Food Safety and Handling Quiz

When should a shipment of fresh chicken be rejected?

• The flesh of the chicken appears moist

• ID tags are not attached to the container

• The flesh of the chicken is firm and springs back when touched

• The receiving temperature is 50 degrees

In top to bottom order, how should fresh roast beef, fresh fish, lettuce, and a pan of raw chicken be stored in a cooler?

• Lettuce, fresh beef roast, raw chicken, fresh fish

• Lettuce, fresh fish, fresh beef roast, raw chicken

• Fresh fish, lettuce, raw chicken, fresh beef roast

• Fresh fish, fresh beef roast, raw chicken, lettuce

To wash hands correctly, a food handler must first

• Apply soap

• Wet hands and arms

• Scrub hands and arms vigorously

• Use a single use paper towel to dry hands

Where should ground fish be stored in a cooler?

• Above shellfish

• Below ground poultry

• Above ready-to-eat food

• Below pork roasts

What food safety practice can prevent cross-contact?

• Using only food grade equipment

• Washing, rinsing, and sanitizing, utensils before each use

• Keeping food frozen until use

• Purchasing food from approved, reputable suppliers

What is the minimum water temperature required when using hot water to sanitize objects?

• 171 degrees

• 173 degrees

• 176 degrees

• 179 degrees

What is the final step in cleaning and sanitizing a prep table?

• Sanitizing the surface

• Allowing the surface to air dry

• Washing the surface

• Rinsing the surface

What should a food service operator do when responding to a food born illness outbreak?

• Notify the media

• Segregate the product

• Close the operation for the day

• Ask customers for proof of their symptoms

Food held at 41 degrees in the cooler can be brought out and held without temperature control for up to how many hours?

• 2

• 6

• 8

• 4

When partial or par cooking food to be finished later, what is the maximum cooking time allowed during initial cooking time?

• 60 minutes

• 45 minutes

• 30 minutes

• 15 minutes