Always Food Safe Chapter 3.1
Quiz
•
Hospitality and Catering
•
11th Grade
•
Practice Problem
•
Easy
Jason Collin
Used 6+ times
FREE Resource
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main role of a manager (PIC) in ensuring food safety?
Involvement in day-to-day activities like cooking and cleaning
Observing, managing, and training staff
Preparing meals for customers
Handling customer complaints
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is personal hygiene important in food handling?
It helps in reducing food costs
It ensures faster food preparation
It protects the public by providing safe food
It increases the number of customers
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a common source of food contamination mentioned in the text?
Unwashed fruits
Improperly washed hands
Expired ingredients
Dirty kitchen surfaces
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a benefit of maintaining personal hygiene in food handling?
Complying with legal requirements
Increasing odds of passing a DOH inspection
Reducing cross contamination hazards
Increasing food preparation speed
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should you do before applying liquid soap in the 6 Steps - Hand Washing Guide?
Rinse hands with clean hot water
Rub in liquid soap
Work the palms and wrists
Use a hand sanitizing solution
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long should you work the palms, wrist, lower forearm, and back of the hands according to the hand washing guide?
10 seconds
15 seconds
20 seconds
30 seconds
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the ideal temperature for the water used in the first step of hand washing?
Below 60°F
Around 80°F
Above 100°F
Exactly 90°F
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