Knoebel Events' Employee Food Safety Or Sanitation Quiz

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  • 1/30 Questions

    Some bacteria, viruses, parasites, and fungi that can't be seen, tasted, or smelled can cause an illness. These are known as:

    • Pathogens
    • Carcinogens
    • Poisons
    • Pesticides
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About This Quiz

Knoebel Events' Employee Food Safety or Sanitation Quiz is designed to test the understanding of the new employee about the food safety, sanitation, and handling procedures. This quiz is only based on the material provided on Chapter 2-Food Safety or Sanitation Training Material.

Knoebel Events Employee Food Safety Or Sanitation Quiz - Quiz

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  • 2. 

    A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. This is an example of:

    • Being too careful

    • Practicing good personal hygiene

    • Controlling time and temperature

    • Cleaning and sanitizing the right way

    Correct Answer
    A. Practicing good personal hygiene
    Explanation
    The food handler washing hands and changing gloves after prepping hamburgers and before chopping lettuce demonstrates good personal hygiene. This practice helps to prevent cross-contamination of bacteria from raw meat to vegetables, reducing the risk of foodborne illnesses. By practicing good personal hygiene, the food handler is maintaining cleanliness and ensuring the safety of the food being prepared.

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  • 3. 

    A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of:

    • Practicing good personal hygiene

    • Controlling time and temperature

    • Preventing cross-contamination

    • Cleaning and sanitizing the right way

    Correct Answer
    A. Controlling time and temperature
    Explanation
    The correct answer is controlling time and temperature. By placing the bowl of fruit in the cooler, the food handler is taking steps to control the temperature and prevent the growth of bacteria. This is important because certain foods, like fruit, can spoil quickly if left at room temperature for too long. By keeping the fruit in the cooler, the food handler is ensuring that it stays at a safe temperature and reduces the risk of foodborne illness.

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  • 4. 

    A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of:

    • Practicing good personal hygiene

    • Controlling time and temperature

    • Preventing cross contamination

    • Cleaning and sanitizing the right way

    Correct Answer
    A. Preventing cross contamination
    Explanation
    Using different cutting boards to chop raw beef and slice melons is an example of preventing cross contamination. Cross contamination occurs when bacteria or other harmful microorganisms from one food item are transferred to another food item, potentially causing foodborne illnesses. By using separate cutting boards for different types of food, the risk of cross contamination is reduced, as the bacteria from the raw beef will not come into contact with the melons. This practice helps to maintain food safety and prevent the spread of harmful pathogens.

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  • 5. 

    Which is the correct order for hand washing?

    • Wet hands and arms, apply soap, rinse hands and arms, and dry.

    • Apply soap, wet hands and arms, rinse hands and arms, and dry.

    • Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry.

    • Apply soap, scrub hands and arms, rinse hands and arms, and dry.

    Correct Answer
    A. Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry.
    Explanation
    The correct order for hand washing is to wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry. This is the most effective way to remove dirt, germs, and bacteria from the hands and ensure proper cleanliness and hygiene.

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  • 6. 

    During the hand washing process, hands and arms should be scrubbed for ___ seconds.

    • 1-2

    • 3-5

    • 6-9

    • 10-15

    Correct Answer
    A. 10-15
    Explanation
    During the hand washing process, it is recommended to scrub hands and arms for 10-15 seconds. This duration allows enough time for thorough cleaning and removal of dirt, germs, and bacteria from the hands and arms. Scrubbing for a shorter duration may not effectively clean the hands, while scrubbing for a longer duration may cause dryness or irritation to the skin. Therefore, 10-15 seconds is the ideal duration for effective hand washing.

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  • 7. 

    Hands should be dried with:

    • An apron

    • Uniform pants

    • Your neighbor's apron

    • A single-use paper towel

    Correct Answer
    A. A single-use paper towel
    Explanation
    A single-use paper towel is the correct answer because it is the most hygienic option for drying hands. Aprons and uniform pants are not suitable for drying hands as they are not designed for that purpose and may not be clean. Using your neighbor's apron is not appropriate as it invades their personal belongings. On the other hand, a single-use paper towel ensures that hands are dried with a clean and disposable material, reducing the risk of spreading germs.

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  • 8. 

    Food handlers should wash their hands before:

    • Sneezing

    • Touching their hair

    • Taking out the garbage

    • Starting work for the day

    Correct Answer
    A. Starting work for the day
    Explanation
    Food handlers should wash their hands before starting work for the day to ensure proper hygiene and prevent the spread of bacteria or contaminants. By washing their hands, they can remove any dirt, germs, or other harmful substances that may have accumulated on their hands overnight or during their commute to work. This helps to maintain food safety standards and reduce the risk of foodborne illnesses.

