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Food Safety Quiz

Authored by Jeremy Miller

Arts

12th Grade

Used 11+ times

Food Safety Quiz
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24 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Metal shavings are which type of contaminant?

Biological

Physical

Chemical

Microbial

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To wash hands correctly, a food handler must first

apply soap.

wet hands and arms.

scrub hands and arms vigorously.

use a single-use paper towel to dry hands.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What must a food handler with a hand wound do to safely work with food?

Bandage the wound with an impermeable cover and wear a single-use glove

Bandage the wound and avoid contact with food for the rest of the shift

Wash the wound and wear a single-use glove

Apply iodine solution and a permeable bandage

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Use an air probe to check the temperature of the delivery truck

Hold an infrared thermometer to the outside of the case or carton

Place the thermometer stem between shipping boxes for a reading

Place the thermometer stem into an opened container

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When should a shipment of fresh chicken be rejected?

The flesh of the chicken appears moist.

Shellstock identification tags are not attached to the container.

The flesh of the chicken is firm and springs back when touched.

The receiving temperature is 50°F (10°C).

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Where should ground fish be stored in a cooler?

Above shellfish

Below ground poultry

Above ready-to-eat food

Below pork roasts

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41°F (5°C)?

3 days

5 days

7 days

10 days

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