Food Service Quiz 1

Which one of these is NOT a way for someone to get a foodborne illness?

• Poor Personal Hygiene

• Eating on the job

• Improper cooking temperatures

• Contaminated Equipment

Answer explanation

Eating food without washing your hands can cause contamination, but eating food in general is not a main cause of foodborne illnesses.

What temperature should cold foods be kept at to stop the spread of bacteria?

• 30°F to 50°F

• 60°F and Below

• 41°F and Below

• 40°F to 70°F

Answer explanation

If the food goes above 41°F while cold it becomes within the warm range that bacteria can multiply.

What should every food handler do after using the bathroom?

• Check their teeth

• Wash their hands

• Button their shirt

What temperature should hot foods be kept at to stop the spread of bacteria?

• 70°F to 90°F

• 95°F and Above

• 135°F and Above

• 110°F to 160°F

Answer explanation

If the food goes below 135°F while hot it becomes within the warm range that bacteria can multiply.

Mark all of the ways that food can be contaminated by germs.

• Cooking food at high temperatures

• Using a dirty knife or cutting board

• Coughing or sneezing around the food

• Pests in the food area (mice, bugs, etc.)

• Washing raw fruits and vegetables before using them

Answer explanation

Good practices to avoid food contamination are to keep hot foods at high temperatures and to wash raw fruits and vegetables before using them.

Does the personal hygiene of the food handler affect the safety of the food?

• Yes

• No

Answer explanation

If the handler's hands, clothes, or body in general is not clean it can cause contamination to carry over to the food.

Which of these are NOT a requirement when working with food?

• No jewelry aside from a plain band ring when working with food

• Wearing single use non-latex gloves

• Restrain your hair with a hair net or cap

• Avoiding wearing make up or body spray

Answer explanation

Make up and body spray or perfume are okay for food service. Just make sure to not go too heavy on either or it may make it difficult to work. Even so its not prohibited.

When wiping rags are not in use where should they be kept?

• In the sink

• On the counter

• In sanitizer solution

• In a water bucket

Answer explanation

Wash cloths should be kept in the sanitizer to keep from bacteria building. If the cloth is not sanitized it could cause unintentional contamination when used to wipe of surfaces.

Select all of the times you should wash your hands

• After a break before going back to work

• After handling raw or uncooked food

• After you finish making an order

• After combing your hair or touching your face

• After completing a task (taking out the trash, sweeping the floor, etc)

Answer explanation

If you finish one order and are continuing with the same type of food then there is no need to wash your hands between each order. However when you touch things that could be contaminated outside of the kitchen it is best to wash your hands.

You should wash your hands with (a)   water with soap from a dispenser.
Scrub your hands and forearms for 10 to 15 seconds.