Practice Test 1 Flashcards

A food worker returns from the restroom and puts gloves on without washing hands first. What is wrong with this practice?

Answer: Gloves can become contaminated if worn over unwashed hands

Gloves do not replace handwashing — pathogens on unwashed hands can be introduced to the glove interior and later transferred to food.

A restaurant receives a shipment of fresh fish. Which sign indicates the fish should be rejected?

Answer: Cloudy, sunken eyes

Cloudy and sunken eyes indicate spoilage; fresh fish should have clear, bright, bulging eyes.

Which type of thermometer is BEST for checking the internal temperature of a thin hamburger patty?

Answer: Thermocouple with a thin probe

A thermocouple with a thin probe gives fast, accurate readings in thin foods where a bimetallic stem would extend beyond the item.

A food handler cuts raw chicken and then uses the same cutting board — without cleaning — to slice tomatoes. This is an example of:

Answer: Cross-contamination

Using the same surface for raw poultry and ready-to-eat vegetables without cleaning between uses transfers pathogens — this is cross-contamination.

What is the correct water temperature for the wash compartment of a three-compartment sink?

Answer: At least 110°F (43°C)

Water in the wash compartment must be at least 110°F (43°C) to effectively remove grease and food debris with detergent.

Which food is considered a major allergen under US law?

Answer: Sesame

Sesame was added as the ninth major food allergen under the FASTER Act, effective January 1, 2023.

A manager wants to verify that the chemical sanitizer in the three-compartment sink is at the correct concentration. What tool should be used?

Answer: Test strips specific to the sanitizer

Test strips calibrated for the specific sanitizer (chlorine, quaternary ammonia, or iodine) are used to verify proper concentration.