North Carolina Centralized Intern Training (CIT) – Food, Lodging, and Institutions Practice Test

These questions are part of the practice quiz. Start practicing

• Which of the following cooking temperatures is required for hot holding of TCS foods?
• Do pressurized cans such as kegs need to be elevated off the floor?
• Food must be stored at least how many inches above the floor?
• Under what condition is permit revocation required?
• What action must be taken to prevent bare hand contact in food treatment?
• According to food safety guidelines, how should frozen TCS foods be slacked?
• When updates are made to the Food Code, which section of the .2600 rules is revised?
• What is the importance of proper hand washing in food service?
• What is the minimum cooking temperature for plant food before placing it into a hot holding unit?
• What type of containers are recommended for effective cooling?
• Must surfaces be cleaned after any potential contamination?
• What is the correct method to wash fruits and vegetables?
• What is the required temperature for reheating TCS foods for hot holding?
• If an employee wipes off mayo from their glove with a paper towel, do they need to change gloves?
• What is the allowed temperature to maintain ROP food for a maximum of 7 days?
• Is bare hand contact allowed with vegetables?
• How long does shellstock need to remain attached to the container?
• Is it acceptable to reuse ice used around containers of food on the salad bar for customer drinks?
• What is the minimum water temperature required at handwashing sinks?
• What is the recommended contact time for QUAT sanitizer?
• Can hand sanitizer be used as a substitute for handwashing?
• What must the sanitizing rinse flow pressure be in a mechanical dishwasher?
• How long should food contact surfaces be cleaned to effectively prevent bacteria growth?
• What does the abbreviation TCS stand for in food safety?
• A three-compartment sink is always required for warewashing. True or False?
• What type of food cannot be offered for self-service except in specific circumstances?
• If a food employee handling money then uses utensils to make a drink, do they need to change their gloves?
• What is the minimum temperature for using QUAT as a chemical sanitizer?
• All unpackaged foods may not be stored in undrained ice. What is an exception to this rule?
• Is bare hand contact allowed with salad?
• Which item requires a disclosure when served?
• What is the consequence of imminent hazards related to permits?
• What is meant by 'High Susceptible Population'?
• True or False: Raw shrimp found submerged under running water at 65°F in the prep sink constitutes a violation.
• When is bare hand contact with Ready to Eat (RTE) food permitted?
• In-use utensils should be stored with handles in what position?
• Which of the following cold TCS foods can be received at a temperature of 45°F or below?
• What raw animal foods must be cooked at 155°F for 17 seconds?
• What is the purpose of ANSI accreditation for food equipment?
• Can transitional permit periods be extended?
• How long must shellstock tags and labels be maintained?
• When an employee lays in-use utensils on the drainboard and returns to cook area, does this require a glove change?
• At what minimum temperature should hot TCS food be received?
• How should TCS foods be cooled from 135°F to 70°F?
• How is 'food' defined in the context of food safety regulations?
• How is a 'Food Establishment' defined?
• Which of the following is a method of chemical sanitizing?
• What is the maximum number of days that food can be held at 41°F or below?
• What is the minimum lighting requirement at a handwashing sink?
• What does italicized wording in the Food Code signify?
• What must happen if food is going to be held for more than 24 hours?
• Are additives allowed to be added to fresh fruits and vegetables intended for raw consumption?
• Which organization may license homes for certain products like baked goods?
• What is the minimum footcandle level required in areas for warewashing and equipment/utensils storage?
• When is a permit suspension required?
• Is shellfish without a label subject to embargo or disposal?
• What percentage indicates a grade of B?
• Under what condition can packaged food be stored in ice?
• Which of the following foods requires special attention to time and temperature controls?
• Which raw animal foods must be cooked to 165°F instantaneously?
• Can mop water be dumped into warewashing sinks?
• What does 'Time Temperature Control for Safety food' (TCS food) mean?
• What grade corresponds to at least 90%?
• What is one of the primary reasons for having written procedures for clean-up after vomiting?
• What is a primary requirement when cleaning up after a vomiting or diarrheal event?
• How often should food contact surfaces generally be cleaned?
• Molluscan shellfish can only be removed from their original container when?
• How should shellstock tags be organized once received?
• A deli slicer must be cleaned and sanitized at least every ______ hours when in constant use?
• What must be included on the label of raw shucked shellfish in nonreturnable containers?
• What is the required action when switching from handling raw food to ready-to-eat food?
