Test Your Knowledge About Food Safety And Hygiene! Trivia Quiz

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| By Sam Derr
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Sam Derr
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Quizzes Created: 2 | Total Attempts: 9,615
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  • 1/80 Questions

    What symptom can indicate a customer is having an allergic reaction?

    • Wheezing or shortness of breath
    • Left arm pain
    • Appetite loss
    • Coughing blood
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About This Quiz

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.

Test Your Knowledge About Food Safety And Hygiene! Trivia Quiz - Quiz

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  • 2. 

    What should be done with a package of flour that is received with signs of dampness on the bag?

    • 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

    Correct Answer
    A. Reject the flour and return it to the supplier
    Explanation
    If a package of flour is received with signs of dampness on the bag, it is best to reject the flour and return it to the supplier. Dampness on the bag could indicate that the flour has been exposed to moisture, which can lead to the growth of mold or bacteria. Using damp flour can affect the quality and safety of the final product. Therefore, it is important to return the flour to the supplier to ensure that only fresh and safe ingredients are used in food preparation.

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  • 3. 

    How should chemicals be stored?

    • Above food

    • Away from prep areas

    • In food-storage areas

    • With kitchenware

    Correct Answer
    A. Away from prep areas
    Explanation
    Chemicals should be stored away from prep areas to prevent contamination of food. Storing chemicals in close proximity to food preparation areas can increase the risk of cross-contamination, potentially leading to foodborne illnesses. It is important to keep chemicals separate from food-storage areas and kitchenware to maintain a safe and hygienic environment in the kitchen.

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  • 4. 

    What should a food handler do to make gloves easier to put on?

    • Sprinkle flour in the gloves

    • Blow into gloves

    • Select the correct size gloves

    • Roll the gloves up

    Correct Answer
    A. Select the correct size gloves
    Explanation
    Selecting the correct size gloves is important to make them easier to put on. If the gloves are too small, they will be tight and difficult to slide onto the hands. On the other hand, if the gloves are too large, they may slip off or hinder dexterity. By choosing the appropriate size, the food handler can ensure a comfortable fit, making it easier to put on and work with the gloves effectively.

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  • 5. 

    What practice can help prevent allergic reactions?

    • Cooking different food types in the same oil

    • Identifying ingredients for customers

    • Using parchment paper when baking cookies

    • Providing home delivery service

    Correct Answer
    A. Identifying ingredients for customers
    Explanation
    Identifying ingredients for customers can help prevent allergic reactions. By clearly labeling and disclosing the ingredients used in a dish, customers with allergies can make informed choices and avoid consuming foods that may trigger an allergic reaction. This practice allows individuals to take necessary precautions and ensures their safety.

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  • 6. 

    Where should a food handler wash his or her hands after prepping food?

    • Three-compartment sink

    • Utility sink

    • Designated sink for handwashing

    • Food-prep sink

    Correct Answer
    A. Designated sink for handwashing
    Explanation
    A food handler should wash his or her hands after prepping food in a designated sink for handwashing. This sink is specifically designated for the purpose of handwashing and is separate from sinks used for other tasks such as food preparation or utility purposes. Using a designated sink for handwashing ensures that hands are properly cleaned and prevents cross-contamination.

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  • 7. 

    What should a server do after clearing a table?

    • Apply hand antiseptic

    • Wash hands

    • Put disposable gloves back on

    • Rinse hands in warm water

    Correct Answer
    A. Wash hands
    Explanation
    After clearing a table, a server should wash their hands. This is important to maintain proper hygiene and prevent the spread of germs and bacteria. Washing hands with soap and water helps to remove any dirt, food particles, and potential pathogens that may have been transferred from the table or dishes. It is a crucial step in food service to ensure the safety and well-being of both the server and the customers.

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  • 8. 

    How should an item that has been recalled by its manufacturer be stored in an operation?

    • Together with food that will be served

    • Separately from food that will be served

    • In vacuum-packed bags

    • In self-draining containers

    Correct Answer
    A. Separately from food that will be served
    Explanation
    An item that has been recalled by its manufacturer should be stored separately from food that will be served. This is important to prevent any potential contamination or cross-contamination of the recalled item with the food that will be served. By storing the recalled item separately, it ensures that it is easily identifiable and not mistakenly used or served to customers. Additionally, separating the recalled item helps to maintain food safety standards and prevents any potential health risks.

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  • 9. 

    When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff?

    • Telephone

    • Text or email message

    • Labels on food

    • Verbal instructions

    Correct Answer
    A. Labels on food
    Explanation
    When transporting food off-site, the use-by date and time should be communicated to the off-site staff through labels on the food. Labels on food provide a clear and visible way to convey important information about the food, including its expiration date and time. This ensures that the off-site staff can easily identify and handle the food appropriately, minimizing the risk of serving expired or spoiled food. Telephone, text or email messages, and verbal instructions may not be as reliable or easily accessible in a busy off-site environment.

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  • 10. 

