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McDonald Army Health Center
McDonald Army Health Center
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Food Handler Exam
Prefix
First
Middle
Last
Suffix
EMAIL
1. Which of the following is the correct range of the temperature danger zone (TDZ)?
42-134 Fahrenheit
35-140 Celsius
40-140 Celsius
40-140 Fahrenheit
*
2. Which of the following is the allowed time a potentially hazardous food (PHF) can be in the danger zone?
5 Hours
4 Hours
1 Hour
3 Hours
*
3. Which of the following does NOT contribute to potential food borne illness?
Use of raw; contaminated food without further cooking.
Cross-contamination between raw and cooked and/or ready-to-eat food.
Following all guidelines from TB Med 530 and/or Preventive Medicine.
Failure to properly cool foods for use of leftovers.
*
4. Blood dripping from thawing ground beef onto fresh produce on the shelf below is an example of:
Chemical Hazard
Biological Hazard
Physical Hazard
Cross contamination
*
5. Which of the following is the only authorized jewelry food handlers can wear?
Earrings
Wedding Ring with a diamond
Plain smooth wedding band/medical alert bracelet
Nose ring
*
6. Which of the following is NOT a requirement for fingernails?
Must not extend past the fleshy tip of the finger
Must be neatly trimmed and smooth
Must be flashy and pretty!
False fingernails; fingernail adornments; and fingernail polish are not authorized
*
7. Hot items must be cooled from temperatures that are above 135 degrees F to 70 degrees F within ___ hours, then from 70 degrees F to 41 degrees F or below within an additional ____ hours.
4 and 2
2 and 4
1 and 4
None of the Above
*
8. All products containing poultry; stuffed foods, such as stuffed noodle shells and bell peppers; and all leftovers intended to be eaten hot must be cooked to an internal product temperature of _____ degrees F for ____________.
145 F for 15 Seconds
155 F for 15 Seconds
165 F for 1 Minute
165 F for 15 Seconds
*
9. Ground beef must be cooked to ______________________.
145 F for 15 Seconds
155 F for 15 Seconds
165 F for 1 Minute
65 F for 15 Seconds
*
10. Whole muscle meats, such as beef and lamb; fish and seafood; and made-to-order eggs must be cooked to an internal temperature of _________________.
145 F for 15 Seconds
155 F for 15 Seconds
165 F for 1 Minute
165 F for 15 Seconds
*
11. The most preferred method for thawing frozen food properly is:
Ice water method
In a refrigeration unit set at an ambient temperature of 41 F or below
Thawing as part of the conventional cooking process
Placing the item under potable running water that is set at 90 F or less
*
12. Which of the following is not a cause of food borne illness?
Cross Contamination
Poor Sanitation
Failure to keep food in the proper temperatures
Reporting to your supervisor when you are sick
*
13. What are some examples of food "temperature abuse"?
Cooking to the wrong internal temperatures
Holding TCS food at the wrong temperature
Cooling or reheating incorrectly
All the above
*
14. How should you handle "Ready-to-eat" RTE food?
Touching with bare hands
Washing hands and touching with bare hands
Using your sleeves to prevent direct contact
Using utensils or disposable gloves
*
15. How often should you wash your hands?
Every hour and after you smoke
Only when coming to work
Only when touching foods
*
16. In a foodservice operation, the greatest risk to food is/are the?
Facility
Equipment
People/food handlers
Food
*
17. The key factor in the prevention of bacterial growth is?
Food taste
Menu evaluation
Time and temperature control
Food quality
*
18. The concentration of bleach sanitizing solution used on courters should be
100 ppm
150 ppm
200 ppm
600 ppm
*
19. A food-contact surface is a surface that includes?
all surfaces in a kitchen/food preparation area
Any surface that food normally comes into contact with or is able to drip or splash onto
Only utensils and bowls
All the above
*
20. Cross-Contamination occurs?
Two types of chemicals contaminate foods
Raw food contaminates cooked food
Raw foods are not cooked to proper temperatures
All the above
*
21. Correct thawing methods for foods include:
Cut the food item into small pieces
Setting the item on the counter 5 hours before cooking it
Soaking in a bucket of water for 10 hours
Refrigeration; part of the cooking process; microwave and under running water
*
22. Which of the following is a preventive practice in ensuring food protection?
Store pesticides close to foods
Store all recyclables close to the establishments
Clean up food and beverage spills at the end of each event
Keep all food and supplies at least 6 inches of the ground or floor
*
23. It is very important to keep trash cans covered during fundraisers and special events to prevent the attraction of flies and other insects
True
False
*
24. I got some salsa from my grandmother who grows and cans her own ingredients. It is really tasty and I have been eating it all my life and never got sick. Is it ok for me to offer it to the public?
Yes
No
Maybe
*
25. I should keep a list of all the people who worked at my event and the places where I purchased/received food?
Yes
No
*
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Contact Us
Location
Bldg. 2792, Harrison loop
Newport New, VA 23604
Phone
(757) 314- 8039
Email
dha.jble.pub-health.mbx.environmental-health@health.mil
Hours
Monday - Friday, 8 a.m. - 4:30 p.m.
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