0 of 20 questions completed
You have already completed the test before. Hence you can not start it again.
Test is loading…
You must sign in or sign up to start the test.
You must first complete the following:
0 of 20 questions answered correctly
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
To pass the test requires a score of 75% or better. Please review the study guide and retake the test.
Success! You passed. Next steps are to pay your fee and print or save your card.
You have been sick with vomiting. How long do you have to wait after your symptoms have gone before you can go back to work in food service?
When must you call your manager about your health? When you:
You can prevent foodborne illness by:
You can best prevent foodborne illness by:
You have an infected cut on your hand that is swollen and red. You should:
Why is it important to wash hands after using the toilet?
It is okay to eat food in:
If a food handler wears disposable gloves, then:
When thirsty you may drink from a closed beverage container. The container must be stored:
The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:
The manager is responsible for training you about food safety in your job duties, which includes:
The food sanitation rules require the manager to ensure:
Which of the following spreads disease? You dry your hands with:
Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at _____ or hotter:
The temperature of refrigeration units, salad bars and other cold items must be kept at ____ or colder:
When you display food in ice, the food must:
Why must pork be cooked to 145°F (63°C)?
The best way to keep the hands free from contamination is to?
You finished cutting up a raw chicken and put it in the oven to cook. You should:
The most important reason to properly clean a cutting board is to: