Food Safety Quiz: Test Your Knowledge

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  • 1/50 Questions

    Why are food handler required to wear gloves?

    • All customers prefer gloves.
    • In case they forget to wash hands.
    • To help lay meat on the grill if necessary.
    • To minimize the possibility of contaminating ready-to-eat food.
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About This Quiz

Reimagine your understanding of food with our comprehensive food safety quiz! This interactive quiz challenges your knowledge on crucial food safety practices, from proper handling and storage to understanding potential hazards. Test your understanding of key concepts and boost your confidence before tackling any formal assessment.

If you're a seasoned chef or a home cook, this quiz is a fun and informative way to ensure you're following the best practices for safe and healthy eating. Our quiz on food safety exam offers a valuable opportunity to assess your knowledge and identify areas for improvement.

Food Safety Quiz: Test Your Knowledge - Quiz

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  • 2. 

    Behavior that demonstrates good personal hygiene is bathing daily.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The behavior of bathing daily is a good personal hygiene practice. Regular bathing helps in maintaining cleanliness, removing dirt and sweat from the body, preventing body odor, and reducing the risk of infections. Therefore, the statement is true. In addition, bathing daily can also promote relaxation and improve mental well-being by providing a moment of self-care and rejuvenation. Overall, incorporating this habit into one's routine can have numerous benefits for both physical and mental health. 

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  • 3. 

    Washing hands and wearing a face mask can prevent COVID-19?

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Washing hands and wearing a face mask can indeed help prevent the spread of Covid-19. The virus primarily spreads through respiratory droplets, and wearing a mask can help prevent these droplets from being released into the air or inhaled by others. Regular handwashing with soap and water for at least 20 seconds is also crucial as it can help remove any potential viruses on the hands. Therefore, practicing both hand hygiene and wearing a face mask is an effective way to reduce the risk of contracting and spreading Covid-19.

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  • 4. 

    What are the moat common carriers of viruses and bacteria?

    • Your Apron

    • Your Hands

    • Your Hair

    • Your Uniform

    Correct Answer
    A. Your Hands
    Explanation
    Viruses and bacteria can be easily transmitted through physical contact, making hands one of the most common carriers. Our hands come into contact with various surfaces throughout the day, including contaminated objects or surfaces. When we touch our face or other body parts, we can transfer these pathogens, leading to infections or illnesses. Regular hand hygiene practices, such as washing hands with soap and water or using hand sanitizers, are crucial in preventing the spread of viruses and bacteria.

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  • 5. 

    What is the acronym used at Wendy's to describe how to properly rotate product?

    • FIFO

    • SDS

    • HACCP

    • ACS

    Correct Answer
    A. FIFO
    Explanation
    FIFO stands for "First In, First Out" and is an acronym used at Wendy's to describe how to properly rotate product. This means that the oldest inventory should be used or sold first, ensuring that products do not expire or go to waste. By following the FIFO method, Wendy's can maintain freshness and quality in their food products, providing a better experience for customers.

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  • 6. 

    Where should all cleaning chemicals be stored?

    • In the dining room closet

    • Near the back door, close to food prep area

    • Away from food and food contact surface

    • On the lowest shelves in the food storage area

    Correct Answer
    A. Away from food and food contact surface
    Explanation
    Cleaning chemicals should be stored away from food and food contact surfaces to prevent any contamination. Storing them separately reduces the risk of accidental mixing or spillage onto food items, which could lead to foodborne illnesses. It is important to keep cleaning chemicals in a designated storage area that is clearly marked and inaccessible to food handlers. This ensures the safety and integrity of the food being prepared and served.

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  • 7. 

    What does DSG mean?

    • Double-sided grill.

    • Double-still grill.

    • Degree grill side.

    • Staging grill platen.

    Correct Answer
    A. Double-sided grill.
    Explanation
    DSG stands for "Double Sided Grill", which refers to a type of cooking equipment that has heating elements on both the top and bottom surfaces. This allows for even cooking and grilling of food from both sides simultaneously. DSG technology is commonly used in sandwich presses and panini makers to ensure thorough cooking and browning of the bread or fillings. This method helps to speed up the cooking process and create a crispy, evenly cooked end product. 

