Knoebel Events' Employee Food Safety Or Sanitation Quiz

30 Questions  I  By Elane4
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Safety Quizzes & Trivia
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.

  
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Questions and Answers

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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. 

      Pathogens

    • B. 

      Carcinogens

    • C. 

      Poisons

    • D. 

      Pesticides


  • 2. 
    A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. This is an example of:
    • A. 

      Being too careful

    • B. 

      Practicing good personal hygiene

    • C. 

      Controlling time and temperature

    • D. 

      Cleaning and sanitizing the right way


  • 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. 

      Practicing good personal hygiene

    • B. 

      Controlling time and temperature

    • C. 

      Preventing cross-contamination

    • D. 

      Cleaning and sanitizing the right way


  • 4. 
    A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of:
    • A. 

      Practicing good personal hygiene

    • B. 

      Controlling time and temperature

    • C. 

      Preventing cross contamination

    • D. 

      Cleaning and sanitizing the right way


  • 5. 
    Which is the correct order for hand washing?
    • A. 

      Wet hands and arms, apply soap, rinse hands and arms, and dry.

    • B. 

      Apply soap, wet hands and arms, rinse hands and arms, and dry.

    • C. 

      Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry.

    • D. 

      Apply soap, scrub hands and arms, rinse hands and arms, and dry.


  • 6. 
    During the hand washing process, hands and arms should be scrubbed for ___ seconds.
    • A. 

      1-2

    • B. 

      3-5

    • C. 

      6-9

    • D. 

      10-15


  • 7. 
    Hands should be dried with:
    • A. 

      An apron

    • B. 

      Uniform pants

    • C. 

      Your neighbor's apron

    • D. 

      A single-use paper towel


  • 8. 
    Food handlers should wash their hands before:
    • A. 

      Sneezing

    • B. 

      Touching their hair

    • C. 

      Taking out the garbage

    • D. 

      Starting work for the day


  • 9. 
    Hand washing sinks should only be used for:
    • A. 

      Hand washing only

    • B. 

      Hand washing and cleaning vegetables

    • C. 

      Hand washing and dumping dirty mop water

    • D. 

      Hand washing and prepping food


  • 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. 

      Yes, as long as the food handler rinses the hand washing sink after use

    • B. 

      Yes, as long as there is nothing else in the hand washing sink

    • C. 

      Yes, as long as no one needs to use the hand washing sink

    • D. 

      No, the hand washing sink should only be used for hand washing


  • 11. 
    What jewelry can food handlers wear while working?
    • A. 

      Diamond bracelet

    • B. 

      Sports watch

    • C. 

      Medical ID bracelet

    • D. 

      Plain metal ring


  • 12. 
    A food handler does not have time to get a clean apron before the shift starts. What should the food handler do?
    • A. 

      Nothing, if the apron does not look dirty

    • B. 

      Turn a used apron inside out

    • C. 

      Borrow a friend's apron that looks less dirty

    • D. 

      Ask the manager for a clean apron


  • 13. 
    Food handlers must tell their managers when they have which symptom?
    • A. 

      Hangover

    • B. 

      Toothache

    • C. 

      Diarrhea

    • D. 

      Constipation


  • 14. 
    Which food item needs time and temperature control to keep it safe?
    • A. 

      Can of corn

    • B. 

      Fried chicken breast

    • C. 

      Container of salt

    • D. 

      Bag of flour


  • 15. 
    Before use, a thermometer must be:
    • A. 

      New and clean

    • B. 

      Clean and dry

    • C. 

      Sanitized and dry

    • D. 

      Washed, rinsed, and sanitized


  • 16. 
    Where should a food handler check the temperature of food?
    • A. 

      On the bottom surface

    • B. 

      On the top surface

    • C. 

      In the thinnest part

    • D. 

      In the thickest part


  • 17. 
    Cold food must be kept at ____ degrees or lower.
    • A. 

      41 F

    • B. 

      51 F

    • C. 

      61 F

    • D. 

      71 F


  • 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. 

      No, it is still too cold

    • B. 

      No, the temperature is too high

    • C. 

      Yes, the temperature is within the correct range

    • D. 

      Yes, but only after it cools off some


  • 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. 

      Food handler; current date

    • B. 

      Food, use-by-date

    • C. 

      Food handler; use-by-date

    • D. 

      Food; current date


  • 20. 
    In the cooler, an item is labeled "Fish: Use by today." What should the food handler do?
    • A. 

      Use the fish because it was prepped today

    • B. 

      Do not use the fish and tell the manager

    • C. 

      Throw out the fish and don't tell the manager

    • D. 

      Relabel the fish with today's date and hope for the best


  • 21. 
    The transfer of pathogens from one surface to another is called:
    • A. 

      Micro transmission

    • B. 

      Pathogenic creep

    • C. 

      Cross contamination

    • D. 

      Surface safety


  • 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. 

      Scoop the ice with their hands

    • B. 

      Use the customer's glass to scoop the ice

    • C. 

      Use a clean glass to scoop the ice

    • D. 

      Find the ice scoop and use it to scoop the ice


  • 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. 

      On the counter

    • B. 

      In a bucket of sanitizing solution

    • C. 

      In the cook's apron pocket

    • D. 

      In the back pocket of the cook's work pants


  • 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. 

      Remove the dirty wrap and replace it with clean wrap

    • B. 

      Wipe the meat juice off with a clean towel and return the pan to storage

    • C. 

      Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return the pan to storage

    • D. 

      Set the pan of strawberries aside and ask the manager what to do


  • 25. 
    A food handler suspects that a food item has been contaminated. What should the food handler do?
    • A. 

      Nothing, unless it really looks contaminated

    • B. 

      Throw the food away, but only the part that obviously looks contaminated

    • C. 

      Rinse the food in hot water and put it back in the cooler

    • D. 

      Label it, set it aside, and notify the manager


  • 26. 
    Identify the most common food allergens.
    • A. 

      Eggs, peanuts, and shellfish

    • B. 

      Onions, eggs, and potatoes

    • C. 

      Olives, mushrooms, and peanuts

    • D. 

      Milk, raspberries, and corn


  • 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. 

      Tell the customer to eat only the pie and leave the ice cream on the plate

    • B. 

      Prep a new dessert by placing a different slice of pie on a clean and sanitized plate and then serve it

    • C. 

      Return the dessert to the kitchen, scoop the ice cream off the plate and wipe away any that may have gotten on the pie, and then reserve it

    • D. 

      Return the dessert to the kitchen, wipe away any ice cream that may have gotten on the pie, place the pie on a clean and sanitized plate, and then reserve it


  • 28. 
    Surfaces that come into direct contact with food, must be:
    • A. 

      Rinsed only

    • B. 

      Cleaned only

    • C. 

      Cleaned and rinsed

    • D. 

      Cleaned and sanitized


  • 29. 
    Which of these items is NOT stored in the correct area?
    • A. 

      Cans of soup and packages of rice in dry storage

    • B. 

      Brooms and mops in the cleaning storage room

    • C. 

      Ready-to-eat chicken breasts and pans of soup in the cooler

    • D. 

      Sanitizer and whole melons in the walk-in cooler


  • 30. 
    Where is the best place for a food handler to clean a garbage container?
    • A. 

      Outside the operation

    • B. 

      Next to the dishwasher

    • C. 

      In the dry-storage area

    • D. 

      Near the food-prep area


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