
- B.
Ground meats.
- C.
Beef and pork
- D.
Seafood
- E.
Answers C and D are correct.
Correct Answer
A. Poultry.Explanation
Poultry must be cooked to a minimum of 165°F to ensure that any harmful bacteria, such as salmonella, are killed. Cooking poultry to this temperature helps to prevent foodborne illnesses and ensures that the meat is safe to consume. Ground meats, beef, pork, and seafood do not necessarily need to be cooked to this high temperature, although it is still important to cook them thoroughly to kill any potential bacteria or parasites. Therefore, the correct answer is poultry.Rate this question:
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- 42.
Bare hand contact is not allowed when handling:
- A.
The garbage
- B.
Food crates
- C.
Ready-to-eat foods
- D.
Spoiled foods
Correct Answer
C. Ready-to-eat foodsExplanation
Ready-to-eat foods should not be handled with bare hands because they are already prepared and do not require any further cooking or processing. Bare hand contact can introduce bacteria and other contaminants to the food, increasing the risk of foodborne illnesses. It is important to use gloves or utensils when handling ready-to-eat foods to maintain proper hygiene and food safety standards.Rate this question:
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- 43.
Raw eggs for immediate service must be cooked to what temperature?
- A.
Greater than 130° F.
- B.
Greater than 145° F.
- C.
Greater than 70° F.
- D.
Greater than 100° F.
Correct Answer
B. Greater than 145° F.Explanation
Raw eggs for immediate service must be cooked to a temperature greater than 145° F to ensure that any harmful bacteria present in the eggs are killed. Cooking eggs to this temperature helps to prevent foodborne illnesses and ensure food safety.Rate this question:
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- 44.
What order should you use to manually wash dishes?
- A.
Rinse, wash, sanitize, and air dry.
- B.
Sanitize, wash, rinse, and towel dry.
- C.
Wash, rinse, towel dry and sanitize.
- D.
Pre-scrape dishes, wash, rinse, sanitize and air dry.
Correct Answer
D. Pre-scrape dishes, wash, rinse, sanitize and air dry. -
- 45.
If you see cockroaches in your food business, you should:
- A.
Spray “roach killer” around the garbage areas and inside the kitchen to prevent them from coming back.
- B.
Squash the ones you can see and hope that more won’t come back
- C.
Tell your boss, so he can call a licensed pest control applicator.
- D.
Buy professional pesticide equipment so you can kill cockroaches as soon as you see them.
Correct Answer
C. Tell your boss, so he can call a licensed pest control applicator.Explanation
The correct answer is to tell your boss so he can call a licensed pest control applicator. This is the most appropriate action because a licensed pest control applicator is trained to handle pest infestations effectively and safely. They have the knowledge and expertise to identify the extent of the infestation and use appropriate methods to eliminate the cockroaches. It is important to involve a professional in order to ensure the problem is dealt with properly and to prevent further infestations.Rate this question:
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- 46.
The safest way to thaw (defrost) foods is:
- A.
In a container at room temperature.
- B.
In a sink with hot running water.
- C.
In the sink at room temperature over night.
- D.
In the refrigerator.
Correct Answer
D. In the refrigerator.Explanation
Thawing foods in the refrigerator is the safest method because it allows for a slow and controlled thawing process. This helps to prevent the growth of bacteria, as the food remains at a safe temperature throughout the thawing process. Thawing at room temperature or using hot running water can lead to uneven thawing and create an environment where bacteria can multiply rapidly. Thawing overnight in the sink at room temperature can also result in bacterial growth and is not recommended for safety reasons.Rate this question:
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- 47.
What are potentially hazardous foods?
- A.
Moist, protein-rich foods that support the rapid growth of bacteria.
- B.
Moist, fat-rich foods that support the rapid growth of bacteria.
- C.
Dry, protein-rich foods that support the rapid growth of bacteria.
- D.
Dry, fat-rich foods that support the rapid growth of bacteria.
Correct Answer
A. Moist, protein-rich foods that support the rapid growth of bacteria.Explanation
Potentially hazardous foods are moist, protein-rich foods that provide an ideal environment for bacteria to multiply quickly. Moisture helps bacteria thrive, and protein-rich foods provide the necessary nutrients for their growth. These foods can include meat, poultry, fish, dairy products, eggs, and cooked grains. It is important to handle and store these foods properly to prevent bacterial contamination and foodborne illnesses.Rate this question:
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- 48.
Cold potentially hazardous foods must be held at a minimum of:
- A.
41° F
- B.
55° F.
- C.
65° F.
- D.
70° F.
- E.
None of above.
Correct Answer
A. 41° FExplanation
Potentially hazardous foods, such as meat, poultry, seafood, dairy products, and cooked vegetables, need to be stored at a minimum temperature of 41° F to prevent the growth of harmful bacteria. This temperature is considered safe to slow down bacterial growth and maintain the quality and safety of the food. Holding these foods at a lower temperature helps to reduce the risk of foodborne illnesses and ensures that the food remains fresh and safe for consumption.Rate this question:
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- 49.
If you are sick with fever and diarrhea, you should:
- A.
Wash your hands extra long when you get to work.
- B.
Take medicine and continue to work.
- C.
Stay home and advise your employer of your illness.
- D.
Make frequent trips to the restroom.
Correct Answer
C. Stay home and advise your employer of your illness.Explanation
If you are sick with fever and diarrhea, it is important to stay home and advise your employer of your illness. This is because fever and diarrhea can be symptoms of a contagious illness, and going to work in such a condition can increase the risk of spreading the illness to others. By staying home, you can rest and recover, while also preventing the spread of the illness to your colleagues. It is also important to inform your employer so that they are aware of your absence and can make necessary arrangements.Rate this question:
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- 50.
While working in the kitchen, you noticed a spray bottle of glass cleaner and degreaser on a shelf above the food preparation table. What should you do?
- A.
Ask who put the chemicals there.
- B.
Remove the chemicals and tell your supervisor.
- C.
Be careful when preparing the food to avoid chemical spill on the food.
- D.
Leave the chemicals where they are and continue handling food.
- E.
None of above.
Correct Answer
B. Remove the chemicals and tell your supervisor.Explanation
It is important to prioritize food safety in the kitchen. Having chemicals like glass cleaner and degreaser near the food preparation area can pose a serious risk of contamination. Therefore, the best course of action would be to remove the chemicals from the shelf and inform your supervisor about the situation. This ensures that the chemicals are safely stored away from the food and that proper measures can be taken to prevent any potential hazards.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
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Feb 19, 2010Quiz Created by
Thehopp
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