Quiz On Food Safety Exam 2020

50 Questions | Total Attempts: 1771

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Quiz On Food Safety Exam 2020 - Quiz

Making food is an exquisite journey. Our interesting quiz on Food Safety Exam 2020 is designed to test your knowledge of food safety fundamentals. Safe and delicious food is essential for good health. Therefore, proper hygiene and safety precautions should be taken while preparing a lip-smacking dish. We suggest that you attempt all the questions on the quiz. We challenge you to get a high score on our quiz. We wish you good luck with this quiz!


Questions and Answers
  • 1. 
    When should product temperature be taken and recorded?
    • A. 

      Daypart 1 and 3

    • B. 

      Daypart 3 and 5

    • C. 

      Daypart 2 and 4

    • D. 

      Daypart 2 and 5

  • 2. 
    All walk in cooler floors and shelves units must be cleaned minimum of ____.
    • A. 

      Once per month

    • B. 

      Once per day

    • C. 

      Once per week

    • D. 

      Once per quarter 

  • 3. 
    Daily Food safety Logs should be kept in the restaurant _____.
    • A. 

      No more than one day

    • B. 

      Not less than 7 days,no than 14 days

    • C. 

      Not less than one month

    • D. 

      No more than six month

  • 4. 
    As dishes are removed From wash sink. why are they rinse?
    • A. 

      To remove detergent residue

    • B. 

      To remove sanitizer 

    • C. 

      To make sure they are clean

    • D. 

      To remove grease and soil

  • 5. 
    Blossoming a baked potato, How many times fo you pierce the baked potato?
    • A. 

      2 to 3 times 

    • B. 

      4 to 5 Times 

    • C. 

      None

    • D. 

      1 time

  • 6. 
    How chili is used for topping a chili and cheese baked potato?
    • A. 

      5 ounce

    • B. 

      2 ounce

    • C. 

      3 ounce

    • D. 

      4 ounce

  • 7. 
    When sanitizing the frosty machine, how long should the sanitizer agitated?
    • A. 

      One hour

    • B. 

      Ten minutes

    • C. 

      Five minutes

    • D. 

      Two minutes

  • 8. 
    How long can chili be held in the walk in freezer?
    • A. 

      3days

    • B. 

      5 days

    • C. 

      7 days

    • D. 

      10 days

  • 9. 
    What type of towel used to clean the restroom?
    • A. 

      White towel

    • B. 

      Paper towel

    • C. 

      Blue towel

    • D. 

      Pink towel

  • 10. 
    What is the proper method yo cool hot chili?
    • A. 

      At room temperature 

    • B. 

      In the walk in cooler

    • C. 

      Using an insulated ice bag

    • D. 

      Using frozen Rapi-kool in the walk in cooler

  • 11. 
    Frosty Machine should be primed no earlier than?
    • A. 

      60 mins

    • B. 

      30 mins

    • C. 

      45 mins

    • D. 

      15 mins

  • 12. 
    All time/temperature control for safety foods must be maintained at ____or below, orAbove
    • A. 

       40 degree Fahrenheit; 165 degree Fahrenheit 

    • B. 

      40 degree Fahrenheit; 140 degree Fahrenheit 

    • C. 

      35 degree Fahrenheit; 150 degree Fahrenheit 

    • D. 

      50 degree Fahrenheit; 170 degree Fahrenheit 

  • 13. 
    What are the moat common carriers of viruses and bacteria?
    • A. 

      Your Apron

    • B. 

      Your Hands

    • C. 

      Your Hair

    • D. 

      Your Uniform

  • 14. 
    What is the acronym is used at wendys to describe how to properly rotate  product
    • A. 

      FIFO

    • B. 

      SDS

    • C. 

      HACCP

    • D. 

      ACS

  • 15. 
    Many cases of foodBorne illness are not reported, customers simply think they have a ___.
    • A. 

      Tooth ache 

    • B. 

      Headache

    • C. 

      Sore throat 

    • D. 

      24 hour flu bug

  • 16. 
    6 Service promise: Greet every customer:___________:Be friendly: Say “yes we can”: Say Thanks you u Make them Happy
    • A. 

      Show pride

    • B. 

      Friendliness

    • C. 

      Just be nice

    • D. 

      Profit means growth

  • 17. 
    If local food safety regulations are stricter than Wendys operational standards,, upu should follow ______ regulations.
    • A. 

      State

    • B. 

      Federal

    • C. 

      Wendys

    • D. 

      Local

  • 18. 
    What is FIFO?
    • A. 

      First out,First In

    • B. 

      Fourth in,Fourth out

    • C. 

      First In,First out

    • D. 

      First up, First down

  • 19. 
    What is the expiration date of case of frozen ground beef?
    • A. 

      Used by date

    • B. 

      6 mos from production date

    • C. 

      3 mos for production date

    • D. 

      From delivery date

  • 20. 
    Where should all cleaning chemicals b stored?
    • A. 

      In the dining room closet

    • B. 

      Near the back door, close to food prep area

    • C. 

      Away from food and food contact surface

    • D. 

      On the lowest shelves in the food storage area

  • 21. 
    What is the 5 key Driver?
    • A. 

      Accuracy, Speed,friendiness,taste,cleanliness

    • B. 

      Learn, Watch, Test ,Do

    • C. 

      Just be nice, frienliness,accuracy ,taste, make them happy

    • D. 

      Great every customer, taste, speed, be friendliness 

  • 22. 
    What is the proper dilution ratio for the solution in sanitizer sink?
    • A. 

      500 ppm

    • B. 

      100 ppm

    • C. 

      300 ppm

    • D. 

      200 ppm

  • 23. 
    What Does DSG means?
    • A. 

      Double sided Grill

    • B. 

      Double still Grill

    • C. 

      Degree Grill side

    • D. 

      Staging grill Platen

  • 24. 
     What is Bun toaster warm up time?
    • A. 

      1 hr

    • B. 

      30 mins

    • C. 

      45 mins

    • D. 

      15 mins

  • 25. 
    Country of origin for chicken?
    • A. 

      UAE

    • B. 

      Dubai

    • C. 

      Kuwait

    • D. 

      Qatar

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