A fish toxin originating from histamine-producing bacteria is ______.
d. None of the above
A foodborne illness is classified as intoxication when______.
a. A toxin is produced by bacteria on or in the food prior to ingesting it
b. A chemical is present in the food or drink prior to consumption
c. A living organism is consumed with food but once inside the human body it multiplies and infects
the digestive tract.
d. Both A and B
What is the name for the group of bacteria that grow in the absence of free oxygen?
A toxin found in seafood that originated from toxic algae and is not destroyed by cooking is ______
Which curvy, microaerophlic, Gram-negative, rod-shaped bacteria are known to cause watery diarrhea,
which may be bloody — fever, and is most commonly associated with raw chicken?
a. Campylobacter jejuni
b. Clostridium perfringens
c. Staphylococcus aureus
d. Bacillus cereus
Which parasite associated with raw or undercooked seafood can cause symptoms of coughing and/or vomiting
within 1 hour to 2 weeks?
a. Vibrio spp.
b. Anisakis spp.
c. Cyclospora cayetannensis
d. Trichinella spiralis
Which spore-forming, anaerobic bacteria most often cause a bacterial toxin-mediated infection, produce
enterotoxin, and do NOT usually result in death?
a. Staphylococcus aureus
b. Clostridium botulinum
c. Clostridium perfringens
d. Anisakis spp.
In terms of food safety; what does TCS stand for?
a. Thermally controlled safety
b. Temerature control for safety
c. Time/temperature control for safety
d. Time control for safety
Which of these pathogens is typically passed by food handlers’ ineffective hand washing, which allows
contaminate the food and passes on a bacteria that can cause dysentery?
Which of the following is NOT true about viruses?
a. They do not have a cell wall
b. They require living cells to reproduce
c. They are often transmitted to food by infected food workers
d. They are easily killed by freezing
Which of the following is NOT considered one of the major food allergens of concern?
Which of the following is the proper way to cool TCS foods as described by the FDA Food Code?
a. A cooked food must be cooled down to 70°F within 4 hours and down to 41°F within 6 hours
b. A cooked food must be cooled down to 70°F within 2 hours and down to 41°F within a total of 6
c. A cooked food must be cooled down to 41°F within 2 hours
d. None ofthe above
Smoking by food handlers is prohibited in food storage and preparation areas because smoking can
food primarily by
a. Dispersing smoke and pollutants into the air
b. Carrying saliva from mouth to the hands
c. Ashes and cigarette butts falling into food
d. Increasing the temperature in the room
Which of the following would probably not be considered a TCS food?
a. A food with a pH less than or equal to 4.6
b. A food with a pH greater than 4.6
c. A food with a water activity of .99
d. A food high in protein
Which of the following is not a suggested cooling method for a TCS food?
a. Place food in shallow pans before refrigerating
b. Place food near a window
c. Use rapid cooling equipment, such as a blast chiller
ci. Add ice as an ingredient
A point or procedure in a specific food system where loss of control may result in an unacceptable
health risk is
a Critical control point
b. Critical limit
c Corrective action
A PLC can demonstrate knowledge of foodborne disease prevention by:
a. Communicating the relationship between personal hygiene and bare-hand contact of ready-to-eat
b. Keeping their own cooking temperature log and not sharing the information
c. Researching articles about food safety on the Internet for their own pleasure reading
d. Smoking on the prep line with the other employees
Which of the following is true about adult learners vs. children?
a. Adults approach learning with their own life experiences and a concept of self
b. Adults all have university level experience
c. Adults are better at understanding scientific principles
d. Adults have more time for homework
What are factors that affect adult learning?
a. Seeing and hearing the presentation simultaneously
b. Relationship to practical experience
c. Physical environment
d. All of the above
What information must the PlC demonstrate knowledge of during an inspection?
a. Foodborne disease prevention
b. Hazard Analysis and Critical Control Point principles
c. Requirements of the Food Code
d. All of the above
Which of the following are legal methods for condemning food?
a. The establishment may choose to voluntarily condemn the product
b. The regulator may seek a court order condemning the food if they have appropriate evidence
c. The regulator is allowing to condemn any food they want to
d. a and b only
Regulations can broaden the scope of law.