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  • 8. 

    Minimum serving temperature of Chili should be 165 degree Fahrenheit.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The minimum serving temperature for chili should be 165 degrees Fahrenheit. This is because it is important to ensure that the chili is heated to a high enough temperature to kill any harmful bacteria that may be present. Serving chili below this temperature could pose a risk to food safety and potentially lead to foodborne illnesses. Therefore, it is necessary to ensure that chili is heated to the appropriate minimum temperature before serving.

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  • 9. 

    Should a white towel be used to dry dishes?

    • Never

    • On large pans.

    • After 15 mins.

    • When dishes are still dry.

    Correct Answer
    A. Never
    Explanation
    White towels should not be used to dry dishes because they are more likely to show stains and dirt, making them unhygienic for use in the kitchen. Using a white towel can also lead to cross-contamination if it has been used for other purposes, such as cleaning surfaces or wiping hands. It is recommended to use clean, designated dish towels or dish drying racks to ensure proper hygiene and cleanliness when drying dishes.

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  • 10. 

    How is the strength of sanitizer solution measured?

    • Product prove.

    • Long- handled fryer brush.

    • Test strip.

    • 1 cup measuring cup.

    Correct Answer
    A. Test strip.
    Explanation
    The strength of a sanitizer solution is measured using a test strip. Test strips are specially designed strips that change color when dipped into a sanitizer solution. The color change indicates the concentration of the sanitizer, allowing the user to determine if the solution is at the appropriate strength for effective sanitization.

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  • 11. 

    We should take the product temperature and record it in days 3 and 5.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    It is important to take and record the product temperature in Daypart 3 and 5. This suggests that there are specific time intervals or periods during the day where monitoring the temperature of the product is crucial. By doing so, it ensures that the product remains within the desired temperature range, which is essential for maintaining its quality and safety.

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  • 12. 

    Product that does not meet our receiving standards should be rejected and marked with the tape that reads____.

    • “ Spoiled”

    • “ Do not Use”

    • “ Used First”

    • “Throw Away”

    Correct Answer
    A. “ Do not Use”
    Explanation
    When a product does not meet the receiving standards, it should be rejected to ensure that it is not used. Marking it with the tape that reads "Do not Use" clearly communicates to anyone who sees it that the product is not suitable for use. This helps to prevent any potential harm or negative consequences that may arise from using a product that does not meet the required standards.

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  • 13. 

    Many cases of foodborne illness are not reported; customers simply think they have a ___.

    • Tooth ache 

    • Headache

    • Sore throat 

    • 24 hour flu bug

    Correct Answer
    A. 24 hour flu bug
    Explanation
    Many cases of foodborne illness are not reported because customers often mistake the symptoms for a 24-hour flu bug. The symptoms of foodborne illness, such as nausea, vomiting, diarrhea, and fever, are similar to those of the flu. Since the symptoms usually last for a short duration, people may assume that it is just a temporary flu bug rather than a result of consuming contaminated food. This misconception leads to underreporting of foodborne illness cases.

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  • 14. 

    What is FIFO?

    • First out First In.

    • Fourth in Fourth out.

    • First In First out.

    • First up First down.

    Correct Answer
    A. First In First out.
    Explanation
    FIFO stands for First In, First Out. It is a method of organizing and manipulating data structures where the first item that is added to the structure is the first one to be removed. This means that the items are processed or accessed in the same order they were added, similar to a queue. This principle is commonly used in various fields, such as computer science, inventory management, and data storage, to ensure fairness and efficiency in handling and processing data or items.

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  • 15. 

    As dishes are removed from the wash sink. why are they rinsed?

    • To remove detergent residue

    • To remove sanitizer 

    • To make sure they are clean

    • To remove grease and soil

    Correct Answer
    A. To remove detergent residue
    Explanation
    Dishes are rinsed to remove detergent residue. This is necessary because detergent can leave behind a film or residue on the dishes, which can affect the taste and appearance of the food served on them. Rinsing ensures that all traces of detergent are removed, leaving the dishes clean and ready for use.

