KP Compass Safe Service Practice Test

These questions are part of the practice quiz. Start practicing

• For single-temp machines, the water must be at least ______.
• Food should be rotated so that:
• If a food process is not standard, what is needed from regulatory authority?
• Which option is NOT a type of pathogen?
• Where can pathogens and contaminants be spread in a food operation?
• What are the two most common causes of contamination in food preparation?
• Different utensils used for different purposes should be stored how?
• Which of the following statements correctly describes the rule for tabletop equipment on legs?
• What is the minimum internal temperature for poultry?
• Which statement about toxins in foods is true?
• All staff members should be instructed to report any _________ to management before working
• How should ice be handled to prevent contamination?
• What does TCS stand for?
• If water in a dishwasher is excessively hot, which statement best describes its effect on food residues?
• How often should thermometers be calibrated and sanitized after use?
• Which group of pathogens triggers exclusion of foodhandlers?
• Hot foods must be thrown out after how many hours of being removed from hot holding?
• How should frozen foods be received?
• Food intoxication is triggered by toxins produced by microorganisms. How soon do symptoms typically appear after eating contaminated food?
• Which statement best describes FAT TOM?
• Which groups are at higher risk of illness due to weakened immune systems?
• What condition must food packaging meet upon receipt?
• Which of the following outcomes is associated with water that is too hot in a dishwasher?
• The second best way to avoid pests is
• Which statement accurately describes the time and cooling requirements for parcooked foods during the initial process?
• Cleaning
• Which option best describes the flow of food through a foodservice operation?
• Which statement about freezing and pathogens is true?
• Dishwashing equipment should be designed with the primary purpose of
• Common TCS foods
• What are physical contaminants?
• According to FDA guidance, raw or undercooked foods should be avoided on children’s menus. Which description is accurate?
• How should ice be handled to prevent contamination?
• Which is a direct risk of using too hot water in a dishwasher?
• Before starting work, staff should report illnesses to management. Which option best represents the required statement?
• Which of the following is a common symptom of foodborne illness?
• How should nails be maintained?
• You may use your bare hands to contact foods when which condition applies?
• What should handwashing stations always have?
• According to the storage order from top to bottom, which item should be stored on the top shelf?
• Who is primarily responsible for the entire operation and the safety of staff and customers?
• Hands must be washed when?
• How is the correct strength of a chemical sanitizer verified when mixing?
• Which HACCP principle involves determining how you will monitor a critical control point?
• What must you do to contact surfaces when switching to a different task or food type?
• Where should the thermometer probe/stem be inserted?
• What are the three types of contaminants?
• If items are in constant use, how often must they be cleaned and sanitized?
• What is the purpose of keeping shellstock tags on file for 90 days?
• Which sensory attributes should be checked for all foods?
• Parcooking is typically used to achieve what?
• TCS Foods
• What temperature range defines the Danger Zone?
• Pasteurized eggs must always be used in raw or undercooked dishes for high-risk populations. Which statement is most accurate about this practice?
• Which statement lists the five common risk factors that can lead to a foodborne illness?
• Which statement about the Model Food Code is true?
• What is the flow of food in a safe kitchen operation?
• FAT TOM stands for the conditions that affect the growth of microorganisms. Which of the following is included in FAT TOM?
• Which statement best describes Active Managerial Control?
• Shiga toxin-producing Escherichia coli (STEC) is also known as
• Which thermometer type is used for non-contact measurement of surface temperatures?
• Foodborne illness
• Which of the following is an example of a physical contaminant?
• Bulk unpackaged foods must be labeled if which condition applies?
• When delivering plates to the table, staff should avoid touching which part of the plate?
• According to the storage order, which item is second from the top?
• Food allergens are naturally occurring proteins in food that people are sensitive to.
• All chemicals in the workplace must be ______ and have a ______ as required by OSHA.
• According to the food storage order, which item is stored at the bottom?
• Take-home containers can be refilled if they are which of the following?
• Which statement is true about dishwashers?
• How often should the temperature and settings of dishwashers be checked?
• Single-use gloves should be changed when?
• What are pathogens?
• All floor mounted equipment must stand at least __ inches off the floor
• How many inches should food be stored off the floor?
