Sample Certification Exam - ANSWER KEY
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1 Sample Certification Exam - ANSWER KEY A manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? Immediately after signing for the delivery Immediately prior to squeezing or preparing (correct At least once per day When storing chemicals used in a foodservice establishment, which of the statements below is true? Chemicals that are not in their original container should be labeled with their common name Chemicals should be stored away from any food products or food storage areas Chemicals should be stored beneath non-chemical items in the storage area All of the above (correct Powdered bug repellent has accidentally contaminated an establishment's supply of flour. What could the manager have done to avoid this? Place the flour container below the bug repellent container in the dry storage area Keep the powdered bug repellent in a non-food storage area (correct Place a more responsible employee in charge of bug repellent storage procedures All of the above Ground turkey meat used for turkey burgers should be cooked to a minimum internal temperature of for 15 seconds. 135 F (57 C) 145 F (62 C) 155 F (68 C) 165 F (74 C) (correct In which of the following situations is bare-hand contact with food acceptable? Preparing salads with washed hands Chopping onions for use in the hamburger toppings bar Slicing cheese for cold deli sandwiches All of the above (correct From the list below, select the food item that is NOT one of the "Big 8" food allergens. Sausage patties (correct Tofu slices Shelled peanuts
2 Raspberry yogurt Three-egg omelette with cheese A chef uses the ice-point method to calibrate her thermometer. A few minutes later she re-tests the thermometer and the temperature now reads 36 F (2 C) on the same thermometer. One more test of the thermometer gives a reading of 33 F(1 C). What should the chef do now? Since each reading was within a 4 F range, the chef can now use the thermometer. Discard the thermometer since it is not working properly (correct Use this thermometer, but adjust her cooking temperatures appropriately Which of the following is the most appropriate air temperature for the inside of a cold storage refrigeration unit? 32 F (0 C) 27 F (-2 C) 39 F (3.5 C) (correct 44 F (6 C) If an emergency arises in your establishment, such as a flood or loss of electricity, what should you do? Immediately cease all operations Continue your normal operations as much as possible Locate and follow the steps outlined in your emergency management plan (correct Have a full staff meeting to discuss different ways to deal with the emergency Which of the following types of jewelry are allowed while working in a food preparation area? Diamond pendant Plain wedding band (correct Emerald-cut sapphire ring Large silver hoop earrings A manager wants to maintain a set of records that document his establishment's efforts to maintain food safety. Which of the following records should she keep? Activities related to food safety operations Corrective actions taken when critical limits were not met Employee training procedures All of the above (correct Which of the following groups is NOT considered a highly susceptible population (HSP)? Children Elderly people Hospital employees (correct
3 Pregnant women People with weak immune systems The acronym FAT TOM stands for what? The six primary causes of contamination The six primary causes of pathogen growth in food (correct The six primary causes of salmonella poisoning The six ways you can maintain a safe food establishment Kathy knows that she must store chicken salad safely. What is the highest temperature that she should store the chicken salad? 41 F (5 C) (correct 43 F (6 C) 45 F (7 C) 49 F (9 C) The temperature danger zone is between and. 43 F (6 C) and 130 F (54 C) 70 F (21 C) and 125 F (52 C) 41 F (5 C) and 120 F (49 C) 41 F (5 C) and 135 F (57 C) (correct If you decide to manually clean and sanitize equipment or utensils, which of the steps below is in the correct order? Wash, disassemble (if necessary), rinse, sanitize, rinse again, air dry Disassemble (if necessary), rinse, wash, air dry, rinse again, sanitize Disassemble (if necessary), rinse, wash, rinse again, sanitize, air dry (correct Outdoor waste storage containers should be placed: right outside the back doors so that employees can access them quickly. on a concrete or other hard, non-porous surface away from the back entrance to the establishment. (correct in a grassy area near the back entrance so that water can drain from underneath the containers. The definition of a foodborne illness outbreak is: when 5 or more people contract an illness from eating the same food. when 10 or more people contract an illness from eating the same food.
