Food Safety - 15 Middle School

Which of the following is most likely to contaminate foods?

• Food-grade containers.

• All of these are correct.

• Raw meat next to cooked meat.

• Cleaning supplies stored in a separate storage room.

What does TCS stand for?

• Teflon Coated Silverware.

• Tender Chicken Strips.

• Timed Cooking Station.

• Time/Temperature Control for Safety.

Which of the following foods should require the MOST careful attention:

• Meat and poultry.

• Dried beans.

• Bottles of ketchup.

• Whole apples.

What is a good practice while working in food service?

• All of these are correct.

• Choosing hand sanitizer instead of a soap to wash hands.

• Wearing long fingernails, if professionally manicured.

• Wearing your fingernails short.

Which of the following times should you wash your hands twice?

• After cutting raw meat.

• After using the restroom, and again before handling food.

• After taking out the garbage.

• Before touching ready-to-eat food.

Which is NOT a characteristic of acceptable fresh beef?

• Firm to touch.

• Cherry-red color.

• Temperature of 41 Degrees Fahrenheit or colder.

• Slick or slimy texture.

The presence of large ice crystals on frozen foods means that it should be:

• Packed in ice, not stored on a freezer shelf.

• Scraped off prior to storage.

• Moved immediately into the freezer to keep from thawing.

• Rejected.

The refrigerator has no room to cool the meat you’ve just cooked. You should:

• Store the meat in a 5-gallon bucket on the floor of the walk-in refrigerator.

• Move some of the food that is already cold into the walk-in cooler to make room.

• Stack the pans of meat on top of each other in the refrigerator.

• Put the meat into a 6-inch-deep pan and place in the refrigerator.

Which of these foods does NOT need refrigeration?

• Tofu.

• Liquid eggs.

• Fresh, whole bananas.

• Raw chicken.

Equipment such as slicers should be cleaned and sanitized:

• After each task.

• Weekly.

• Daily.

• When they appear dirty.