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Knoebel Events' Employee Food Safety Or Sanitation Quiz

30 Questions  I  By Elane4
Knoebel Events
Knoebel Events' Employee Food Safety or Sanitation Quiz is designed to test the understanding of the new employee about the food safety, sanitation, and handling procedures. This quiz is only based on the material provided on Chapter 2-Food Safety or Sanitation Training Material.

  
Changes are done, please start the quiz.


Question Excerpt

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1.  Some bacteria, viruses, parasites, and fungi that can't be seen, tasted, or smelled can cause an illness. These are known as:
A.
B.
C.
D.
2.  A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. This is an example of:
A.
B.
C.
D.
3.  A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of:
A.
B.
C.
D.
4.  A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of:
A.
B.
C.
D.
5.  Which is the correct order for hand washing?
A.
B.
C.
D.
6.  During the hand washing process, hands and arms should be scrubbed for ___ seconds.
A.
B.
C.
D.
7.  Hands should be dried with:
A.
B.
C.
D.
8.  Food handlers should wash their hands before:
A.
B.
C.
D.
9.  Hand washing sinks should only be used for:
A.
B.
C.
D.
10.  A food handler places dirty pans in the hand washing sink because there is no room in the the 3 compartment sink. Is this acceptable?
A.
B.
C.
D.
11.  What jewelry can food handlers wear while working?
A.
B.
C.
D.
12.  A food handler does not have time to get a clean apron before the shift starts. What should the food handler do?
A.
B.
C.
D.
13.  Food handlers must tell their managers when they have which symptom?
A.
B.
C.
D.
14.  Which food item needs time and temperature control to keep it safe?
A.
B.
C.
D.
15.  Before use, a thermometer must be:
A.
B.
C.
D.
16.  Where should a food handler check the temperature of food?
A.
B.
C.
D.
17.  Cold food must be kept at ____ degrees or lower.
A.
B.
C.
D.
18.  A food handler puts a thermometer into a pot of soup that is being hot-held. The reading is 139 degrees F. Can the food handler serve the soup?
A.
B.
C.
D.
19.  Ready-to-eat food that was prepared by a food handler must have a label that includes the name of the ____ and the ____.
A.
B.
C.
D.
20.  In the cooler, an item is labeled "Fish: Use by today." What should the food handler do?
A.
B.
C.
D.
21.  The transfer of pathogens from one surface to another is called:
A.
B.
C.
D.
22.  A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. What should the food handler do?
A.
B.
C.
D.
23.  A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?
A.
B.
C.
D.
24.  A food handler suspects that juice from raw ground beef stored above a pan of wrapped strawberries had dripped onto the pan of strawberries. What should the food handler do?
A.
B.
C.
D.
25.  A food handler suspects that a food item has been contaminated. What should the food handler do?
A.
B.
C.
D.
26.  Identify the most common food allergens.
A.
B.
C.
D.
27.  A customer orders a slice of apple pie for dessert, but doesn't know it is served with a side of vanilla ice cream. The customer is allergic to dairy products and tells this to the server. What should the server do?
A.
B.
C.
D.
28.  Surfaces that come into direct contact with food, must be:
A.
B.
C.
D.
29.  Which of these items is NOT stored in the correct area?
A.
B.
C.
D.
30.  Where is the best place for a food handler to clean a garbage container?
A.
B.
C.
D.
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