[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-450022-105":59,"doc-detail-450022-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","practice-tests-and-answer-keys-practice-test","Practice Tests and Answer Keys - Practice Test","","Practice Test and Answer Keys focusing on food safety knowledge for restaurant and foodservice operations. Questions cover active managerial control components, actions after a broken water main, deliberate contamination prevention through facility knowledge and security monitoring, required hygiene practices such as handwashing duration and fingernail care, handling infected wounds, and procedures for illnesses like sore throat, fever, diarrhea, and Shigella. It also includes food receiving and storage controls, date marking, shellstock tag retention, recall response steps, temperature-related holding and TCS food growth conditions, and cross-contamination prevention using separate cutting 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safety in a restaurant or foodservice operation?\n\nA Centers for Disease Control and PreventionB Food and Drug AdministrationC State or local regulatory authorityD U.S.Department of Agriculture  \n②Three components of active managerial control include  \nA identifying risks,creating specifications,and training.B identifying risks,corrective action,and training.C identifying risks,creating purchase orders,and trainingD identifying risks,record keeping,and training  \n③A broken water main has caused the water in an operation to appear brown.What should the manager do?A Contact the local regulatory authority before use.B Use the water for everything except dishwashing.C Boil the water for1minute before use.D Use the water for everything except handwashing.  \n④To prevent the deliberate contamination of food,a manager should know who is in the facility,monitor the security ofproducts,keep information related to food security on file,and knowA when to register with the EPA.B how to fill out an incident report.  \nC where to find Safety Data Sheets in the operation.D whom to contact about suspicious activity.  \n## ⑤A food handler who has just bused tables must do what before handling food?\n\nA Change apronB Wash hands  \nC Put disposable gloves back onD Wipe hands on a cloth towel  \n⑥As part of handwashing,food handlers must scrub their hands and arms for at leastA 3seconds.B 5 seconds.C 10 seconds.D 20 seconds.  \n## ⑦To work with food,a food handler with an infected hand wound must\n\nA cover the wound with an impermeable cover and wear a single-use glove.B cover the wound with an impermeable cover and limit contact with food.C wash hands and bandage the wound with an impermeable cover.D apply ointment and bandage the wound with an impermeable cover  \n## ⑧How should food handlers keep their fingernails?\n\nA Short and unpolishedB Long and unpolished  \nC Long and painted with nail polishD Short and painted with nail polish  \n⑨What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?A Exclude the food handler from the operation.B Report the illness to the local regulatory authority.C Speak with the food handler's medical practitioner.D Restrict the food handler from working with food.  \n⑩What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborneillness caused by Shigella spp.?  \nA Keep the food handler away from duties that involve food.B Exclude the food handler from the operation.  \nC Make sure the food handler is supplied with disposable gloves.D Make sure the food handler washes hands often.  \n1 Where should staff members eat,drink,smoke,or chew gum?  \nA Where customers cannot see themB Outside the kitchen doorC Dishwashing areasD Designated areas  \n## ⑫How long must shellstock tags be kept on file?\n\nA 30 days after the day the shellfish were receivedB 90 days after the day the shellfish were received  \nC 30 days after the last shellfish was sold or served from the containerD 90 days after the last shellfish was sold or served from the container  \n## ⑬When receiving a delivery of food for an operation,it is important to\n\nA inspect only the TCS food.  \nB inspect all food immediately before storing it.C stack the delivery neatly and inspect it within 12 hours.D store it immediately and inspect it later.  \n⑭Which item is stored correctly in the cooler?A Macaroni salad stored above raw salmonB Raw ground pork stored below raw poultryC Raw poultry stored above raw pork roastD Sliced pineapple stored below raw steaks  \n## ⑮Ready-to-eat TCS food must be date marked if it will be stored for longer than\n\nA 12 hours.  \nB 24 hours.  \nC 36 hours.  \nD 48 hours.  \n⑯A recall has been issued for a specific brand of orange juice.The store manager has matched the information","cbCaia2n8NIgvHuS","https://ap.wps.com/l/cbCaia2n8NIgvHuS","pdf",1232882,"English","# Practice Test\n## Food safety questions\n## Storage, temperatures, and recalls","[{\"question\":\"Which agency enforces food safety in a restaurant or foodservice operation?\",\"answer\":\"The correct answer is the appropriate state or local regulatory authority.\"},{\"question\":\"What should the manager do if a broken water main causes the water to appear brown?\",\"answer\":\"Contact the local regulatory authority before use.\"},{\"question\":\"What is one factor that affects the growth of bacteria in food?\",\"answer\":\"Acidity affects bacterial growth in food.\"}]","Practice Tests and Answer Keys - Practice Test | PDF",1790731846,18]