Food Safety Quiz

Metal shavings are which type of contaminant?

• Biological

• Physical

• Chemical

• Microbial

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.

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

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

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).

Where should ground fish be stored in a cooler?

• Above shellfish

• Below ground poultry

• Above ready-to-eat food

• Below pork roasts

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

Hot TCS food can be held without temperature control for a maximum of

• 2 hours

• 4 hours

• 6 hours

• 8 hours

Which food may be re-served to customers?

• Unused, uncovered condiments

• Uneaten bread

• Unopened pre-packaged food

• Unused whole fruit garnish

What is the third step in cleaning and sanitizing items in a three-compartment sink?

• Sanitizing

• Air-drying

• Rinsing

• Washing