Food handlers can contaminate food when they: *
A. Discard food left in the danger zone
B. Have infected wounds or injuries
C. Take a break in a designated area
D. Keep chemicals away from food
7. You found cooked rice left out on the table all night; the safe way to handle it is to: *
A. Put the rice in a shallow pan and place in the refrigerator
B. Take a temperature with a metal stem probe thermometer
C. Reheat the rice to 165°F (74°C)
D. Throw the rice into the garbage
8. Which of the following is true? *
A. You can touch food when you have an open sore on your finger
B. Scrubbing your nails during hand washing is necessary for your hands to be clean
C. Using germ-killing lotions instead of soap and water to clean your hands is allowed by the local Health Department
D. You can work with food when you are sick as long as you avoid children
9. Expressed breast milk must be used within how many days of thawing? *
A. 4 days
B. 5 days
C. 1 day
D. 3 days
10. A beef roast should reach a temperature of at least *
A. 125°F (52°C)
B. 120°F (49°C)
C. 130°F (54°C)
D. None of the above
11. When should you use a food or probe thermometer? *
A. To check food temperatures before serving
B. To check the air temperature in the kitchen
C. To check the acidity level of food items
D. To check the concentration of chemicals
12. All bottles and training cups must be: *
A. Labeled with the child’s name and date
B. Stored in the child’s cubby
C. Used all week before sending home to be washed
D. Left in the play area so the children can access them at will
13. Food stored in the refrigerator must be kept: *
A. 50°F (10°C) or colder
B. 41°F (5°C) or colder
C. Between 35°F (2°C) and 38°F (3°C)
D. Between 40°F (4°C) and 70°F (21°C)
14. When washing dishes in a three (3) compartment sink, you should mix the sanitizer by: *
A. Adding one (1) cup of bleach to one (1) gallon of water
B. Adding one (1) tablespoon detergent to one (1) gallon of water
C. Adding equal parts of bleach to water
D. Adding one (1) teaspoon bleach to one (1) gallon of water
15. To prevent bacterial growth, food must be kept at temperatures of: *
A. Between 120°F (49°C) and 140°F (60°C)
B. Colder than 50°F (10°C) or hotter than 120°F (49°C)
C. Colder than 41°F (5°C) or hotter than 140°F (60°C)
D. Between 41°F (5°C) and 70°F (21°C)
16. Drinking from a mug while preparing food is: *
A. Okay with the Health Department
B. Okay unless the mug breaks
C. Limited to containers with a lid and handle
D. Limited to beverages containing alcohol (to kill germs)
17. Which one of the following can make people sick? *
A. Storing food in containers designed specifically to hold food
B. Storing food in non-food-grade containers
C. Labeling spray bottles with the names of what is inside of the bottle
D. Storing high acid foods such as tomatoes or lemons in food-grade containers
18. A big pot of thick white sauce has just been removed from the burner. Which of the following is the best way to cool the sauce? *
A. Allow the sauce to cool to 80°F (27°C), then place in the refrigerator; make sure it cools from 80°F (27°C) to 41°F (5°C) within 6 hours
B. Put the pot of sauce into the coldest area of the refrigerator and stir
C. Pour the sauce into shallow containers and place in the coolest area of the refrigerator, stir, and make sure it cools to 41°F (5°C) within 6 hours
D. Place the pot of sauce in a freezer unit for rapid cooling; move it to a refrigerator after 3 hours
19. The best way to check the strength of the sanitizing solution is to: *
A. Smell for bleach
B. Use a special meter
C. Touch for a slimy feel
D. Use test strips
20. Pork must be: *
A. Cooked to an internal temperature of 130°F (54°C)
B. Cooked to an internal temperature of 145°F (63°C)
C. Cooked to an internal temperatures of 135°F (57°C)
D. Cooked to an internal temperature of 140°F (60°C)
21. You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey safe? *
A. Place turkey into the refrigerator right away after you sliced it into serving portions
B. Place turkey into the refrigerator after it has been on the counter for two hours
C. Place the whole turkey into the refrigerator right away and slice it tomorrow morning before lunch
D. Let turkey cool on the counter for three hours before slicing and refrigerating
22. What information should be labeled on bottles and containers for storing breast milk? *
A. Child’s full name
B. Date
C. Time
D. All of the above
23. Which of the following spreads germs? *
A. An air dryer for drying hands
B. A shared cloth towel for drying hands
C. Paper towels for drying hands
D. A roll of one time use linen towels for drying hands
24. The best way to wash your hands after using the restroom is to use: *
A. Hand sanitizer and let your hands air dry (and then repeat)
B. 165°F water, soap, and a paper towel (and then repeat)
C. Warm water, soap, and a paper towel (and then repeat)
D. Hand sanitizer and a paper towel (and then repeat)
25. When you have a cut or burn on your finger or hand, you can: *
A. Work with the food that is ready to eat
B. Peel and chop vegetables
C. Handle the food that will be cooked
D. Wear a glove while working with food
