This test is required of all stand supervisors, non-profit organization personal, and wage payroll staff working with Intercollegiate Athletics at Penn State. A passing score of 80% is required. Be sure to study Food Safety Information sheet prior to taking quiz.
135 F
145 F
155 F
165 F
Vomiting
Jaundice
Diarrhea
All of the above
Under running water
In a microwave
Placing in an empty sink
In a refrigerator
36 F
40 F
45 F
51 F
4 hours
3 hours
2 hours
1 hour
Wash hands
Change gloves
Remove apron
All of the above
Rinse, wash, sanitize, air dry
Sanitize, wash, rinse, towel dry
Wash, sanitize, rinse, air dry
Rinse, wash, sanitize, towel dry
True
False
100 ppm
25 - 50 ppm
75 ppm
50 - 75 ppm
Change glove and wash hands
Wash and sanitize utensils
Change your apron
Wash and sanitize preparation surface
1) Wet hands with cold water. 2) Apply soap. 3) Vigorously scrub hands and arms for at least 10 – 15 seconds. 4) Apply a hand sanitizer. 5) Rinse thoroughly under running water. 6) Dry hands and arms with a single-use paper towel.
1) Wet hands with warm water. 2) Apply a hand sanitizer. 3) Vigorously scrub hands and arms for at least 10 – 15 seconds. 4) Rinse thoroughly under running water. 5) Dry hands with a common cloth towel.
1) Wet hands with cold water. 2) Apply soap. 3) Vigorously scrub hands and arms for at least 10 – 15 seconds. 4) Dry hands and arms with a single-use paper towel.
1) Wet hands with water as hot as you can comfortably stand. 2) Apply soap. 3) Vigorously scrub hands and arms for at least 10 – 15 seconds. 4) Rinse thoroughly under running water. 5) Dry hands and arms with a single-use paper towel.
True
False
True
False
Hot Dog – light in color, slimy
Hamburgers – brown, green or purplish in color, sour odor, slimy, sticky
Chicken – green in color, abnormal or unpleasant smell
All The Above
Closed toed shoes
A & C
Long Pants
Hair nets
True
False
100 F
115 F
130 F
135 F
True
False