Culinary Sanitation and Safety Quiz

Which of the following is the minimum safe internal temperature for cooking poultry?

What is the primary purpose of washing hands before handling food?

• To keep hands cool

• To remove dirt and pathogens

• To dry the skin

• To make hands smell nice

Which of the following is considered a food contact surface?

• Floor

• Cutting board

• Ceiling

• Light switch

What is cross-contamination?

• Cooking food at high temperatures

• The transfer of harmful bacteria from one surface or food to another

• Freezing food to kill bacteria

• Mixing spices in a dish

Which of the following is NOT a proper food handling practice?

• Storing raw meat above ready-to-eat foods

• Using separate cutting boards for raw meat and vegetables

• Washing hands before preparing food

• Keeping cold foods refrigerated

How long should you scrub your hands with soap when washing them?

• 5 seconds

• 10 seconds

• 20 seconds

• 1 minute

Which of the following is the correct order for cleaning and sanitizing a food contact surface?

• Rinse, wash, sanitize, air dry

• Wash, rinse, sanitize, air dry

• Sanitize, wash, rinse, air dry

• Wash, sanitize, rinse, air dry

Which personal hygiene practice is required in a food preparation area?

• Wearing jewelry on hands

• Keeping fingernails short and clean

• Applying hand lotion before cooking

• Wearing open-toed shoes

What is the best way to prevent cross-contamination when using a cutting board?

• Use the same board for all foods

• Use separate boards for raw and cooked foods

• Wipe the board with a towel between uses

• Use a wooden board for all foods

Which of the following is a sign that a food handler should not be working with food?

• Wearing a clean uniform

• Having a runny nose and cough

• Wearing a hairnet

• Wearing gloves