Question

1. how should food handlers keep fingernails?

a. long and polished
b. short and clean
c. with artificial nails
d. painted

1. what type of shoes are best for working in the kitchen?

a. sandals
b. open - toed shoes
c. non - slip closed - toe shoes
d. slippers

1. what is the correct minimum internal cooking temperature for ground poultry?

a. 145°f
b. 155°f
c. 160°f
d. 165°f

1. what should you do if food has passed its expiration date?

a. smell it first
b. use it quickly
c. throw it away
d. freeze it

1. which population is most at risk for foodborne illness?

a. teenagers
b. healthy adults
c. elderly people
d. athletes

1. which practice can help prevent cross - contact of food allergens?

a. using the same utensils
b. washing hands and utensils before preparing allergen - free food
c. ignoring allergen requests
d. picking allergens off the plate

1. which government agency regulates restaurant food safety in california?

a. cdc
b. fda
c. county health department
d. usda

1. when reheating previously cooked food, it must reach what internal temperature within 2 hours?

a. 135°f
b. 145°f
c. 155°f
d. 165°f

1. what should you do if you cut your hand while working?

a. continue working
b. wash, bandage, and wear a glove
c. just wash it
d. hide it

1. where should cleaning cloths be stored when not in use?

a. on the counter
b. in sanitizer solution
c. in apron pocket
d. on the floor

1. what is the proper temperature for a refrigerator?

a. 32°f or lower
b. 35°f - 38°f
c. 41°f or lower
d. 45°f or lower

1. which step kills most harmful bacteria in food?

a. freezing
b. cooking to the proper temperature
c. washing
d. storing

1. how should dry goods (like flour and rice) be stored?

a. in original containers on the floor
b. in sealed containers off the floor
c. open bags in pantry
d. in the refrigerator

1. what is the first step in cleaning and sanitizing equipment?

a. wash with detergent
b. rinse with water
c. sanitize
d. remove food debris

1. what should food handlers do if they have a sore throat and fever?

a. work with gloves
b. report to manager and stay home if serving high - risk populations
c. continue working
d. only work in dishwashing

Explanation:

1. Short and clean fingernails reduce the risk of contamination in food - handling.
2. Non - slip closed - toe shoes provide safety in a kitchen environment to prevent slips, trips and protect feet from spills and falling objects.
3. The correct minimum internal cooking temperature for ground poultry is 165°F to kill harmful bacteria.
4. Food past its expiration date may be unsafe, so it should be thrown away.
5. Elderly people have weaker immune systems and are more at risk for foodborne illness.
6. Washing hands and utensils before preparing allergen - free food helps prevent cross - contact of allergens.
7. In California, the County Health Department regulates restaurant food safety.
8. When reheating previously cooked food, it must reach 165°F within 2 hours to ensure safety.
9. If you cut your hand while working, you should wash, bandage, and wear a glove to prevent contamination.
10. Cleaning cloths should be stored in sanitizer solution when not in use to keep them clean.
11. The proper temperature for a refrigerator is 41°F or lower to slow bacterial growth.
12. Cooking to the proper temperature kills most harmful bacteria in food.
13. Dry goods like flour and rice should be stored in sealed containers off the floor to protect from pests and moisture.
14. The first step in cleaning and sanitizing equipment is to remove food debris.
15. Food handlers with a sore throat and fever should report to the manager and stay home if serving high - risk populations to prevent spreading illness.

Answer:

1. B. Short and clean
2. C. Non - slip closed - toe shoes
3. D. 165°F
4. C. Throw it away
5. C. Elderly people
6. B. Washing hands and utensils before preparing allergen - free food
7. C. County Health Department
8. D. 165°F
9. B. Wash, bandage, and wear a glove
10. B. In sanitizer solution
11. C. 41°F or lower
12. B. Cooking to the proper temperature
13. B. In sealed containers off the floor
14. D. Remove food debris
15. B. Report to manager and stay home if serving high - risk populations