Always Food Safe Chapt. 4.0, 5.1, 5.2

Always Food Safe Chapt. 4.0, 5.1, 5.2

11th Grade

34 Qs

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Always Food Safe Chapt. 4.0, 5.1, 5.2

Always Food Safe Chapt. 4.0, 5.1, 5.2

Assessment

Quiz

Hospitality and Catering

11th Grade

Easy

Created by

Jason Collin

Used 4+ times

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34 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the two main areas that can significantly impact food safety within an operation?

Time and Temperature Controls

Staff Training and Equipment Maintenance

Ingredient Quality and Supplier Reliability

Customer Feedback and Satisfaction

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the Temperature Danger Zone?

41°F to 135°F

32°F to 100°F

50°F to 140°F

60°F to 150°F

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How often can pathogenic bacteria multiply under the right conditions?

Every 10 to 20 minutes

Every 30 to 40 minutes

Every 50 to 60 minutes

Every 70 to 80 minutes

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT listed as a common cause of foodborne illness?

Preparing food too far in advance

Cooling food too slowly

Using expired ingredients

Not reheating food to the correct temperature

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the simplest and most effective way to reduce the chances of a foodborne illness?

Increase the cooking time

Restrict the time food sits in the Temperature Danger Zone

Use more spices in the food

Store food at room temperature

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

At what temperatures do many bacteria die or become dormant?

Above 135°F and below 41°F

Above 100°F and below 50°F

Above 150°F and below 30°F

Above 120°F and below 60°F

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the role of a manager in controlling food safety according to the video?

To cook all the food personally

To control Time & Temperature

To serve the food to customers

To clean the kitchen

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