    What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

    • Heat the food to destroy the pathogens

    • Throw it out

    • Recondition the food

    • Make sure the food has not been time-temperature abused

    Correct Answer
    A. Throw it out
    Explanation
    When a food handler has been restricted or excluded from the operation due to illness, it is important to throw out any food that they have handled. This is because there is a risk of contamination with pathogens from the ill food handler, which can cause foodborne illnesses in consumers. Even if the food is heated to destroy pathogens, there may still be a risk of cross-contamination. Therefore, the safest course of action is to discard the food to ensure the safety of consumers.

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  • 11. 

    Which item is a potential physical contaminant?

    • Sanitizer

    • Jewelry

    • Sweat

    • Hand sanitizer

    Correct Answer
    A. Jewelry
    Explanation
    Jewelry is a potential physical contaminant because it is an external object that can accidentally fall or come into contact with food or other items, posing a risk of physical contamination. This can include items such as earrings, rings, or bracelets, which may contain dirt, bacteria, or other harmful substances that can contaminate surfaces or cause harm if ingested.

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  • 12. 

    What is the purpose of hand antiseptic?

    • 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

    Correct Answer
    A. Lower the number of pathogens on the skin
    Explanation
    Hand antiseptic is used to lower the number of pathogens on the skin. It is not meant to eliminate the need for handwashing, increase the use of sanitizing solutions, or eliminate the need for gloves. Hand antiseptic is specifically designed to kill or inhibit the growth of microorganisms on the hands, reducing the risk of spreading infections or diseases. It is commonly used in healthcare settings, food handling industries, and other situations where hand hygiene is crucial.

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  • 13. 

    What must a food handler with an infected hand wound do to work safely with food?

    • 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

    Correct Answer
    A. Cover the wound with an impermeable cover and wear a single-use glove
    Explanation
    A food handler with an infected hand wound should ensure the wound is completely covered with a waterproof bandage or an impermeable cover, and then wear a single-use glove over it. This practice is critical to prevent any bacteria or pathogens from the wound contaminating the food. It adheres to food safety guidelines which emphasize minimizing any direct contact between open wounds and food to avoid cross-contamination and ensure safe food handling. The other options do not provide adequate protection against contamination.

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  • 14. 

    How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

    • 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

    Correct Answer
    A. Use a test kit to check the sanitizer's concentration when mixing it
    Explanation
    Staff should use a test kit to check the sanitizer's concentration when mixing it to ensure that the chemical sanitizer being used on a food-prep surface is at the correct strength. This is important because using a sanitizer that is too weak may not effectively kill pathogens, while using a sanitizer that is too strong may leave harmful residues on the surface. Testing the concentration with a test kit helps to ensure that the sanitizer is mixed correctly and will provide the desired level of sanitization.

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  • 15. 

    What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

    • 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

    Correct Answer
    A. Clean and sanitize the utensils
    Explanation
    Preset, unwrapped utensils that appear to be unused after guests have left the table should be cleaned and sanitized. This is important to ensure proper hygiene and prevent the spread of germs and bacteria. Simply wiping off the utensils may not be sufficient, as it may not completely remove any potential contaminants. Therefore, cleaning and sanitizing the utensils is the best practice to maintain a safe and hygienic dining environment.

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  • 16. 

    What must food handlers do when handling ready-to-eat food?

    • Wear single-use gloves

    • Sanitize their hands

    • Wear an apron

    • Use bare hands

    Correct Answer
    A. Wear single-use gloves
    Explanation
    Food handlers must wear single-use gloves when handling ready-to-eat food to prevent the transfer of harmful bacteria and contaminants from their hands to the food. Gloves act as a barrier, reducing the risk of cross-contamination and ensuring the safety and hygiene of the food being handled. By wearing gloves, food handlers can maintain the quality and integrity of the ready-to-eat food, protecting the health of the consumers.

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  • 17. 

    What should staff do when receiving a delivery of food and supplies?

    • 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

    Correct Answer
    A. Visually inspect all food items
    Explanation
    When receiving a delivery of food and supplies, staff should visually inspect all food items. This is important to ensure that the food is fresh, not damaged, and meets the quality standards. By visually inspecting the food items, staff can identify any signs of spoilage, contamination, or other issues that may affect the safety and quality of the food. This step is crucial in preventing the consumption of unsafe or subpar food, and it allows staff to take immediate action if any issues are found.

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  • 18. 

    What causes preschool-age children to be at risk for foodborne illness?

    • 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

    Correct Answer
    A. Their immune systems are not strong
    Explanation
    Preschool-age children are at risk for foodborne illness because their immune systems are not strong. At this age, their immune systems are still developing and may not be able to effectively fight off harmful bacteria or viruses that can be present in contaminated food. This makes them more susceptible to getting sick from foodborne pathogens. It is important to take extra precautions when handling and preparing food for young children to reduce the risk of foodborne illness.

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  • 19. 

    What factors influence the effectiveness of a chemical sanitizer?