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  • 9. 

    Hand washing sinks should only be used for:

    • Hand washing only

    • Hand washing and cleaning vegetables

    • Hand washing and dumping dirty mop water

    • Hand washing and prepping food

    Correct Answer
    A. Hand washing only
    Explanation
    The correct answer is hand washing only. Hand washing sinks should be used exclusively for the purpose of washing hands to maintain hygiene and prevent the spread of germs. Using the sink for other activities such as cleaning vegetables, dumping dirty mop water, or prepping food can contaminate the sink and increase the risk of cross-contamination. It is important to separate tasks and use designated sinks for specific purposes to ensure cleanliness and food safety.

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  • 10. 

    A food handler places dirty pans in the hand washing sink because there is no room in the the 3 compartment sink. Is this acceptable?

    • Yes, as long as the food handler rinses the hand washing sink after use

    • Yes, as long as there is nothing else in the hand washing sink

    • Yes, as long as no one needs to use the hand washing sink

    • No, the hand washing sink should only be used for hand washing

    Correct Answer
    A. No, the hand washing sink should only be used for hand washing
    Explanation
    The correct answer is that the hand washing sink should only be used for hand washing. This is because the hand washing sink is specifically designated for the purpose of hand washing, and using it for any other purpose, such as placing dirty pans, can contaminate the sink and potentially lead to cross-contamination of food or surfaces. It is important to follow proper food safety protocols and use each sink or compartment for its intended purpose.

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  • 11. 

    What jewelry can food handlers wear while working?

    • Diamond bracelet

    • Sports watch

    • Medical ID bracelet

    • Plain metal ring

    Correct Answer
    A. Plain metal ring
    Explanation
    Food handlers are required to maintain strict hygiene standards while working to prevent contamination of food. Jewelry can often harbor bacteria and other contaminants, so it is important for food handlers to minimize the jewelry they wear. A plain metal ring is the most suitable option as it is easy to clean and less likely to trap dirt or bacteria compared to other types of jewelry like a diamond bracelet or a sports watch. A medical ID bracelet may be allowed if it is necessary for the individual's health condition, but in general, minimal jewelry is recommended for food handlers.

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  • 12. 

    A food handler does not have time to get a clean apron before the shift starts. What should the food handler do?

    • Nothing, if the apron does not look dirty

    • Turn a used apron inside out

    • Borrow a friend's apron that looks less dirty

    • Ask the manager for a clean apron

    Correct Answer
    A. Ask the manager for a clean apron
    Explanation
    The food handler should ask the manager for a clean apron. It is important to maintain proper hygiene in a food handling environment, and wearing a clean apron is a part of that. Even if the apron does not look dirty, it may still have bacteria or contaminants on it. Therefore, it is best to ask the manager for a clean apron to ensure food safety.

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  • 13. 

    Food handlers must tell their managers when they have which symptom?

    • Hangover

    • Toothache

    • Diarrhea

    • Constipation

    Correct Answer
    A. Diarrhea
    Explanation
    Food handlers must tell their managers when they have diarrhea because it is a symptom of a gastrointestinal infection or illness. Diarrhea can be caused by various pathogens, such as bacteria, viruses, or parasites, that can contaminate food and cause foodborne illnesses. By informing their managers about their symptoms, food handlers can help prevent the spread of these pathogens and protect the health and safety of consumers.

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  • 14. 

    Which food item needs time and temperature control to keep it safe?

    • Can of corn

    • Fried chicken breast

    • Container of salt

    • Bag of flour

    Correct Answer
    A. Fried chicken breast
    Explanation
    Fried chicken breast needs time and temperature control to keep it safe because it is a perishable food item that can easily spoil if not stored at the proper temperature. Bacteria can grow rapidly on cooked chicken if it is left at room temperature for too long, leading to the risk of foodborne illnesses. Therefore, it is important to refrigerate or keep it hot to maintain its safety and prevent bacterial growth.

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  • 15. 

    Before use, a thermometer must be:

    • New and clean

    • Clean and dry

    • Sanitized and dry

    • Washed, rinsed, and sanitized

    Correct Answer
    A. Sanitized and dry
    Explanation
    A thermometer must be sanitized and dry before use to ensure accurate temperature readings. Sanitizing the thermometer helps to eliminate any bacteria or germs that may be present on the surface, preventing cross-contamination. Additionally, drying the thermometer ensures that there is no moisture present, which could affect the accuracy of the reading.

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  • 16. 

    Where should a food handler check the temperature of food?

