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2. Name*
3. Phone Number*
5. E-mail Address
7. Name of the facility where you work or volunteer*
   If the business you work for has multiple locations (e.g. McDonald's), please specify the location where you work.
9. Please answer the following questions. Make sure to choose one answer for every question.
11. Multiple Choice
13. 1. When should you wash your hands? *

    1. After handling raw animal products
    2. After using the restroom
    3. After smoking or eating
    4. All of the above
15. 2. Which of the following is NOT one of the Big Five Pathogens?*

    1. Salmonella typhi
    2. Influenza
    3. E. coli
    4. Norovirus
17. 3. Foods held in a refrigerator should be kept at or below what temperature?*

    1. 41°F
    2. 35°F
    3. 55°F
    4. 20°F
19. 4. Which of the following is an example of a facility that makes food for a highly susceptible population?*

    1. High school cafeteria
    2. Fast food restaurant
    3. Sports bar
    4. Nursing home
21. 5. Foods that have been properly heated and cooled in your facility must be reheated to ____°F before being held hot.*

    1. 165°F
    2. 200°F
    3. 150°F
    4. 125°F
23. 6. Employees with vomiting or diarrhea must be excluded from the food establishment until they are symptom free for at least ____ hours.*

    1. 24
    2. 72
    3. 12
    4. 48
25. 7. In what order should you set up the compartments in a 3-compartment sink for dishwashing?*

    1. Wash, rinse, sanitize
    2. Sanitize, wash, rinse
    3. Rinse, wash, sanitize
    4. None of the above
27. 8. When washing your hands, how much time should you spend scrubbing with soap?*

    1. 5-10 seconds
    2. 30-40 seconds
    3. 55-60 seconds
    4. 10-15 seconds
29. 9. The “Danger Zone” is the temperature range between 41°F and ___°F.*

    1. 100°F
    2. 135°F
    3. 50°F
    4. 170°F
31. 10. When being fully cooked, fish and pork should be cooked to ___________. *

    1. 200°F for 30 seconds
    2. 125°F for 5 seconds
    3. 145°F for 15 seconds
    4. 100°F for 10 seconds
33. 11. Which of the following foods would need to be date marked? *

    1. Herbs
    2. Hard and semi-soft cheeses
    3. Cut leafy greens
    4. Cultured dairy products (yogurt, sour cream)
35. 12. How often should food contact surfaces, such as cutting boards, be washed, rinsed, and sanitized?*

    1. Every 2 hours
    2. Every 4 hours
    3. Every 5 hours
    4. Every 6 hours
37. 13. Foods should be cooled from 135°F to 70°F within ___ hours and from 135°F to 41°F within a total of 6 hours.*

    1. 3
    2. 2
    3. 5
    4. 4
39. 14. Foods should NOT be thawed:*

    1. Sitting out at room temperature
    2. In a refrigerator
    3. Submerged under cold running water in a prep sink
    4. As part of the cooking process
41. 15. Foods that require date marking can be dated for no more than the day of prep/opening + ___ days.*

    1. 3
    2. 8
    3. 2
    4. 6
43. 16. Which of the following is NOT one of the major food allergens?*

    1. Soy
    2. Pollen
    3. Peanuts
    4. Shellfish
45. 17. Food handlers should NOT:*

    1. Wear hats or hairnets when preparing food
    2. Remove aprons before leaving the kitchen
    3. Smoke or vape in the kitchen
    4. Wear clean clothes and bathe regularly
47. 18. Foods should be cooled using which of the following:*

    1. Small batches
    2. Ice baths
    3. Stainless steel containers
    4. All of the above
49. 19. When being fully cooked, poultry should be cooked to __________.*

    1. 195°F for 10 seconds
    2. 150°F for 30 seconds
    3. 200°F for 5 seconds
    4. 165°F for 15 seconds
51. 20. Which of the following is NOT an approved food source?*

    1. Local grocery store
    2. USDA or FDA inspected food processor
    3. Your neighbor's home kitchen
    4. Licensed food distributor
53. True or False
55. 21. The person in charge (PIC) must report to the local health department if an employee is diagnosed with any of the Big Five Pathogens. *

    1. True
    2. False
57. 22. Keeping foods covered will help them cool properly. *

    1. True
    2. False
59. 23. Mechanically tenderized and ground meats must reach a temperature of 155°F for 15 seconds in order to be fully cooked.*

    1. True
    2. False
61. 24. Reheating of foods for hot holding should take no more than 2 hours. *

    1. True
    2. False
63. 25. Raw animal products should be stored above ready-to-eat foods. *

    1. True
    2. False
65. Once you have finished the test, press the "Submit" button below. Our office will contact you for payment within 14 days of receiving your test.
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