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  • 16. 

    What is the expiration date of a case of frozen ground beef?

    • Used by date.

    • 6 months from production date.

    • 3 months for production date.

    • From delivery date.

    Correct Answer
    A. Used by date.
    Explanation
    The expiration date of a case of frozen ground beef is determined by the "Used by date." This date indicates the last day that the product is guaranteed to be at its best quality and freshness. It is important to consume the ground beef before this date to ensure its safety and taste. It is recommended to use the ground beef within 6 months from the production date for optimal quality. Additionally, if the ground beef has been stored properly in the freezer, it may still be safe to consume after the "Used by date," but the quality may deteriorate. 

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  • 17. 

    What is the proper dilution ratio for the solution in the sanitizer sink?

    • 500 ppm

    • 100 ppm

    • 300 ppm

    • 200 ppm

    Correct Answer
    A. 200 ppm
    Explanation
    The proper dilution ratio for the solution in the sanitizer sink is 200 ppm. This means that for every 1 million parts of water, there should be 200 parts of the sanitizer solution. This concentration is commonly used in sanitizing solutions to effectively kill bacteria and other microorganisms. It is important to maintain the correct dilution ratio to ensure the effectiveness of the sanitizer solution in preventing the spread of germs.

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  • 18. 

    Where can information be found for all chemicals used in the restaurant?

    • Safety Data Sheet.

    • Biohazard Guidelines.

    • Goverment Safety Standards.

    • Toxicity Reduction Report.

    Correct Answer
    A. Safety Data Sheet.
    Explanation
    The Safety Data Sheet (SDS) is a document that contains detailed information about the properties, hazards, and safe handling procedures for chemicals used in the restaurant. It provides essential information such as physical and chemical properties, health hazards, first aid measures, and proper storage and disposal methods. The SDS is a crucial resource for ensuring the safe use of chemicals and protecting the health and safety of employees and customers in the restaurant.

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  • 19. 

    Chemical Hazards example is viruses.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement "Chemical Hazards example is viruses" is incorrect. Viruses are not considered chemical hazards because they are biological agents. Chemical hazards refer to substances that can cause harm or damage to living organisms or the environment due to their chemical properties. Examples of chemical hazards include toxic chemicals, flammable substances, corrosive materials, and radioactive substances.

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  • 20. 

    In order to properly sanitize dishes, they should be submerged for how long?

    • 60 sec

    • 45 sec

    • 10 mins

    • 120 mons

    Correct Answer
    A. 60 sec
    Explanation
    The correct answer is 60 seconds because submerging dishes in hot water for at least 60 seconds is the recommended time for proper sanitization. This allows enough time for the high temperature of the water to kill any bacteria or germs on the dishes, ensuring they are safe to use. Shorter durations may not effectively sanitize the dishes, while longer durations may not provide any additional benefits and may be unnecessary.

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  • 21. 

    What is the cooking time of boneless chicken?

    • Cook to order.

    • 2:30 mins

    • 2:50 mins

    •  5:30 mins

    Correct Answer
    A.  5:30 mins
    Explanation
    The cooking time for boneless chicken is 5:30 mins. This means that it should be cooked for a total of 5 minutes and 30 seconds. It is important to ensure that the chicken reaches an internal temperature of 165°F for safe consumption. Cooking times may vary depending on the thickness of the chicken pieces, so it is recommended to use a meat thermometer to check for doneness. Overcooking boneless chicken can result in dry and tough meat, so it is best to monitor the cooking time closely. 

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  • 22. 

    Which does not require disposal of vinyl gloves be worn?

    • Raw vegetables.

    • Sandwich assembly.

    • Cooking and serving fries.

    • Salad assembly.

    Correct Answer
    A. Cooking and serving fries.
    Explanation
    Cooking and serving fries does not require the use of vinyl gloves because the fries are typically cooked at high temperatures, which kills any potential bacteria or germs. Additionally, the fries are usually served using utensils or tongs, minimizing direct contact with the food. Therefore, vinyl gloves are not necessary in this scenario.

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  • 23. 

