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Practice Test for Wendys
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Practice Test for Wendys
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25 Questions

1. When can a food handler diagnosed with jaundice return to work?

2. What is the minimum water temperature required when using hot water to sanitize objects?

3. What item is considered acceptable work attire for a food handler?

4. What should a food handler do to make gloves easier to put on?

5. What does the L stand for in the FDA's ALERT tool?

6. What rule for serving bread should food handlers practice?

7. What condition promotes the growth of bacteria?

8. What symptom can indicate a customer is having an allergic reaction?

9. What practice should be used to prevent seafood toxins from causing a foodborne illness?

10. Where should ground fish be stored in a cooler?

11. What is the most likely cause of wheezing and hives?

12. A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

13. Where should staff members eat, drink, smoke, or chew gum?

14. A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 1o. What is the use-by date for the seafood dish?

15. When must a food handler change gloves?

16. What is the third step in cleaning and sanitizing items in a three-compartment sink?

17. Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

18. What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

19. In a self-service area, bulk unpackaged food does not need a label if the product

20. What must staff members do when transferring chemicals to a new container?

21. What temperature do infrared thermometers measure?

22. What should foodservice operators do to prevent customer illness from Shigella spp.?

23. What should be done with a package of flour that is received with signs of dampness on the bag?

24. What factors influence the effectiveness of a chemical sanitizer?

25. What is the first step in developing a HACCP plan?

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