Food Course test 2018 This is a free course offered through Tioga County Public Health. However, an application must be submitted before taking the Food Safety Quiz. If you have not yet completed and submitted the Food Safety Course Application to Tioga County Public Health, please do so prior to taking this quiz. OK Question Title * 1. You were given a CODE when you submitted your application for this course. Please enter your CODE below. (Required.) OK Question Title * 2. Please type in your name, address and phone number; your business name, address and phone number. (Required.) OK Question Title * 3. What are vital controls in combating food borne illness? a) Temperature Controls b) Personal Cleanliness c) Proper sanitation methods d) All of the above OK Question Title * 4. Wash hands after all of the following except a) Touching raw meat b) Taking out the garbage c) Unloading the dishwasher d) Using the restoom OK Question Title * 5. What is a substitute for proper handwashing? a) Using tongs b) Using hand sanitizer c) Wearing plastic gloves d) None of the above OK Question Title * 6. Which method of hair restraint is unacceptable in minimizing har contact with hands, food, and food contact surfaces? a) Pony tail b) Visor c) Hair net d) Hat OK Question Title * 7. A food worker who has a fever and sore throat can perform... a) Food preparation b) Clean restrooms c) Dish washing d) Serve Food OK Question Title * 8. When making ready to eat sandwiches, which are acceptable methods to eliminate bare hand to food contact? a) Use deli paper b) Use plastic gloves c) Use utensils to assemble sandwich d) All of the above OK Question Title * 9. Concerning employee health, when should a person not be allowed to prepare food in a food service establishment? a) When the employee is vomiting b) When the employee is jaundice c) When the employee has a sore throat d) All of the above OK Question Title * 10. What is the minimum internal cooking temperature of shell eggs and egg containing foods? a) 130 degrees F b) 145 degrees F c) 155 degrees F d) 165 degrees F OK Question Title * 11. What is the minimum internal cooking temperature of ground meat? a) 140 degrees F b) 130 degrees F c) 120 degrees F d) 158 degrees F OK Question Title * 12. What is the proper storage order for a rack, top to bottom, in the walk in cooler? a) Raw, cooked, ready to eat b) Cooked, raw, ready to eat c) Raw, ready to eat, cooked d) Ready to eat, cooked, raw OK Question Title * 13. Which is an appropriate method of thawing potentially hazardous foods? a) Leave it out on the counter b) Under warm running water c) Under direct sunlight on the roof d) None of the above OK Question Title * 14. Identify the "acceptable means" of cooling large quantities of potentially hazardous foods: a) Stir soups, gravies,and chili's while the container is in an ice water bath. The ice water depth is equal to or greater than the food depth. b) Transfer hot foods to shallow pans and refrigerate. Pans are left uncovered until the food temperature reaches 45 degrees F. c) Use special refrigerators known as "rapid chill units" specifically designed to cool foods much faster than standard refrigerators. d) None of the above 3) All of the above OK Question Title * 15. Contaminated equipment and work surfaces must be... a) Rinsed then washed b) Washed and then sanitized c) Washed, rinsed, then sanitized d) Boiled for 5 minutes OK Question Title * 16. Chemical poisoning can be prevented by... a) Storing toxic items separately from food b) Following label directions c) Using all products for intended purposes only d) All of the above OK Question Title * 17. Which is a condition in which an imminent health hazard exists requiring immediate closure of your food service establishment? a) The potable water supply is not in full conformance. Chlorinator or ultra-violet disinfection system is not working. b) A person with a disease or infection which can be transmitted by food or drink is preparing food. c) Sewage or liquid waste is surfacing in your parking lot. d) All of the above OK Question Title * 18. Where or when can you smoke and eat in a food service establishment? a) You can eat in the kitchen, but only during breaks. b) You can eat in the kitchen, but not smoke. c) You can smoke and eat in any kitchen area as long as the food is covered. d) You can never smoke or eat in the kitchen. OK Question Title * 19. Reheating: Potentially hazardous food that has already been cooked and properly cooled must be reheated to... a) 155 degrees F b) 135 degrees F c) 165 degrees F d) 145 degrees F OK Question Title * 20. Potentially hazardous foods include all of the following except... a) Uncooked beans b) Poultry c) Cut melon d) Eggs OK Question Title * 21. Thermometers are required in kitchens to: a) Monitor temperatures of food in the refrigerator and check hot holding temperatures on steam table. b) Check concentration of sanitizing solution. c) Check if the temperature of the refrigerator was below 45° F. or above 140° F. d) All of the above. OK Question Title * 22. The best way to control cockroaches, mice, flies and other pests is: a) Apply pesticide every day. b) Just sweep the floor. c) Pour chlorine in the sink drain. d) To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry. e) All of the above. OK DONE