    What are the 5 key drivers?

    • Accuracy, Speed, Friendliness, Taste, Cleanliness.

    • Study, observe, test, and act.

    • Just be nice, show friendliness, accuracy, taste, and make them happy.

    • Excellent customer service, speed, taste, and friendliness.

    Correct Answer
    A. Accuracy, Speed, Friendliness, Taste, Cleanliness.
    Explanation
    The 5 key drivers mentioned in the answer are accuracy, speed, friendliness, taste, and cleanliness. These drivers are likely referring to important factors or qualities that contribute to the success or satisfaction in a particular context. In this case, it could be related to a business or service industry where accuracy, speed, friendliness, taste, and cleanliness are crucial for meeting customer expectations and ensuring a positive experience.

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  • 24. 

    If local food safety regulations are stricter than Wendy's operational standards, upu should follow ______ regulations.

    • State

    • Federal

    • Wendys

    • Local

    Correct Answer
    A. Local
    Explanation
    If local food safety regulations are stricter than Wendy's operational standards, it means that the local regulations have higher requirements for ensuring food safety. In this case, it is necessary to follow the local regulations in order to comply with the stricter standards and ensure the safety of the food being served.

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  • 25. 

    The foodborne illness-causing bacteria may always smell rotten.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    False. The statement is incorrect because not all foodborne illness-causing bacteria produce a rotten smell. Some bacteria, such as Salmonella and E. coli, do not have a distinct odor. Therefore, relying solely on smell to determine if food is contaminated is not a reliable method. It is important to follow proper food safety practices, such as cooking food thoroughly and practicing good hygiene, to prevent foodborne illnesses.

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  • 26. 

    At the compartment sink, what should the temperature of the sanitizer water be?

    • As hot as is comfortable to touch

    • Room temperature or cool to touch

    • Like ice water

    • At least 200 degree Fahrenheit 

    Correct Answer
    A. Room temperature or cool to touch
    Explanation
    The correct answer is "Room temperature or cool to touch." This is because sanitizer water at a compartment sink should not be too hot, as it can cause burns or injuries to the person using it. Room temperature or cool water is sufficient for effectively sanitizing utensils and equipment without posing any risks. Ice water or water at extremely high temperatures like 200 degrees Fahrenheit are not suitable for sanitizer water in a compartment sink.

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  • 27. 

    When should product temperature be taken and recorded?

    • Daypart 1 and 3

    • Daypart 3 and 5

    • Daypart 2 and 4

    • Daypart 2 and 5

    Correct Answer
    A. Daypart 3 and 5
    Explanation
    Product temperature should be taken and recorded during Daypart 3 and Daypart 5. It is important to monitor product temperature during these specific dayparts to ensure food safety and quality standards are being met. Regular monitoring can help prevent spoilage and maintain customer satisfaction. Monitoring product temperature during Daypart 3 and Daypart 5 allows for timely adjustments to be made if necessary, ensuring that food is kept at safe temperatures. By consistently recording temperatures during these key dayparts, businesses can demonstrate their commitment to food safety regulations and quality control measures. 

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  • 28. 

    What type of towel is used to clean the restroom?

    • White towel

    • Paper towel

    • Blue towel

    • Pink towel

    Correct Answer
    A. Paper towel
    Explanation
    Paper towels are commonly used to clean restrooms because they are disposable and more hygienic than reusable towels. They are absorbent and can effectively clean up spills, dry hands, and wipe surfaces. Paper towels are also more convenient as they can be easily discarded after use, reducing the risk of spreading germs and bacteria. Additionally, the use of paper towels helps maintain cleanliness and prevents cross-contamination in restrooms.

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  • 29. 

    Frosty Machine should be primed no earlier than?

    • 60 mins

    • 30 mins

    • 45 mins

    • 15 mins

    Correct Answer
    A. 30 mins
    Explanation
    The Frosty Machine should be primed no earlier than 30 minutes. This suggests that priming the machine too early may have negative consequences or may not be effective. It is important to wait for at least 30 minutes before priming the machine to ensure optimal performance and avoid any potential issues.

