Food Safety Quiz - Session 5

Where should you store raw meat, poultry, and seafood in a refrigerator?

• Middle shelf

• Bottom shelf

• Top shelf

• Any shelf will do

What is the best way to avoid cross-contamination between raw food and ready-to-eat food?

• Prepare raw food on one half of cutting board, ready-to-eat on other half of same board

• Wash hands after touching raw foods and before handling other food

• Use color coded knives and cutting boards

• Wiping hands on apron

When must Food Handlers wash their hands?

• After handling money

• After coughing or sneezing

• After visiting the restroom

• After handling raw meat

When can Food Handlers return to work after symptoms have stopped?

• Same day

• 12 hours

• Any time

• 24 hours

Which symptoms require Food Handlers to stop working?

• Sore throat

• Fever

• Knee pain

• Diarrhea

• Vomiting

What is the primary purpose of sanitizing in food handling?

• To reduce the number of microorganisms to a safe level

• To remove detergent from items being cleaned

• To remove all visible dirt, soil, residues and allergens

• All of the above

What must hand washing sinks be equipped with?

• Hot and cold water

• Soap or detergent in a dispenser

• Clean, single use towels

• All of the above

What are the two most common methods for sanitizing in food handling?

• Hot water sanitizing

• Cold water sanitizing

• Chemical sanitizing

• Ultraviolet light

What is the correct sequence for washing dishes in a three-compartment sink?

• Scrape / rinse / wash / sanitize / air dry

• Scrape / wash / sanitize / rinse / air dry

• Rinse / scrape / sanitize / wash / air dry

• Scrape / wash / rinse / sanitize / air dry

Which of the following is NOT a critical control point?

• The log book in which you keep all your records

• Types of thermometers

• Ways hazards in food preparation can be eliminated, prevented, reduced

• The length of time you must wash your hands