Food Safety Quiz

What is the correct order for washing your hands?

• Apply soap, scrub hands and arms, wet hands and arms, rinse hands and dry.

• Wet hands and arms, apply soap, rinse hands and arms and dry hands and dry.

• Apply soap, scrub hands and arms, rinse hands and arms, and dry.

• Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry.

How long should hands be scrubbed with soap?

• 1 minute

• 20 seconds

• 1-2 seconds

• 10 seconds

A cook uses the same knife to cut raw meat and then cut a green pepper. This is an example of:

• Cross-contamination

• Time-temperature abuse

• Incorrect cleaning and sanitizing

• Poor personal hygiene

The 3 types of hazards that make food unsafe are biological, chemical, and (a)   .

What is one way that you can thaw foods TCS foods?

• Under a heat lamp

• In a sink of hot water

• As part of the cooking process

• Outside in the sun

What are three of the big 8 allergies?

• Eggs, wheat, fish

• Onions, broccoli, potatoes

• Olives, mushroom, lettuce

• Coffee, raspberries, corn

The last step in cleaning and sanitizing is:

• Air-drying to avoid re-contamination with a towel

• Scraping to remove caked on food debris or grime.

• Rinsing thoroughly

• Washing with hot, soapy water

Pathogens grow well in the temperature range:

• 41° to 140°

• 38° to 100°

• 0° to 32°

• 135° to 165°

Cleaning supplies that are used in the kitchen that can contaminate food when exposed are examples of which type of hazard:

• Biological

• Physical

• Emotional

• Chemical

A fingernail sound in soup is considered this type of safety hazard:

• Physical

• Chemical

• Biological

• Psychological