Food Safety Quiz

What is the correct order for washing your hands?

• apply soap, scrub hands and arms, wet hands and arms, rinse hands and dry

• wet hands and arms, apply soap, rinse hand and arms and dry

• apply soap, scrub hands and arms, rinse hands and arms, and dry

• wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

How long should hands be scrubbed with soap?

• 1 minute

• 20 seconds

• 1-2 seconds

• 10 seconds

A cook uses the same knife to cut raw meat and then cut a green pepper. This is an example of:

• cross-contamination

• time-temperature abuse

• incorrect cleaning and sanitizing

• poor personal hygiene

What is one way that you can thaw TCS foods?

• under a heat lamp

• in a sink of hot water

• as part of the cooking process

• outside in the sun

What are 3 of the big 8 allergens?

• Eggs, wheat, fish

• Onions, broccoli, potatoes

• Olives, mushroom, lettuce

• Coffee, raspberries, corn

The last step in cleaning and sanitizing is:

• Air-drying to avoid re-contamination with a towel.

• Scraping to remove caked-on food debris or grime.

• Rinsing thoroughly.

• Washing with hot, soapy water.

Pathogens grow well in the temperature range:

• 41°F to 135°

• 38°F to 100°

• 0°F to 32°

• 135°F to 165°

Cleaning supplies that are used in the kitchen that can contaminate food when exposed are examples of which type of hazard:

• biological

• physical

• emotional

• chemical

A fingernail found in soup is considered this type of safety hazard:

• physical

• chemical

• biological

• psychological

An example of a food that is most likely to become unsafe is:

• raisins

• peanuts

• granola

• sliced tomato