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  • 30. 

    What is the country of origin for fried chicken?

    • UAE

    • Dubai

    • Southern United States

    • Qatar

    Correct Answer
    A. Southern United States
    Explanation
    The country of origin for fried chicken is the United States, specifically the Southern United States.
    Fried chicken, as we know it today, is deeply rooted in Southern American cuisine. While the practice of frying chicken has existed in many cultures, the distinctive style of crispy, seasoned, and battered fried chicken became popular in the Southern U.S. during the 18th and 19th centuries. This method was influenced by both African and European cooking traditions, particularly African slaves who brought with them the techniques for frying food, and Scottish immigrants who introduced deep frying in fat.
    The United States is also home to KFC (Kentucky Fried Chicken), the global fast-food chain that helped spread the popularity of fried chicken worldwide.

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  • 31. 

    What is No. 4 on the 10 steps of cashiering?

    • Ring the order.

    • Ask for dine-in/takeout.

    • Mode payment.

    • Upselling meals to large and medium.

    Correct Answer
    A. Upselling meals to large and medium.
    Explanation
    Number 4 on the 10 step of cashiering is "Up selling meal to Large and medium". This step involves suggesting and encouraging customers to upgrade their meal size to a larger or medium size, which can increase the overall sales and revenue for the business. By offering this option, customers may be more inclined to spend more money and potentially enjoy a larger portion of their favorite meal. This step is important in maximizing profits and providing customers with the opportunity to enhance their dining experience. 

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  • 32. 

    What is the proper method to cool hot chili?

    • At room temperature.

    • In the walk-in cooler.

    • Using an insulated ice bag.

    • Using frozen Rapi-Kool in the walk-in cooler.

    Correct Answer
    A. Using frozen Rapi-Kool in the walk-in cooler.
    Explanation
    Using frozen Rapi-kool in the walk-in cooler is the proper method to cool hot chili. Rapi-kool is a product specifically designed for rapid cooling of hot foods. By placing the chili in an insulated ice bag with frozen Rapi-kool, it allows for quick and safe cooling of the chili to prevent bacterial growth. The walk-in cooler provides a controlled and cold environment to further aid in the cooling process. This method ensures that the chili reaches a safe temperature quickly, reducing the risk of foodborne illnesses.

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  • 33. 

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

    • Once per month

    • Once per day

    • Once per week

    • Once per quarter 

    Correct Answer
    A. Once per week
    Explanation
    Walk-in cooler floors and shelves units must be cleaned at least once per week to ensure proper hygiene and prevent the buildup of dirt, bacteria, and other contaminants. Regular cleaning helps maintain a clean and safe environment for storing food and prevents the growth of mold and mildew. Cleaning on a weekly basis also allows for early detection of any issues or maintenance needs, ensuring the equipment remains in good working condition.

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  • 34. 

    Which is the example of a physical hazard that may cause food contamination?

    • Dirty Hands

    • False fingernails 

    • Improperly sanitized pan

    • Spoiled meat

    Correct Answer
    A. False fingernails 
    Explanation
    False fingernails can be considered a physical hazard that may cause food contamination. False fingernails can easily chip or break off and fall into food, posing a risk of choking or injury to consumers. Additionally, false fingernails can harbor bacteria and other contaminants if not properly cleaned and sanitized, which can then be transferred to the food during preparation or handling. Therefore, false fingernails should be avoided in food handling environments to prevent potential contamination risks.

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  • 35. 

    Blossoming a baked potato, how many times do you pierce the baked potato?

    • 2 to 3 times.

    • 4 to 5 times. 

    • None

    • 1 time

    Correct Answer
    A. 2 to 3 times.
    Explanation
    When baking a potato, it is recommended to pierce it with a fork or knife 2 to 3 times. This is done to allow steam to escape from the potato while it is baking, preventing it from bursting or exploding in the oven. Piercing the potato creates small holes that allow the steam to release, resulting in a fluffy and evenly cooked potato.

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  • 36. 

    When sanitizing the frosty machine, how long should the sanitizer agitate?

