Food Safety Quiz

Cans of soda are stored on ice behind the bar. A manager sees a food handler scooping some of this ice to fill a customer's drink. What should the manager tell the food handler?

• Drinks can contain ice previously used for keeping beverages cold

• Ice used to keep beverages cold cannot be used for anything else

• Ice can be reused as long as it has been rinsed

• Ice is cold and will not support pathogen growth

What is the main cause of food contamination?

• Not washing hands between tasks

• Poor lighting levels in the kitchen

• Trash containers too close to prep areas

• Pest infestation in dry-storage areas

Eating soup that has been time-temperature abused can result in

• physical contamination.

• allergic reactions.

• nutritional loss.

• foodborne illnesses.

A food handler’s apron must be removed when

• taking food out of dry storage.

• entering the walk-in cooler.

• taking out the garbage.

• cleaning and sanitizing the prep table.

After TCS food has reached 165°F (74°C) in a microwave oven, the food should be

• uncovered and cooked for an additional 2 minutes.

• served immediately while hot.

• left to stand covered for 2 minutes before serving.

• rotated, stirred, and cooked to 180°F (82°C).

Why do some operations require food handlers to wear brightly colored bandages?

• They are less expensive than flesh-colored bandages.

• They are easy to spot if they drop in food.

• They stay adhered to the wound area longer than regular bandages.

• They can be matched to the colors of the uniform.

Which storage practice could cause cross-contamination?

• Flour is stored 6 in (15 cm) off the floor and away from the walls in dry storage.

• Fruit salad is stored on the top shelf in a cooler.

• A box of rice is stored next to a case of canned green beans in dry storage.

• A pan of raw poultry is stored above sliced raw carrots in a cooler.

How should a thermometer be dried after washing, rinsing, and sanitizing it?

• By wiping it with a paper towel

• By air-drying it

• By wiping it with a cloth towel

• By using a warm-air dryer

How can an operation prevent cross-contamination in self-service areas?

• Put thermometers in cold food items.

• Allow customers to reuse their plates only once.

• Place food under sneeze guards.

• Check temperatures every four hours.

When should hand antiseptics be used?

• After handwashing

• Before handwashing

• Instead of handwashing

• When gloves aren't available