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Quiz -Food Safety

Total questions: 43

Worksheet time: 43mins

Name
Class
Date
1.

What is the maximum time food can be left at room temperature?

a)

1 hour

b)

2 hours

c)

2.5 hours

d)

4 hours

2.
Which of the following is TRUE about fridge storage?
a)
Pack it full
b)
Raw Meat on the Top Shelf
c)
Fruits on the bottom shelf
d)
Keep at 32-40 degrees
3.
When someone rinses raw fruits and veggies, which safety step is being shown?
a)
Clean
b)
Cook
c)
Chill
d)
Separate
4.
Chicken and poultry should be cooked to what temperature to be considered safe?
a)
140 degrees
b)
150 degrees
c)
165 degrees
d)
medium rare is fine
5.

What is the first thing to do when preparing food?

a)

Put gloves on

b)

Wash hands

c)

Put food in refrigerator

6.

Is it okay to taste food with the same spoon that you are using to cook with?

a)

Yes

b)

No

7.

What do you use to check the temperature of food?

a)

Your fingers

b)

A thermometer

c)

A spoon

8.

How long can food sit out of the refrigerator before it goes bad?

a)

10 hours

b)

All night

c)

2 hours

9.

Reheat food to what degree?

a)

110 degrees

b)

32 degrees

c)

165 degrees

10.

Where can you store food after it is cooked?

a)

Oven

b)

Counter

c)

Refrigerator

11.

Heating food to temperatures of ____ kills most harmful bacteria

a)

130-165 degrees farenheit

b)

140-182 degrees farenheit

c)

150-195 degrees farenheit

d)

160-212 degrees farenheit

12.

Foods may be safely thawed using any of the following method EXCEPT

a)

thawing in the refrigerator

b)

thawing in sink with cold water

c)

thawing the microwave

d)

thawing on the counter

13.

Never keep perishable foods at room temperature any longer than ______

a)

1 hr

b)

2 hrs

c)

4 hrs

d)

6 hrs

14.
To what minimum internal temperature should turkey sausage be cooked?
a)
135° F for 15 seconds
b)
145° F for 15 seconds
c)
155° F for 15 seconds
d)
165° F for 15 seconds
15.
Which of the following could cause chemical contamination?  
a)
Sanitizer solution stored on a shelf under the prep table
b)
Unlabeled spray bottle of degreaser
c)
Container of floor cleaner stored in the cleaning closet 
d)
Bottle of bleach with readable label
16.
Which is the proper storage procedure for canned goods? 
a)
On the floor
b)
On a shelf at least 4 inches above the floor
c)
On a shelf at least 6 inches above the floor
d)
On a shelf above chemicals
17.
Chemicals must be stored 
a)
With food
b)
With single-use items
c)
On the floor of the kitchen
d)
In a designated area away from food and prep areas
18.
What is the minimum internal cooking temperature for broccoli steamed for hot-holding? 
a)
125 ° F for 15 seconds
b)
135° F for 15 seconds
c)
145° F for 15 seconds
d)
155° F for 15 seconds
19.
A food handler takes the temperature of hot-held chicken soup. At 11 AM, the temperature was 149° F for 15 seconds.  He records the temperature and time on the monitoring log.  At 2 PM, the temperature of the soup is 132° F for 15 seconds.  What should the food handler do?  
a)
Reheat the soup to 145° F for 15 seconds
b)
Turn up the steam table
c)
Nothing, the temperature is acceptable
d)
Throw the soup away
20.
What should food handlers do after prepping food and before using the restroom?
a)
Wash their hands
b)
Take off their hats
c)
Change their gloves
d)
Take off their aprons
21.

What is a foodborne illness risk of leaving raw chicken out at room temperature?

a)

cross contamination

b)

poor personal hygiene

c)

time temperature abuse

d)

poor cleaning and sanitizing

22.

What is an important measure for preventing foodborne illness?

a)

using new equipment

b)

measuring pathogens

c)

preventing cross contamination

d)

serving locally grown, organic food

23.

Food handlers who do not wash their hands properly can spread foodborne illness.

a)

true

b)

false

24.

Leftover chili being cooled on the counter is an example of...

a)

time temperature abuse

b)

cross contamination

c)

poor personal hygiene

d)

poor cleaning and sanitizing

25.

A food handler prepping a salad stops to scratch her arm and returns to making the salad. This is an example of...

a)

cross contamination

b)

poor personal hygiene

c)

time temperature abuse

d)

poor cleaning and sanitizing

26.

Who is most responsible for keeping food safe for consumers?

a)

food handler

b)

your mom

c)

customer

d)

children

27.
When cooking a bison burger, the minimum internal temperature must reach 
a)
135° F for 15 seconds
b)
145° F for 15 seconds
c)
155° F for 15 seconds 
d)
165° F for 15 seconds
28.
What is the proper way to cool foods?  
a)
165°F - 135° F in 2 hours; and 135° F - 41° F in 4 hours
b)
135° F - 70° F in 2 hours; and 70° F - 41° F in 4 hours
c)
135° F - 41° F in 6 hours 
d)
165° F - 135° F in 4 hours; and 135° F - 41° F in 2 hours
29.

What is an important measure for preventing foodborne illness?

a)

using new equipment

b)

measuring pathogens

c)

preventing cross contamination

d)

serving locally grown, organic food

30.
What  must food handlers do to food immediately after thawing it in the microwave oven? 
a)
Hold it.
b)
Cook it.
c)
Cool it.
d)
Freeze it.
31.
What can occur if prep tables are not cleaned and sanitized between uses?
a)
Off flavors in food
b)
Cross-contamination
c)
Toxic-metal poisoning
d)
Time-temperature abuse
32.
What is the minimum internal cooking temperature for stuffed pork shops?
a)
135°F for 15 seconds
b)
145°F for 15 seconds
c)
155°F for 15 seconds
d)
165°F for 15 seconds
33.
What is the minimum internal cooking temperature for ground beef?
a)
135°F for 15 seconds
b)
145°F for 15 seconds
c)
155°F for 15 seconds
d)
165°F for 15 seconds
34.
A food handler can cool a stock pot of clam chowder by placing it into a 
a)
Cooler
b)
Freezer
c)
Sink of ice water
d)
Cold-holding unit
35.
What is the problem with storing raw ground beef above prepped salads?
a)
Cross-contamination
b)
Poor personal hygiene
c)
Time-temperature abuse
d)
Cross-contact with allergens
36.

What are the 3 types of hazards that makes food unsafe?

a)

chemical, physical, and environmental

b)

biological, chemical, and physical

c)

biological, chemical, and sanitary

d)

biological, environmental, and chemical

37.

How should you dry your hands after washing them?

a)

On your apron

b)

On your jeans

c)

On your hair

d)

With a paper towel or hand dryer

38.

Pathogens grow well between which temperatures?

a)

0 degrees and 32 degrees

b)

32 degrees and 41 degrees

c)

41 degrees and 135 degrees

d)

135 degrees and 165 degrees

39.

The correct way to scoop ice for a customer's beverage is to use...

a)

clean bare hands

b)

ice scoops

c)

customer cups

d)

clean glasses

40.

Equipment should be how many inches of the floor

a)

4 inches

b)

2 inches

c)

6 inches

d)

be touching the floor

41.

Handwashing takes

a)

30 seconds

b)

1 min

c)

40 seconds

d)

20 seconds

42.

Which is one of the correct thawing methods

a)

at freezer

b)

on a shelf

c)

microwave it

d)

plastic bag

43.

What do you do if ready to eat food gets contaminated with raw food

a)

it back to the store

b)

save it and use it later

c)

Put it aside and tell your manager

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