Penn State Athletics Food Safety Quiz

18 Questions | Total Attempts: 94

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Penn State Athletics Food Safety Quiz - 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

  • 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

  • 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

  • 4. 
    Refrigerators should not exceed what temperature?
    • A. 

      36 F

    • B. 

      40 F

    • C. 

      45 F

    • D. 

      51 F

  • 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

  • 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

  • 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

  • 8. 
    Scoops for filling popcorn tubs and soda cups should be stored outside the bins.
    • A. 

      True

    • B. 

      False

  • 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

  • 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

  • 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.

  • 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

  • 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

  • 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

  • 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

  • 16. 
    Water should be stored above meats in case of leakage:
    • A. 

      True

    • B. 

      False

  • 17. 
    Hold holding units should not drop below what temperature?
    • A. 

      100 F

    • B. 

      115 F

    • C. 

      130 F

    • D. 

      135 F

  • 18. 
    Water should be stored above meats in case of leakage?
    • A. 

      True

    • B. 

      False

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