Food Safety Protocols Quiz

Match the following temperatures with the correct minimum cooking temperature for poultry to ensure food safety.

• Minimum temperature for cooking fish

• 165°F (74°C)

• Minimum temperature for cooking leftovers and casseroles

• 145°F (63°C)

• Minimum temperature for cooking ground meats other than poultry

• 175°F (79°C)

• Minimum temperature for cooking poultry

• 155°F (68°C)

Which of the following is an effective way to prevent cross-contamination?

• Use the same cutting board for meat and vegetables

• Store raw meat above ready-to-eat food in the refrigerator

• Use separate equipment for raw and cooked foods

• Wash hands with water only before handling food

How long should you wash your hands to ensure they are properly cleaned?

• At least 5 seconds

• At least 10 seconds

• At least 20 seconds

• At least 30 seconds

What is the correct temperature range for the refrigerator to ensure food safety?

• Below 32°F (0°C)

• 32°F (0°C) to 40°F (4°C)

• 34°F (1°C) to 38°F (3°C)

• 40°F (4°C) to 140°F (60°C)

Which of the following is NOT a safe food storage practice?

• Storing raw meat on the bottom shelf of the refrigerator

• Keeping ready-to-eat foods above raw meat in the refrigerator

• Leaving cooked food at room temperature for more than 4 hours

• Using airtight containers for leftovers

What is the danger zone temperature range where bacteria grow most rapidly?

• 32°F (0°C) to 40°F (4°C)

• 40°F (4°C) to 140°F (60°C)

• 45°F (7°C) to 155°F (68°C)

• 50°F (10°C) to 165°F (74°C)

Which of the following is a key personal hygiene requirement for food handlers?

• Wearing jewelry while preparing food

• Keeping fingernails long and polished

• Wearing a clean and appropriate uniform

• Covering hair with a hat or hairnet is optional

How often should food contact surfaces be cleaned and sanitized?

• Once a day at the end of the day

• Only when visibly dirty

• After each use

• Every week

What is the first step in the proper handwashing technique?

• Apply soap

• Wet hands with water

• Dry hands with a paper towel

• Scrub hands together

Which of the following should NOT be done when washing dishes by hand in a three-compartment sink?

• Wash dishes in the first sink

• Rinse dishes in the second sink

• Sanitize dishes in the third sink

• Use hot water only in the first sink