Food Safety Quiz 108

The Temperature Danger Zone refers to temperatures of...

• 32 deg F <-> 98 deg F

• 41 deg F <-> 135 deg F

• 32 deg <-> 135 deg F

• 41 deg F <-> 165 deg F

When it comes to Food Safety, F.B.I. stands for...

• Food Borne Illness

• Food Bacterial Illness

• Food Botulism Intoxication

• Frank Bathes Irregularly

A Critical Control Point (CCP) is a step in the flow of food where contamination can be prevented or eliminated.

• True

• False

When checking to see if food is done cooking, what part of the meat/poultry/seafood should you place the thermometer?

• The middle.

• The thickest part.

• The right side.

• Underneath where the food makes contact with the pan.

Which Food Borne Illness (F.B.I.) can you get from raw garlic stored in oil or from dented cans?

• Listeria

• Salmonella

• E. coli

• Botulism

What is the correct way to clean and sanitize a prep table?

• Scrape off food, Wash, Rinse, Sanitize, Air Dry

• Scrape off food, Sanitize, Rinse, Wash, Air Dry

• Scrape off food, Wash, Sanitize, Air Dry, Rinse

• Scrape off food, Air Dry, Wash, Rinse, Sanitize

Which of the following are considered one of the Big 9 Allergens? (Select all that apply)

• Wheat

• Peanut

• Fish

• Sesame Seeds

What is the best way to limit the growth of bacteria in food?

• Using proper Hygiene Practices.

• Cleaning and Sanitizing food.

• Using separate plates.

• Controlling Time and Temperature.

What is an R.T.E. food?

• Real Time Edible

• Reduced Toxicity Emergence

• Ready to Eat

• Really Tasty Enchiladas

How often must food contact surfaces be sanitized during use?

• Every 4 hours

• Every 8 hours

• Every 12 hours

• Every 24 hours