Manager Practice Test 2

Question 1

After which activity must food handlers wash their hands?

Accepted Answer

Clearing tables

Answer

Applying hand antiseptic

Answer

Serving customers

Answer

Putting on gloves

Question 2

Which type of thermometer can read temperature without touching the item's surface?

Accepted Answer

Infrared

Answer

Air probe

Answer

Immersion probe

Answer

TTI

Question 3

What is an important measure for preventing food borne illness?

Accepted Answer

Controlling time and temperature.

Answer

Using new equipment.

Answer

Serving locally grown food.

Answer

Measuring pathogens.

Question 4

The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and __________?

Accepted Answer

Purchasing food from unsafe sources.

Answer

Using single-use, disposable gloves.

Answer

Serving ready-to-eat food.

Answer

Reheating leftover food.

Question 5

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

Accepted Answer

Sore throat with fever

Answer

Headache with soreness

Answer

Thirst with itching

Answer

Soreness with fatigue

Question 6

At what temperature do most food borne pathogens grow most quickly?

Accepted Answer

Between 70° F and 125° F

Answer

Between 45° F and 70° F

Answer

Between 125° F and 150° F

Answer

Between 0° F and 45° F

Question 7

A food handler has diarrhea and has been diagnosed with an illness from Shigella app. What should the manager tell this food handler to do?

Accepted Answer

Stay home until approved to return to work.

Answer

Wear gloves while handling good.

Answer

Wash hands frequently while handling food.

Answer

Work in a nonfood handling position.

Question 8

After which activity must food handlers wash their hands?

Accepted Answer

Clearing tables

Answer

Serving customers

Answer

Applying hand antiseptic

Answer

Putting on gloves

Question 9

. What should food handlers do to prevent food allergens from being transferred to food?

Accepted Answer

Clean and sanitize utensils after use.

Answer

Buy from approved, reputable suppliers.

Answer

Store cold food at 41 F (5 C) or lower.

Answer

Label chemical containers correctly.

Question 10

At what temperature do most food borne pathogens grow most quickly?

Accepted Answer

Between 70° F and 125° F

Answer

Between 125° F and 150° F

Answer

Between 0° F and 45° F

Answer

Between 45° F and 70° F