Food Safety Quiz cfa

How long should utensils be washed, rinsed, and sanitized WHEN IN CONSECTUTIVE USE?

• Every 4 hours

• After each use

• Every 40 min

• Every 4 days

What is the temperature danger zone?

At what temperature does Chick-fil-A SAY, we can no longer serve hot food after its been cooked?

• 125 degrees

• 150 degrees

• 165 degrees

• 145 degrees

How do you know if sanitizer is strong enough?

• If the sanitizer looks bright pink then its okay.

• test with test strips

• Test with test strips, and ensure strips are not expired

• All of the above

What items get washed in produce wash before use?

What items are washed in cold, filtered water before use?

• Tomatoes

• lemons

• Lettuce

• Strawberries

Which example best explains the cool down processes for chicken.

• after 60 minute timer chicken gets put in the freezer for 4 hours to get under 40

• chicken gets 2 hours to get to 70 degrees. 4 hours to get under 40 degrees.

• Chicken gets 2 hours to get to 70 degrees, 4 hours to get to 140

• chicken gets placed on a pan then put in the walk in chicken cooldown rack.

How long can breaded chicken last in a holding station?(quality timer)

• 20 min

• 30 min

• 15 min

• 10 min

How long can grilled chicken last in a holding station?

• 20 min

• 40 min

• 30 min

• 45 min

Where do we wear yellow?

• food prep area

• dry stock area

• raw chicken area

• front counter