Food Handler Practice Test 2 — Questions and Answers

Question 1: What is the final step in cleaning and sanitizing a prep table?

Allowing the surface to air-dry (Correct answer)
Rinsing the surface
Cleansing with detergent
Sanitizing the surface

Correct answer: Allowing the surface to air-dry

After a food-contact surface has been thoroughly cleaned with detergent and then rinsed, it must be sanitized to reduce pathogens to safe levels. The final and crucial step in this process is allowing the surface to air-dry completely. Air-drying prevents recontamination that can occur from wiping with cloths and ensures the sanitizer has sufficient contact time to be effective.

Question 2: Food that is partially cooked and then finished just before service must be heated to what temperature?

165°F (74°C) for 15 seconds (Correct answer)
135°F (57°C) for 15 seconds
145°F (63°C) for 15 seconds
155°F (68°C) for 15 seconds

Correct answer: 165°F (74°C) for 15 seconds

When food is partially cooked and then finished just before service, it must be reheated to a safe internal temperature to eliminate any pathogens that may have multiplied during the holding period. The ServSafe guideline for reheating food to be served immediately or hot-held is 165°F (74°C) for 15 seconds. This ensures the food reaches a temperature sufficient to destroy harmful bacteria.

Question 3: When should a shipment of fresh chicken be rejected?

Shellstock identification tags are not attached to the container.
The flesh of the chicken is firm and springs back when touched.
The receiving temperature is 50°F (10°C). (Correct answer)
The flesh of the chicken appears moist.

Correct answer: The receiving temperature is 50°F (10°C).

Fresh poultry, including chicken, is a Time/Temperature Control for Safety (TCS) food and must be received at an internal temperature of 41°F (5°C) or lower. A receiving temperature of 50°F (10°C) indicates that the chicken has been held in the temperature danger zone, which promotes rapid bacterial growth. Therefore, the shipment must be rejected to prevent foodborne illness.

Question 4: What is the purpose of setting a critical limit in the cooking process of TCS food?

Reduce hazards to safe levels (Correct answer)
Avoid serving undercooked food to high-risk customers
Identify potential hazards
Identify where hazards can be eliminated

Correct answer: Reduce hazards to safe levels

In a HACCP system, a critical limit is established at a critical control point, such as cooking, to ensure food safety. The primary purpose of setting a critical limit for cooking TCS food is to reduce identified hazards, specifically harmful microorganisms, to safe and acceptable levels. This ensures that the food reaches a temperature and time combination sufficient to destroy pathogens.

Question 5: What type of thermometer should be used to check the internal temperature of a beef roast?

Surface
Penetration (Correct answer)
Air
Immersion

Correct answer: Penetration

To accurately measure the internal temperature of thick foods like a beef roast, a penetration probe thermometer is the appropriate tool. This type of thermometer has a pointed tip designed to be inserted into the thickest part of the food. This ensures that the core temperature, which is critical for food safety, is precisely measured.

Question 6: Which of the following is a TCS food?

Saltines
Baked potato (Correct answer)
Bananas
Coffee

Correct answer: Baked potato

TCS stands for Time/Temperature Control for Safety, referring to foods that require specific temperature control to prevent the growth of harmful microorganisms. A baked potato is considered a TCS food because, once cooked, its moist environment and neutral pH create ideal conditions for bacterial growth if it is not held at safe temperatures. Other options like saltines, bananas, and coffee are generally not TCS foods.

Question 7: Ciguatera toxin is commonly found in:

Amberjack (Correct answer)
Tuna
Cod
Pollock

Correct answer: Amberjack

Ciguatera toxin is a marine toxin that accumulates in the flesh of predatory reef fish that have consumed smaller fish containing the toxin from certain algae. Amberjack is one of the most common fish species known to carry ciguatera toxin, along with barracuda, grouper, and snapper. Consuming affected fish can lead to ciguatera fish poisoning.

Question 8: What is a basic characteristic of a virus?

Grows in food
Requires a living host to grow (Correct answer)
Destroyed by cooking
Commonly found in cattle intestines

Correct answer: Requires a living host to grow

A fundamental characteristic of viruses is their absolute requirement for a living host to grow and reproduce. Unlike bacteria, viruses cannot multiply in food itself; they must invade the cells of a living organism, such as a human or animal, to replicate. This makes them unique among foodborne pathogens, as they are often transmitted through contaminated food but do not grow within it.

