1. Chafing dishes and steam tables are examples of

a. convection ovens.
b. mobile units.
c. temporary units.
d. hot-holding equipment.

2. Which of the following practices does not prevent cross-contamination at a salad bar?

a. Keeping lettuce separate from celery sticks
b. Hanging a sneeze guard above the salad bar
c. Giving customers who return to the salad bar a fresh plate
d. Making sure not to mix a fresh bowl of macaroni salad with the contents of the almost empty bowl being replaced

3. A server has been wiping down tables and clearing away dirty dishes. To prevent cross-contamination, he must wash his hands before all of the following activities, except

a. taking the dishes to the dishwashing area.
b. putting down place settings.
c. placing bread rolls in baskets.
d. setting down glassware.

4. When handling glassware, servers should

a. avoid touching the rim.
b. stack the glassware when serving.
c. put food plates on top of the glasses.
d. cover the top of the glass with their hand.

5. All of the following are good food safety practices to follow when delivering food off-site, except

a. labeling each item with the shelf life, preparation, and storage directions.
b. delivering foods to the closest stops first.
c. monitoring the internal food temperatures regularly.
d. using rigid, insulated food containers.

6. Which of the following should not be used to handle ice?

a. A plastic scoop
b. A metal scoop
c. A glass
d. Tongs

7. Which of the following situations minimizes food contamination?

a. A foodhandler sneezes into a tissue before handling food
b. A foodhandler uses metal tongs to place cooked beef onto a bun
c. A foodhandler uses hand lotion after washing her hands
d. A foodhandler drinks from a sanitary plastic cup while food

8. Which of the following items can be re-served to customers?

a. A bowl of salsa
b. A basket of tortillas
c. A small dish of limes
d. A bottle of hot sauce

9. Hash brown potatoes are served in a chafing dish which has its own heat source and an external dial thermometer. How can you ensure that the potatoes are safe to eat?

a. Every 2 hours, measure the internal temperature of the potatoes with a thermometer
b. Every 2 hours, record the temperature reading from the chafing dishs external thermometer
c. Every hour, add fresh hot potatoes to the potatoes in the chafing dish
d. Every hour, turn up the heat on the chafing dish to 165ºF (74ºC)

10. Which of the following statements is incorrect? To prevent cross-contamination,

a. use gloves when handling cooked or ready-to-eat food
b. use bare hands when handling cooked or ready-to-eat food.
c. use tongs when handling cooked or ready-to-eat food.
d. use serving forks when handling cooked or ready-to-eat food.

11. What is the maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked?

a. Thirty minutes
b. One hour
c. Two hours
d. Four hours

12. At what temperature should food be held hot for service?

a. 125ºF (52ºC) or higher
b. 140ºF (60ºC) or higher
c. 145ºF (63ºC) or higher
d. 165ºF (74ºC) or higher

13. If hot, potentially hazardous food has been held below 140ºF (60ºC) for over four hours,

a. it should be reheated to 165ºF (74ºC) for fifteen seconds.
b. it should be discarded.
c. it should be mixed with foods that have been held at the proper temperature.
d. it should be properly cooled and then reheated.

14. Cold-holding equipment must be able to keep food at

a. 32ºF (0ºC) or lower
b. 41ºF (5ºC) or lower.
c. 50ºF (10ºC) or lower.
d. 70ºF (21ºC) or lower.

15. When serving catered functions, an important method for preventing cross-contamination is

a. using single-use tableware.
b. spraying pesticide around the food-service area.
c. spraying all glassware and dishes with sanitizing solution.
d. keeping trash receptacles close to the food-preparation and food-serving areas.

16. Customers finish a meal and leave a table, and all of the following items have been left. Which can be safely re-served to the following customers?

a. An unopened package of breadsticks
b. A basket of potato chips
c. Orange slices
d. A bowl of dip