71 . When a food handler can effectively remove soil from equipment using normal methods,…

71. When a food handler can effectively remove soil from equipment using normal methods, the
equipment is considered O porous. O cleanable. O corrosion resistant. O coved.
70. The place where the floor and wall meet in a food preparation must be O caulked. O resilient. O
porous. O coved.
69. Reusable containers provided by an operation for take-home food must be O provided and maintained by the customer. O cleaned and sanitized by the customer before being refilled. O returned to the operation labeled with the customer’s name. O cleaned and sanitized by the operation before being refilled.
68. A food establishment MUST have specific procedures for employees to follow when cleaning up
which of the following substances? O Mold and mildew O Vomit and diarrhea O Food spills and
beverage machine leaks O Rodent droppings and dead cockroaches.
67. Five gallons of beef stew are prepped on September 1st. The date to consume, sell, or discard the
stew is September O 5th. O 6th. O 7th. O 8th.
66. When holding food without temperature control, the food must be marked to indicate the O
ingredients and recipe of the food. O manner in which it must be displayed for guests. O time it must be
thrown out. O time it was prepared.
65. An emergency that disrupts the normal water supply may require the use of O low-flush toilets that use less drinkable water. O single-use disposable plates, forks, knives, and spoons. O water transported from home in large open-top containers. O moist towelettes for wiping off dishes and utensils.
64. ALERT is an acronym that represents O actions that food handlers can take when a customer has
an allergic reaction. O a way to decrease the risk of intentional food contamination. O the factors that
affect the growth of bacteria in food. O five ways that food can become contaminated.
63. Individuals who deliberately contaminate food can be accused of O cross-contact. O food
tampering. O food theft. O foodborne-illness outbreaks.
62. When working around food, a food handler is required to wear O a hair restraint. O a
water-repellent apron. O heavy-duty gloves. O comfortable shoes.
61. Sinks must be used for the correct intended purpose to prevent O cross-contamination. O
equipment damage. O high water usage.
60. A food handler who is diagnosed with norovirus and is symptomatic should be O terminated as
soon as possible. O excluded from the operation. O allowed to stay off work for 12 hours. O restricted
from working around food.
59. A caterer finishes cooking vegetable soup at noon but does not need to serve it until 5 pm. How should the caterer handle the soup? O Leave the soup at room temperature and reheat it on the stove at 5 pm to 165°F within 2 hours. O Put the soup in the steam table, hot-hold it at 120°F, and reheat it at 5 pm to 165°F within 2 hours by turning up the steam table temperature. O Cool the soup correctly, store it in the cooler, and reheat it on the stove to 165°F within 2 hours. O Put the soup in the cooler uncovered and then reheat it on the stove at 5 pm to 165°F within 2 hours.
58. The mixing of drinkable and contaminated water can be prevented with a(n) O floor drain. O grease
receptor. O cross-connection. O air gap.