Food Safety Practice Test

Food Safety and Handling

• Elderly people and pregnant women have a higher risk of foodborne illness.
• Parasites are commonly associated with seafood.
• Ciguatera toxin is commonly found in amberjack.

Personal Hygiene and Handwashing

• To wash hands correctly, a food handler must first wet hands and arms, then apply soap, scrub hands and arms vigorously, and finally use a single-use paper towel to dry hands.
• Food handlers with hand wounds must bandage the wound with an impermeable cover and wear a single-use glove to safely work with food.

Contamination and Prevention

• Metal shavings are a physical contaminant.
• Hepatitis A can be prevented by excluding staff with jaundice from the operation.
• Flies can be controlled inside and outside the operation to prevent Shigella spp.

Food Storage and Handling

• Ready-to-eat foods prepared on-site can be stored for 3 to 5 days at 41°F (5°C).
• Ground fish should be stored above shellfish in a cooler.
• Fresh beef roast, fresh halibut, lettuce, and ground chicken should be stored in the following order: lettuce, fresh halibut, fresh beef roast, ground chicken.

Temperature Control

• The minimum internal cooking temperature for green beans is 145°F (63°C).
• Hot TCS food can be held without temperature control for up to 4 hours.
• Food held at 41°F (5°C) or lower before being removed from refrigeration can be held without temperature control for up to 6 hours.

HACCP and Sanitation

• The purpose of setting critical limits in a HACCP plan is to reduce hazards to safe levels.
• Sanitizing is the final step in cleaning and sanitizing a prep table.
• If a food-contact surface is in constant use, it should be cleaned and sanitized every 4 hours.
• An iodine sanitizer solution must be in contact with the object being sanitized for at least 15 seconds.

Food Allergies and Viruses

• Food allergies can cause wheezing and hives.
• Viruses require a living host to grow and cannot be destroyed by cooking.
• Staff members should eat, drink, smoke, or chew gum in designated areas outside the kitchen.

Foodborne-Illness Outbreaks

• A food handler with a sore throat and fever can return to work with or around food when the fever is gone for 24 hours.
• When responding to a foodborne-illness outbreak, a foodservice operator should segregate the product and ask customers for proof of their symptoms.