Food Safety Quiz

A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard?

• Biological

• Chemical

• Physical

• Environmental

A cutting board is scratched and chipped. What should the food handler do?

• Clean and sanitize it more frequently.

• Use a brush to thoroughly clean dirt from the cracks.

• Set it aside and tell the manager.

• Continue to use it as-is.

What jewelry can food handlers wear while working?

• Diamond bracelet

• Sports watch

• Medical ID bracelet

• Plain metal ring

What should be done with dishware before washing it in a dishwasher?

• Scrape or rinse it

• Prewash it

• Wipe it off

• Heat it up

At what point during receiving should the temperature of the food be checked?

• After it is placed in the cooler

• After it is checked in

• When sitting in the receiving area

• When it first arrives

A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?

• On the counter

• In sanitizer solution

• In the cook’s apron pocket

• In the back pocket of the cook’s work pants

The water in the wash sink of a three-compartment sink must be at least what temperature?

• 90°F (32°C)

• 100°F (38°C)

• 110°F (43°C)

• 120°F (49°C)

The top of the plate where food is placed is called?

• Food-danger zone.

• Food-contact surface.

• Food-temperature risk.

• Food-stacking area.

While working, food handlers should drink beverages from a

• container with a closed top.

• plastic bottle with a screw cap.

• soda can with a straw.

• disposable cup with no lid.

Staples and metal shavings are examples of which type of hazard?

• Biological

• Chemical

• Physical

• Environmental