Food Handler Safety — Proficiency Exam

15 questions · pass with 50%

1. You finish portioning raw chicken and will now assemble a salad. What must you do first?
Wipe gloves on your apron and continueWash hands, dry them, and put on a fresh pair of glovesRinse gloves under the prep sink and keep them onSpray sanitiser on the gloves and proceed
2. Which symptom means you must stay off food handling and report to a supervisor?
A mild headache after a long shiftVomiting or diarrhoeaDry skin from frequent washingFeeling tired after close
3. Why do many kitchens ban rings and bracelets on the line?
They improve grip on wet pansThey trap bacteria and can fall into foodInspectors require jewellery as part of uniformMetal jewellery sanitises the hands
4. A glove tears while you are slicing cooked ham. You should:
Tape the tear and finish the panStop, discard the glove, wash hands, and put on a new gloveTurn the glove inside out and reuse itKeep working because the ham is already cooked
5. Why is colour a poor test that chicken is safely cooked?
Colour always matches temperature exactlyInterior temperature can still be below the required kill-step even when meat looks doneInspectors forbid thermometersOnly frying colour matters
6. A deep pot of chilli is placed covered in the walk-in to "cool overnight." What is the risk?
The chilli will freeze too fastThe centre stays in the danger zone too long, allowing bacterial growthWalk-ins cannot hold chilli legally in any formCovering food is always prohibited
7. The safest everyday thawing method for a case of chicken is:
On the prep table so it thaws by serviceIn a sink of hot water to save timeIn a refrigerator, or under cold running water, or as part of cookingIn the dry store next to flour
8. Hot-held soup on a steam table should be:
Checked in more than one spot and kept at or above the hot-holding limit in your codeJudged safe if steam is visibleTurned off between tickets to save energyLeft unstirred so a skin can form as a barrier
9. Where should a tray of raw chicken sit in a reach-in cooler relative to a pan of washed lettuce?
On the top shelf so it is easy to grabAnywhere, if both pans are covered looselyBelow the lettuce so juices cannot drip onto ready-to-eat foodOn the floor in a bus tub
10. You used a knife on raw fish. You need it for slicing cooked beef. You should:
Wipe the blade on a dry clothWash, rinse, and sanitise the knife, or use a clean dedicated knifeRinse in the sanitiser bucket onlyUse the other side of the blade
11. Why is a wiping cloth left on a cutting board overnight a problem?
Cloths are expensive to replaceA damp soiled cloth supports bacterial growth and spreads it on the next wipeInspectors only allow paper towelsSanitiser evaporates too slowly
12. Ice in a bin should be handled with:
A glass dipped into the iceBare hands because ice is frozen and therefore sterileA dedicated scoop stored outside the ice, handle upThe same cup used to portion raw mix-ins
13. A guest says they have a peanut allergy. The fries are cooked in the same oil as breaded peanut-containing items. You should:
Promise the fries are fine because peanuts are not in the potatoExplain the shared oil risk and involve a manager before servingRinse the fries with water and serveOffer extra napkins in case of a reaction
14. What is the difference between cleaning and sanitising?
They are the same word for wipingCleaning removes soil; sanitising reduces pathogens on a clean surfaceSanitising is only for floors; cleaning is only for platesCleaning uses heat; sanitising never uses heat
15. A sanitiser bucket tests below the required concentration. You should:
Keep using it until the next shift changeRemake it to the labelled concentration and retest, or take the bucket out of useAdd extra food soil to activate the sanitiserPour it on food as a rinse

Answer all 15 questions to submit.