4 when 2 or more people contract an illness from eating the same food. (correct when 1 or more people contract an illness from eating the same food. If done properly, how many days can you store ready-to-eat food in a cold storage unit? 2 days 3 days 7 days (correct 9 days Employee training should occur: weekly. monthly. quarterly. continually during the term of employment. (correct In order for heat sanitation to work effectively, the temperature of the water must be. 101 F (38 C) or higher 135 F (57 C) or higher 165 F (74 C) or higher 171 F (77 C) or higher (correct When asked a question about recipe ingredients due to a food allergy, you should: check the menu to see if the ingredients of the dish are listed. allow the designated food allergy expert or food safety manager (person-in-charge) to answer any customer questions. (correct assure the customer that the dish does not contain any food allergens. All of the above If you are providing catering service to an event outside of your establishment, prepared hot-foods must be maintained at or higher during the delivery process. 125 F (52 C) 135 F (57 C) (correct 145 F (63 C) 165 F (74 C) Which of the situations below does NOT require the employee to wash her hands? When putting on a new pair of single-use gloves After using the bathroom Before washing silverware (correct
5 After smoking a cigarette If a recipe calls for ground turkey and ground beef, what is the minimum safe internal cooked temperature for the recipe? 145 F (63 C) 150 F (66 C) 155 F (68 C) 160 F (71 C) 165 F (74 C) (correct What is the best way to prevent flies in a food establishment? Use a high quality fly repellent daily Practice effective sanitation and cleaning techniques (correct Leave trash cans open so the flies will stay near them You have received a shipment of frozen meats. You notice water damage and large ice crystals in the packaging. This may be a sign that: the meats are safe because the ice has not melted. the meats are safe because they are currently frozen. the meats may be unsafe because of temperature abuse during delivery. (correct There are certain employee illnesses that you MUST report to the local regulatory authority. Which of the illnesses listed below is NOT a reportable illness? Flu (correct Jaundice Salmonella poisoning Shigella, spp Hepatitis A Which of the following is NOT a safe way to serve ready-to-eat foods? Using tongs Using deli paper Using properly washed hands (correct These are all safe methods. The serving utensils in a self-service buffet should be stored. in pales of clean water next to the station. in each of the food items with the handles safely out of the food. (correct
6 however you prefer, as long as the food is kept at the proper holding temperature.. Which of the following items is NOT required at a hand washing sink? Automatic hand sanitizer dispenser (correct liquid, bar or powdered hand soap Waste receptacle "Hand Washing Only" sign After removing an egg from cold storage, you break the shell to measure the temperature of the egg inside. The temperature is 43 F (6 C). Is this acceptable? Yes. Eggs are safe at an internal temperature of 45 F or lower. (correct No. Eggs must be kept at 41 F or lower. There is not enough information to answer this question. The best way to cool hot foods is to: place the whole uncovered container of food in a freezer so the cold air can get to it more easily. place the whole covered container of food in a freezer. let the food cool slowly over several hours to protect the taste of the food. divide the food into small portions and place in shallow pans before cooling. (correct What is the best way to prevent cross-contamination of food? Cut raw meats on a cutting board before cutting cooked meats. Use the same tongs for both the blueberry and banana nut muffins. Use separate cutting boards for raw chicken and bread. (correct Make sure to cook all fried foods in the same oil so they don't contaminate other foods. Which of the following foods is allowed to be prepared at a private home then sold in your establishment? Canned fruit preserves Marinated chicken breasts Bread pudding Steamed broccoli (correct Aflatoxin poisoning is most closely associated with the consumption of: field-grown corn or fungi. (correct undercooked pork. undercooked ground beef.
7 undercooked poultry. Which of the following pathogens can potentially be killed with long-term, very cold storage? Bacteria Parasites (correct Viruses Plant toxins To safely cool hot foods, the food must cool to 70 F (21 C) in, and to 41 F (5 C) within. 1 hour, 4 hours 2 hours, 4 hours 3 hours, 5 hours 2 hours, 6 hours (correct Which of these are NOT considered time and temperature control for safety food. Pork chops Oysters Un-cut watermelon (correct Cooked black beans Baked potatoes The sensing area of the bi-metal stemmed thermometer is located at the end of the probe. TRUE (correct FALSE sheets are required for all hazardous chemicals used in your establishment. CDC MSDS (correct DDS OSHA Shellfish tags must be kept on file for days after all the shellfish in the lot has been used or discarded (correct 120 What is the minimum required internal temperature for cold foods that are re-heated using a microwave oven? 135 F (57 C)
8 145 F (63 C) 155 F (68 C) 165 F (74 C) (correct Select the three most common chemical sanitizers are Quaternary ammonium (quats), Iodine, and Chlorine TRUE (correct FALSE What is the most common source of physical contamination of food? Cleaning chemicals mistakenly included in food. Loose hair falling into food during preparation. (correct Broken glass falling into food from faulty light bulbs. Food service employees are prohibited from handling or touching any service animals while on duty. true (correct FALSE Raw poultry should be stored above raw ground beef because the minimum required cooking temperature for ground beef is higher than it is for poultry. TRUE false (correct Single use gloves can be re-used, as long as they are washed and sanitized properly. TRUE false (correct Cooking a turkey to an internal temperature of 165 F (74 C) or higher is a. core item. priority foundation item. priority item. (correct good idea. A container of vegetable soup is held at 140 F (60 C). After two hours a temperature reading shows that the soup temperature is now 127 F (53 C). In order to serve the soup safely, what temperature should the soup be re-heated to before serving? 140 F (60 C) for 30 seconds 145 F (63 C) for 30 seconds 155 F (68 C) for 15 seconds 165 F (74 C) for 15 seconds (correct
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