Workplace Safety & Regulations Review

What is the minimum internal cooking temperature for poultry (chicken, turkey, duck)?

• 145°F for 15 seconds

• 155°F for 15 seconds

• 165°F for 15 seconds

• 135°F for 4 minutes

What is the "Temperature Danger Zone"?

• 32°F–100°F

• 41°F–135°F

• 50°F–150°F

• 0°F–212°F

How quickly must food be cooled from 135°F to 70°F?

• 1 hour

• 2 hours

• 4 hours

• 6 hours

What is the minimum temperature for holding hot food safely?

• 120°F

• 125°F

• 130°F

• 135°F

What is the proper water temperature for handwashing?

• Cold water
  

• 80°F

• 100°F

• 120°F

When should food handlers change gloves? (Select all that apply)

• When gloves become dirty or torn

• After handling raw meat

• Every 4 hours during continuous use

• Just once per shift

Why are hair restraints important in the kitchen?

• They look professional

• They keep sweat off your forehead

• They prevent hair from contaminating food

• They identify food handlers

What is the difference between cleaning and sanitizing?

• Cleaning removes pathogens; sanitizing removes dirt

• Cleaning removes dirt; sanitizing reduces pathogens to safe levels

• They mean the same thing

• Sanitizing is only needed for dishes

Which are approved chemical sanitizers?

• Vinegar & baking soda

• Bleach, soap, alcohol

• Chlorine, iodine, quaternary ammonium compounds

• Lemon juice & salt

What is the correct order for the three-compartment sink?

• Rinse, Sanitize, Wash

• Wash, Rinse, Sanitize

• Wash, Sanitize, Rinse

• Sanitize, Wash, Rinse