Advanced Food Safety & Handler Test

1. The top five foodborne illness risk factors include unapproved food sources, inadequate cooking, improper holding, contaminated equipment and:

• Personal hygiene
• Low Water Pressure
• Inadequate Ventilation

2. What is the most common symptom of a foodborne infection?

• Vomiting
• Fever
• Diarrhea

3. How soon could it take for symptoms of food poisoning to be noticed?

• Hours
• Days
• Weeks

4. Food handlers are required to wash their hands:

• At least three times a day
• Before handling food
• Before coming to work

5. Gloves are required anytime you:

• Handle ready-to-eat foods.
• Clean and sanitize equipment.
• Take out the garbage.

6. Hair restraints are required to prevent a:

• Biological contamination
• Chemical contamination
• Physical contamination

7. The primary purpose for cleaning and sanitizing food contact surfaces is to minimize the risk of cross contamination.

• True
• False

8. When using a 3-compartment sink, the second sink should be filled with.

• Detergent Solution
• Rinse Water
• Sanitizer Solution

9. When disposing of dirty mop water, what sink do you use?

• Preparation Sink
• Service Sink
• 3-Compartment Sink

10. All of the following are steps using the First In, First Out (FIFO) method except?

• Store food with the latest expiration date in the rear, and food with the nearest expiration date in the front.
• Pull food from the front to ensure you are using the oldest product first.
• Refrigerate foods that are past their expiration date.