    • On the bottom surface

    • On the top surface

    • In the thinnest part

    • In the thickest part

    Correct Answer
    A. In the thickest part
    Explanation
    A food handler should check the temperature of food in the thickest part. This is because the thickest part of the food takes the longest time to reach the desired temperature and is therefore the most important area to ensure that the food is cooked properly and safe to eat. Checking the temperature in the thickest part helps to ensure that all parts of the food have reached the appropriate temperature, reducing the risk of any harmful bacteria or pathogens remaining in the food.

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  • 17. 

    Cold food must be kept at ____ degrees or lower.

    • 41 F

    • 51 F

    • 61 F

    • 71 F

    Correct Answer
    A. 41 F
    Explanation
    Cold food must be kept at 41 F or lower because this temperature is considered safe for preventing the growth of bacteria that can cause foodborne illnesses. Keeping food at this temperature slows down the growth of bacteria and helps to maintain its quality and safety. Higher temperatures can allow bacteria to multiply rapidly and increase the risk of foodborne illnesses.

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  • 18. 

    A food handler puts a thermometer into a pot of soup that is being hot-held. The reading is 139 degrees F. Can the food handler serve the soup?

    • No, it is still too cold

    • No, the temperature is too high

    • Yes, the temperature is within the correct range

    • Yes, but only after it cools off some

    Correct Answer
    A. Yes, the temperature is within the correct range
    Explanation
    The correct answer is "Yes, the temperature is within the correct range." A food handler can serve the soup because the temperature reading of 139 degrees F is within the safe temperature range for hot-held food, which is typically above 135 degrees F to prevent bacterial growth.

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  • 19. 

    Ready-to-eat food that was prepared by a food handler must have a label that includes the name of the ____ and the ____.

    • Food handler; current date

    • Food, use-by-date

    • Food handler; use-by-date

    • Food; current date

    Correct Answer
    A. Food, use-by-date
    Explanation
    Ready-to-eat food that was prepared by a food handler must have a label that includes the name of the food and the use-by-date. This is important for ensuring food safety and preventing the consumption of expired or spoiled food. By including the name of the food, consumers can easily identify what they are eating, and by including the use-by-date, they can determine if the food is still safe to consume. This labeling requirement helps to protect consumers from potential foodborne illnesses and ensures that they are consuming fresh and safe food.

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  • 20. 

    In the cooler, an item is labeled "Fish: Use by today." What should the food handler do?

    • Use the fish because it was prepped today

    • Do not use the fish and tell the manager

    • Throw out the fish and don't tell the manager

    • Relabel the fish with today's date and hope for the best

    Correct Answer
    A. Do not use the fish and tell the manager
    Explanation
    The correct answer is to not use the fish and tell the manager. This is because the label indicates that the fish should be used by today, suggesting that it may no longer be safe to consume. It is important for the food handler to prioritize food safety and inform the manager about the situation to ensure that proper actions are taken.

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  • 21. 

    The transfer of pathogens from one surface to another is called:

    • Micro transmission

    • Pathogenic creep

    • Cross contamination

    • Surface safety

    Correct Answer
    A. Cross contamination
    Explanation
    Cross contamination refers to the transfer of pathogens or harmful microorganisms from one surface to another. This can occur through direct contact, such as when raw meat comes into contact with ready-to-eat foods, or through indirect contact, such as when contaminated hands touch surfaces or utensils. Cross contamination is a significant concern in food preparation areas, healthcare settings, and other environments where the spread of pathogens can pose a risk to human health. It is important to implement proper hygiene practices and sanitation measures to prevent cross contamination and maintain surface safety.

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  • 22. 

    A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. What should the food handler do?

    • Scoop the ice with their hands

    • Use the customer's glass to scoop the ice

    • Use a clean glass to scoop the ice

    • Find the ice scoop and use it to scoop the ice

    Correct Answer
    A. Find the ice scoop and use it to scoop the ice
    Explanation
    The correct answer is to find the ice scoop and use it to scoop the ice. This is the safest and most hygienic option as it ensures that the ice is handled properly and reduces the risk of contamination from the food handler's hands or the customer's glass. Using a clean glass may still pose a risk of contamination if it is not specifically designated for scooping ice.

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  • 23. 

    A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?

    • On the counter

    • In a bucket of sanitizing solution

    • In the cook's apron pocket

    • In the back pocket of the cook's work pants

    Correct Answer
    A. In a bucket of sanitizing solution
    Explanation
    The cleaning towel should be stored in a bucket of sanitizing solution when the cook is not using it. This helps to prevent the growth and spread of bacteria and other harmful microorganisms on the towel. Storing it in a bucket of sanitizing solution ensures that the towel remains clean and ready for use when needed.

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  • 24. 

    A food handler suspects that juice from raw ground beef stored above a pan of wrapped strawberries had dripped onto the pan of strawberries. What should the food handler do?

