Safety and Sanitation Exam Review

The temperature danger zone for potentially hazardous food is between:

• 60°F and 120°F

• 30°F and 150°F

• 70°F and 100°F

• 41°F and 135°F

Which of the following would not prevent cross-contamination?

• cleaning and sanitizing workstations, cutting boards, and utensils

• prevent ready-to-eat foods from coming into contact with raw meat

• storing uncovered raw meat above ready-to-eat food

• clean and sanitize work surfaces and utensils between use

Where should chemicals be stored?

• smaller unlabeled containers

• in a separate place away from food

• a cabinet where food is stored

• in food containers

Single use gloves should be used...

• before washing hands

• instead of washing hands

• after washing hands

• while washing hands

Conditions that support the growth of microorganisms are:

• moisture and oxygen

• food and acidity

• time and temperature

• all of the these support the growth of microorganisms

Hot foods on a buffet should be held at a minimum temperature of:

• 135°F or above

• 145°F or above

• 155°F or above

• 165°F or above

Which of the following is a physical contamination?

• E. Coli in hamburger

• brown spots on a banana peel

• all-purpose cleaner on lettuce

• twist tie in a tossed salad

Refrigerator temperature should be maintained:

• within 42°F to 50°F

• at 41°F or below

• within 51°F to 55°F

• at 60°F or above

The MOST effective way you can prevent foodborne illness is to:

• thoroughly cook food

• wash hands often

• properly freeze food

• wear gloves at all times

When receiving TCS foods, reject an order when:

• the temperature is above 41°F

• moldy and abnormal coloring

• it is passed the expiration date

• all of these are criteria to reject an order