ReadySetFoodSafe 4-6

Which is NOT a step in the food flow process?

• Storage

• Cooking

• Serving

• Washing

What does FIFO stand for?

• Food In, Food Out

• First In, First Out

• FAT TOM

• Forks In Food, Obviously

What is a Standard Operating Procedure? (SOP)

• Step-by-step instructions for completing a task.

• The rules of an establishment.

• A job description.

• The dress code at work.

Which of these is one of the "Big 8" common food allergens?

• Lettuce

• Beef

• Milk and Dairy Products

• Poultry

What is it called when an allergen is prepared on the same cutting board as another food?

• Cross-Contact

• Cross-Contamination

• Cross-Connection

• Sabotage

A private well that is tested regularly is safe for a foodservice establishment.

• True

• False

When water flows back into the clean water system, this is called:

• Cross-Connection

• Cross-Contact

• Cross-Contamination

• Bad

Which of the following is NOT required in the handwashing area?

• Hot & Cold Water

• Soap

• Garbage Can

• Hand Sanitizer

How long must hands be washed for?

• 10 seconds

• 20 seconds

• 30 seconds

• 1 minute

When should you wash your hands?

• Before working with food.

• After using the restroom.

• After handling raw meat.

• All of these.