Sanitation

Sanitation

11th Grade

12 Qs

quiz-placeholder

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Sanitation

Sanitation

Assessment

Quiz

Specialty

11th Grade

Practice Problem

Medium

Created by

Robert Canorro

Used 5+ times

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12 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The minimum internal temp of cooked chicken is

145

155

165

180

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In the process of washing hands how long is step 3?

less than 5 seconds

5-10 seconds

10-15 seconds

20 seconds

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the best way to thaw frozen food?

Leave on the counter

Microwave defrost

Run cold water over item

defrost in the cooler

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What has to happen to have a food borne illness outbreak?

2 or more people have eaten the same food and got sick

2 of more people have eaten in the same restaurant and got sick

2 or more people have eaten the same food

A person that is sick cross contaminates food

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

This reminds of us of the conditions needed for pathogen growth

TCS

HACCP

FATTOM

Food Borne Illness

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What practice is most effective at reducing food borne illnesses?

Washing hands

Wearing a hat

Preventing cross contamination

Washing dishes

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In ideal conditions bacteria will double every

20 minuttes

1 hour

4 hours

6 hours

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