1.

The term "potentially hazardous food" refers to:

a) Any food low in protein
b) Any uncooked food
c) Any food that will not be heated to 140º F
*d) Any food that will support the growth of microorganisms

4. Within the Temperature Danger Zone most harmful microorganism:

a) Die
*b) Reproduce rapidly

5. The sensing portion of a bi-metallic stem thermometer is:

*a) At the dimple and downward
b) At the dimple upward
c) On the temperature dial

6. Shellfish tags must be filed in order of delivery date and kept for a period of 90
days. The 90-day period begins from:
*a) When the product is used up
b) The date the shellfish is harvested
c) The date the product is delivered
7. Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:
a) 50 F
*b) 41 F
c) 45 F
8. Foods in modified atmosphere packages provide ideal conditions for the growth
of:
a) Salmonella
*b) Clostridium botulinum
c) Staphylococcus aureus

9. Chicken and other poultry are most likely to be contaminated with:

a) Trichinella
*b) Salmonella
c) Clostridium
10. Smoked fish provide ideal conditions for the growth of Botulinum spores.
Therefore, this product must be stored at:
a) 45 F
b) 41 F
*c) 38 F
11. Which of the following cans MUST be removed from circulation?
a) A can with slight rust on the top
b) A can with a dent on the side panel
*c) A can with a dent on a seam

12. All of the following are indications that fish is fresh except:
a) The eyes are clear and bulging
*b) There is a fishy odor
c) The gills are bright red
d) The flesh is firm and elastic

2. The New York City Health code requires that all food items must be stored at
least
a) 8 inches from the floor
*b) 6 inches from the floor
c) 4 inches from the floor
d) 2 inches from the floor

3. In order to avoid cross-contamination, raw foods in a refrigerator must be stored

*a) Below cooked foods
b) Above cooked foods
c) At least 6 inches away from cooked foods
d) None of the above

L-4
1. The most significant threat to food safety is from:
a) Physical Hazard
b) Chemical Hazard
*c) Biological Hazard
d) None of the above

L-5
1. Which of the following bacteria cause spoilage of food?
*a) Undesirable bacteria
b) Pathogenic bacteria
c) Beneficial bacteria
d) Benign bacteria

2. Under favorable conditions bacteria can double their population every 20 to 30

minutes. Which of the following would provide favorable growth conditions for
bacteria?
a) Raw lettuce stored in refrigerator at 40 F
b) Vinegar stored at room temperature
*c) Cooked pork stored at 80 F
d) Frozen vegetables in the freezer

3. At what temperature is rapid growth of pathogenic bacteria possible?

a) 140 F
*b) 65 F
c) 37 F
d) 15 F
4. In which of the following foods bacteria may grow rapidly?
a) High acid foods
 *b) Low acid and neutral foods
c) Highly Alkaline foods
d) Foods with a pH of 4.6 and below
5. Which of the following is a safe method of storing potentially hazardous food?
a) Potentially hazardous foods held atop a kitchen table at room temperature. 60F-70F
b) Potentially hazardous foods held in refrigeration at 50F
c) Potentially hazardous foods held on a steam table at 130 F
*d) None of the above
6. What type of bacteria grows best at temperatures between 50°-110°F?
*a) Mesophilic Bacteria
b) Thermophilic Bacteria
c) Psychorophilic bacteria
7. It may be necessary to remove foods from refrigeration during preparation and
seasoning of foods. This process:
a) Is strictly prohibited
*b) Must be done as rapidly as possible
c) Will always result in a notice of violation
8. Which of the following is true regarding water activity level?
a) Water activity is the measure of total water in food
b) Foods with a water activity below .85 can support the rapid growth of bacteria
*c) Water activity is a measure of the available water in the food for biological activity

9. Which of the following statements regarding foods that have a very low water
activity is true?
a) Such foods will have a long shelf life
b) Such foods are safer
c) Both pathogenic and undesirable bacteria will be unable to reproduce no these foods
*d) All of the above
10. Which of the following statements regarding bacteria is true?
a) All bacteria are dangerous and must be destroyed
b) Foods which have pathogenic bacteria will have a musky taste
c) Beneficial bacteria will always cause spoilage of foods
*d) Pathogenic bacteria cause disease in man
11. Which of the following foods would likely be the most shelf stable?
a) Fresh meats
b) Steamed rice
*c) Instant coffee
d) Fresh fruits
12. Which of the following food is the least shelf stable?
a) Cured meats
b) Fresh fruits
c) Instant coffee
*d) Fresh meats