• Which of the following is a requirement for receiving molluscan shellfish?
• What condition must ice used for cooling not meet after its initial use?
• In the context of food code citations, what does "P" signify?
• When a food employee stops making sandwiches to answer a phone call, must they change gloves?
• When thawing TCS foods under running water, what is the maximum permissible water temperature?
• Which of the following is a reminder associated with consuming raw or undercooked foods?
• Which of the following indicates that a product is not safe due to improper date marking?
• What temperature must TCS foods reach when reheating for hot holding at 135°F?
• What is the contact time for chemical sanitizing using Chlorine?
• What does backflow refer to?
• Which statement is true regarding serving eggs sunny side up?
• What is the maximum number of days food with date marking can be held before it must be discarded?
• What is the primary purpose of the Food Code?
• What is the minimum surface temperature required to sanitize a food contact surface?
• What is the preferred method to ensure TCS foods cool rapidly in a holding unit?
• What is true about the requirement for an air-gap under a food prep sink?
• What is the minimum footcandle requirement for handwashing sinks in food establishments?
• What distinguishes an open-ended question from a direct question?
• What is one method of sanitizing food contact surfaces?
• When is the start date for date marking TCS foods?
• What is the required water temperature for handwashing sinks with self-closing faucets?
• What is required for certain tuna species in terms of parasite control?
• Are commercial deli salads allowed to be served without further preparation?
• Under what condition can fish be packaged using reduced oxygen packaging (ROP)?
• Is a covered garbage receptacle required in both men's and women's restrooms?
• What is the minimum footcandle requirement for areas where food employees work with food?
• An irreversible registering temperature indicator is essential for which type of warewashing machine?
• Which of the following is a requirement for food equipment?
• Which "Big Six" disease can be contracted from shellstock?
• Which food item is not allowed to be served under any circumstances in an HSP facility?
• How many toilets are required in a food establishment according to the law?
• Which component is crucial when using cook-chill methods for safety?
• What does 'Imminent Hazard' refer to in food safety?
• When must re-inspections to raise a letter grade be conducted?
• Is a variance and HACCP plan always required for TCS foods packaged using ROP?
• Which of the following does NOT require Parasite Destruction?
• What is the maximum temperature allowed for receiving cold TCS food?
• For handwashing sinks with self-closing faucets, how long should the water run?
• Under which circumstance can a permit suspension be lifted?
• Can employees taste food meant for sale with the same utensil multiple times?
• In a thawing process, what should be the maximum time for raw foods requiring cooking to remain above 41°F?
• What does the term "Restrict" refer to in food safety?
• What type of water is allowed for drinking purposes?
• Can a spray bottle previously used for glass cleaner be repurposed to store sanitizer?
• What should the pH of water be when using Iodine for chemical sanitizing?
• What should be done with wiping cloths used for wiping food spills on tableware?
• Is Argo cornstarch classified as a food additive?
• Which food item is typically subject to Product Assessment Required regulations?
• How often should non-public water systems be tested?
• Is there a temperature requirement for reheating food for immediate service?
• What must not happen for cooked foods intended for patients in isolation?
• What is the required water temperature for storing in-use utensils?
• For facilities serving an HSP, what is a requirement for serving untreated juice?
• How are priority foundation items evaluated?
• What does Reciprocity refer to in food service?
• What temperature must pooled unpasteurized eggs be cooked to for safety?
• Are warewashing sinks permitted to be used for dumping mop water?
• What is required to be displayed at handwashing stations?
• How long must records be held beyond the sale or service of fish?
• What does continuous pressure indicate in a water system?
• Which of the following is considered a non-TCS food?
• How are hot foods managed in the cook-chill process?
• Which statement correctly explains a core item in food safety regulations?
• Which chemical is NOT commonly used for sanitizing?
• What is the purpose of having covered garbage receptacles in restrooms?
• Which of the following is NOT a proper cooling method for TCS foods?
• Which surfaces should be cleaned every 24 hours?
• What is the maximum time reduced oxygen packaged food can be held at 41°F?
• Which of the following is NOT one of the "Big Six" Diseases?
• In a food establishment, how many toilets must be provided according to the law?
• What is the duration allowed for facilities to comply with new permit law/rules?
• Which type of equipment has to be certified for sanitation?
• What does "Pf" at the end of a code citation indicate?
• Which body in North Carolina is responsible for adopting new additions to the Food Code?
• Which of the following contributes to the classification of foods that require TCS controls?
