Food Safety For A Taste Of Long Island

20 Questions

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Food Safety Quizzes & Trivia

A short 20 question quiz on Food Safety required to become a client at A Taste of Long Island, Inc.


Questions and Answers
  • 1. 
    What is the temperature range of the temperature danger zone?
    • A. 

      0°F to 212°F (-18°C to 100°C)

    • B. 

      32°F to 100°F (0°C to 38°C)

    • C. 

      41°F to 135°F (5°C to 57°C)

    • D. 

      70°F to 155°F (21°C to 68°C)

  • 2. 
    What should be used to dry hands after washing them?
    • A. 

      Clean shirt

    • B. 

      Common cloth towel

    • C. 

      Single-use paper towel

    • D. 

      Clean apron

  • 3. 
    Why are young children at a higher risk for foodborne illness?
    • A. 

      Their appetites are suppressed.

    • B. 

      They are more likely to suffer allergic reactions.

    • C. 

      They are more likely to spend time in a hospital.

    • D. 

      Their immune systems are not yet fully developed.

  • 4. 
    What is the definition of sanitizing?
    • A. 

      Reducing the number of pathogens on a surface to safe levels.

    • B. 

      Using a cloth or brush on a surface until it is clean.

    • C. 

      Rinsing a surface to a clean level.

    • D. 

      Removing the amount of soil from a surface to safe levels.

  • 5. 
    When transporting food off-site, how should information such as use-by date and time be communicated to the off-site recipient?
    • A. 

      Verbal instructions

    • B. 

      Telephone

    • C. 

      Email

    • D. 

      Labels on food

  • 6. 
    The three potential hazards to food are biological, physical, and:
    • A. 

      Acetyl

    • B. 

      Chemical

    • C. 

      Terminal

    • D. 

      Procedural

  • 7. 
    What is one way that food should NEVER be thawed?
    • A. 

      In a microwave

    • B. 

      In a cooler

    • C. 

      As part of the cooking process

    • D. 

      At room temperature

  • 8. 
    To work with food, a foodhandler with a hand wound must:
    • A. 

      Bandage the wound and wear a single-use glove.

    • B. 

      Bandage the wound and limit contact with food.

    • C. 

      Wash hands and bandage the wound.

    • D. 

      Apply ointment and a bandage.

  • 9. 
    Where is the only place a foodborne illness can reproduce?
    • A. 

      Food containing protein

    • B. 

      Person’s intestines

    • C. 

      Acidic food

    • D. 

      Food containing carbohydrates

  • 10. 
    If a food-contact surface has been soiled, what three actions must be performed before it can be used again?
    • A. 

      Degreased, scrubbed, rinsed

    • B. 

      Washed, rinsed, sanitized

    • C. 

      Cleaned, rinsed, air-dried

    • D. 

      Wiped, rinsed, stored

  • 11. 
    What is one factor that affects the growth of microorganisms in food?
    • A. 

      Leanness

    • B. 

      Density

    • C. 

      Ripeness

    • D. 

      Acidity

  • 12. 
    What is the key to limiting bacterial growth?
    • A. 

      Controlling time and temperature

    • B. 

      Managing personal hygiene

    • C. 

      Evaluating the menu selection

    • D. 

      Using food additives

  • 13. 
    Why should food NOT be stored in a galvanized container?
    • A. 

      The food will spoil quickly.

    • B. 

      Acids in the food can cause the container to rust.

    • C. 

      The food will not be stored at the right temperature.

    • D. 

      Acids in the food can leach zinc into the food.

  • 14. 
    Food should be cooled from 135°F (57°C) to 70°F (21°C) within _____ hours, and then from 70°F (21°C) to 41°F (5°C) within _____ hours.
    • A. 

      2, 4

    • B. 

      3, 4

    • C. 

      3, 6

    • D. 

      4, 2

  • 15. 
    As part of handwashing, foodhandlers must scrub their hands and arms for:
    • A. 

      5 to 10 seconds

    • B. 

      10 to 15 seconds

    • C. 

      15 to 20 seconds

    • D. 

      20 to 25 seconds

  • 16. 
    The risk of physical contamination can be reduced by:
    • A. 

      Washing hands before handling food.

    • B. 

      Using galvanized containers to store liquids.

    • C. 

      Maintaining proper time and temperature controls.

    • D. 

      Keeping sanitation liquids away from cooking liquids.

  • 17. 
    The first step in cleaning and sanitizing items in a three-compartment sink is:
    • A. 

      Air-drying items.

    • B. 

      Washing items in detergent.

    • C. 

      Immersing items in sanitizer.

    • D. 

      Rinsing, scraping or soaking items.

  • 18. 
    To prevent cross-contact:
    • A. 

      Use only food-grade equipment.

    • B. 

      Clean and sanitize utensils before each use.

    • C. 

      Store ready-to-eat and raw food separately.

    • D. 

      Purchase food only from approved, reputable suppliers.

  • 19. 
    When taking the orders of customers with food allergies, a food producer should:
    • A. 

      Fully describe each menu item to customers who ask, including any “secret” ingredients.

    • B. 

      Fully describe the symptoms of an allergic reaction to customers before they place order.

    • C. 

      Tell customers upon delivery of food order that the food may cause allergic reactions.

    • D. 

      Tell customers with food allergies that you refuse to fulfill their order.

  • 20. 
    Previously prepared food which is being reheated in a microwave must be heated to over:
    • A. 

      125°F

    • B. 

      135°F

    • C. 

      155°F

    • D. 

      165°F