L-6
1. Most viral food-borne diseases are the result of:
a) Physical hazards
 *b) Poor personal hygiene practice
c) Drinking bottled water
2. A food-borne parasite found in under-cooked pork is:
a) Salmonella enteritides
*b) Trichinella spiralis
c) Bacillus cereus
3. Raw, marinated or partially cooked fish is made safe by freezing for specified times
and temperatures. Which of the following time and temperature combination is
recommended:
a) -4 F or lower for one day
*b) -31F or lower for 15 hours
c) -41 F for seven days
4. The most popular chemical sanitizer is:
*a) Chlorine
b) Formaldehyde
c) Iodine

5. Food held under refrigeration must be at or below:

*a) 41 F
b) 45 F
c) 50 F
6. The reason for refrigerating potentially hazardous foods is to:
a) Kill bacteria in the food
*b) Slow the growth of bacteria
c) Improve the taste of the food
7. Heat is effective in destroying microorganisms when the following factors are
considered:
*a) Time and temperature
b) Time and money
c) Temperature and volume

L-7
1. Salmonella enteritidis is mainly associated with the following food item:
a) Beef
b) Pork
*c) Chicken
d) Milk
2. Food workers sick with an illness that can be transmitted by contact with food or
through food should be:
*a) At home
b) At the food establishment
c) At the front service aresa only
d) None of the above
3. Ground meats such as hamburgers must be cooked to a minimum temperature of
158°F to eliminate:
a) Salmonella
 b) Trichinella spiralis
*c) E-Coli 0157:H7
d) Staphylococcus Aureus
4. The microorganism Clostridium botulinum is mainly associated with the following:
a) Home-canned or jarred foods
b) Smoked fish
c) Garlic in oil
d) All of the above

5. The following illness has been associated with undercooked shell eggs:
a) Scombroid
b) Botulism
*c) Salmonellosis
d) None of the above

6. Staphylococcal food intoxication is a common cause of food-borne illness that can be

prevented by:
*a) Preventing bare hand contact with ready to eat foods
b) By keeping lettuce and all product refrigerated
c) By discarding all swollen, dented, rusted, and swollen cans
d) All of the above

7.Shigellosis can be eliminated by:

a) Adequate and proper hand washing
b) Eliminate all files from the facility
c) Rapidly cool foods to 41 F or below
*d) All of the above

8.To avoid trichinosis, pork should never be under cooked. New York City Health Code
requires pork to be cooked to a minimum temperature of:
a) 158 F
*b) 155 F
c) 145 F
d) 165 F
9. Shellfish tags must be kept with the product until it's used up and then filed away for:
a) 50 days
b) 45 days
*c) 90 days
d) None of the above
L-8
1.When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:
a) Cross connetion
*b) Cross-Contamination
c) Cross over

2. The correct cooking temperature for poultry, stuffed meat and stuffing is:
a) 155 F
b) 145 F
*c) 165 F

3. Thick foods cool faster...:

*a) In small amounts in small containers
b) In large amounts in large containers
c) In large amounts in small containers

4. Hot foods placed in a refrigerator for cooling must be covered...

a) Before being placed in the refrigerator
*b) After being cooled
c) When an inspector visits the permises

5. To prevent illness, pork must be cooked to an internal temperature of:

a) 130 F
b) 145 F
*c) 155 F

6. Which of the following procedures cannot be used as an effective rapid cooling

technique:
a) Placing under cold running water
b) Placing in a rapid chill refrigerator
*c) Placing on the counter overnight

7. The Health Code requires that frozen foods be properly thawed before being cooked.
The exception to this rule is:
a) A whole frozen turkey
b) A frozen chicken
*c) A frozen hamburger patty
8. Ground meat and foods containing ground meat must be cooked to an internal
temperature of:
a) 145 F
b) 155 F
*c) 158 F
d) 165 F
9.All of the following except one may be used when working with ready-to-eat foods:
*a) Clean bare hands
b) Tongs
c) Spatulas
d) Deli paper
10.When using disposable gloves, they must be changed often to prevent contamination
of food under what circumstances?
a) After handling raw foods
b) After leaving the food preparation area
c) After being torn
 *d) All of the above
e) A and B only
11. All of the following, except one are true of a hot holding unit:
a) They must be of adequate size
b) They must work efficiently
c) They must be pre-heated so that hot foods are placed on hot unit
*d) Must be used to reheat refrigerated foods

