d) Place the dish unger a 24. Which item is a food handler permitted to wear on hands and arms? a) Medical alert bracelet b) Gold and dlamond ring c) Short, unpolished artificial fingernails d) Plain metal band ring 25. What is the minimum internal cooking temperature for raw eggs prepared for immediate service? a) 135F b) 145F c) 155F d) 165F 26. Fresh beef must be received at or below a) 32F b) 41F c) 45F d) 50F 27. An operation must obtain a variance from the regulatory authority before a) Packaging food for take-out customers b) Shipping from between states c) Smoking food for flavor enhancement d) Curing food 28. The cook puts refrigerated lasagna into the steam table at 9:00am for service at noon.This practice is incorrect because the a) Steam table is to be used for holding correctly heated food b) Food should be cooked to at least 120F before being put Into the steam table c) Lasagna will burn If left for 3 hours in the steam table d) Temperature of the food was not taken before being put into the steam table 29. Food handlers should be excluded from the prep area when they are experiencing which symptom? a) Vertigo b) Vomiting c) Warts d) Nausea 30. The first step in a HACCP plan is to a) Develop monitoring procedures b) Establish critical control points c) Determine critical limits d) Identify hazards 31. Shucked shellfish can be removed from their original container for display when the she'll stock tag is retained for how many days? a)30 b) 90 c)60

Question

d) Place the dish unger a 24. Which item is a food handler permitted to wear on hands and arms? a) Medical alert bracelet b) Gold and dlamond ring c) Short, unpolished artificial fingernails d) Plain metal band ring 25. What is the minimum internal cooking temperature for raw eggs prepared for immediate service? a) 135F b) 145F c) 155F d) 165F 26. Fresh beef must be received at or below a) 32F b) 41F c) 45F d) 50F 27. An operation must obtain a variance from the regulatory authority before a) Packaging food for take-out customers b) Shipping from between states c) Smoking food for flavor enhancement d) Curing food 28. The cook puts refrigerated lasagna into the steam table at 9:00am for service at noon.This practice is incorrect because the a) Steam table is to be used for holding correctly heated food b) Food should be cooked to at least 120F before being put Into the steam table c) Lasagna will burn If left for 3 hours in the steam table d) Temperature of the food was not taken before being put into the steam table 29. Food handlers should be excluded from the prep area when they are experiencing which symptom? a) Vertigo b) Vomiting c) Warts d) Nausea 30. The first step in a HACCP plan is to a) Develop monitoring procedures b) Establish critical control points c) Determine critical limits d) Identify hazards 31. Shucked shellfish can be removed from their original container for display when the she'll stock tag is retained for how many days? a)30 b) 90 c)60

Answer 1

24. d) Plain metal band ring25. d) 165°F26. b) 41°F27. d) Curing food28. a) Steam table is to be used for holding correctly heated food29. b) Vomiting30. d) Identify hazards31. b) 90

Answer 2

## Step1For question 24, the question is about the items a food handler is allowed to wear on their hands and arms. The options include a medical alert bracelet, a gold and diamond ring, short unpolished artificial fingernails, and a plain metal band ring. The correct answer is the one that is least likely to harbor bacteria and is therefore the safest for food handling.## Step2Question 25 is about the minimum internal cooking temperature for raw eggs prepared for immediate service. The options are 135°F, 145°F, 155°F, and 165°F. The correct answer is the one that is the highest, as it is the safest temperature to ensure that any harmful bacteria are killed.## Step3Question 26 is about the temperature at which fresh beef must be received. The options are 32°F, 41°F, 45°F, and 50°F. The correct answer is the one that is the lowest, as it is the safest temperature to ensure that the beef is fresh and safe to eat.## Step4Question 27 is about the conditions under which an operation must obtain a variance from the regulatory authority. The options are packaging food for take-out customers, shipping from between states, smoking food for flavor enhancement, and curing food. The correct answer is the one that is most likely to require a variance due to its potential health risks.## Step5Question 28 is about the correct practice when putting refrigerated lasagna into the steam table. The options are that the steam table is to be used for holding correctly heated food, the food should be cooked to at least 120°F before being put into the steam table, lasagna will burn if left for 3 hours in the steam table, and the temperature of the food was not taken before being put into the steam table. The correct answer is the one that is the most likely to cause food safety issues.## Step6Question 29 is about the symptoms that would exclude a food handler from the prep area. The options are vertigo, vomiting, warts, and nausea. The correct answer is the one that is most likely to indicate a health issue that could contaminate the food.## Step7Question 30 is about the first step in a HACCP (Hazard Analysis and Critical Control Points) plan. The options are developing monitoring procedures, establishing critical control points, determining critical limits, and identifying hazards. The correct answer is the one that is the first step in the HACCP process.## Step8Question 31 is about the number of days a shell stock tag can be retained for shucked shellfish display. The options are 30, 90, and 60. The correct answer is the one that is the longest, as it is the safest for the shellfish.

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