What condition will allow a regulatory authority to access an establishment?
a. To examine and or sample food
b. To assist the person in charge with an irate customer
c. To implement the HACCP plan with new employees
d. To instruct managers on the food flow process
What is the ultimate goal of health inspections?
a. To instruct employees on proper hand washing techniques
b. To determine the level of compliance with public health law
c. To find evidence that may be used in a criminal prosecution
d. To abide under the Fourth Amendment to the Constitution
Cleaning and sanitizing of utensils, equipment, and food-contact surfaces should be done
a. Once a day, usually when beginning production
b. Twice a day, once before opening and once after closing
c. After each use or regularly scheduled intervals when in constant use
An imminent health hazard resulting in the immediate closure of an establishment could include
a. Sewage back-up
b. Allowing an employee with jaundice to work
c. Improper hot-holding temperatures
d. Use of uncalibrated thermometers
Which of the following is true about facilities that serve highly susceptible populations vs facilities
that serve the
a. Facilities that serve HSPs have more stringent exclusion requirements for sick employees
b. Facilities that serve HSPs must use irradiated food
c. All foods must be cooked to a temperature 10°F higher
d. Employees must wash hands more frequently
Manual warewashing hot water sanitizing temperature must meet which of the following temperature
a. Hot water sanitizing shall be between 165 and 194°F for a stationary rack, single temperature
b. Hot water sanitizing shall not be less than 17 1°F
c. Hot water sanitizing shall be 180°F for all hot water sanitizing
d. None of the above
What are three acceptable sanitizers?
a. Chlorine, Bromine, Bleach
b. QUATS, Chlorine, Soap
c. QUATS, Chlorine, Iodine
d. QUATS, Bleach, Soap
According to the Food Code, which of the following is not part of managing wastewater in a foodservice
a. Dispose of sewage through an approved facility
b. Clearly identifying piping of non-potable water
c. Air gaps must be at least the same diameter of the water supply inlet
d. Any backflow or back-siphonage prevention device must meet ASSE standards
In regards to sanitization, the minimum concentration of a chlorine sanitizing solution based on a pH of
8 or less
and a temperature of 75°F (24°C) or more is
b. 50 mg/L
c. 75 mg/L
d. 100 mg/L
Shellstock tags should be maintained on file for a minimum of
a. 30 days
b. 90 days
c. 1 year
d. 1 week
According to the FDA Food Code, which of the following would be an appropriate use for an infrared
a. Internal temperature of a cooked hamburger patty
b. Temperature of soup on a hot holding line after stirring the soup
c. Internal temperature of chicken salad in a cold case
d. None of the above
If hot water is used for sanitation in manual warewashing operations, the sanitizing compartment of the
sink should be
a. Equipped with baffles, curtains, or other means to minimize internal cross-contamination
b. Designed with an integral heating device that is capable of maintaining water at a temperature
not less than
c. Designed with an integral heating device that is capable of maintaining water at a temperature
not less than
d. Equipped with an automatic shutoff device that will place the sink out of operation before the
waste receptacle overflows
Defining an outbreak could involve which of the following:
a. Two or more unrelated persons sharing a common food or meal
b. Clinical picture consistent with a foodborne disease agent
c. The number of ill higher than normally expected
d. All of the above
What factor is not included in the development of the initial hypothesis in a foodborne illness outbreak
b. Dates of illness onset
c. Incubation period
d. Implicated food
What hazard is the most significant when investigating a viral infection caused foodborne illness
a. Ill food worker
b. Bare-hand contact with ready-to-eat food
c. Improper hand washing
d. Family illness histories of implicated food handlers
When there has been no implicated food in a foodborne illness outbreak investigation, which of the
listed steps to be followed during the investigation?
a. You cannot focus on a single item in food prep review in the early stages of investigation if no
b. Conduct general risk-based assessment using most up-to-date information available.
c. Determine which samples the epidemiologist and lab investigators are most interested in (food,
d. Allof the above
Which statement is NOT true?
a. Surveillance is an ongoing systematic collection, analysis, interpretation, and dissemination of
b. Active surveillance involves going out and looking for reports of illness
c. Passive surveillance is time consuming, expensive, and slow
d. In passive surveillance, one waits to receive reports of illness
Identify examples of a critical limit in a HACCP plan:
a. Refrigerating foods at or below 41°F and no bare-hand contact with RTE foods
b. Cooking meats in an oven at 350°F
c. When standard operation procedure calls to discard food after two hours in a steam table at 135°F
d. Cooking procedures that call for trimming roast ends after baking
In a same-day service operation, which common critical control points (CCP) are found in a HACCP plan?
