Which part of the bimetallic stemmed thermometer is used to adjust the indicator head?
A.
calibration nut
B.
stem
C.
dimple
D.
sensing area
3.
To ensure food safety, food handlers should focus on controlling
A.
acidity and time
B.
time and temperature
C.
food and acidity
D.
oxygen and moisture
4.
Food handlers should keep their fingernails
A.
long and unpolished
B.
short and unpolished
C.
long and painted with clear nail polish
D.
short and pointed with clear nail polish
5.
"TCS food" refers to food that requires
A.
thyme, coriander, and salt
B.
timely and courteous service
C.
thermal containers for storage
D.
time and temperature control for safety
6.
The spread of pathogens from one surface or food to another is called
A.
time-temperature abuse
B.
outbreak
C.
flow of foods
D.
cross-contamination
7.
The best way to thaw food safely is to
A.
place it in a warm-water bath
B.
move it to the refrigerator
C.
place it on the kitchen counter
D.
move it to the dry storeroom
8.
Judging an operation's facilities, equipment, employee's practices, and management practices to identify the presence of hazards is called a(n)
A.
Emergency checklist
B.
accident report
C.
evacuation plan
D.
general safety audit
9.
The first principle of a HCCP plan is to
A.
identify correctivie action
B.
determine critical control points (CCPs)
C.
establish critical limits
D.
conduct a hazard analysis
10.
What are the six conditions that pathogens need to grow?
A.
food, acidity, time, temperature, oxygen, and mass
B.
food, acidity, time, temperature, oxygen, and moisture
C.
fat, acidity, time, temperature, oxygen, and mass
D.
fat, acidity, time, temperature, oxygen, and moisture
11.
A manager uses a copper utensil to prepare tomato sauce. Several people later conplain of illness after consuming the sauce. Which type of contamination is the most likely cause?
A.
chemical
B.
biological
C.
physical
D.
environmental
12.
What is the most important measure that managers can take to prevent parasites in food?
A.
Keep food out of the temerature safety zone.
B.
Avoid using bare hands to handle ready to eat foods.
C.
Purchase food from approved, reputable suppliers.
D.
Wash hands at the right times and in the right way.
13.
A foodborne illness outbreak occurs when
A.
a disease is transmitted to people through contaminated food
B.
a person contracts an illness after consuming contaminated food
C.
two or more people get the same illness after eating the same food
D.
different kinds of food become contaminated by the same person
