Penn State Athletics Food Safety Quiz
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.
Questions and Answers
- 1.
Precooked meats should be heated to an internal temperature of what for 15 seconds?
- A.
135 F
- B.
145 F
- C.
155 F
- D.
165 F
Correct Answer
D. 165 FExplanation
Precooked meats should be heated to an internal temperature of 165 F for 15 seconds to ensure that any potentially harmful bacteria or pathogens are killed. This temperature is considered safe for consumption and helps to prevent foodborne illnesses. Heating the meat to this temperature for the specified time period ensures that it is thoroughly cooked and safe to eat.Rate this question:
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- 2.
It is not safe to come to work if you have the following symptom(s):
- A.
Vomiting
- B.
Jaundice
- C.
Diarrhea
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
If an individual has any of the symptoms mentioned (vomiting, jaundice, diarrhea), it is not safe for them to come to work. These symptoms can be indicative of a contagious illness such as a stomach virus or food poisoning, which can easily spread to coworkers and compromise their health. It is important for the individual to stay home and seek medical attention if necessary in order to prevent the spread of illness in the workplace.Rate this question:
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- 3.
Frozen meat can be thawed safely using all the following methods except:
- A.
Under running water
- B.
In a microwave
- C.
Placing in an empty sink
- D.
In a refrigerator
Correct Answer
C. Placing in an empty sinkExplanation
Thawing frozen meat in a sink without any water or temperature control is not a safe method. The empty sink method does not provide a controlled environment to prevent bacterial growth and can lead to uneven thawing. Thawing under running water, in a microwave, and in a refrigerator are all safe methods as they provide controlled temperatures to prevent bacterial growth and ensure even thawing of the meat.Rate this question:
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- 4.
Refrigerators should not exceed what temperature?
- A.
36 F
- B.
40 F
- C.
45 F
- D.
51 F
Correct Answer
B. 40 FExplanation
The correct answer is 40 F because this is the recommended temperature for refrigerators to ensure food safety. Temperatures above 40 F can allow bacteria to grow and spoil food, while temperatures below 40 F can freeze certain foods and affect their quality. Keeping the refrigerator at 40 F helps to maintain the freshness and quality of perishable items.Rate this question:
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- 5.
Cooked food can be left out for less than how many hours before it must be discarded?
- A.
4 hours
- B.
3 hours
- C.
2 hours
- D.
1 hour
Correct Answer
C. 2 hoursExplanation
Cooked food should not be left out for more than 2 hours before it must be discarded. This is because bacteria can multiply rapidly at room temperature and can cause foodborne illnesses. After 2 hours, the risk of bacterial growth and contamination increases significantly, making the food unsafe to consume. It is important to refrigerate or properly store cooked food to prevent bacterial growth and ensure food safety.Rate this question:
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- 6.
When using the bathroom, which of the following needs to be done?
- A.
Wash hands
- B.
Change gloves
- C.
Remove apron
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
When using the bathroom, it is important to maintain proper hygiene. This includes washing hands to remove any potential germs or bacteria. Additionally, if gloves were worn during any tasks, they should be changed to prevent cross-contamination. Similarly, if an apron was worn, it should be removed to maintain cleanliness. Therefore, all of the options mentioned (washing hands, changing gloves, removing apron) need to be done when using the bathroom.Rate this question:
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- 7.
The proper way to clean utensils and pans is:
- A.
Rinse, wash, sanitize, air dry
- B.
Sanitize, wash, rinse, towel dry
- C.
Wash, sanitize, rinse, air dry
- D.
Rinse, wash, sanitize, towel dry
Correct Answer
A. Rinse, wash, sanitize, air dryExplanation
The proper way to clean utensils and pans is to first rinse off any food particles or debris, then wash them with soap and water to remove any remaining dirt or grease. After washing, the utensils should be sanitized to kill any bacteria or germs. Finally, they should be left to air dry to prevent any contamination from towels or cloths.Rate this question:
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- 8.
Scoops for filling popcorn tubs and soda cups should be stored outside the bins.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The scoops for filling popcorn tubs and soda cups should be stored outside the bins to maintain hygiene and prevent cross-contamination. Storing the scoops inside the bins can lead to the transfer of germs and bacteria from the bins to the scoops, which can then contaminate the food and beverages being served. By keeping the scoops separate from the bins, the risk of contamination is minimized, ensuring the safety and quality of the popcorn and soda for the customers.Rate this question:
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- 9.
When using chlorine as a sanitizing agent, the appropriate solution in warm water is:
- A.
100 ppm
- B.
25 - 50 ppm
- C.
75 ppm
- D.
50 - 75 ppm
Correct Answer
B. 25 - 50 ppmExplanation
The appropriate solution of chlorine in warm water for sanitization is 25 - 50 ppm. This concentration range is considered effective for killing bacteria and other pathogens while still being safe for use. A concentration of 100 ppm may be too strong and could potentially be harmful, while a concentration of 75 ppm may not be strong enough to effectively sanitize. Therefore, the ideal range is 25 - 50 ppm.Rate this question:
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- 10.
