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WorksheetsHand Hygiene and Food Safety Quiz
Total questions: 12
Worksheet time: 3600secs
The most recommended way to prevent spread of infection and disease is Hand washing
True
False
According to the CDC, how long should you wash your hands?
10 seconds
20 seconds
5 seconds
40 seconds
No need to use soap when properly washing your hands.
True
False
When washing your hands, make sure to
Scrub the backs of your hands
Scrub between your fingers
Clean under your nails
All of the above
When should you perform proper hand washing?
Before, during, and after preparing food
Before eating
After using the bathroom
When your hands are visibly dirty
All of the above
Using a separate cutting board for raw foods, like meat, poultry, and seafood and another for fresh foods, like fruits and vegetables, can cause cross-contamination.
True
False
What is the proper timeframe for chilling stored food after after being cooked?
1 hour
2 hours
30 minutes
No required time
If not serving food right after cooking, what is the proper temperature should the food be heated at?
340˚F or above
70˚F or below
140˚F or above
100˚F
What is the maximum amount of time perishable foods can be safely out of refrigerator?
1 hour
4 hours
3 hours
2 hours
How many times can leftover food be reheated?
Once
Twice
Three times
Four times
Using the USDA Recommended Safe Minimum Internal Temperatures, which selection is incorrect?
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC)
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC)
Cook all poultry to an internal temperature of 165 °F (73.9 °C)
Cook all fish to an internal temperature of 122 °F (50 °C)
At what temperatures does bacteria grows at dangerous levels?
78 °F to 100 °F
90 °F to 160 °F
60 °F to 120 °F
40 °F to 140 °F