    • One hour

    • Ten minutes

    • Five minutes

    • Two minutes

    Correct Answer
    A. Five minutes
    Explanation
    The sanitizer should be agitated for five minutes when sanitizing the frosty machine. Agitating the sanitizer ensures that it is evenly distributed and effectively kills any bacteria or germs present on the machine's surfaces. This duration allows enough time for the sanitizer to work its disinfecting properties without wasting excessive time or resources.

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  • 37. 

    What is the serving temperature for beef patty?

    • 76 degree Fahrenheit 

    • 90 degree Fahrenheit 

    • 75 degree Fahrenheit 

    • 82 degree Fahrenheit 

    Correct Answer
    A. 75 degree Fahrenheit 
    Explanation
    The correct answer is 75 degree Fahrenheit. This is the recommended serving temperature for beef patties as it ensures that the patty is cooked to a safe internal temperature while still being juicy and flavorful. Cooking beef patties at a higher temperature can result in overcooking and drying out the meat, while a lower temperature may not fully cook the patty, posing a risk of foodborne illness. Therefore, 75 degree Fahrenheit is the ideal serving temperature for a perfectly cooked beef patty.

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  • 38. 

    Daily food safety logs should be kept in the restaurant _____.

    • No more than 1 day.

    • Not less than 7 days, no more than 14 days.

    • Not less than 1 month.

    • No more than 6 months.

    Correct Answer
    A. Not less than 7 days, no more than 14 days.
    Explanation
    The correct answer states that the Daily Food safety Logs should be kept in the restaurant for a period of not less than 7 days and no more than 14 days. This means that the logs should be maintained for at least a week and up to two weeks. This time frame allows for proper record-keeping and ensures that the logs are available for inspection if needed. It also allows for tracking and monitoring of food safety practices over a reasonable period of time.

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  • 39. 

    What is bun toaster warm-up time?

    • 1 hr

    • 30 mins

    • 45 mins

    • 15 mins

    Correct Answer
    A. 30 mins
    Explanation
    The correct answer is 30 mins. This suggests that it takes 30 minutes for the bun toaster to warm up. This warm-up time is important to keep in mind when planning for food preparation in a commercial kitchen setting. It ensures that the bun toaster is ready for use and can efficiently toast buns for customers. Understanding the warm-up time of the bun toaster can help kitchen staff manage their time effectively and ensure that orders are prepared in a timely manner. 

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  • 40. 

    What are the grams of fries for large fries at McDonald's?

    • 142 grams

    • 176 grams

    • 108 grams

    • 120 grams

    Correct Answer
    A. 142 grams
    Explanation
    The grams of fries for a large fries at McDonald's can vary slightly depending on the location and specific preparation. It is recommended to check with your local McDonald's restaurant for the most accurate information on the serving size of their large fries. Additionally, the weight of the fries may also depend on any special promotions or limited-time offers that McDonald's may have at the time. It is always best to confirm with the restaurant directly for the most up-to-date information.

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  • 41. 

    How long can chili be held in the walk-in freezer?

    • 3 days

    • 5 days

    • 7 days

    • 10 days

    Correct Answer
    A. 7 days
    Explanation
    Chili can be held in the walk-in freezer for up to 7 days. This is because the low temperature of the freezer helps to slow down the growth of bacteria and other microorganisms that can cause food spoilage. However, after 7 days, the quality and taste of the chili may start to deteriorate, so it is recommended to consume or use it within this time frame.

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  • 42. 

    What is the cooking time of spicy chicken?

    • 4:5 mins

    • 6 mins

    • 5 mins

    • 5:30 mins

    Correct Answer
    A. 6 mins
    Explanation
    Spicy chicken should be cooked for 6 minutes to ensure it is fully cooked and safe to eat. Cooking it for the correct amount of time will also help maintain its flavor and tenderness. Overcooking the chicken can result in a dry and tough texture, so it is important to monitor the cooking time closely. It is recommended to use a meat thermometer to ensure the internal temperature reaches at least 165°F for safe consumption. 

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  • 43. 

    What is the holding time of pulled beef?

