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LINCOLN COUNTY
HEALTH DEPARTMENT
607 N. Sales Street, Suite 101, Merrill WI 54452
715-536-0307
Fax 715-536-2011
http://lincolncountyhealthdepartment.com
Name: _____________________________________
Phone: _________________
Address: ___________________________________
Date: __________________
City:_______________________________________
Zip Code:_______________
The minimum age required to complete the Temporary food Stand Self Study course is 18 years of age. Is the
person completing this test 18 or older? ____Yes ____No
Please read and review “Your Guide to Temporary Food Establishments-What You Need To Know” booklet
located at www.lincolncountyhealthdepartment.com and use it as a reference to complete this self-study quiz.
Return the answer sheet only to the Lincoln County Health Department at 607 N. Sales Street Suite 101 Attn:
Meghan Young-Williams Merrill, WI 54452. If you complete the self-study education program please make
sure to deduct $10.00 when submitting your annual license payment to Lincoln County Health Department in
order to quality for this opportunity. If completing this program annual license fee would be $120.00. If not
completing this program annual license fee would be $130.00.
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1.
All licenses and permits must be posted in public view
a. True
b. False
2.
A food stand must be located at least ___ feet from any enclosure housing animals.
a. 10 feet
b. 50 feet
c. 100 feet
d. 150 feet
3.
Licensed temporary food stands are subject to inspection at any time
a. True
b. False
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4.
If you are very careful and an impeccable housekeeper it is okay to make chili and potato salad at your home to serve at a
temporary food stand.
a. True
b. False
5.
The factor most frequently responsible for causing foodborne illness is:
a. Inadequate refrigeration or cooling
b. Hot holding below 135.
c. Preparing food far in advance
6.
Temporary food service stands must have a roof or tent over all food preparation and serving areas except for grills and deep
fryers for fire safety.
a. True
b. False
7.
Which symptom(s) could someone have that would prohibit them from preparing or serving food in a temporary food stand.
a. Diarrhea
b. Vomiting
c. Fever
d. All of the above
8.
The proper hand wash station will have:
a. Water bucket, soap
b. Water and paper towels
c. Continuous flow of water over the hands, catch bucket, soap and paper towels.
9.
Lack of an approved hand wash facility will result in the food stand being closed by the Lincoln County Health Department.
a. True
b. False
10. All utensils and equipment must be stored:
a. In a container
b. With the food item they are used for
c. Protected from dust, spills, and drainage from other sources.
11. Foodborne pathogens usually cannot be detected by sight, smell or taste.
a. True
b. False
12. Which of the following is NOT considered a potentially hazardous food item?
a. Meat
b. Cut Melons
c. Buns
d. Cooked vegetables
13. Uncooked raw meats should always be refrigerated below what temperature:
a. 54
b. 41
c. 32
d. 36
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14. What is it called when germs from raw or unclean food get into food that are ready to eat or that will not be cooked before
they are served:
a. Hot Holding
b. Inadequate Refrigeration
c. Foodborne Illness
d. Cross Contamination
15. To prevent cross contamination you should store meat, fish, and poultry on the lower shelves of the refrigerator so they do not
drip onto foods that are ready to eat.
a. True
b. False
16. If utensils are to be washed onsite proper dishwashing procedures include:
a. Wash with soap and rinse
b. Soak in water, wash with soap and rinse
c. Wash in hot soapy water, rinse in clear water, sanitize rinse, and air dry.
17. If using bleach as a sanitizer for cleaning purposes what should be the concentration used:
a. 10 ppm
b. 50ppm
c. 100ppm
d. 300ppm
18. Food workers may not touch _____ foods with their bare hands.
a. Potentially Hazardous
b. Ready to Eat
c. Raw
d. Overcooked
19. What is not a proper way to cool food?
a. In plastic tubs or buckets
b. Pouring hot food into shallow metal pans which are loosely covered.
c. Cutting large roasts into smaller portions
d. Stir food in a container placed in an ice bath.
20. Eating and using tobacco must only be done on an employee’s break.
a. True
b. False
21. The best way to check the temperature of food is to:
a. Use a candy thermometer
b. Use a refrigerator thermometer
c. Use a calibrated metal stem food thermometer
d. Use a refrigerator thermometer
22. Water must be from an approved potable water source.
a. True
b. False
23. What top 3 factors are most responsible for causing foodborne illness
a. Inadequare refrigeration/cooling, preparing food far in advance, hot holding below 135 oF.
b. Inadequate refrigeration/cooling, hot holding below 135 oF, Infected persons touching cooked foods
c. Hot holding below 135oF, Cold Holding above 41oF, Infected persons touching cooked foods.
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24. Two steps of proper cooling are:
a. 135oF to 100oF within 3 hours and then 100oF to 41oF within the next 3 hours.
b. 155oF to 70oF within 2 hours and then 70oF to 35oF within the next 2 hours
c. 135oF to 70oF within 2 hours and then 70oF to 41oF within the next 4 hours.
d. 140oF to 120oF within 1 hour and then 1200F to 41oF within the next 5 hours.
25. After breaks employees must wash hands before returning to work.
a. True
b. False
26. To limit the growth of bacteria on potentially hazardous foods they must be kept
a. Hot above 135oF
b. Either hot above 135oF or cold below 41oF
c. Cold below 41oF
d. It doesn’t matter
27. To make sure that food cools properly you should wait to tightly cover it until it is fully cooled
a. True
b. False
28. What are ready-to-eat foods?
a. Food that is in a form that is edible without additional preparation for food safety.
b. Food that is ready to eat after being cooked.
c. Food that should not be eaten unless it is cooked to proper temperature.
29. It is the responsibility of the person in charge to have sanitizer test strips available to test the sanitizer concentration.
a. True
b. False
30. You should wash your hands
a. Before you prepare food
b. After you use the restroom
c. After you handle raw meat, fish and poultry
d. All of the above
Match the description to the correct answer
A. < 41oF
B. > 135oF
C. 165oF
D. 145oF
E. 100 ppm
F. 200 ppm
31)___The correct concentration of quaternary ammonium for sanitizing is ____.
32)___Raw hamburgers and brats must be cooked to ____.
33)___All potentially hazardous foods must be hot held at or above ____.
34)___The correct concentration of chlorine bleach for sanitizing is ____.
35)___Pork must be cooked to ____.
36)___ All potentially hazardous food must be cold held at or below ____.
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