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1948 Wiltshire Rd.
Suite 1
Kearneysville WV, 25430

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304-728-8416
Fax: 304-728-3319
Well & Septic: 304-728-8415
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304-728-3314
Food Safety: 304-728-3306
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Food Safety > Food Handlers Questionaire

Food Handlers Questionaire

Employer:
Your name:
1) A physical hazard in food is:
A — A figure of speech that combines two normally contradictory terms. They appear in a range of contexts, from inadvertent errors such as “extremely average,” to deliberate puns like “same difference,” to literary words that have been carefully crafted to reveal a paradox B — A pro-form that substitutes for a noun with or without a determiner, such as “and” in that it refers anaphorically to another noun or noun phrase, but which cannot ordinarily be preceded by a determiner and rarely takes an attributive adjective C —. Objects in food that may cause injury if eaten
2) When “hot holding” food:
A — You need to have really thick pot holders B — You need to check food saturation with water is the dominant factor determining the nature of soil development and the types of plant and animal communities living in the soil and on its surface C — The hot holding equipment must be heated up before cooked, hot food is put into them and the food must be maintained at a temperature of 135°F or hotter
3) A dry storage area is:
A — A room or area designated for the storage of packaged or containerized bulk food that is not potentially hazardous B — A room that is for the practice of selling assets, usually securities, that have been borrowed from a third party with the intention of buying identical assets back at a later date to return to the lender C — Similar to a holding room
4) Which of the following is true?
A — Gloves are to protect your hands form the food; gloves are used so bare hands do not touch any food B — Gloves are to protect the food from germs on hand; gloves are used so bare hands do not touch any food C — Gloves do not have to be changed between every task
5) There are three safe methods for thawing food:
A — Microwave, approved food storage container, and in the freezer B — Microwave, refrigerator, and under cold running water C — On the counter, in the refrigerator, and under warm running water
6) Most bacteria (germs) do not grow in hot or cold temperature. To keep food safe, cold foods must be kept at _____ or colder and hot foods must be kept at _____ or hotter:
A — 41°F; 130°F B — 41°F; 135°F C — 42°F; 134°F
7) Which of the following is true? The three best ways to protect food is:
A — Wash hands frequently for at least 20 seconds B — Know the correct temperature to cook food and do not use any equipment that has not been properly sanitized after it has been used on raw food C — All of the above
8) Hand sanitizers:
A — Work best on hands that are first cleaned with soap and water B — Is a hydroquinone substance that is used to bleach skin and lighten areas of darkened skin such as chloasma C — May be used in place of washing hands with soap and water
9) A food contact surface is:
A — Any surface or equipment or a utensil with which food normally comes into contact B — A physiological reaction that occurs after skin comes in contact with certain substances C — When spoliation has occurred due to something causing the surface to become unusable, such as tearing or other damage, accumulating deposits, or discoloration
10) Eggs, fish beef and pork must be cooked to:
A — 165°F for at least 15 seconds B — 145°F for at least 15 seconds C — 140°F for at least 15 minutes
11) Which of the following is true?
A — A grayling is a small cold-water silvery fish that migrates between salt and fresh water extract metals by heating small trout-like silvery marine or freshwater food fishes of cold northern waters B — The temperature of food must be taken with a mercury thermometer that is inserted into the thickest part of the food C — The temperature of food must be taken with a metal-probe food thermometer that is inserted into the thickest part of the food
12) There are three approved cooling methods:
A — Size reduction, time and temperature, and adding ice cubes to the food B — Putting food in a cooler area such as outside, placing ice cubes in the food, and adding cold water to the food C — Size reduction, shallow pan methods, and monitor time and temperature
13) True or False: Raw fruits and vegetables are the main source of cross contamination.
True False
14) Which of the following is true?
A — Both “B” and “C” B — Cleaning uses soap and water to remove dirt; sanitizing uses chemicals or high heat to kill germs C — Food contact surfaces should be washed, rinsed, and sanitized after each use to remove germs that can cause illness
15) Viruses:
A — Naegleria is a virus found in water and soil, but only one species; it can infect humans, the infection mimics bacterial meningitis and affects the brain and spinal cord B — Viruses are small but only take a few to make you sick; unlike parasites, viruses are not destroyed by freezing C — Are a large group of unicellular microorganisms; typically a few micrometers in length they have a wide range of shapes ranging from spheres to rods and spirals
You will be leaving and then be returned to the Jefferson County Health Dept website to process your quiz.

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