a. Safety data sheets (SDS)
b. Monitoring the final cook temperature for hot foods items
c. Manufacturer information
d. Delivery logs
An operator can simplify a HACCP plan by grouping in the following way:
a. By type of foods (e.g., meats, poultry, fish, vegetables)
b. By identifying the age population the food facility caters to
c. By identifying patterns of food flow
d. By determining if the food processing involves a no-cook step, is it a same-day service, or a
complex food operation
What microorganisms are the standards for pathogen destruction when using reduced-oxygen packaging?
a. E. coli 0157:H7 and Shigella
b. Clostridium botulinum and Listeria monocytogenes
c. Clostridium perfringes and Bacillus cereus
d. Cyclospora cayetannensis and Trichinella spiralis
When is a HACCP plan required?
a. When menu items have shellfish listed
b. When operation sells directly to the consumer
c. When the operator applies for a variance, or uses canning or shrink wrapping to package its
d. When the food operation is complex
Backflow/back-siphonage prevention devices or methods are required for which of the following?
a. A hand wash sink
b. A three-compartment sink
c. Anywhere in a food establishment to protect the water supply system
d. All of the above
Non-public drinking water sources are required to
a. Meet National Primary Drinking Water Regulations
b. Used only for non-culinary purposes
c. Tested every other year
d. Operated according to local covenants
Cooking hoods must have adequate flow of air to ensure that which of the following conditions are met?
a. Ensure exhaust air flow does not cause over cooling of the food establishment
b. Ensure grease-laden vapors are effectively filtered and removed from establishment
c. Ensure grease collects in ductwork and is not released from the establishment
d. Ensure hood will remain below required grease vapor capture velocity
Hand wash sinks are required to be used for which of the following purposes?
a. To ensure their hands are properly cleaned prior to handling RTE foods
b. To prevent cross-contamination of food
c. To protect personal clothing or uniforms from contamination from soiled hands
d. Both a and b
Select the answer that does not qualify as a characteristic and concentration of a quaternary ammonium
sanitizing solution, according to the Food Code?
a. Have a minimum temperature of 75°F (24°C)
b. Have a concentration as indicated by the manufacturer’s use directions included in the labeling
c. Have a maximum temperature of 75°F (24°C)
d. Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater
than specified by the manufacturer’s label
Identify which of the following lighting requirements is accurate.
a. Walk-in refrigeration units require at least 20 foot candles of illumination at 30 inches
b. Customer self-serve surfaces require at least 10 foot candles of illumination at 30 inches
c. At least 50 foot candles of illumination at food preparation surfaces
d. Toilet rooms must have at least 30 foot candles of illumination at 30 inches
The difference between clean-in-place (CIP) and in-place cleaned equipment is best characterized by
which of the following?
a. The CIP equipment circulates cleaning, rinsing, and sanitizing agents throughout all food-contact
b. In-place cleaned equipment may be equipped with inspection ports to ensure all food-contact
c. CIP equipment cleaning generally requires the use of high pressure wands and low pressure foamers
d. Both a and b
What number and type of toilet rooms are required in a food establishment?
a. At least one for each sex and one unisex
b. At least one for staff and one for customers
c. At least a. and b. in addition to a family bathroom
d. Food establishments shall have the number of toilet rooms required by law
What types of chemicals are required to be segregated from foods and food related items?
a. Vinegar and cooking oil
b. Grill cleaner and sanitizers
c. Pesticides and rodenticides
d. Both b and c
What types of establishments are subject to plan review?
a. A kitchen in a private home providing only prepared, non-potentially hazardous foods, if allowed
b. A produce stand
c. A private home receiving catered foods
d. A restaurant, catering operation, food warehouse, or grocery store
In order to operate a foodservice establishment, applicants should submit an application at least 30
calendar days before the opening date of the food establishment. The application should include accurate
information about all of the following except:
a. Type of operation and intended menu
b. Anticipated volume of food to be prepared, sold, served, or stored
c. Proposed layout, mechanical schematics, construction materials, and finish schedules