Question 1

After measuring the temperature of raw meat, the same food thermometer can be used to measure temperature of hot-held foods only after it is

Options :

A : rinsed with warm water.

B : washed and calibrated.

C : wiped with a wet cloth.

D : washed and sanitized.

Answer: D

Question 2

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 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

A food handler must remove what item before working with food?

Options :

A : Medical bracelet

B : Plain band ring

C : Clean baseball hat

D : Dry bandage

Answer: A

Question 5

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

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