1-What symptom requires a food hand

1-What symptom requires a food handler to be excluded from the operation given the choices:
a. Jaundice
b. coughing
c. stomach cramps
d. sore throat
2-Which is an example of physical contamination:
a. sneezing on food
b. touching dirty food contact surfaces
c. Bones in fish
d. cooking tomato sauce in a copper pan
3- What condition (temp) promotes the growth of bacteria?

4- Parasites are commonly associated with what food?

5- What practice should be used to prevent seafood toxins from causing a foodborne illness?


6- What practice can help prevent allergic reactions?

7- What symptom can indicate a customer is having an allergic reaction?

8- A food handler comes to work with diarrhea. What should the Supervisor or Manager tell the food handler to do?

9- What should food handlers do after leaving and returning to the prep area?

10- A food handler is preparing a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

11- Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?


12- What should be done with preset, unwrapped utensils that appear to be unused after quests have left the table?

13- What must to do when transferring chemicals to a new container for daily usage?

14- What temperature must a high-temperature dishwasher's final sanitizing rinse be?

15- What must food handlers do when handling ready to eat food?
a: wear an apron
b: wear single-use-gloves
c: Sanitize their hands
d: use bare hands




16- What should staff do when receiving a delivery of food and supplies?

17- A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

18- What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

19-The risk of physical contamination can be reduced by

a. Washing hands before handling food

b. Using galvanized containers to store beverages

c. Keeping food tightly covered during pesticide applications

d. Using shields on fluorescent lightbulbs where food is stored


20-Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of

a. Cross-contamination

b. Time-temperature abuse

c. Physical contamination

d. Toxic-metal poisoning



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