Safe Plates Quiz
Authored by M. Hall
Life Skills
12th Grade
Used 15+ times
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19 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?
sheet cake, carrots, raw eggs, ground beef
carrots, ground beef, raw eggs, sheet cake
ground beef, sheet cake, raw eggs, carrots
. carrots, raw eggs, sheet cake, ground beef
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is the most important reason a food employee should not chew gum while preparing food?
Customers may see and find it distasteful.
Saliva can contaminate customers' food
It can be a choking hazard.
it prevents a food handler from tasting food.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the maximum number of days that homemade chicken salad can be held at 41°F?
2
3
6
7
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?
Yes, he can as long as he washes his hands well.
. Yes, he can as long as he is restricted to washing dishes.
No, he must be excluded but can tomorrow.
No, he must be excluded until cleared by a doctor.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following helps prevent food in a self-service area from becoming contaminated by guests?
ensure that guests use only one plate
require people to monitor the self-service area
post allergen information around the self-service area
list all of the ingredients in each menu item
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
All leftovers must be reheated for 15 seconds to the minimum temperature of:
135°F
145°F.
155°F.
165°F.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which food was correctly cooled?
a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours
beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly
cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours
a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours
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