Question 1

If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?

Options :

A : Quickly heat the dish to $165^{\circ}F$ ($74^{\circ}C$).

B : Throw out the dish and prepare it again.

C : Serve the dish if the customer's allergy is not severe.

D : Warn the customer that cross contact may have occurred.

Answer: B

Question 2

When the water supply has been disrupted due to a natural disaster, an acceptable alternative is

Options :

A : buying commercially bottled drinking water.

B : sanitizing water with a 50-50 mixture of bleach.

C : securing water from a private well tested every 2 years.

D : using clean water from the air conditioning system.

Answer: A

Question 3

Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?

Options :

A : Inspector

B : CDC

C : Employee

D : Person in Charge (PIC)

Answer: D

Question 4

For a foodborne illness to be considered a confirmed outbreak, at least how many people must become sick?

Options :

A : 1

B : 2

C : 4

D : 6

Answer: B

Question 5

Which of the following is a major food allergen?

Options :

A : Shrimp

B : Mushrooms

C : Celery

D : Apples

Answer: A

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