1.) The master cleaning schedule should include what is to be cleaned, who is to clean it, when it is to be cleaned and _______________. A. Why it is to be cleaned B. How it is to be cleaned C. Sign-off sheets verifying the job has been completed D. Both B. and C. 2.) Flies spread disease-causing microorganisms ______________. A. With their eggs, mouths, feet, feces, hair and vomit B. By gnawing on surfaces C. By burrowing in behind freezers and stoves D. Flies are a nuisance but do not spread disease 3.) What do you use to ensure there is enough sanitizer in the third (3rd) sink? A. Measuring cup B. Test papers C. Ruler D. All of the above 4.) Garbage containers should be _____________. A. Easy to clean B. Always covered when not in use C. Kept away from food storage areas D. All of the above 5.) Lux is a measurement of lighting. Which area should the lux be highest (brightest)? A. Walk-in cooler B. Food preparation area C. Washroom D. Dry food storage area 6.) Food fraud is when food is put on the market for financial gain and may be _________________. A. Unfit or harmful B. Misbranded C. Stolen D. All of the above 7.) Safe hot and cold holding practices include A. Check food temperature every 5 hours B. Provide long-handed utensils so hands do not touch the food C. Add new food to the old food D. Make large batches so that food does not run out during rush hour 8.) Why do self-service food bars / buffet tables need special precautions to control temperatures and prevent contamination? A. Foods are displayed for extended periods of time in high traffic areas B. The sneeze guard needs to be cleaned more often C. Food needs to be continually filled D. Both B. and C. 9.) An indication that a canned product is not safe to be used is a A. Missing label B. Swollen top or bottom C. Dented end D. All of the above 10.) In the case of a recall, individual food containers are to have a/an __________________. A. Data logger B. Inspection stamp C. Lot code D. Best-before date 11.) Dry foods should be stored off the floor at least ____________. A. 2.5 cm (1 inch) B. 10 cm (4 inches) C. 15 cm (6 inches) D. 20 cm (8 inches) 12.) At what temperature should shell eggs be received? A. Room temperature B. 4C (40F) C. 7C (45F) D. 10C (50F) 13.) Which one of the following symptoms could be the result of an allergic reaction? A. Hives and vomiting B. A chipped tooth C. Bruising D. Blood loss 14.) Every 20 minutes in ideal conditions, bacteria _____________. A. Change into a spore B. Produce toxins C. Grow by dividing in two D. Die 15.) A bacteria commonly found in infected sores and cuts that can be transmitted to food by an employee's hands is _________________. A. Shigella B. Clostridium botulinum C. Staphylococcus aureus D. Salmonella 16.) Which one of the following actions by an employee can lead to the contamination of food? A. Washing hands regularly B. Wearing artificial nails while bagging donuts C. Covering a cut with a single-use glove D. Drying hands with a disposable paper towel 17.) Jim came to work with a open cut on his hand? Prior to working with food, he needs to ______________. A. Do nothing about the cut, as he will be using tongs B. Cover the injury with a clean dry bandage C. Wear waterproof vinyl gloves over the bandage D. Both B. and C. 18.) According to the Canadian Food Retail and Food Services Code chart, fresh fish should be cooked on a grill to a minimum internal temperature of _______________. A. 60C (140F) B. 63C (145F) C. 70C (158F) D. 74C (165F) 19.) The temperature of a pot of chicken noodle soup is best measured by taking a temperature reading _________________. A. At the surface B. In the centre of the batch C. At the bottom of the pot D. Near the edge of the pot 20.) When taking the internal temperature of food, you must _________________. A. Use the proper thermometer B. Do not over-insert the thermometer and avoid bones C. Wait at least 15 seconds before reading the thermometer D. All of the above