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The test covers topics including approved sources for canned foods, dry-food delivery inspection requirements, fresh fish quality indicators, risks of home-canned foods, and pasteurization methods. It further addresses chemical sanitizer concentration and dishwashing rinse-water temperatures, food establishment procedures during water interruptions, backflow prevention devices, restroom stocking and facility design, employee illness work restrictions, equipment cleaning and measurement units, HACCP concepts, cleaning frequency, TCS cooking requirements, pest control locations, waste container placement, poisoning symptoms, and safe holding windows for thawed prepared foods.",{"@graph":69,"@context":114},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/practice-examination-practice-questions/438023/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/practice-examination-practice-questions/438023.png","ImageObject",300,407,{"name":92,"@type":93},"Margaret","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-24","2026-09-29",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108],{"name":109,"@type":110,"acceptedAnswer":111},"Which backflow preventive device is described as 100% effective?","Question",{"text":112,"@type":113},"An air gap is stated as the only 100% effective back flow preventive device.","Answer","https://schema.org",{"og:url":83,"og:type":116,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":118,"canonical":83},"index,follow",{"doc_id":120,"site_id":62},438023,1790906760,{"code":4,"msg":5,"data":123},{"doc_id":120,"user_id":124,"nickname":92,"user_avatar":125,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":126,"file_id":127,"file_url":128,"file_type":129,"file_size":130,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":34,"language":131,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":132,"faqs":133,"seo_title":134,"seo_description":67,"update_tm":135,"read_time":136},137451207643,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Practice examination  \nPractice examination  \nINSTRUCTIONS TO CANDIDATES  \nThis practice examination consists of 40 multiple-choice questions.  \n(In the actual examination there are 80 questions.)  \nWhen you have selected your answer option for a question, check the box next to it.  \nIf you make a mistake and wish to change your answer, erase your original choice and check a new option.  \n1. Canned foods must be purchased from an approved source to make sure they  \nq A. will be delivered during off-peak hours.  \nq B. have a shelf life of two years or more.  \nq C. can be safely stored on the floor in dry storage areas.  \nq D. have been processed to destroy disease-causing microorganisms.  \n2. The delivery inspection of dry foods should include checking for  \nq A. dry and undamaged food, dry food containers and driver in uniform.  \nq B. intact packaging, food temperature of 65°F (18°C) and clean delivery truck.  \nq C. food temperature of 65°F (18°C), dry and intact food packages, and clean delivery truck.  \nq D. intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck.  \n3. Upon delivery, fresh fish should have  \nq A. a sea smell and flaking scales.  \n[q](q B. green-grey gills and flesh)[ B. green-grey gills and flesh](q B. green-grey gills and flesh) that is soft to touch.  \nq C. bright red moist gills, eyes that are clear and skin bright in color.  \nq D. flesh that is soft to the touch, bright skin color and a smell like the sea.  \n4. Home-canned foods are NOT allowed in a food establishment because of the potential danger of  \nq A. bacteria that produce botulism toxin.  \nq B. molds that produce aflatoxin.  \nq C. viruses that cause Hepatitis A.  \nq D. parasites that cause cyclospora.  \n1  \n5. Pasteurized products, such as milk and fruit juices, are  \nq A. boiled to destroy all organisms in the food.  \nq B. treated with chemicals that destroy bacteria.  \nq C. heated to temperatures that reduce bacteria to safe levels.  \nq D. frozen to temperatures that destroy bacteria and parasites.  \n6. When using chemical sanitizers for swab or spray application, it is necessary to use   times the concentration as used for immersion sanitizing.  \nq A. 2  \nq B. 3  \nq C. 4  \nq D. 5  \n7. Chlorine sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures?  \nq A. 75°F (24°C) and 95°F (36°C).  \nq B. 120°F (49°C) and 140°F (60°C).  \nq C. 165°F (74°C) and 180°F (82°C).  \nq D. 180°F (82°C) and 194°F (90°C).  \n8. The water supply to your food establishment is interrupted for several hours. You should NOT  \nq A. have employees sell only prepackaged foods that require no preparation prior to service.  \nq B. use single-service, disposable plates and glasses instead of the normal warewashing procedures.  \nq C. temporarily stop food preparation and service until the water service is back.  \nq D. keep preparing and serving food as usual after telling the health department of the problem.  \n9. The only 100% effective back flow preventive device is a(n)  \nq A. air gap.  \nq B. grease trap.  \nq C. check valve.  \nq D. vacuum breaker.  \n10. A food establishment restroom must be stocked with all of the following EXCEPT  \nq A. soap.  \nq B. toilet paper.  \nq C. a trash receptacle.  \nq D. a common-use towel.  \n11. A properly designed toilet facility within a food establishment must have  \nq A. non-skid flooring.  \nq B. tight fitting, self-closing doors.  \nq C. a waste receptacle sealed to the wall.  \nq D. air temperature NOT to exceed 70°F (21°C).  \n2  \n12. A food service employee has a head cold with discharge from eyes and nose. What work activity would be acceptable for this employee?  \nq A. washing utensils.  \nq B. folding cloth napkins and table cloths.  \nq C. stocking paper products in dry storage.  \nq D. removing garbage from the premises.  \n13. Brushes, mops, buckets, and other non-food items used in food prepareas should","cbCaiqRY9pIPLV3R","https://ap.wps.com/l/cbCaiqRY9pIPLV3R","pdf",93896,"English","# Instructions to candidates\n# Multiple-choice questions (1-40)","[{\"question\":\"Which backflow preventive device is described as 100% effective?\",\"answer\":\"An air gap is stated as the only 100% effective back flow preventive device.\"}]","Practice examination - Practice questions | PDF",1790683921,18]