If a Department of Health Inspector (DOHI) identifies a major violation during an inspection, they have the authority to:

What is the purpose of establishing monitoring procedures for each Control Point (CP) and Critical Control Point (CCP)?

Which of the following is a principle of HACCP?

During a catering event, a tray of shrimp cocktail has been sitting at 50°F (10°C) for two hours. What should the food handler do?

Which of the following is an example of how to control a Critical Control Point (CCP) during food preparation?

What is the main difference between a control point and a critical control point (CCP) in food safety?

A customer informs you that they suspect they contracted a foodborne illness after dining at your restaurant. What details should you gather from the customer?

When is it required to include a consumer advisory on a menu for items that contain TCS foods?

During the cooling process, food must move rapidly through which temperature range within 2 hours to minimize the growth of harmful pathogens?

During a busy lunch rush, you notice the soup in the hot holding unit has dropped to 120°F (49°C). What should you do?

Before handling food, what should a food handler do after clearing tables?

What is the primary purpose of a food service uniform?

What should a food handler do if they suspect they have a foodborne illness?

Which of the following food items is it acceptable to handle with bare hands?

What should food handlers do with aprons when leaving food preparation areas, such as to use the restroom?

What is a key reason for removing aprons before leaving the food prep area?

Which of the following is a key reason for requiring head coverings in food preparation areas?

Which of the following is true about Hepatitis A in food safety?

Which of the following best describes the Big Six pathogens identified by the FDA?

Trays of spaghetti were taken out of hot holding at 135°F (57°C) at 3 p.m. and labeled with a discard time of 7 p.m. The spaghetti was served to guests and discarded at 7 p.m. What mistake was made?

When should a food-contact surface be sanitized in a food establishment?

Which action should be taken if a food handler's hair is too long and not restrained during food preparation?

Which type of jewelry is acceptable for a food handler to wear while preparing food?

Which symptom is common among most foodborne illnesses?

What is the Temperature Danger Zone where bacteria grow most rapidly?

What is the minimum temperature and time which leftover food should be reheated to ensure it is safe to eat?

Which of the following food items should be stored on the lowest shelf in the refrigerator to prevent cross-contamination?

In the context of food safety and the FATTOM acronym, which factor can be most effectively controlled during food storage to prevent the growth of harmful microorganisms?

Which food item does the FDA recommend not serving on a children's menu?

How long can cold food be held without temperature control, so long as it does not exceed 70°F?

What should be done with ready-to-eat TCS food that is prepared on-site and stored for more than 24 hours?

What should a Food Manager do first when receiving a shipment of perishable food?

Which of the following best describes a key characteristic of a virus in relation to food safety?

Which setting is most critical for following strict food safety practices due to the presence of high-risk populations?

How many individuals must experience the same symptoms for a foodborne illness to be classified as an outbreak?

A food handler is preparing lunch in a restaurant kitchen. After cutting raw chicken on a cutting board, they immediately begin slicing tomatoes for a salad without washing the board or knife. What food safety risk does this scenario present?

Which of the following groups is considered particularly vulnerable to foodborne illnesses?

Which of the following are the four main types of pathogens responsible for foodborne illnesses?

What is the minimum safe temperature for holding hot, ready-to-eat foods to prevent bacterial growth?

What is the required minimum internal temperature for cooking lobster safely?

Why might a food service operation choose to buy pre-cut vegetables for salads rather than cutting them in-house?

In which temperature range do bacteria multiply the fastest?

Which age group is at the highest risk for foodborne illnesses?

Why is it essential for food establishments to maintain an integrated pest management (IPM) program using a licensed pest control operator (PCO)?

What is the most effective way to prevent pests from gaining access to food premises?

Why is it important to regularly inspect the ceiling in a kitchen facility as part of food protection management?

What additional component is required at a handwashing station, along with hot and cold water, soap, and a method to dry hands?

Which of the following best describes the role of an exhaust fan in a kitchen?

What should be done if hot water stops running during operating hours?

What is the most effective method for removing pests from a food operation?

Which of the following best describes the purpose of kitchen zoning in food establishments?

Who is the appropriate person to apply pesticides in a foodservice setting?

What is the proper way to store garbage in a food establishment?

Which of the following is an example of physical contamination in food?

Which of the following is NOT a recommended practice for cleaning tool storage?

Why should chemicals always be stored in their original containers?

After transferring cleaner from its original container to a smaller working container, what additional step must the busser take?

How should chemicals be stored in a food service operation to ensure safety?

A food handler has finished slicing raw poultry. Before chopping carrots the food contact surface must be:

What is the primary risk associated with using unclean wiping cloths in a food service operation?

Why is it important to maintain the correct temperature when washing dishes in a 3-compartment sink?

What is the primary difference between cleaning and sanitizing?

Which of the following is the most important consideration when setting up a chemical storage area?

What does the term 'sanitizing' refer to in food safety?

When transferring sanitizer to a spray bottle, what must be clearly labeled on the bottle?

How often should you clean dishwashers?

Which of the following would you consider to be the HIGHEST priority in a cleaning schedule?

Which is the FIRST step when cleaning stationary electrical equipment?

