ACP: Safety & Sanitation Quiz Review

Cutting boards, sponges, and towels are locations where this can occur:

• Cross Contamination
• Baking
• Regular Contamination
• Cooking

All foodservice facilities must post Allergen Notices on all menus, drive-thru windows, and grab-and-go items.

• True
• False

What must an Allergen Notice include?

• Full list of ingredients and alerts to ANY known potential allergy

• Full list of ingredients and alerts to The Big 8 known potential allergy

• Alerts to ANY known potential allergy

• Alerts to The Big 8 potential allergy

Which allergens are included in The Big 8? (Check all that apply)

• Fish & Shellfish

• Peanuts & Tree Nuts

• Bananas & Mangos

• Eggs & Milk

• Wheat & Soy

A HACCP Plan is put in place to:

• Track 1 menu item from customer to customer
• Track all menu items from customer to customer
• Track 1 menu item from storage to service
• Track all menu items from storage to service

The Danger Zone is between which 2 temperatures?

• 40-140

• 41-135

• 40-135

• 41-140

Which of the following is an example of Improper Handling?

• Using the same cutting board for raw chicken and vegetables

• Not washing hands correctly

• Placing raw chicken on the top shelf of the refrigerator

• Setting a knife down into the dirty dish water

Fish and Vegetables need to be cooked to which temperature?

• 135

• 145

• 155

• 165

Steak (cooked medium), pork, and ground beef should all be cooked to which temperature?

• 135

• 145

• 155

• 165

Poultry, casseroles and stuffed foods, and all leftovers should be cooked to which temperature?

• 135

• 145

• 155

• 165