Sanitation Pre-Quiz
Authored by Erin Forsythe
Professional Development
Professional Development
Used 4+ times
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10 questions
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1.
OPEN ENDED QUESTION
3 mins • 1 pt
What is a foodborne illness?
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
What are ready-to-eat foods? Give a definition and an example.
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3.
MATCH QUESTION
1 min • 1 pt
Match the type of contaminate with an example of that contaminate
Sanitizer
Biological
Salmonella
Physical
Bugs
Chemical
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which one of these is NOT a way that a food handler can contaminate food?
Touching his/her phone
Wearing a dirty uniform
Touching the hair, scalp, nose, ears, or eyes
Not wearing gloves when handling raw meat
5.
OPEN ENDED QUESTION
3 mins • 1 pt
What is cross-contamination?
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6.
REORDER QUESTION
1 min • 1 pt
Put the food in the correct order in the refrigerator (from top to bottom)
Raw ground meat
Raw fish
Raw whole meat
Potato salad
Raw chicken
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature should you cook chicken to?
155 degrees
160 degrees
165 degrees
170 degrees
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