Food Safety Quiz

When should items be received or rejected?

• When they are expired

• When they are damaged or contaminated

• When they are below the required temperature

• All of the above

When should gloves be worn?

• Only when preparing raw meat

• Only when serving food to customers

• When handling food that is ready to eat

• Only in cases of allergies

What are the high-risk populations?

• Children and adults

• Elderly people and pregnant women

• Healthy individuals

• All of the above

What is cross contact?

• Mixing different types of food

• Contact between allergens and non-allergen food

• Cooking food at the wrong temperature

• None of the above

What is cross contamination?

• Mixing raw and cooked foods

• Transferring bacteria from one food to another

• Using the same utensil for different foods

• All of the above

What are the requirements for a hand washing sink?

• Must be located in the kitchen

• Must have hot/cold running water, soap, towels

• Must be used for food preparation

• Must be labeled as a hand washing sink

What are the steps to cleaning and sanitizing?

• Clean, rinse, sanitize, air dry

• Rinse, sanitize, clean, air dry

• Clean, sanitize, wash, dry

• None of the above

How should things be stored in the kitchen?

• Chemicals above food

• Cooked food above raw food

How many days do you have to use an item once it is made?

• 1 day

• 3 days

• 7 days

• 14 days

What are the three types of contaminants?

• Physical, biological, and chemical

• Physical, thermal, and chemical

• Biological, chemical, and mechanical

• None of the above