fractice Tests and Answer Keys Diagnostic Test (1) What type of egg s must be used when preparing raw or undercooked dishes for high-risk populations? A Pasteurized B Pooled C Hard-boiled D Shelled (4) What causes preschool-age children to be at risk for foodborne illness? A Their immune systems are not strong. B They have not received all of their immunizations. C They only eat ready-to-eat food. D They have hidden allergies. (4) Which organization includes inspecting food as one of its primary responsibilities? A U.S. Public Health Service B Centers for Disease Control C U.S. Department of Agriculture D Occupational Safety and Health Administration (2) What should a server do after clearing a table? A Apply hand antiseptic B Wash hands C Put disposable gloves back on D Rinse hands in warm water (3) What strategy can prevent cross-contamination? A Buy food that does not require prepping B Prep food on both sides of a cutting board C Prep raw food and ready-to-eat food at the same time D Avoid time-temperature abuse (4) What temperatures do Infrared thermometers measure? A Internal food B Air C Surface D Oven (1) When can glass thermometers be used? A When candy is being made B When checking liquids C When enclosed in a shatterproof casing D When hanging in a cooler

## Step1<br />The first question is about the type of eggs that should be used when preparing raw or undercooked dishes for high-risk populations. The correct answer is A, Pasteurized. Pasteurization is a process that kills harmful bacteria by heating the egg to a specific temperature.<br /><br />## Step2<br />The second question is about what a server should do after clearing a table. The correct answer is B, Wash hands. This is because washing hands is a crucial step in maintaining hygiene and preventing the spread of germs.<br /><br />## Step3<br />The third question is about the strategy that can prevent cross-contamination. The correct answer is D, Avoid time-temperature abuse. This is because maintaining the correct temperature is crucial in preventing the growth of harmful bacteria.<br /><br />## Step4<br />The fourth question is about what temperatures Infrared thermometers measure. The correct answer is C, Surface. Infrared thermometers are designed to measure the temperature of the surface of an object.<br /><br />## Step5<br />The fifth question is about when glass thermometers can be used. The correct answer is C, When enclosed in a shatterproof casing. This is because glass thermometers can shatter if not properly protected.<br /><br />## Step6<br />The sixth question is about what causes preschool-age children to be at risk for foodborne illness. The correct answer is A, Their immune systems are not strong. This is because children's immune systems are not fully developed, making them more susceptible to infections.<br /><br />## Step7<br />The seventh question is about which organization includes inspecting food as one of its primary responsibilities. The correct answer is C, U.S. Department of Agriculture. The USDA is responsible for ensuring the safety and quality of meat, poultry, and certain egg products.