Food Safety and Sanitation Assessment

Fruits and Vegetables should be prepared on a cutting board

• White

• Green
• Blue

• Red

After which activity/task MUST food handlers wash their hands?

• Putting on gloves

• Serving customers

• Applying hand antiseptic (hand sanitizer)

• Clearing tables

• B and D

What should be done with a package of flour that is received with signs of dampness on the bag?

• air dry it out in the sun

• reject the flour and return to supplier

• Dry the bag with a towel before use

• Accept the flour and place in dry storage

The three categories of food safety hazards are biological, physical, and

• Temporal

• Practical

• Chemical

• Thermal

What is the temperature danger zone?

• 41°F to 135°F

• 0°F to 40°F

• 50°F to 125°F

• 100°F to 165°F

In the food safety acronym FAT TOM, The Two T's stand for

• Time and Temperature

• Time and Tools

• Task and Temperature

• Trust and Temperature

All of the following are key points to consider when receiving food except

• Expiration Date

• Temperature

• The brand of the food, for example Great Value vs Kraft

• Damages

What is an example of a biological contaminant that can be found in food?

• hair

• glass

• bleach

• salmonella

Which procedure will help prevent food contamination?

• Carefully stacking coffee cups on a shelf

• Scooping ice with a clean drinking glass

• Using tongs to serve dinner rolls to guests

• Smoking only in the dry-food storage area

Where should ready to eat (RTE) food be stored?

• A

• B

• C

• D