Fast Food and Food Court Crew Course (US): Food safety on the line

1. Question 1 of 16

   What is the FDA Food Code?

   • AA training card every crew member must carry
   • BA list of menu prices for chains
   • CA model food safety code that states and local health departments can adopt
   • DA federal law that every restaurant must follow word for word in all 50 states
   Show answer

   Answer: C. A model food safety code that states and local health departments can adopt

   FDA describes the Food Code as a model that helps food control jurisdictions at all levels write their own rules.

2. Question 2 of 16

   Why might food rules in your restaurant differ a little from the latest FDA Food Code?

   • AEach state or local health department adopts its own code, sometimes from an older edition
   • BRestaurants can choose any rules they like
   • CFast food is not covered by any food rules
   • DThe Food Code only applies to schools
   Show answer

   Answer: A. Each state or local health department adopts its own code, sometimes from an older edition

   FDA tracks adoption by state and territorial agencies, and states use different editions of the Food Code. Your local inspector enforces your state or local code.

3. Question 3 of 16

   According to Washington State's food worker manual, how long should a full handwash take?

   • AAbout 5 seconds
   • BExactly 2 minutes
   • CAs long as it takes to rinse
   • DAt least 20 seconds, with 10 to 15 seconds of scrubbing
   Show answer

   Answer: D. At least 20 seconds, with 10 to 15 seconds of scrubbing

   Washington's manual says to wash for at least 20 seconds and scrub for 10 to 15 seconds.

4. Question 4 of 16

   You are about to put on single-use gloves to make sandwiches. What should you do first?

   • AWash your hands
   • BWipe your hands on your apron
   • CRinse the gloves with water
   • DNothing, gloves replace handwashing
   Show answer

   Answer: A. Wash your hands

   Wash your hands before putting on gloves. Gloves can pick up germs from dirty hands.

5. Question 5 of 16

   How should you handle ready-to-eat food, such as a bun or lettuce for a burger?

   • AWith bare hands, as long as you washed them at the start of your shift
   • BWith gloves, tongs, deli tissue or another utensil, not bare hands
   • CWith the same gloves you used for raw meat
   • DWith bare hands as long as you are quick
   Show answer

   Answer: B. With gloves, tongs, deli tissue or another utensil, not bare hands

   Ready-to-eat food will not be cooked again, so it must not be touched with bare hands.

6. Question 6 of 16

   You vomited twice last night. According to Washington's food worker manual, when can you work with food again?

   • ARight away, as long as you wear gloves and wash your hands
   • BWhen you have had no symptoms for at least 24 hours
   • CAfter you take medicine
   • DAs soon as you feel a little better
   Show answer

   Answer: B. When you have had no symptoms for at least 24 hours

   With vomiting or diarrhea, stay away from food until you have been free of symptoms for at least 24 hours, and tell your manager.

7. Question 7 of 16

   According to Washington's food worker manual, what is the cold-holding temperature for foods that need time and temperature control (TCS foods)?

   • A50°F (10°C) or colder
   • BRoom temperature is fine for 8 hours
   • C41°F (5°C) or colder
   • D32°F (0°C) exactly
   Show answer

   Answer: C. 41°F (5°C) or colder

   Washington's manual says TCS food held cold must stay at 41°F (5°C) or colder.

8. Question 8 of 16

   According to Washington's food worker manual, what is the hot-holding temperature for TCS foods such as cooked chicken in a warmer?

   • A100°F (38°C) or hotter
   • B120°F (49°C) or hotter
   • CAny temperature that feels warm
   • D135°F (57°C) or hotter
   Show answer

   Answer: D. 135°F (57°C) or hotter

   Washington's manual says food held hot must stay at 135°F (57°C) or hotter until it is served or cooled safely.

9. Question 9 of 16

   Leftover chili will be reheated for hot holding. Under Washington's food worker manual, how must it be reheated?

   • ATo 135°F (57°C) within 6 hours
   • BTo 165°F (74°C) or higher within 2 hours, using a stove, oven or microwave
   • CIn a slow cooker overnight
   • DIn the steam table, slowly over the afternoon
   Show answer

   Answer: B. To 165°F (74°C) or higher within 2 hours, using a stove, oven or microwave

   Washington's manual says food reheated for hot holding must reach 165°F (74°C) within 2 hours. Steam tables and warmers are for holding, not reheating.

10. Question 10 of 16

    A large batch of cooked rice is cooling. What are the two cooling steps in Washington's food worker manual?

    • AFrom 135°F to 100°F within 4 hours, then into the freezer
    • BFrom 135°F to 41°F within 12 hours
    • CFrom 135°F to 70°F within 2 hours, then to 41°F or colder within 6 hours total
    • DLeave it on the counter until it reaches room temperature
    Show answer

    Answer: C. From 135°F to 70°F within 2 hours, then to 41°F or colder within 6 hours total

    Washington's manual says cooked food must reach 70°F (21°C) within 2 hours and 41°F (5°C) within 6 hours in total. Use shallow pans to cool faster.

11. Question 11 of 16

    Which is a safe way to thaw frozen chicken?

    • AOn the counter overnight
    • BNext to the fryer
    • CIn the refrigerator
    • DIn a warm sink of standing water
    Show answer

    Answer: C. In the refrigerator

    Washington's manual lists three safe thawing methods: the refrigerator, cold running water in a prep sink, and a microwave followed by immediate cooking. Never thaw at room temperature.

12. Question 12 of 16

    How many major food allergens does FDA list?

    • AEight
    • BSix
    • CFourteen
    • DNine
    Show answer

    Answer: D. Nine

    FDA lists nine: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

13. Question 13 of 16

    Which allergen became the ninth major food allergen under the FASTER Act?

    • AMustard
    • BSesame
    • CCorn
    • DCelery
    Show answer

    Answer: B. Sesame

    The FASTER Act of 2021 added sesame, and its labeling requirements took effect on January 1, 2023.

14. Question 14 of 16

    What did the 2022 FDA Food Code add for unpackaged food, such as a burger served at the counter?

    • AMandatory allergy tests for customers
    • BA rule that only managers may serve food
    • CTelling consumers in writing about major food allergens in the food
    • DA ban on peanuts in restaurants
    Show answer

    Answer: C. Telling consumers in writing about major food allergens in the food

    The 2022 Food Code added a requirement to inform consumers in writing of major food allergens in unpackaged food.

15. Question 15 of 16

    In California, when must most new food handlers get a California Food Handler Card?

    • AWithin 30 days of being hired
    • BWithin 6 months of being hired
    • CBefore their first shift
    • DOnly after they turn 21
    Show answer

    Answer: A. Within 30 days of being hired

    California food handlers must have a California Food Handler Card within 30 days of hire. Cards are valid for 3 years.

16. Question 16 of 16

    Which statement about food handler cards in the United States is correct?

    • AOnly managers ever need training
    • BOne national card covers every state
    • CNo state requires food handler training
    • DRules differ by state; for example, Texas requires accredited training within 60 days, and Washington requires a food worker card
    Show answer

    Answer: D. Rules differ by state; for example, Texas requires accredited training within 60 days, and Washington requires a food worker card

    There is no single national card. Texas requires many food employees to take accredited training within 60 days of getting a job, and Washington requires a food worker card.

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