Explore key aspects of food safety and hygiene in this interactive trivia. Tackle questions on contamination, symptoms requiring exclusion from food handling, and practices to prevent foodborne illnesses, enhancing your understanding and compliance with health standards.
Reject the flour and return it to the supplier
Accept the flour and place in dry storage
Dry the bag thoroughly before use
Store the bag in a cooler at 41 degrees F (5 degrees C) or lower
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Above food
Away from prep areas
In food-storage areas
With kitchenware
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Sprinkle flour in the gloves
Blow into gloves
Select the correct size gloves
Roll the gloves up
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Cooking different food types in the same oil
Identifying ingredients for customers
Using parchment paper when baking cookies
Providing home delivery service
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Three-compartment sink
Utility sink
Designated sink for handwashing
Food-prep sink
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Apply hand antiseptic
Wash hands
Put disposable gloves back on
Rinse hands in warm water
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Together with food that will be served
Separately from food that will be served
In vacuum-packed bags
In self-draining containers
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Telephone
Text or email message
Labels on food
Verbal instructions
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Heat the food to destroy the pathogens
Throw it out
Recondition the food
Make sure the food has not been time-temperature abused
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Sanitizer
Jewelry
Sweat
Hand sanitizer
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Eliminate the need for handwashing
Increase the use of sanitizing solutions
Lower the number of pathogens on the skin
Eliminate the need for use of gloves
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Cover the wound with an impermeable cover and wear a single-use glove
Avoid working with raw food until the wound is completely dry
Place a bandage on the wound
Apply hand sanitizer to the wound
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Rinse it from the surface and then apply it a second time
Test the surface first to confirm that there are no pathogens
Use a test kit to check the sanitizer's concentration when mixing it
Heat it to the temperature recommended by the manufacturer
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Wrap the utensils with a clean napkin
Leave the utensils for the next guest
Clean and sanitize the utensils
Wipe off the utensils and reuse
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Wear single-use gloves
Sanitize their hands
Wear an apron
Use bare hands
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Inspect non-food items first
Store it immediately and inspect it later
Visually inspect all food items
Stack the delivery neatly and inspect it within 12 hours
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Their immune systems are not strong
They have not received all of their immunizations
They only eat ready-to-eat food
They have hidden allergies
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Concentration, temperature, contact time, pH, and water hardness
Concentration, absorbency, moisture, alkalinity, salinity
Concentration, protein, acidity, air temperature, strength
Concentration, water activity, reactivity, pressure, density
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Sore throat
Jaundice
Coughing
Stomach Cramps
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Label the container
Complete an MSDS request
Log the transfer in the MSDS
Store the chemical in a locked cabinet
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Describe each menu item to customers to ask, including any "secret" ingredients
Explain the symptoms of an allergic reaction to customers before they order
When customers arrive, tell them the food may cause allergic reactions
Tell customers with food allergies they will not be able to receive service
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Do not work with food
Go home
Clean the restroom after each use
Only bus tables
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Put on gloves
Remove their aprons
Wash hands
Apply hand antiseptic
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April 4
April 8
April 10
April 12
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Their immune systems are compromised
They have not built up strong immune systems
They only eat TCS food
They have hidden allergies
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135 degrees F (57 degrees C) for 4 minutes
145 degrees F (63 degrees C ) for 4 minutes
155 degrees F(68 degrees C) for 15 seconds
165 degrees F (74 degrees C) for 15 seconds
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Deviled eggs
Potato salad
Raw carrots
Rare hamburgers
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Bags of organic cookies in torn packaging
Bottled milk at 41 degrees F (5 degrees C)
Shell eggs at an air temperature of 45 degrees F (7 degrees C)
Live oysters at 50 degrees F (10 degrees C)
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Pancakes
Soft boiled eggs
Corned beef hash
Mayonnaise
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Sneezing on food
Touching dirty food-contact surfaces
Bones in fish
Cooking tomato sauce in a copper pan
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Pasteurized
Pooled
Hard-boiled
Shelled
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After 1 hour of constant use
As soon as they become dirty or torn
At the end of the shift
Every 6 hours
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To ensure the thermometer is calibrated correctly
It is required by the manufacturer
To ensure the thermometer is accurate to +/- 2 degrees F or +/- 1 degrees C
Temperature may vary in the food
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Do not re-serve uneaten bread
Reheat uneaten bread before serving to other customers
Recycle unused, uncovered, butter for use in other food items
Clean and sanitize bread baskets between each customer
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Storing recyclables in paper bags
Cleaning up spills around garbage containers
Rotating products using the FIFO method
Installing air curtains above doors
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Take off removable parts
Unplug the unit
Spray the surface with cleanser
Wash the equipment surface using hot water
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Serve condiments in original containers
Serve condiments in antimicrobial containers
Combine bowls of leftover condiments with fresh ones
Serve bottle condiments that remain open between uses
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High acidity
Low levels of moisture
Food held between 70 degrees F and 125 degrees F (21 degrees C and 52 degrees C)
Food with a pH that is highly alkaline
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After 1 week
When his or her skin returns to a natural color
Seven days after the last symptom is observed
When approved by the regulatory authority
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Internal food
Air
Surface
Oven
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12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
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Environmental Protection Agency
Occupational Safety and Health Administration
People for the Ethical Treatment of Animals
National Restaurant Association
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32°F to 40°F (0°C to 4°C)
50°F to 60°F (10°C to 15°C)
-10°F to 0°F (-23°C to -18°C)
80°F to 90°F (27°C to 32°C)
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When candy is being made
When checking liquids
When enclosed in a shatterproof casing
When hanging in a cooler
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Cooking food to minimum internal temperature
Correct handwashing
Cooling food rapidly
Encouraging staff to get flu shots
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Cooking food to correct internal temperatures
Handwashing throughout the day
Purchasing food from approved, reputable suppliers
Microwaving fish to be served raw for 15 seconds
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Quality of the food
Potential allergens
Reheating instructions
Storage requirements
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135 degrees F (57 degrees C)
145 degrees F (63 degrees C)
155 degrees F (68 degrees C)
165 degrees F (74 degrees C)
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Quiz Review Timeline (Updated): Apr 11, 2025 +
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