Food Safety Quiz

What is a key factor in preventing foodborne illnesses?

• Maintaining clean and short fingernails

• Using the same gloves for all tasks

• Ignoring symptoms of illness

• Storing chemicals near food

How long should hands be washed, especially after handling raw meat?

• 10 seconds

• 15 seconds

• 20 seconds

• 5 seconds

At what temperature should cold foods be kept?

• 41°F or below

• 50°F or below

• 60°F or below

• 70°F or below

What should be done to cutting boards between tasks?

• Leave them as they are

• Wash, rinse, and sanitize

• Only rinse them

• Wipe with a dry cloth

What is the recommended temperature for hot foods?

• 135°F or above

• 120°F or above

• 100°F or above

• 150°F or above

What should be used to check and calibrate temperatures regularly?

• Food thermometers

• Bare hands

• Visual inspection

• Guessing

What is the first step in cooling food from 135°F?

• Reduce to 70°F within two hours

• Reduce to 50°F within two hours

• Reduce to 60°F within two hours

• Reduce to 80°F within two hours

Where should raw meat be stored to prevent cross-contamination?

• Above other foods

• Beneath other foods

• Next to other foods

• In the same container as other foods

What should be done with chemicals in a food establishment?

• Store them near food

• Store them away from food and utensils

• Mix them with food

• Ignore their storage

Who is responsible for ensuring employees are trained in food safety?

• The person in charge

• The customers

• The suppliers

• The delivery personnel