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Food Handler's Quiz

Review of the information on the Riverside County Food Handler's Certificate training video.



1)

In Riverside County, it is required that the following must have a Food Handler's Certificate:

 
 
 
 

2)

What are the symptoms of foodborne illness?

 
 
 
 

3)

Which one of these is NOT a type of contamination?

 
 
 
 

4)

Examples of physical contamination could include:

 
 
 
 

5)

Pathogenic contamination is the most dangerous because:

 
 
 
 

6)

Bacteria can be transferred to foods where they are not normally found. What is this called?

 
 
 
 

7)

An example of cross-contamination is when:

 
 
 
 

8)

Which of the following is NOT included for employee health and hygiene?

 
 
 
 

9)

A handwashing sink should have the following:

 
 
 
 

10)

Which of the following can be used to substitute for handwashing?

 
 
 
 

11)

What does PHF stand for?

 
 
 
 

12)

Under the right conditions, the number of bacteria can double every:

 
 
 
 

13)

The recommended method(s) of thawing frozen foods are:

 
 
 
 

14)

What is the only way to know for sure if the food is at a safe temperature?

 
 
 
 

15)

What is one of the best ways to keep bacteria from growing?

 
 
 
 

16)

Why are the temperatures between 41 degrees and 135 degrees called the "danger zone"?

 
 
 
 

17)

All parts of the food, even the inside, must be cooked to reach a minumum of what temperatures?

 
 
 
 

18)

You must make sure that the food reaches what temperature when it is reheated?

 
 
 
 

19)

When cooling food, you should follow these rules:

 
 
 
 

20)

How many steps are there in hand washing dishes?

 
 
 
 

21)

No matter how you wash the dishes, you will need to use ___ to show that the dishes are getting sanitized.

 
 
 
 

22)

The process of sanitizing _____.

 
 
 
 

23)

Sometimes customers don't eat everything on their plate. The leftover food must be:

 
 
 
 

24)

Food containers should be stored at least _____ above and off the floor to protect from spills, wet mopping and sewage back-ups.

 
 
 
 

25)

Chemicals and cleaners should be stored _____.

 
 
 
 

26)

What is the common sign of rodents (rats/mice) in a restaurant?

 
 
 
 

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.

 
 
 
 

28)

How long do dishes need to sit in chlorine sanitizer to kill germs?

 
 
 
 

29)

The most common source of food contamination is:

 
 
 
 

30)

What is one of the most important things you, as a food worker, can do to prevent foodbourne illness?

 
 
 
 

31)

How can you help keep your customers from getting a foodbourne illness?

 
 
 
 

32)

The Temperature Danger Zone is where Potentially Hazardous Food temperatures are above ___ and below ___.

 
 
 
 

33)

What is the best way to keep flying pests out of the facility?

 
 
 
 

34)

Who can request to see a copy of the last Environmental Health Inspection report?

 
 
 
 

35)

Where are "No Smoking" signs required to be posted?

 
 
 
 

36)

When scooping ice for drinks, you should:

 
 
 
 

37)

If you are storing a potentially hazardous food like meat or soup in the refrigerator, what is the highest temperature allowed?

 
 
 
 

38)

What is the "Employees FIRST" program?

 
 
 
 

39)

Why is it important that every food worker do their part to protect the food they serve?

 
 
 
 

40)

What should you do if you notice anything unusual or suspicious going on in your work area?

 
 
 
 

41)

Which of the following does not belong at the handwashing sink?

 
 
 
 

42)

The Temperature Danger Zone is the temperature range where bacteria multiply quickly.

 
 

43)

Hand sanitizer and gloves cannot replace handwashing.

 
 

44)

Taking too long to cool food that has been cooked can cause foodbourne illness.

 
 

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.

 
 

46)

To properly wash dishes, you should wash them with soap and hot water, rinse, sanitize, and air dry.

 
 

47)

Potentially Hazardous Foods like meat and eggs allow bacteria to multiply quickly. This is what makes them hazardous.

 
 

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.

 
 

49)

Leaving food out in the Danger Zone for ten hours would allow bacteria to multiply in excess of over 1 billion.

 
 

50)

What color is a placard with an "A" for meeting all standards?

 
 
 
 


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