Question 9: Which of the following is TCS food?

Saltines
Coffee
Baked potato (Correct answer)
Bananas

Correct answer: Baked potato

Question 10: Although all food is in danger of becoming spoiled, which is not considered a “high risk” food for bacterial contamination?

melon
eggs
uncooked chicken
bread (Correct answer)

Correct answer: bread

High-risk foods, also known as TCS (Temperature Control for Safety) foods, are typically moist, protein-rich, and have a neutral pH, which supports rapid bacterial growth. Bread, especially plain bread, is generally low in moisture and protein, making it less hospitable for bacteria compared to items like cut melon, eggs, or raw chicken.

Question 11: When should the food handler change his gloves?

after handling ready-to-eat foods
As long as they are washed regularly, the same gloves can be used the entire shift.
when they are dirty (Correct answer)
every hour

Correct answer: when they are dirty

Food handlers must change gloves immediately whenever they become dirty or torn to prevent the transfer of contaminants. They should also be changed before beginning a different task, after handling raw meat, seafood, or poultry, and after an interruption such as answering the phone. Using the same gloves for an entire shift, even if washed, is unsafe.

Question 12: Which list represents proper sanitation for a surface?

clean the surface, rinse the surface, sanitize the surface, dry the surface with a towel
clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry (Correct answer)
sanitize the surface, clean the surface, rinse the surface, dry the surface with a towel
clean the surface, sanitize the surface, rinse the surface, allow the surface to air-dry

Correct answer: clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry

Proper sanitation follows a specific four-step process to ensure effectiveness. First, the surface is cleaned to remove visible food and dirt. Second, it's rinsed to remove cleaning solution residue. Third, it's sanitized to reduce pathogens to safe levels, and finally, it must be allowed to air-dry, as towel drying can reintroduce contaminants.

Question 13: A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl’s surface when soup is served to the next guest. Which type of food contamination would this be considered?

biological
chemical (Correct answer)
physical
sanitation

Correct answer: chemical

Chemical contamination occurs when food comes into contact with cleaning agents, sanitizers, pesticides, or other non-food chemicals. In this scenario, the soap residue left on the bowl is a chemical substance that has transferred to the soup, making it a chemical contaminant. Biological contamination involves pathogens, and physical contamination involves foreign objects.

Question 14: At minimum, how long should the entire hand washing process take?

15 seconds
20 seconds (Correct answer)
60 seconds
45 seconds

Correct answer: 20 seconds

ServSafe guidelines recommend that the entire handwashing process, from wetting hands to drying, should take a minimum of 20 seconds. This includes scrubbing hands and arms vigorously with soap for 10-15 seconds to effectively remove pathogens. This duration ensures thorough cleaning and reduces the risk of contamination.

Question 15: Which of the following items is appropriate to wear when preparing food?

a medical alert bracelet on the wrist
artificial nails
fingernail polish on trimmed and filed nails
a plain wedding band on the finger (Correct answer)

Correct answer: a plain wedding band on the finger

ServSafe guidelines permit only a plain wedding band on the finger as acceptable jewelry when preparing food. Other items like medical alert bracelets, artificial nails, or fingernail polish can harbor bacteria, break off into food, or make proper handwashing difficult, posing a significant risk of physical or biological contamination.

Question 16: Kendall is thirsty and wants to keep her beverage nearby. How and where can she store it?

Under no circumstances are personal drinks allowed in a food preparation area.
The drink must be in a covered container with a straw and stored in a non-food prep area. (Correct answer)
The drink must be labeled and stored in a designated space in the food prep area.
As long as the drink is properly covered and labeled, it may be kept in any location that is convenient.

Correct answer: The drink must be in a covered container with a straw and stored in a non-food prep area.

To prevent contamination, personal beverages must be stored in a covered container with a straw to avoid direct hand contact with the rim and prevent spills. Furthermore, they must be kept in a designated area away from food preparation zones. This minimizes the risk of accidental spills or pathogens transferring from the beverage container to food or surfaces.

Food Handler Practice Test 2

What is the final step in cleaning and sanitizing a prep table?