• What is a cross-connection?
• What labeling is required for packaged products in ROP?
• Which action is not allowable with in-use utensils according to safety standards?
• What role do personnel training and HACCP plans play in food safety?
• What does a period or nothing at the end of a code citation represent?
• Is it necessary to have a written plan for vomiting and diarrhea clean-up?
• In what scenario is a glove change not necessary?
• How often must in-use utensils be cleaned if stored on a clean surface?
• What is the minimum lighting requirement for buffets and consumer self-service areas?
• What describes a priority foundation in food safety?
• Which characteristics are considered when identifying TCS foods?
• Is food prepared in private homes allowed for sale in food service establishments?
• Which of the following is NOT a requirement for shellstock according to food protection standards?
• Is bare hand contact allowed with onions?
• Which of the following is NOT an approved method for storing wiping cloths used with raw animal foods?
• What is essential to have at handwashing sinks besides soap?
• What is the minimum percentage increase required for a wastewater storage tank compared to a potable water tank on a mobile food unit?
• Can bare hand contact occur with pizza toppings?
• What information is NOT required on food labels for food packaged in the facility?
• What is the minimum lighting requirement in footcandles for walk-in refrigeration units and dry storage?
• What is the safe cooling temperature range for TCS foods from 70°F to 41°F?
• Which of the following best describes a core item?
• Which of the following requires a variance from the Regulatory Authority?
• Food contact surfaces must be cleaned between uses of which types of food?
• In-use utensils on a cooking line may be stored in sanitizer between uses. True or False?
• Which of the following actions cannot be performed with the same utensil?
• What is the maximum temperature for refrigerated TCS foods upon delivery?
• Which raw animal foods must be cooked at 145°F for 15 seconds?
• An employee drink must have which of the following?
• What is the purpose of Parasite Destruction in food safety?
• What is expected from food equipment used in a commercial kitchen?
• What happens when a grade falls below 70%?
• What should be done when combining ingredients regarding date marking?
• A food is designated as non-TCS based on what characteristics?
• What are the three legs of the food safety stool?
• What should TCS food not be date marked for more than?
• Must gloves be changed when there is a change in task for food employees?
• Under what condition can employees consume drinks while working?
• When must the date of the last sale or service of shellshock be recorded?
• What is defined as a priority item?
• What should be done if an employee's drink container becomes contaminated?
• According to food safety standards, which of the following conditions is acceptable for bare hand contact with food?
• Is a HACCP plan required if ROP methods are used and the package is held at 41°F or below for no more than 48 hours?
• What is NOT a characteristic of a priority item?
• Which is a requirement for reheating TCS foods in the microwave?
• How should frozen TCS food be received?
• At what temperature must plant foods cooked for hot holding be cooked?
• What is the minimum water temperature required for hot water immersion sanitizing?
• When must food that is marked with a date be discarded?
• What is the primary item that must be located at handwashing sinks?
• Which of the following is an acceptable method for thawing TCS foods?
• Which of the following does NOT require a variance?
• Can in-use wet wiping cloths be stored in soapy water buckets between uses?
• In what order should raw food items be stored on a shelf, from top to bottom?
• What concentration range of Iodine is appropriate for chemical sanitizing?
• Which of the following would be classified as Ready-To-Eat Food?
• How many tags are typically included for shellstock?
• What temperature should the surface of utensils reach when using a mechanical dishwasher?
• What is a requirement for a service sink?
• Which type of surface is appropriate for slash-resistant gloves while handling food?
• What does the term 'Food Contact Surface' refer to?
• After how many days does a transitional permit expire?
• What is the maximum duration a single pair of gloves can be used if there are no task changes?
• What defines rapport in a relationship?
• A transitional permit must address what specific component?
• What can non-drinking water be used for?
• What is one of the holding options for ROP food?
• What is the main concern to address when allowing beverages in food preparation areas?
• What is the primary purpose of requiring proper lighting in food service areas?
• Which of the following is NOT categorized as a TCS food?
• Besides gloves, which of the following must be cleaned before using?
• What type of food can slash-resistant gloves safely contact?
• Which of the following locations is NOT appropriate for washing hands?
• When must the HACCP plan be submitted to the Regulatory Authority?
• What is a transitional permit primarily for?
• What must be the temperature of the sanitizing rinse in a mechanical dishwasher?
• Which types of cheeses are included in the hard cheese category?
• What do core items typically encompass?