• Which item should be checked daily according to the guidelines?
• In the three sink method, what temperature should the rinse water be?
• What is the minimum internal temperature for shell eggs?
• Handwashing stations should include a place to discard what?
• Which of the following statements correctly describes the relationship between cleaning and sanitizing?
• Take-home beverage containers can be refilled if which of the following is true?
• Sanitizing
• Which action must occur before sanitizing a surface?
• High-temperature machines must provide employees with an easy and fast way to measure ______.
• What is the Celsius equivalent for 41 degrees Fahrenheit as listed?
• Which term describes the regulatory requirement for certain specialized food processes to obtain authorization before operation?
• Biological contaminants are ...
• What is the minimum internal temperature for microwave foods?
• What is the recommended method to rapidly cool foods?
• To cool food more rapidly, which approach is recommended?
• If parcooked food is refrigerated after cooling, at what temperature must it be held?
• Which HACCP principle is concerned with maintaining records of the HACCP plan and monitoring results?
• Every time workers leave the food prep areas, they should remove their aprons
• Which of the following is not one of the seven HACCP principles?
• Which statement about raw or undercooked foods on menus is correct?
• Three sink method: The final sanitizing rinse should be at least ______.
• The Big Six Pathogens
• Which storage practice is recommended for utensils used for different purposes?
• Which organization publishes the Model Food Code?
• What does cross-contamination refer to in food handling?
• During parcooking, the initial cooking cannot last more than how many minutes?
• What risk results from not labeling TCS foods with a date marking?
• Which thermometer is described as a meat thermometer with a metal rod and display?
• The most common food viruses are Hepatitis A and Norovirus.
• TCS food prepared in-house can be stored for up to how many days if held at 41°F (5°C) or lower?
• Before service, parcooked food must be heated to the required internal temperature?
• Which factors influence the effectiveness of a chemical sanitizer?
• Which organism is NOT part of the Big Six Pathogens?
• Parcooking is defined as which of the following?
• Shellstock tags must be kept on file for a minimum of how many days after service?
• Which statement correctly describes food contact surface requirements?
• Which thermometer is used to measure the heat of sugar or hot oil?
• Which description best matches recommended flooring, ceiling, and wall materials?
• Which statement about cooking is true?
• What is the minimum internal temperature for stuffing?
• Bulk foods should always be labeled with what information?
• In food safety, management is essentially what?
• Too hot dishwasher water may cause which of the following outcomes?
• Which statement about biological contaminants is true?
• In foodservice areas, foodhandlers should refrain from these actions:
• Which items are listed as requiring an air temperature of 45 F upon receipt and must be cooled to 41.5 F or lower within 4 hours?
• In self-service areas, which protection options are acceptable to protect food?
• Retail labeling must include ingredients ordered by weight.
• Cold food can be held without refrigeration for a maximum of how many hours before being thrown out?
• Food infection is described as what?
• Refillable containers may only be used if they are:
• What does effective management involve in food safety?
• Which HACCP principle involves confirming that the system is working as intended?
• Parasites need what to live and reproduce?
• Which methods can be used to sanitize surfaces?
• According to the material, when you are performing the same task and changing your single-use gloves, do you need to wash your hands?
• If items are easily mistakable, they should be labeled with:
• Which description best defines HACCP?
• In the three sink method, which step uses water at least 110 degrees F?
• If wash water is excessively hot, which statement is true?
• Which of the following are chemical contaminants?
• What is the minimum water temperature for the wash step in the three sink method?
• Which foods should be cooked to minimum internal temperatures to prevent Nontyphoidal Salmonella?
• What is the most important prevention measure against bacteria?
• What does time-temperature abuse refer to in food safety terms?
• How should thermometers be maintained?
• Which materials are not food grade and can be especially harmful when holding acidic foods such as tomato sauce?
• Which option best describes the risk of too-hot water in a dishwasher?
• Pathogens grow best in what kind of foods?
• The best way to keep pests out is
• In diagnosing dishwasher performance, which statement reflects too-hot water impact?
• Which outcome is consistent with water that is too hot in a dishwasher?
• Handwashing stations must always be posted with signs that
• Which factors contribute to the risk of delivery service?
• When is an outbreak defined as in foodborne illness terms?