What is the first step when cleaning electric food preparation equipment?

A chicken dish containing peanuts has been spilled over a work surface. What should a food handler do first?

After consuming a meal, a customer begins to experience hives, swollen lips, and shortness of breath. What type of illness do these symptoms suggest?

Which practice helps prevent allergen cross-contact in a food service establishment?

Which of the following is one of the nine most common food allergens?

Why should nuts and nut products be stored in a separate area?

What symptoms may indicate a food allergy reaction?

A food handler has used a cut board to prepare raw fish. What should they do before preparing an allergen-free meal?

In what type of food can nuts often be a hidden ingredient?

Soy is often a hidden ingredient in which of the following?

Which are typical symptoms of anaphylaxis?

If a customer has a SHELLFISH allergy, which food must they avoid?

Which of the following is NOT a crustacean shellfish?

Which of the following is a biological contaminant?

Which jewelry item is allowed for food handlers?

A food handler is preparing food and sneezes. What should they do next?

Which food is most likely to need temperature control for safety (TCS)?

A food handler should change gloves when:

When cooling food, it must be cooled from 135°F to 70°F within:

What is the proper way to thaw frozen food?

A thermometer used for checking food temperatures must be:

What is the correct action if a food handler cuts their finger?

The temperature danger zone is:

Which surface must be cleaned and sanitized?

What should a food handler do if they detect signs of pests?

Which practice helps prevent foodborne illness?

Raw chicken should be stored:

Food must be reheated to 165°F for:

What is the safest way to cool large quantities of soup?

The correct order for storing foods in a fridge top to bottom is:

Which practice helps prevent food allergies?

Time temperature abuse occurs when:

Which item is considered a TCS food?

Which practice keeps chemicals from contaminating food?

Which food must be cooked to 165°F?

Which is the correct procedure when using a wiping cloth?

Which practice helps keep pests out of the kitchen?

What is the correct minimum internal temperature for fish?

Which is a sign of food spoilage?

A food handler should wash hands after:

When reheating previously cooked TCS food for hot holding, it must reach:

What should be done with unopened food past its expiration date?

Food handlers must keep fingernails:

What should a food handler do if they see rodent droppings?

Which food must be cooked to a minimum internal temperature of 155°F?

What is the purpose of sanitizing food contact surfaces?

A food handler must report to a manager if they have been diagnosed with:

Food should be rejected at receiving if:

A cutting board should be replaced when it:

What is the correct holding temperature for cold TCS food?

A food handler spills sanitizer into a salad. What should they do?

When washing hands, food handlers must dry hands using:

Which item can be re-served to customers?

What should a food handler do after removing garbage?

Which part of the thermometer should be placed in the thickest part of the food?

What is the safest way to dry sanitized dishes?

What is the purpose of FIFO (First In, First Out)?

Sanitizer strength must be checked using:

A food handler washes hands but forgets to turn off the faucet using a paper towel. What can happen?

What should a food handler do if they see a coworker touching ready to eat food with bare hands?

Which food item is correctly stored?

Which practice reduces the risk of foodborne illness?

What is the first step in cleaning a food contact surface?

When must food handlers wear hair restraints?

What should a food handler do if a sanitizer bucket looks cloudy or dirty?

A food handler must throw out a ready to eat salad after:

Which is an example of a physical contaminant in food?

Which is a sign that a food item should be rejected?

Which action can lead to time temperature abuse?

A food handler should wash hands after handling which item?

Sanitizer will only work correctly when:

A food handler is preparing a sandwich and notices a small cut on their finger. What should they do before continuing food prep?

What is the maximum temperature allowed for receiving cold TCS food?

What is the minimum internal cooking temperature for poultry?

How long should a food handler scrub their hands with soap during the handwashing process?

What is the temperature range of the danger zone?

A foodborne illness outbreak is defined as when how many people have the same symptoms after eating the same food?

Which of the following is a physical contaminant?

What is the first step in the flow of food?

What does the "A" in FATTOM stand for?

Which food item is a common allergen?

How many inches off the floor must food be stored?

What is the minimum internal temperature for ground beef?

In what order should a refrigerator be organized from top to bottom?

What is the purpose of a HACCP system?

Which symptom requires a food handler to be excluded from the operation?

How long can ready to eat TCS food be stored in a cooler?

What is the correct way to thaw frozen food?

What is the required minimum temperature for the final sanitizing rinse in a high temperature dish machine?

What is the only piece of jewelry a food handler is permitted to wear?

Which of these is a Big Six pathogen?

What should a food handler do after prepping raw meat and before prepping salad?

What is the minimum internal temperature for hot holding food?

How often should a meat slicer in constant use be cleaned and sanitized?

What is the first step in cleaning and sanitizing a stationary equipment item?

Shellstock identification tags must be kept on file for how many days after the last shellfish was sold?

What is a critical control point (CCP)?

Which of the following is the best way to prevent backflow?

What is the purpose of an SDS (Safety Data Sheet)?

What should a manager do if a food handler has a wound on their hand?

When cooling food, what is the maximum time allowed to cool food from 135°F to 70°F?

What is coving?