California ANSI Food Handler training
(2022/2023) Already Passed
An example of contamination would be when food comes into contact with:
a) all of these are correct
b) unclean utensils, glassware, or dishware ✔✔A
Wh
...
California ANSI Food Handler training
(2022/2023) Already Passed
An example of contamination would be when food comes into contact with:
a) all of these are correct
b) unclean utensils, glassware, or dishware ✔✔A
Which of the following is most likely to contaminate foods?
a) food-grade containers
b) cleaning supplies store in a separate storage room
c) raw meat next to cooked meat
d) all of these are correct ✔✔C
What does TCS food stand for? ✔✔Time/Temperature Control for Safety
What is the problem with a chef cracking raw eggs and then touching cooked pancakes? ✔✔The
raw egg from his hands can contaminate the cooked pancakes.
Which of the following foods should require the MOST careful attention
a) meat and poultry
b) whole apples
c) Dried beans
d) bottles of ketchup ✔✔A
working on the cook line can be busy. you should be sure to:
a) wipe your hands on a cloth towel after touch raw foods
b) dip your hands into sanitizer bucket whenever you handle raw food products
c)wash your hands and use utensils to keep from touching raw foods.
d) use a hand sanitizer whenever you handle raw food products ✔✔C
Where should you wash your hands before preparing food?
a) At a handwashing sink that has warm water, soap and paper towels.
b) At a food preparation sink that has warm water, soap and paper towels.
c) At any sink that has warm running water, soap and paper towels.
d) At the sink nearest your workstation. ✔✔A
Drinking is permitted... ✔✔In the work area, if using a non-breakable container with a handle,
lid and straw (if permitted by your employer/health department).
Which of the following times should you wash your hands twice?
a) After using the restroom, and again before handling food.
b) After taking out the garbage.
c) After cutting raw meat.
d) Before touching ready-to-eat food. ✔✔A
What should you do before putting on kitchen gloves?
a) Wipe your hands thoroughly on your apron.
b) Wash your hands.
c) Use a hand sanitizer.
d) Make sure the gloves have been rewashed and sanitized. ✔✔B
Which of the following is true?
a) It is OK to use a hand sanitizer, instead of washing your hands with soap and water, if you are
putting on gloves.
b) Gloves may be used for several tasks if carefully washed with soap and water.
c) You must always wash your hands before putting on disposable gloves and after removing
them.
d) You must change gloves at least once per hour. ✔✔C
What is a good practice while working in food service?
a) All of these are correct.
b) Choosing hand sanitizer instead of soap to wash hands.
c) Wearing long fingernails, if professionally manicured.
d) Wearing your fingernails short. ✔✔D
Which is NOT a characteristic of acceptable fresh beef?
a) Firm to touch
b) Cherry-red color
c) Slick or slimy texture
d) Temperature of 41°F or colder ✔✔C
The presence of large ice crystals on frozen foods means that it should be...
a) Moved immediately into the freezer to keep from thawing.
b) Rejected.
c) Scraped off prior to storage.
d) Packed in ice, not stored on a freezer shelf. ✔✔B
Which of these foods does NOT need refrigeration?
a) Liquid eggs
b) Tofu
c) Raw chicken
d) Fresh, whole bananas ✔✔D
Dairy products are always inspected for...
a) Presence of bad smells
b) Fresh-looking appearance
c) Correct temperature (41°F or lower)
d) Flavor ✔✔C
When you display food in ice:
a) The food must be 41°F or colder.
b) The food must sit on top of the ice.
c) The food can be room temperature.
d) The food must be 50°F or colder. ✔✔A
You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the
turkey safe for human consumption?
a) Place the whole turkey into the refrigerator right away and slice it tomorrow morning before
lunch.
b) Place turkey into the refrigerator after it has been on the counter for two hours.
c) Place turkey into the refrigerator right away after you sliced it into serving portions.
d) Let turkey cool on the counter for three hours before slicing and refrigerating. ✔✔C
To properly keep food cold for when displayed in ice:
a) The food should be kept in a pan no deeper than 2 inches.
b) The temperature must be kept at 32°F.
c) The ice only needs to be under the food containers.
d) The ice needs to be level with the food. ✔✔D
Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of
✔✔165
A casserole made with ground beef must be cooked at least to an internal temperature of ✔✔155
Poultry being cooked should reach an internal temperature of ✔✔155
Which one of the following is true?
a) When taking a temperature of meat, place the thermometer stem or probe into the thinnest part
of the meat (usually near the edge)
b) Food thermometers should be checked regularly for accurate temperature readings.
c) The cook is the only person who needs to use a thermometer.
d) After taking the temperature, it is not necessary to clean and sanitize the thermometer before
putting it away ✔✔B
Which is NOT part of the three-sink cleaning process
a) Rinse cleaned dishes under hot, running water.
b) Wash pre-scraped dishes in hot water and detergent.
c) Sanitize dishes in a chemical solution.
d) Dry clean, sanitize dishes with a towel. ✔✔D
A bleach sanitizing solution usually consists of...
a) One cup of bleach to one gallon of water
b) Equal parts liquid detergent and water
c) One capful of powdered detergent to one gallon of water
d) 50-100 ppm of bleach/chlorine ✔✔D
Where are cleaning cloths kept, between using them to clean surfaces?
a) In your apron pocket, in case they're needed quickly.
b) In the refrigerator, to prevent the growth of bacteria.
c) In cupboards, well away from food.
d) In containers of sanitizing solution. ✔✔D
The MOST important reason to properly wash and sanitize a cutting board is:
a) To eliminate odors from getting onto other food.
b) To make the equipment look cleaner.
c) To prevent contamination from one food to another food.
d) To make the equipment work better and last longer. ✔✔C
The process for washing dishes by hand is:
a) Rinse, wash, sanitize, air dry
b) Pre-scrape, wash, rinse, sanitize, air dry
c) Pre-scrape, wash, sanitize, rinse, air dry
d) Sanitize, pre-scrape, wash, rinse, air dry ✔✔B
Equipment such as slicers should be cleaned and sanitized...
a) When they appear dirty.
b) Daily.
c) After each task.
d) Weekly. ✔✔C
The BEST way to check the strength of the sanitizing solution is to:
a) Smell for bleach
b) Use a special meter
c) Touch for a slimy feel
d) Use test strips ✔✔D
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