Food Safety Exam 2020

50 Questions | Total Attempts: 478

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Food Safety Exam 2020

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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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