Food Safety and Handling Quiz

When should food handlers wash their hands?

• Before starting work

• After eating

• Only when they feel dirty

• Once a day

What is the best way to prevent cross-contact with food allergens?

• Mixing all foods together

• Using separate utensils for allergen-free foods

• Ignoring allergen warnings

• Cooking all foods at the same temperature

What is the temperature danger zone (TDZ)?

• 0°F to 32°F

• 41°F to 135°F

• 150°F to 200°F

• 32°F to 41°F

What are the five steps for cleaning and sanitizing food-contact surfaces?

• Rinse, dry, polish, store, repeat

• Wash, rinse, sanitize, air dry, inspect

• Scrub, soak, rinse, dry, sanitize

• Wipe, rinse, dry, sanitize, store

What is a foodborne illness, and how can it be prevented?

• An illness from overeating; prevented by dieting

• An illness from contaminated food; prevented by proper food handling

• An illness from undercooked food; prevented by cooking thoroughly

• An illness from spicy food; prevented by avoiding spices

What is the first-in, first-out (FIFO) method, and why is it important?

• A cooking method; ensures even cooking

• A storage method; prevents spoilage

• A cleaning method; ensures cleanliness

• A serving method; ensures customer satisfaction

What is the minimum safe internal cooking temperature for ground beef?

• 145°F

• 160°F

• 120°F

• 180°F

What should food servers avoid touching when serving customers?

• The rim of a glass

• The handle of a spoon

• The bottom of a plate

• The side of a bowl