Food Safety Exam 2020
.
- 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
Questions: 7 | Attempts: 126 | Last updated: Oct 28, 2015
-
Sample QuestionWhich one of the following statements about bacteria is true?
Questions: 10 | Attempts: 1895 | Last updated: Feb 25, 2016
-
Sample QuestionThe temperature of rinse water in a warewashing machine that uses chemical sanitizing should be between
Questions: 20 | Attempts: 11729 | Last updated: Apr 14, 2021
-
Sample QuestionWhich Food item has been associated with Salmonella Typhi?
Back to top