    • Remove the dirty wrap and replace it with clean wrap

    • Wipe the meat juice off with a clean towel and return the pan to storage

    • Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return the pan to storage

    • Set the pan of strawberries aside and ask the manager what to do

    Correct Answer
    A. Set the pan of strawberries aside and ask the manager what to do
  • 25. 

    A food handler suspects that a food item has been contaminated. What should the food handler do?

    • Nothing, unless it really looks contaminated

    • Throw the food away, but only the part that obviously looks contaminated

    • Rinse the food in hot water and put it back in the cooler

    • Label it, set it aside, and notify the manager

    Correct Answer
    A. Label it, set it aside, and notify the manager
    Explanation
    The food handler should label the contaminated food item, set it aside, and notify the manager. This is the appropriate action to take when there is suspicion of contamination. By labeling the food, it ensures that it will not be mistakenly used or consumed. Setting it aside prevents cross-contamination with other food items. Notifying the manager is important so that appropriate actions can be taken, such as investigating the source of contamination and determining if any other food items are affected.

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  • 26. 

    Identify the most common food allergens.

    • Eggs, peanuts, and shellfish

    • Onions, eggs, and potatoes

    • Olives, mushrooms, and peanuts

    • Milk, raspberries, and corn

    Correct Answer
    A. Eggs, peanuts, and shellfish
    Explanation
    The most common food allergens are eggs, peanuts, and shellfish. These foods are known to cause allergic reactions in a significant number of individuals. Allergies to eggs, peanuts, and shellfish are well-documented and can range from mild to severe, with symptoms such as hives, difficulty breathing, and even anaphylaxis. It is important for individuals with these allergies to avoid consuming these foods and to be aware of potential cross-contamination in food products.

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  • 27. 

    A customer orders a slice of apple pie for dessert, but doesn't know it is served with a side of vanilla ice cream. The customer is allergic to dairy products and tells this to the server. What should the server do?

    • Tell the customer to eat only the pie and leave the ice cream on the plate

    • Prep a new dessert by placing a different slice of pie on a clean and sanitized plate and then serve it

    • Return the dessert to the kitchen, scoop the ice cream off the plate and wipe away any that may have gotten on the pie, and then reserve it

    • Return the dessert to the kitchen, wipe away any ice cream that may have gotten on the pie, place the pie on a clean and sanitized plate, and then reserve it

    Correct Answer
    A. Prep a new dessert by placing a different slice of pie on a clean and sanitized plate and then serve it
    Explanation
    The server should prep a new dessert by placing a different slice of pie on a clean and sanitized plate and then serve it. This is the best course of action to ensure the customer's safety and accommodate their allergy to dairy products. By providing a new slice of pie on a separate plate, the server avoids any cross-contamination from the ice cream and ensures that the customer can enjoy their dessert without any health risks.

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  • 28. 

    Surfaces that come into direct contact with food, must be:

    • Rinsed only

    • Cleaned only

    • Cleaned and rinsed

    • Cleaned and sanitized

    Correct Answer
    A. Cleaned and sanitized
    Explanation
    Surfaces that come into direct contact with food must be cleaned and sanitized. Cleaning refers to the removal of visible dirt, debris, and organic matter from the surface, while sanitizing involves reducing the number of microorganisms to a safe level. Both cleaning and sanitizing are necessary to ensure that the surface is free from harmful bacteria and other contaminants, minimizing the risk of foodborne illnesses. Simply rinsing or cleaning alone may not be sufficient to effectively remove all potential hazards from the surface.

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  • 29. 

    Which of these items is NOT stored in the correct area?

    • Cans of soup and packages of rice in dry storage

    • Brooms and mops in the cleaning storage room

    • Ready-to-eat chicken breasts and pans of soup in the cooler

    • Sanitizer and whole melons in the walk-in cooler

    Correct Answer
    A. Sanitizer and whole melons in the walk-in cooler
    Explanation
    The correct answer is "Sanitizer and whole melons in the walk-in cooler." Sanitizer is typically stored in a designated area for cleaning supplies, not in a cooler. Whole melons are typically stored in a dry storage area, not in a cooler. Therefore, both sanitizer and whole melons are not stored in the correct area.

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  • 30. 

    Where is the best place for a food handler to clean a garbage container?

    • Outside the operation

    • Next to the dishwasher

    • In the dry-storage area

    • Near the food-prep area

    Correct Answer
    A. Outside the operation
    Explanation
    The best place for a food handler to clean a garbage container is outside the operation. This is because cleaning garbage containers inside the operation can lead to cross-contamination and the spread of bacteria. By cleaning them outside the operation, the risk of contaminating food or food preparation areas is minimized.

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  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • May 30, 2012
    Quiz Created by
    Elane4

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