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1) |
In Riverside County, it is required that the following must have a Food Handler's Certificate:
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2) |
What are the symptoms of foodborne illness?
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3) |
Which one of these is NOT a type of contamination?
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4) |
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5) |
Pathogenic contamination is the most dangerous because:
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6) |
Bacteria can be transferred to foods where they are not normally found. What is this called?
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7) |
An example of cross-contamination is when:
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8) |
Which of the following is NOT included for employee health and hygiene?
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9) |
A handwashing sink should have the following:
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10) |
Which of the following can be used to substitute for handwashing?
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11) |
What does PHF stand for?
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12) |
Under the right conditions, the number of bacteria can double every:
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13) |
The recommended method(s) of thawing frozen foods are:
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14) |
What is the only way to know for sure if the food is at a safe temperature?
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15) |
What is one of the best ways to keep bacteria from growing?
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16) |
Why are the temperatures between 41 degrees and 135 degrees called the "danger zone"?
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17) |
All parts of the food, even the inside, must be cooked to reach a minumum of what temperatures?
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18) |
You must make sure that the food reaches what temperature when it is reheated?
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19) |
When cooling food, you should follow these rules:
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20) |
How many steps are there in hand washing dishes?
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21) |
No matter how you wash the dishes, you will need to use ___ to show that the dishes are getting sanitized.
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22) |
The process of sanitizing _____.
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23) |
Sometimes customers don't eat everything on their plate. The leftover food must be:
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24) |
Food containers should be stored at least _____ above and off the floor to protect from spills, wet mopping and sewage back-ups.
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25) |
Chemicals and cleaners should be stored _____.
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26) |
What is the common sign of rodents (rats/mice) in a restaurant?
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27) |
If you are saving food that you have cooked so you can serve it again later, yo will need to cool the food to 70 degrees within ______ and down to _____ within 6 hours.
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28) |
How long do dishes need to sit in chlorine sanitizer to kill germs?
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29) |
The most common source of food contamination is:
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30) |
What is one of the most important things you, as a food worker, can do to prevent foodbourne illness?
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31) |
How can you help keep your customers from getting a foodbourne illness?
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32) |
The Temperature Danger Zone is where Potentially Hazardous Food temperatures are above ___ and below ___.
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33) |
What is the best way to keep flying pests out of the facility?
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34) |
Who can request to see a copy of the last Environmental Health Inspection report?
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35) |
Where are "No Smoking" signs required to be posted?
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36) |
When scooping ice for drinks, you should:
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37) |
If you are storing a potentially hazardous food like meat or soup in the refrigerator, what is the highest temperature allowed?
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38) |
What is the "Employees FIRST" program?
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39) |
Why is it important that every food worker do their part to protect the food they serve?
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40) |
What should you do if you notice anything unusual or suspicious going on in your work area?
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41) |
Which of the following does not belong at the handwashing sink?
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42) |
The Temperature Danger Zone is the temperature range where bacteria multiply quickly.
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43) |
Hand sanitizer and gloves cannot replace handwashing.
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44) |
Taking too long to cool food that has been cooked can cause foodbourne illness.
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45) |
Food that has been cooked and then reheated at a later time for serving needs to be reheated to at least 165 degrees to kill bacteria.
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46) |
To properly wash dishes, you should wash them with soap and hot water, rinse, sanitize, and air dry.
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47) |
Potentially Hazardous Foods like meat and eggs allow bacteria to multiply quickly. This is what makes them hazardous.
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48) |
A food facility is more likely to have someone intentionally contaminate their food if their employees are not paying close attention to what is going on around them.
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49) |
Leaving food out in the Danger Zone for ten hours would allow bacteria to multiply in excess of over 1 billion.
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50) |
What color is a placard with an "A" for meeting all standards?
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