Question 1

If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?

Options :

A : Quickly heat the dish to $165^{\circ}F$ ($74^{\circ}C$).

B : Throw out the dish and prepare it again.

C : Serve the dish if the customer's allergy is not severe.

D : Warn the customer that cross contact may have occurred.

Answer: B

Question 2

What must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen?

Options :

A : Throw the rolls away.

B : Donate the rolls to a local shelter.

C : Repurpose the rolls as croutons.

D : Allow employees to eat.

Answer: A

Question 3

A non-food-contact surface must be

Options :

A : Underwriters Laboratories (UL) certified.

B : nonabsorbent.

C : Occupational Safety and Health Agency (OSHA) approved.

D : color coded.

Answer: B

Question 4

A food handler must remove what item before working with food?

Options :

A : Medical bracelet

B : Plain band ring

C : Clean baseball hat

D : Dry bandage

Answer: A

Question 5

After measuring the temperature of raw meat, the same food thermometer can be used to measure temperature of hot-held foods only after it is

Options :

A : rinsed with warm water.

B : washed and calibrated.

C : wiped with a wet cloth.

D : washed and sanitized.

Answer: D