Food Safety and Handling Quiz

A factor that helps determine the frequency of health inspections at a foodservice establishment is the ___.

• number of regular customers

• workload of the foodservice staff

• operation's prior inspection results

The ultimate responsibility for sanitary conditions and the safety of the food products served falls on the ____.

• chef

• wait staff

• cleaning staff

• Restaurant owner

To test the internal temperature of food and get a true reading, place the thermometer ____.

• just under the skin or crust

• beside the food

• in the center, or thickest part

• The thinnest part

The danger of fish toxins is ___.

• Never serious

• gaining more widespread attention, as fish becomes a larger part of the American diet

• Easy to detect

• equal for the fish and the person eating the fish.

Copper cookware is an example of a potential ___ hazard

• Natural

• Physical

• Chemical

• Biological

Foods prepared from ingredients at room temperature must be cooled to 41 degrees within __

• Within 4 hours.

• 2 hours

• 1 hour

• 30 minutes

The two common agents for sanitizing are ___.

• Soap and water

• Heat and chemicals

• Sweeping and spraying

• Ice and vinegar

Always carry a knife_.

• by your side pointed downward.

• out in front pointed downward.

• by your side pointed upward

• Slightly behind, pointed outward.

Norovirus is estimated to be responsible for 48% of foodborne illness outbreaks in the US. This virus

• can be destroyed by heat.

• can be destroyed by cold.

• can be destroyed by washing.

• Cannot be destroyed and only be prevented.

Foodservice employees should put on a clean uniform ___.

• at the beginning of every workday

• whenever it gets heavily soiled

• when they get to work and not before

• All of the above.