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Worksheetsefoodhandlers Basic Food Safety Training Quiz
Total questions: 35
Worksheet time: 35mins
How often is the person-in-charge (PIC) required to be onsite?
Only when working with undercooked meats and oysters.
Every kitchen requires a PIC to be present during operation.
Kitchens that do not meet the health code must always have a PIC on call.
During rush hour.
How many Americans get sick from food borne illness annually?
45 thousand, resulting in 300 deaths.
48 million, resulting in 3,000 deaths.
53 million, resulting in 4,000 deaths.
84 thousand, resulting in 1,000 deaths.
According to the video, what is most important factor in food safety?
Cleanliness.
Organization.
Profit.
Communication.
Which foods require extra caution?
Undercooked meats and eggs.
Oysters and sprouts.
Unpasteurized milk or juices.
All the above.
When referencing highly susceptible populations, what does the acronym “YOPI” stand for?
Younger than 15 years, Older than 55 years, Poor Health, Immune Compromised.
Younger than 10 years, Older than 70 years, Pregnant Women, Inactive People.
Younger than 5 years, Older than 65 years, Pregnant Women, Immune Compromised.
Younger than 1 year, Older than 60 years, Poor Health, Inactive People.
When should you wash your hands?
Throughout the day, even if your hands look clean.
Before touching or preparing food.
After any possible contamination from germs.
All the above.
What symptom(s) are included in the 24-hour rule?
Vomiting.
Diarrhea.
Cough or sore throat.
All the above.
What is the main purpose of using gloves?
To protect your hands from food.
To protect your hands from germs.
To protect food from germs.
To protect food from your hands.
What is the most common food hazard?
Physical hazards.
Biological contamination.
Chemical contamination.
Miscommunication.
According to the video, which of the following is NOT listed as an important “Good Personal Hygiene Practice”?
Stay home for at least 72-hours after being sick.
Keep fingernails trimmed and following handwashing rules.
Wear proper work clothing and use hair restraints when needed.
Always cover cuts and burns with bandages and gloves.
What is the proper order for “The 6 Handwashing Steps” described in this video?
Rinse Hands, Apply Soap & Scrub, Rub for 10-15 Seconds, Wet Hands, Scrub Backs of Hands & Between Fingers, Dry With A Disposable Towel or Dryer.
Wet Hands, Apply Soap & Scrub, Rub for 10-15 Seconds, Scrub Backs of Hands & Between Fingers, Rinse Hands, Dry With A Disposable Towel or Dryer.
Apply Soap & Scrub, Rinse Hands, Rub for 10-15 Seconds, Wet Hands, Scrub Backs of Hands & Between Fingers, Dry With A Disposable Towel or Dryer.
Apply Soap & Scrub, Rub for 10-15 Seconds, Rinse Hands, Scrub Backs of Hands & Between Fingers, Wet Hands, Dry With A Disposable Towel or Dryer.
Which of the following is not a recommended tool to help avoid “Barehand Contact” with ready to eat foods?
Deli Papers.
Tongs or Utensils.
Oven Mitts or Holders.
Scoops or Single-Use Gloves.
How does this video define “Ready to Eat Foods”?
Foods that can be served without additional washing or cooking to remove germs.
Foods that can be ready to eat in less than 10 minutes of prep time.
Foods that are considered “whole foods” and mostly germ free.
Foods that have been guaranteed by grocery distributors to be “ready to eat”.
What temperatures is the Danger Zone between?
35 degrees F and 141 degrees F.
41 degrees F and 135 degrees F.
43 degrees F and 150 degrees F.
45 degrees F and 145 degrees F.
Food must not remain in the Danger Zone longer than how many hours?
2 hours.
3 hours.
4 hours.
5 hours.
Food that needs to be reheated must be heated to:
135 degrees F for 15 seconds within 1 hour.
145 degrees F for 45 seconds within 2 hours.
160 degrees F for 1 minute within 1 hour.
165 degrees F for 15 seconds within 2 hours.
To properly cool food, you must:
Cool from 135 degrees F to 45 degrees F in a total of 3hrs.
Cool from 135 degrees F to 41 degrees F in a total of 6hrs.
Cool from 145 degrees F to 32 degrees F in a total of 4hrs.
Cool from 165 degrees F to 32 degrees F in a total of 5hrs.
Which of the following is NOT a proper way to check that something has been cooked thoroughly and to the right internal temperature.
Dial Probe Thermometer
Digital Probe Thermometer.
Cutting into the food item to visually assess.
All of the above methods can adequately gauge whether a food item has reached the correct internal temperature and is done.
Which of the following is NOT an acceptable method to thaw food properly and safely.
Under cold running water of 70 degrees F or colder.
In the refrigerator below ready to eat foods.
On a designated counter away from any ready to eat foods.
As a part of the cooking process.
What universal internal temperature must you cook all meats to?
145 degrees F.
115 degrees F.
165 degrees F.
Safe internal temperatures will vary based on the type of meat you are cooking.
Use a separate cutting board for:
Raw meat and Vegetables.
Poultry and Seafood.
Seafood and Pork.
All the above.
How should you store raw meats?
In a properly working freezer.
In a properly working refrigerator below ready-to-eat food.
In a properly working refrigerator above ready-to-eat food.
Anywhere in a properly working refrigerator if it is in an air-tight container.
Cross contamination is caused by:
Leaving food in the danger zone for longer than 4 hours.
Undercooking potentially hazardous foods.
Bacteria from raw meat spreading to other foods.
Not wearing gloves.
Always wash your hands after:
Handling raw meat.
Using the bathroom.
Touching your face or nose.
All the above.
Cleaning uses:
Soap and water.
Chemicals.
Heat.
Sanitizers.
Between each use, food contact surfaces should ALWAYS be:
Washed.
Rinsed.
Sanitized.
All the above.
When should you add soap to chemical sanitizer?
To combine washing and sanitizing steps.
You should never add soap to sanitizers.
You should always add soap to chemical sanitizers.
To increase the efficiency of the sanitizer.
What is the correct order for the three-sink method?
Rinse, wash, sanitize.
Sanitize, rinse, wash.
Wash, rinse, sanitize.
Wash, sanitize, rinse.
Which of the following methods is NOT recommended for drying dishes?
Hand Towel.
Air Dry.
Neither A or B were recommended methods for drying dishes.
Both A and B were recommended methods for drying dishes.
When it comes to storing and handling clean dishes, which of the following is not mentioned in this video as a best practice to minimize possible contamination?
Avoid touching the surfaces of glasses and dishes where a guest may place their mouth.
Store bowls, cups, pots, and pans upside down.
Rinse all plate and glassware a second time before immediately stacking and storing.
Handle silverware and other utensils by the handles only.
Wash hands:
Often.
After using the bathroom.
After handling garbage or dishes.
All the above.
Danger zone is between:
35 degrees F and 141 degrees F.
41 degrees F and 135 degrees F.
43 degrees F and 150 degrees F.
45 degrees F and 145 degrees F.
Cool food from 135F to 41F within how many hours.
3 hours.
4 hours.
5 hours.
6 hours.
Keep raw meat away from:
Other foods.
Ready to eat food.
Dishes.
All the above.
Direct all food safety questions you may have to:
The front of the house team.
Your most knowledgeable co-worker.
The “Person in Charge.” (In our class, that's Mrs. Nichols)
Any team member who is more senior.