After working with one food product which of the following does not need done to avoid cross contamination:
- A.
Change glove and wash hands
- B.
Wash and sanitize utensils
- C.
Change your apron
- D.
Wash and sanitize preparation surface
Correct Answer
C. Change your apronExplanation
Changing your apron is not necessary to avoid cross contamination after working with one food product. Cross contamination can occur when bacteria or other harmful substances from one food product are transferred to another food product. To prevent this, it is important to change gloves and wash hands to remove any potential contaminants. Additionally, washing and sanitizing utensils and preparation surfaces helps to eliminate any residue or bacteria that may have been left behind. However, changing the apron does not directly contribute to preventing cross contamination as it does not come into direct contact with the food.Rate this question:
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- 11.
Which is the proper procedure for washing your hands?
- A.
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.
- B.
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.
- C.
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.
- D.
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.
Correct Answer
D. 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.Explanation
The proper procedure for washing hands includes wetting hands with water as hot as you can comfortably stand, applying soap, vigorously scrubbing hands and arms for at least 10-15 seconds, rinsing thoroughly under running water, and drying hands and arms with a single-use paper towel.Rate this question:
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- 12.
Counter surfaces are first cleaned with a detergent, then sprayed and wiped with a sanitizer and finally left to air dry.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
This statement is true because it describes the correct sequence of steps for cleaning counter surfaces. First, the surfaces are cleaned with a detergent to remove dirt and debris. Then, they are sprayed and wiped with a sanitizer to kill any remaining bacteria or germs. Finally, the surfaces are left to air dry, allowing any remaining moisture to evaporate. This process ensures that the counter surfaces are thoroughly cleaned and sanitized.Rate this question:
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- 13.
You should wash your hands for all the following: after smoking, prior to putting on gloves, after touching your face, when beginning to work with another product, and when you’ve finished using a tissue.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Washing hands after smoking helps to remove any lingering tobacco residue and odor from the hands. Washing hands prior to putting on gloves helps to ensure that the gloves are not contaminated with any dirt or germs from the hands. Washing hands after touching the face helps to prevent the transfer of any bacteria or viruses from the face to the hands. Washing hands when beginning to work with another product helps to prevent cross-contamination between different products. Washing hands when finished using a tissue helps to remove any germs or bacteria that may have transferred from the tissue to the hands. Therefore, it is important to wash hands for all of these reasons.Rate this question:
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- 14.
Which are signs of a spoiled product?
- A.
Hot Dog – light in color, slimy
- B.
Hamburgers – brown, green or purplish in color, sour odor, slimy, sticky
- C.
Chicken – green in color, abnormal or unpleasant smell
- D.
All The Above
Correct Answer
D. All The AboveExplanation
The signs mentioned for each type of product indicate spoilage. A hot dog that is light in color and slimy suggests that it has gone bad. Similarly, hamburgers that are brown, green, or purplish in color, have a sour odor, and are slimy or sticky are indications of spoilage. Additionally, chicken that is green in color and has an abnormal or unpleasant smell is also a sign of spoilage. Therefore, all the mentioned signs are indicators of spoiled products.Rate this question:
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- 15.
Which of the following articles of clothing help to protect worker in the event of an accident?
- A.
Closed toed shoes
- B.
A & C
- C.
Long Pants
- D.
Hair nets
Correct Answer
B. A & CExplanation
Closed toed shoes and long pants help to protect workers in the event of an accident. Closed toed shoes provide protection for the feet from falling objects, sharp objects, and potential hazards on the ground. Long pants protect the legs from cuts, burns, and other injuries that may occur in an accident. Hair nets, on the other hand, are not related to protecting workers from accidents but rather to maintain hygiene and prevent hair from contaminating the work area.Rate this question:
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- 16.
Water should be stored above meats in case of leakage:
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Storing water above meats in case of leakage is important because it prevents the water from contaminating the meats. If the water is stored below the meats and there is a leak, the water can drip onto the meats, potentially introducing bacteria or other contaminants. By storing the water above the meats, any leakage will not come into direct contact with the meats, reducing the risk of contamination.Rate this question:
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- 17.
Hold holding units should not drop below what temperature?
- A.
100 F
- B.
115 F
- C.
130 F
- D.
135 F
Correct Answer
D. 135 F -
- 18.
Water should be stored above meats in case of leakage?
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Storing water above meats in case of leakage is a good practice. If there is a leak, the water will flow down and prevent any potential contamination from the meats. This is especially important to prevent the spread of bacteria or other harmful substances that may be present in raw meats. By storing water above meats, the risk of cross-contamination is reduced, ensuring food safety and hygiene.Rate this question:
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Current Version
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Mar 20, 2023Quiz Edited by
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Mar 15, 2010Quiz Created by
Psucon
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