    • 1 hr

    • 20mins

    • 10mins

    • 3 hrs

    Correct Answer
    A. 3 hrs
    Explanation
    The correct answer is 3 hrs. This suggests that the holding time for pulled beef is 3 hours. This means that the beef can be kept at a safe temperature for up to 3 hours before it needs to be consumed or properly stored. Keeping the beef at a safe temperature ensures that it remains fresh and free from bacterial growth.

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  • 44. 

    Final step in Wendy's hand washing procedures?

    • Scrub between your fingers and around your nails

    • Dry hands using clean paper towel

    • Rinse your hands thoroughly under the warm water

    • Avoid touching anything that might re-contaminate your hands

    Correct Answer
    A. Avoid touching anything that might re-contaminate your hands
    Explanation
    The final step in Wendy's hand washing procedures is to avoid touching anything that might re-contaminate your hands. This step is crucial to maintain the cleanliness and hygiene of your hands after washing them. By avoiding contact with potentially contaminated surfaces or objects, you minimize the risk of reintroducing germs or bacteria onto your hands.

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  • 45. 

    Once delivered, all produce items should have shelflife of at least 7days.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement is false because not all produce items have a shelf life of at least 7 days once delivered. Some produce items, such as leafy greens or berries, have a shorter shelf life and can spoil within a few days. It is important to properly store and handle produce to maximize its shelf life, but it is not guaranteed to last for a minimum of 7 days.

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  • 46. 

    6 Service promise: 1. Greet every customer.2. ___________3. Be friendly.4. Say, "Yes, we can.”.5. Say, "Thank you."6. Make them happy.

    • Show pride.

    • Friendliness.

    • Just be nice.

    • Profit means growth.

    Correct Answer
    A. Show pride.
    Explanation
    The correct answer is "show pride". This means that the service promise involves displaying a sense of pride in the work being done. By showing pride, it conveys a level of professionalism and dedication to providing excellent customer service. This can help to create a positive impression on customers and make them feel valued and satisfied with the service they receive.

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  • 47. 

    Identifies the day and product emphasized: 

    • Chicken- tuesday/ Chili - Thursday/ Produce - Saturday 

    • Ground beef - Tuesday/ Produce - Wenesday / Chili meat - Friday 

    • Frosty - Monday / Chili Meat - Friday / Produce - Saturday 

    • Chili - Thursday/ Chili meat - Friday /Produce - Saturday 

    Correct Answer
    A. Chili - Thursday/ Chili meat - Friday /Produce - Saturday 
    Explanation
    The given answer correctly identifies the days and products emphasized in the given list. It states that chili is emphasized on Thursday, chili meat on Friday, and produce on Saturday. This is based on the information provided in the list where these products are mentioned on these specific days, which means that these items are likely to be on sale or featured on those days. It is important to pay attention to these patterns when planning shopping trips or meal preparation. 

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  • 48. 

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

    •  40 degree Fahrenheit; 165 degree Fahrenheit 

    • 40 degree Fahrenheit; 140 degree Fahrenheit 

    • 35 degree Fahrenheit; 150 degree Fahrenheit 

    • 50 degree Fahrenheit; 170 degree Fahrenheit 

    Correct Answer
    A. 40 degree Fahrenheit; 140 degree Fahrenheit 
  • 49. 

    Cooked bacon or bacon strips should be held _____panned with grate for ___?

    • Double, 6 Hrs

    • Single, 6 Hrs

    • Double, 3 Hrs

    • Single , 4 Hrs

    Correct Answer
    A. Single , 4 Hrs
    Explanation
    Cooked bacon or bacon strips should be held single, panned with grate for 4 hours. It is important to ensure that the bacon is stored in a covered container to maintain its freshness and prevent contamination. Additionally, proper labeling with the date and time of preparation should be done to track its shelf life. This will help in maintaining food safety standards and ensuring that the bacon is consumed within a safe timeframe. Proper storage and labeling practices are essential in any food service establishment to prevent foodborne illnesses. 

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Quiz Review Timeline (Updated): Jan 21, 2025 +

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  • Jan 21, 2025
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  • Apr 16, 2020
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    Mechell Baby
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