12. Which of the following is not a recommended method for rapid cooling?
*a) Covering the food and placing the food on a preparation table
b) Stirring in an ice-water bath
c) Cutting solid meats into smaller portions of six pounds or less
d) Transferring foods into shallow pans, 4 inches or less and refrigerate

L-9
1. Hands must be washed thoroughly after:
a) Sneezing
b) Coughing
c) Smoking
d) Eating and drinking
*e) All of the above

2. The hand wash sinks must be provided with:

a) Hot and cold running water
b) Soap
c) Paper towels or a hot air dryer
d) A and B
*e) A, B, and C

3. A food worker with an uninfected cut on his/her hand:

a) Should be sent home
b) Can work only if they were sanitary gloves
*c) Can work only if they wear clean bandage and wear sanitary gloves
d) Can work it they wash hands for at least 20 seconds

4.During hand washing hands must be rubbed for at least:

a) 30 seconds
b) 10 seconds
*c) 20 seconds
d) One minute

L-10
Wiping cloths must be stored in a sanitizing solution with a strength of:
a) 100 ppm
*b) 50 ppm
c) 25 ppm
d) 10% bleach solution
Between each use, cutting boards must be:
a) Washed
b) Rinsed
c) Sanitized
d) A and C only
*e) A, B and C

When manually washing dishes using hot water sanitizing method, which three of the
following statements are true:
1. The water must be at 170°F.
2. An immersion basket is needed.
3. A burner or booster is needed to heat the water.
4. A two-compartment sink is necessary.

Hand wash sinks must be provided in or near all of the following areas except:
a) Food preparation areas
b) Utensil washing areas
*c) Customer areas
d) Toilet area

During chemical sanitization, the chemical solution must be checked by:

a) Sight
b) Smell
c) Color
*d) Test kit

L-11
1. The reason to prevent backflow in kitchen equipment is to:
a) Conserve water
*b) Prevent contamination of potable water and equipment
c) Condition the drinking water for cooking
d) Keep hand washing sinks in good repair

In order to prevent backup of sewage waste in a culinary sink, which of the following
must be installed?
a) Vacuum breaker
b) Air gap
*c) An air break
d) Double vented check valve

An air break provides indirect waste for sinks. What is the benefit of the indirect waste at
culinary sinks?
a) It prevents the sewage back-up
b) It relieves the pressure at the outlet
*c) It prevents sewage from reaching the sinks
d) It aerates drinking water
The most reliable form of backflow prevention device is a/an:
*a) Air gap
b) Vented check valve
c) Atmospheric vacuum breaker
d) Hose-bib type vacuum breaker

Which of the following combination of fixtures must be fitted with an air break?
a) Hand wash and pot wash sinks
*b) Pot wash and culinary sinks
c) Culinary and high pressure hoses

Backflow may cause contamination of drinking water. Backflow may occur when which
of the following is present?
a) Dripping pipes
b) Unidirectional check valves
*c) A cross connection
d) Air gap

To prevent backflow at the hose attachment of an equipment sink, which of the

following must be installed?
a) Air break
b) Check valve
*c) Hose-bib vacuum breaker
d) Immersion basket

An example of a SUBMERGED INLET is:

*a) A hose with one end connected to a faucet and the other end under water
b) A hose with one end connected to a vacuum breaker and the other end under
water
c) A sink draining into an air break

L-12
Which of the following cannot be applied in a restaurant by the supervisor of food
operations?
a) Baited traps
b) Glue boards
*c) Chemical insecticides and rodenticides

Which of the following will be useful in eliminating insects from an establishment?

a) Eliminating all potential insect-breeding places, such as rubbish, debris and stagnant
water.
b) Insecticides
c) Storing garbage in tightly covered metal containers
*d) All of the above

Which of the following statements is false?

a) The presence of rodents in a food area is a critical violation
b) Food must always be protected against contamination from pests
*c) Food that has been exposed to rodents must be thoroughly cleaned
d) Mice cause destruction of property and contamination of food stores

