Question 1

using food coloring to make ground beef appear fresh is _______

Accepted Answer

not allowed by regulatory authority

Question 2

freezing food keeps it safe because freezing ______

Accepted Answer

slows the growth of pathogens in food

Question 3

later in the shift a food handler complains about a sore throat and fever. what should the manager do with the food that the food handler prepared earlier in the day?

Accepted Answer

throw it out

Question 4

fresh fruits and vegetables must be washed ______

Accepted Answer

before being cut

Question 5

food that has NOT been honestly presented must be ________

Accepted Answer

thrown out

Question 6

food handler may wear fingernail polish or artificial nails if they _________

Accepted Answer

wear intact gloves in good repair

Question 7

tabletop food service equipment on legs should have a space between the base of the equipment and the tabletop of at least _______

Accepted Answer

4 in

Question 8

to which minimum internal temperature should gravy be reheated in a microwave

Accepted Answer

165 F

Question 9

one of the most major food allergens is

Accepted Answer

soybeans

Question 10

food covering is used to

Accepted Answer

reduce sharp corners on hard-to-clean floors

Question 11

which is most likely to be contaminated with the virus that caused hepatitis A

Accepted Answer

raw oysters on the half shell

Question 12

game animals received for sale In an operation should be

Accepted Answer

commercially raised for food

Question 13

ready-to-eat food should be thrown out if it has been

Accepted Answer

handled by sick food handlers who are later excluded

Question 14

food contamination is most likely to happen when food handlers

Accepted Answer

chew tabacco

Question 15

cooked vegetable should be

Accepted Answer

held at 135F or higher

Question 16

which item is a food handler permitted to wear on hands and arms

Accepted Answer

plain, metal band ring

Question 17

fresh beef must be received at or below

Accepted Answer

41F

Question 18

the first step in a HACCP plan is to

Accepted Answer

identify hazards

Question 19

food handlers should be excluded from the prep area when they experiencing which symptom

Accepted Answer

vomiting

Question 20

what type of contaminant is a bone in a fish fillet

Accepted Answer

physical

Question 21

which item can be re-served to customers

Accepted Answer

unopened prepackaged food

Question 22

the minimum water temperature when sanitizing utensils using hot water is

Accepted Answer

110F

Question 23

when prepping food it is acceptable for food handlers to wear

Accepted Answer

hats

Question 24

a hand washing sink shall be equipped to provide hot water at a temperature of

Accepted Answer

100 F

Question 25

which food item can be received at a temperature of 45 F or lower

Accepted Answer

shell egg

Question 26

which would require single-use gloves?

Accepted Answer

handling ready-to-eat foods

Culinary Feud: Food Safety Quiz

2) freezing food keeps it safe because freezing ______

3) later in the shift a food handler complains about a sore throat and fever. what should the manager do with the food that the food handler prepared earlier in the day?

4) fresh fruits and vegetables must be washed ______

5) food that has NOT been honestly presented must be ________

6) food handler may wear fingernail polish or artificial nails if they _________

7) tabletop food service equipment on legs should have a space between the base of the equipment and the tabletop of at least _______

8) to which minimum internal temperature should gravy be reheated in a microwave

9) one of the most major food allergens is

10) food covering is used to

11) which is most likely to be contaminated with the virus that caused hepatitis A

12) game animals received for sale In an operation should be

13) ready-to-eat food should be thrown out if it has been

14) food contamination is most likely to happen when food handlers

15) cooked vegetable should be

16) which item is a food handler permitted to wear on hands and arms

17) fresh beef must be received at or below

18) the first step in a HACCP plan is to

19) food handlers should be excluded from the prep area when they experiencing which symptom

20) what type of contaminant is a bone in a fish fillet

21) which item can be re-served to customers

22) the minimum water temperature when sanitizing utensils using hot water is

23) when prepping food it is acceptable for food handlers to wear

24) a hand washing sink shall be equipped to provide hot water at a temperature of

25) which food item can be received at a temperature of 45 F or lower

26) which would require single-use gloves?