1 / Real Exam Questions with Correct
Quiz____?How long can foods safely remain in the Danger Zone during preparation? - Answer✓✓
- hours
Quiz____?Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? - Answer✓✓ Reheat to 165F or hotter within 2 hours
Quiz____?A handwashing sink can be used for food preparation as along as the sink is cleaned after each use - Answer✓✓ False
Quiz____?Who is the 'Person in Charge' or PIC - Answer✓✓ 1 / 3
2 The manager or supervisor on-duty who is responsible for making sure food rules are allowed
Quiz____?What should a food worker do if they are sick? - Answer✓✓ Tell your manager and stay home from work
Quiz____?What describes the proper order of steps? - Answer✓✓ Wash, rinse, sanitize, and air dry
Quiz____?How should food be stored to avoid cross contamination? - Answer✓✓ Raw meats and eggs must be stored under ready to eat foods
Quiz____?The wash, rinse, sanitize, and air dry applies to - Answer✓✓ All of these
Quiz____? 2 / 3
3 What is the best way to check the temperature of the food - Answer✓✓ Use a probe thermometer
Quiz____?What are the possible causes of Cross contamination - Answer✓✓ All of these
Quiz____?What is a good practice while working in a food service? - Answer✓✓ Keeping fingernails short and clean underneath
Quiz____?A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuce. What does the food worker need to do to prevent cross-contamination? - Answer✓✓ Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves.
Quiz____?To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F in ___ and from 70F to 41F in ___ - Answer✓✓
- hours; 4 hours totaling 6 hours
- / 3