• After each use, what two actions must be performed on food contact surfaces?
• Which of the following is a correct statement about the five risk factors for foodborne illness?
• Which statement describes a consequence of overly hot wash water?
• When holding TCS foods for later service, how often should internal temperatures be checked?
• Food intoxication refers to illness caused by what?
• What is the effect of foodhandlers who do not follow proper procedures?
• What is a best practice to prevent contaminants in food?
• Before service, parcooked food must be heated to which standard?
• Bulk unpackaged food must be labeled if which condition applies?
• To prevent time-temperature abuse and cross-contamination, you should
• Service staff should always avoid ________________ contact with food items.
• Which labeling requirement applies to TCS foods?
• Workers should remove all ___________ from their hands and arms
• Cold TCS foods must be received at what temperature or lower?
• Which of the following lists all four types of pathogens?
• What is the minimum internal temperature for pork?
• What happens if water in a dishwasher is too hot?
• Bulk foods should always be labeled with which information?
• Good personal ________ is essential
• What is the minimum internal temperature for fish?
• Milk, oysters, lobster, and clams are received at an air temperature of what and must be cooled to what within 4 hours?
• Single-use sanitation gloves should be changed whenever
• Which HACCP principle involves taking action when a deviation occurs?
• Which item would be considered a biological contaminant?
• The FDA's recommended framework for controlling risk factors to keep the public safe is known as
• What is the most important tool to prevent time-temperature abuse?
• During receiving, which minimum procedure should be performed on all incoming foods?
• Which observation would indicate the risk of too-hot water?
• Which outcome is most likely when dishwasher water is too hot?
• How often should the product shelf life in vending machines be checked?
• Which statement best describes the proper sequence for cleaning and sanitizing surfaces?
• What is the third item in the top-to-bottom storage order?
• Which type of eggs should be used for raw or undercooked dishes served to high-risk populations?
• Which statement reflects FDA guidance about raw or undercooked foods on children's menus?
• What is the minimum internal temperature for injected meat?
• Viruses require what in order to grow?
• A ________ should be implemented and monitored by the manager.
• Which outcome aligns with water that is too hot in a dishwasher?
• What is the minimum internal temperature for ground meat?
• Which statement best describes the requirements for key drop deliveries after hours?
• How many inches should food be stored away from walls?
• What should you do immediately after the initial parcooking step?
• Time-temperature abuse occurs whenever food remains in what zone?
• Which of the following is NOT a Nontyphoidal Salmonella prevention measure?
• Self-service areas pose what level of contamination risk?
• If your menu contains raw or undercooked TCS foods, what should you do?
• Foodhandlers must be excluded from the operations if they have had any vomiting or diarrhea and been diagnosed with an illness associated with any of the Big 6 Pathogens
• After parcooking, the item must be cooled how?
• Which thawing practice is not recommended for food safety?
• In self-service areas, which protection options are acceptable to protect food?
• Which guideline helps prevent cross-contamination in storage?
• Which of the following best describes risk factors for delivery service?
• Which statement about dishwasher temperature checks is correct?
• The BEST prevention measures to avoid contaminants in food are to purchase from proven trusted suppliers and for all staff members to practice excellent personal hygiene.
• Surfaces must be cleaned, then
• When labeling food packaged for retail or off-site sale, which information must be present?
• Upon receiving food, what is the minimum action?
• All tabletop equipment on legs must stand at least ___ inches high or _________________________________
• NOT listed as a common TCS food?
• What item should be removed from the operation, especially food-prep areas, as quickly as possible?
• Which tool is used to check the final rinse temperature of dishwashing machines?
• Hot TCS foods must be received at what temperature or higher?
• Good personal ________ is essential
• Many toxins in food cannot be destroyed by cooking or freezing.
• HACCP consists of 7 principles: which is the first principle?
• Which statement about detecting bacteria is true?
• Which of the following is not a thermometer type listed in the reference material?
• Which of the following is NOT a FAT TOM factor?
• Key drop deliveries after hours must meet which conditions?
• Which item should be removed from hands and arms before handling food?
• Select the statement that best captures the risk of too-hot dishwasher water.
• When water is too hot in a dishwasher, which statement is true?
• What is the first step in sanitizing stationary equipment?