Which are potential sources of food for rodents?

a) Garbage
b) Spilled food
c) Food residues on equipment
*d) All of the above

When food is unavailable to mice that have infested a restaurant, they will ...
a) Gnaw on wood for nourishment
b) Hibernate
c) Attack humans
*d) Die or move away

In order to "build out" rodents which of the following should be implemented?

a) Cover all holes and potential points of entry
b) Conduct frequent inspection of the facility to identify openings and defects
c) Line the entry points with poison
*d) A and B

Toxic chemicals used for the destruction of pests must be applied only by:
a) Restaurant staff only
b) Food protection certificate holders
c) Any adult as long as the label directions are followed
*d) Licensed pest control operator

Which of the following regarding rodents is true?

a) Rodents are most active during the day
b) Rodents cause damage to food, but have never been the cause of any illness in humans
*c) The sighting of rats during the day is an indication of severe infestation
d) The presence of mice in non-food areas is cited as a general violation

Which of the following is a sign of rodents or rodent infestation?

a) Gnawing of wood
b) Rat excreta
c) Rat runs
*d) All of the above

Which of the following is not useful in eliminating insect breeding places?

a)Tightly covered garbage cans
b) Prompt disposal of garbage
c) Elimination of pools of water
*d) Fly strips

Mice are known to enter buildings through openings that are as small as:
a) One-eight of an inch
b) One-sixteenth of an inch
*c) One quarter of an inch

In insect control, which measures are useful in "building them out"?

a) Promptly sealing up all holes or openings around pipelines
b) Storing foods in rodent-proof containers
*c) By installing screens on doors and windows
d) Applying insecticides and traps

Fresh rat droppings in a food establishment ...

a) Is a general violation
b) Is not a violation
*c) Is a critical violation

Which of the following is not a sign of rodent infestation?

a) Shredded paper and sawdust
b) Rodent excreta
c) Rat runs
*d) Decaying vegetables

Which of the following is true?

a) Fresh rat droppings indicates live rats are present in an establishment
b) Rat excreta when present, will often be found in the darkened areas of storage rooms
c) A flashlight is useful in discovering rat excreta
*d) All of the above

L- 13
HACCP is an acronym that stands for:
a) Hazards and critical care program
b) Hazards and community care program
*c) Hazards analysis Critical control point
d) Health and cooking care program

Which of the hazards is HACCP mostly concerned with?

a) Physical
b) Chemical
*c) Biological
d) None of the above

If potentially hazardous foods are left in the Temperature Danger Zone for more than
two hours, the following corrective action should be taken:
*a) Food should be discarded
b) Food should be re-heated to 165 F
c) Food should be rapidly cooled to 41 F or below
Potentially hazardous foods in the refrigerator storage must be discarded when the
temperature is:
a) 70 F or above
b) Between 41 F and 70 F for more than 2 hours
c) Between 41 F and 70 F for less than 2 hours
d) A, B and C only
*E) A and B only

Which of the following steps is a Critical Control Point (CCP) during the food flow for
fried chicken?
a) Preparation
b) Storage
*c) Cooking
d) Receiving

Which of the following steps is not a Critical Control Point (CCP) during the food flow
for tuna salad?
a) Cold holding
*b) Receiving
c) Preparation

L-15
Three of the following are common injuries among restaurant workers:
a) Slips, trips, and falls
b) Trichinosis
c) Cuts and lacerations
d) Muscular dystrophy
e) Muscle strains and sprains
f) A, B, C, D and E
*g) A, C, E

What causes muscle strains and sprains among restaurant workers:

a) Lifting heavy loads and awkward reaches
b) Dealing with irate customers
c) Hot pots and pans
d) Faulty machinery

Suitable work shoes are (check all that apply):

a) Slip resistant
b) Leather soled
c) Canvas sneakers
d) Flats
E) All of the above

Who should not be given access to facility food areas?

a) Cooks
b) Customers
c) Contractors

Store knives in _______ to prevent accidental cuts.

a) Designated drawer or racks
b) Kitchen sinks

The following foods do not contain trans-fats:

a) French fries
b) Cookies
c) Partially hydrogenated oils
d) Corn oil
e) Hot chocolate