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Question 1 of 10
1. Question
Smoking by food handlers is prohibited areas in food storage and preparation since smoking can contaminate food primarily by
Correct
In food storage and preparation, smoking by food handlers is forbidden. Areas are because smoking can mainly contaminate food by Saliva being carried from the mouth to the hands
Incorrect
In food storage and preparation, smoking by food handlers is forbidden. Areas are because smoking can mainly contaminate food by Saliva being carried from the mouth to the hands
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Question 2 of 10
2. Question
The most critical duty of management in ensuring a program of good personal hygiene is:
Correct
The most critical duty of management in ensuring a program of good personal hygiene is Set an example for all workers to obey
Incorrect
The most critical duty of management in ensuring a program of good personal hygiene is Set an example for all workers to obey
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Question 3 of 10
3. Question
Which one of the following explains how to dry hands properly after they have they been washed?
Correct
The best way to dry your hands after they have Dry hands were thoroughly washed with a hot-air dryer or a sanitary, single-service towel.
Incorrect
The best way to dry your hands after they have Dry hands were thoroughly washed with a hot-air dryer or a sanitary, single-service towel.
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Question 4 of 10
4. Question
Which of the above is a protocol for a critical control point that may be required?
Correct
A procedure that could be required within four hours from a critical control point Cool chicken soup to below 41 ° F (5°C).
Incorrect
A procedure that could be required within four hours from a critical control point Cool chicken soup to below 41 ° F (5°C).
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Question 5 of 10
5. Question
A biological hazard to healthy food is an example of a
Correct
A food handler who sneezes on food is an instance of a biological hazard to healthy food.
Incorrect
A food handler who sneezes on food is an instance of a biological hazard to healthy food.
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Question 6 of 10
6. Question
The result of food borne intoxication is when food contains:
Correct
When a food contains toxins created by micro-organisms, a foodborne intoxication occurs.
Incorrect
When a food contains toxins created by micro-organisms, a foodborne intoxication occurs.
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Question 7 of 10
7. Question
When choosing a supplier, a manager should:
Correct
A manager should make sure the supplier has a checked HACCP system when choosing a supplier.
Incorrect
A manager should make sure the supplier has a checked HACCP system when choosing a supplier.
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Question 8 of 10
8. Question
When should a shipment of unbroken shell eggs be refused by an establishment?
Correct
If the eggs are not shipped to an institution at or below 45 ° F, a shipment of unbroken shell eggs is refused.
Incorrect
If the eggs are not shipped to an institution at or below 45 ° F, a shipment of unbroken shell eggs is refused.
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Question 9 of 10
9. Question
USDA grades for meat products provide data relating to:
Correct
USDA meat product grades provide details on the consistency or palatability of meat products.
Incorrect
USDA meat product grades provide details on the consistency or palatability of meat products.
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Question 10 of 10
10. Question
Fresh, unfrozen lamb should be: On arrival at a foodservice operation:
Correct
New, unfrozen lamb should be light red in color after delivery at a foodservice activity,
Incorrect
New, unfrozen lamb should be light red in color after delivery at a foodservice activity,