Practice Exam 1. Which control measure should be implemented if your HACCP team has identified a biological hazard in your food establishment's chicken? A. Only use locally-sourced chicken until the biological hazard can be resolved B. Modify chicken use in the establishment by revisiting and updating the HACCP plan C. For all cooking, cooling, and hot-holding of chicken, add an appropriate cooking system to the kitchen facilities D. Sterilize all chicken used as a food ingredient by soaking in a solution of bleach and water for 10 minutes Incorrect: Please try again. Correct: If your HACCP team has identified a biological hazard in your food's chicken, an appropiate cooking system should be implemented for all cooking, cooling and hot-holding of chicken. 2. If your water system tests positive for E. coli, you must do the following: A. Display a mandatory written boil water notice at the establishment B. Cease operations and close the establishment until water system can be fully cleaned and flushed C. Use only bottled water for 30 days D. Serve absolutely no water in the establishment Incorrect: Please try again. Correct: You must display a mandatory written boil water notice at the establishment if your water system tests positive for E. coli. 3. Food managers are responsible for which of the following? A. Addressing structural issues when the kitchen is affected B. Evaluating temperatures of seating areas to compare with kitchen temperatures C. Preoperational inspections to report to the general manager D. Preventing growth and spreading of pathogens by consistently maintaining cleanliness of the facilities Incorrect: Please try again. Correct: Food managers are responsible for maintaining cleanliness and the prevention of the growth and spreading of pathogens at the facilities. 4. Which materials are appropriate floor coverings in food prep areas? A. Spill-absorbing woven carpet B. Tile or other impervious materials that provide smooth and easily cleanable surfaces C. Any flooring type can be used if it has been sealed D. Natural, textured fibers such as jute or hemp Incorrect: Please try again. Correct: Tile or other impervious materials that provide smooth and easily cleanable surfaces are considered to be appropriate floor covers in food prep areas. 5. Which of these answers is not true concerning floors and their coverings? A. Even if not visible to the public, utility pipes or lines cannot be installed near or on the floor B. Light colors should be used for floor coverings in food preparation areas, wash areas, bathrooms, and walk-in refrigerators C. All exposed indoor wall surfaces made of brick, porous block, or concrete must be sealed off, insuring effective cleaning D. Only short pile carpeting can be utilized in areas prone to moisture, or where water flush or spray cleaning occurs Incorrect: Please try again. Correct: Short pile carpeting can not be used in areas prone to moisture, where water flush or spray cleaning occurs. 6. The following requirement of self-closing doors and tightly-fitted windows in food establishments does not apply: A. When the establishment is a structure that has previously been zoned residential B. In climates with an average temperature above 70 degrees C. In situations where the establishment is part of a larger structure, including food courts D. When the establishment is zoned for both residential and commercial use Incorrect: Please try again. Correct: If an establishment is part of a larger structure, the requirement of self-closing doors and tightly fitted windows in food establishments does not apply. 7. Oysters are considered safe to serve when their cooking results in this: A. Its flesh cannot be separated with normal fork pressure B. Its flesh is soft to the touch C. The shells are cracked slightly but not enough to reveal their contents D. The shells open Incorrect: Please try again. Correct: Oysters are safe to serve when the shells open during the cooking process. 8. After a power interruption of more than 4 hours in an establishment, the following must be discarded: A. Leftover animal products B. All fruits C. Condiments left on tables D. Cooked vegetables Incorrect: Please try again. Correct: Leftover animal products must be discarded after a power interruption of more than 4 hours. 9. While a food establishment is undergoing a health inspection, the oversight responsibility falls to the: A. Person in charge B. General manager of the establishment C. Managerial-level staff onsite when the heath inspection is initiated D. Establishment's owner/operator Incorrect: Please try again. Correct: During a health inspection, the oversight responsibility falls to the person in charge. 10. When comparing young children to healthy adults, the following is true: A. Their risk of foodborne illness is higher B. They are only susceptible to foodborne illnesses during their first 12-24 months before their immune systems fully develop C. They consume lower quantities of food than adults, making them less prone to foodborne illnesses. D. Their risk of foodborne illness is the same as healthy adults Incorrect: Please try again. Correct: Young children are more susceptible to foodborne illness.
