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1948 Wiltshire Rd.
Suite 1
Kearneysville WV, 25430

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Food Safety: 304-728-3306
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Food Safety > Food Handlers Questionaire

Food Handlers Questionaire

Employer:
Your name:
1) A critical item is:
A — What the emergency room calls a patient with a broken foot B — A provision of the Food Code that, if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental health hazards C — A complex of informal organizations in which a network of formal organizations is embedded
2) Potentially Hazardous Food:
A — A food that can be grown only in a certain type of soil in only a few areas of the world that has to be picked at the right time in order to be edible B — A method of social action that takes existing reality as one alternative and compares the probable gains and losses of closely related alternatives by making relatively small adjustments in existing reality or making larger adjustments about whose consequences approximately as much is known as about the consequences of existing reality or both C — A food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation
3) Ready-to-eat food:
A — Includes food that is cooked to the temperature and time required for that specific food B — Is any food at room temperature C — Is only raw food
4) The FDA Food Code:
A — Is produced every 4 years; recommends standards for the food industry nationwide and provides a model for state law and local regulations B — Recommends standards for the food industry nationwide; is produces every 2 years and provides a model for state law and local regulations C — Is produced by the state health department and is requires that all food be inspected by the state food inspector prior to being used in a food establishment
5) Examples of foodborne dangers are:
A — Bacteria, parasites, chemical, eggs and pest bodies B — Biological, psychological and physical C — Historical, philosophical, and ideology D — Agricultural, pathological and anatomical
6) True or False? FIFO means First Inspection First Offense
True False
7) When cooking pork, fish, beef, veal and lamb:
A — The internal temperature must reach 120°F for 29 seconds B — The internal temperature must reach 132°F for 15 seconds C — The internal temperature must reach 145°F for 15 seconds D — The internal temperature must reach 145°F for 20 seconds
8) Potentially hazardous cold foods must be maintained:
A — At 41°F or below B — At 41°C or below C — At 41°F or above D — None of the above
9) The minimum cooking temperature for leftover food is:
A — 145°F B — 155°F C — 165°F
10) The FDA recommends:
A — One cup of bleach to one gallon of water; chlorine test strips must be used to verify the correct concentration B — Two capfuls of bleach to one gallon of water; chlorine test strips must be used to verify the correct concentration C — One capful of bleach to one gallon of water; chlorine test strips must be used to verify the correct concentration
11) Thawing foods:
A — Can be done under cool running water of 70°F or less B — Should be done at room temperature in advance C — Means food is safe to eat
12) True or False? Salmonella is from raw poultry, eggs, raw meat, untreated milk and dairy products.
True False
13) Hot holding and cold holding food:
A — A metal stem thermometer should be used to monitor food temperature at least once every two hours B — A mercury thermometer should be used to monitor food temperature at least once every two hours C — Should be thrown away every two hours
14) Hepatitis A:
A — Can be spread to food and then to customers from contaminated, unclean hands B — Cannot contaminate food C — Is another name for liver and onions
15) Food should be cooled
A — From 135°F to 85°F in two hours and from 85°F to 20°F in four hours B — From 135°F to 70°F in two hours and from 70°F to 41°F in four hours C — From 135°F to 41°F in two hours
You will be leaving and then be returned to the Jefferson County Health Dept website to process your quiz.

 

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