    • 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

    Correct Answer
    A. Concentration, temperature, contact time, pH, and water hardness
    Explanation
    The effectiveness of a chemical sanitizer is influenced by several factors. The concentration of the sanitizer is important as it determines the strength of the solution. A higher concentration is generally more effective. Temperature also plays a role as higher temperatures can enhance the sanitizing action. Contact time refers to the duration the sanitizer is in contact with the surface or object being sanitized. A longer contact time allows for better disinfection. pH level is important as some sanitizers work best at specific pH ranges. Water hardness, which refers to the mineral content in water, can also affect the effectiveness of a sanitizer.

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  • 20. 

    What symptom requires a food handler to be excluded from the operation?

    • Sore throat

    • Jaundice

    • Coughing

    • Stomach Cramps

    Correct Answer
    A. Jaundice
    Explanation
    Jaundice is a symptom of liver dysfunction that causes yellowing of the skin and eyes due to a buildup of bilirubin. It can indicate a contagious viral infection such as hepatitis A, which can be transmitted through food handling. Therefore, a food handler with jaundice should be excluded from the operation to prevent the spread of the infection to others.

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  • 21. 

    What must staff members do when transferring chemicals to a new container?

    • Label the container

    • Complete an MSDS request

    • Log the transfer in the MSDS

    • Store the chemical in a locked cabinet

    Correct Answer
    A. Label the container
    Explanation
    When transferring chemicals to a new container, staff members must label the container. This is important for safety reasons as it helps to identify the contents of the container and provides information about any hazards associated with the chemical. Proper labeling ensures that the chemical is handled and stored correctly, reducing the risk of accidents or mishandling.

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  • 22. 

    What should a server do when taking a food order from customers who have concerns about food allergies?

    • 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

    Correct Answer
    A. Describe each menu item to customers to ask, including any "secret" ingredients
    Explanation
    When taking a food order from customers who have concerns about food allergies, the server should describe each menu item to the customers and ask about any "secret" ingredients. This is important because it allows the customers to make informed decisions about what they can safely consume based on their specific allergies. By providing detailed information about the menu items, the server ensures that the customers are aware of any potential allergens and can choose dishes that are suitable for their dietary needs.

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  • 23. 

    A food handler comes to work with diarrhea.  What should the manager tell the food handler to do?

    • Do not work with food

    • Go home

    • Clean the restroom after each use

    • Only bus tables

    Correct Answer
    A. Go home
    Explanation
    The manager should tell the food handler to go home because working with diarrhea can pose a risk of contaminating the food and spreading illness to others. It is important to prioritize the safety and well-being of both the food handler and the customers.

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  • 24. 

    What should food handlers do after leaving and returning to the prep area?

    • Put on gloves

    • Remove their aprons

    • Wash hands

    • Apply hand antiseptic

    Correct Answer
    A. Wash hands
    Explanation
    After leaving and returning to the prep area, food handlers should wash their hands. This is important to maintain proper hygiene and prevent the spread of contaminants. Washing hands helps to remove any potential pathogens or bacteria that may have been picked up during the absence from the prep area. It is a crucial step in food safety protocols to ensure the safety and well-being of both the food handlers and the consumers.

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  • 25. 

    A food handler is prepping a seafood dish on April 4, using shrimp and scallops.  The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.  What is the use-by date for the seafood dish?

    • April 4

    • April 8

    • April 10

    • April 12

    Correct Answer
    A. April 8
    Explanation
    The use-by date for the seafood dish is April 8 because the use-by date is determined by the ingredient with the shortest shelf life, which in this case is the shrimp with a use-by date of April 8.

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  • 26. 

    Why are people who take certain medications at risk for foodborne illness?

    • Their immune systems are compromised

    • They have not built up strong immune systems

    • They only eat TCS food

    • They have hidden allergies

    Correct Answer
    A. Their immune systems are compromised
    Explanation
    People who take certain medications are at risk for foodborne illness because their immune systems are compromised. Medications such as immunosuppressants or steroids can weaken the immune system, making it harder for the body to fight off infections or illnesses caused by consuming contaminated food. This makes them more susceptible to foodborne pathogens and increases their risk of getting sick from food.

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  • 27. 

    What is the minimum internal cooking temperature for chicken breast?

    • 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

    Correct Answer
    A. 165 degrees F (74 degrees C) for 15 seconds
    Explanation
    The minimum internal cooking temperature for chicken breast is 165 degrees F (74 degrees C) for 15 seconds. This temperature is necessary to ensure that any harmful bacteria, such as salmonella, are killed and the chicken is safe to eat. Cooking the chicken at this temperature for the specified time will help to ensure that it is fully cooked and safe for consumption.

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  • 28. 

    A local nursing home has a yearly barbecue for its residents.  Which food item should not be served?

    • Deviled eggs

    • Potato salad

    • Raw carrots

    • Rare hamburgers

    Correct Answer
    A. Rare hamburgers
    Explanation
    Rare hamburgers should not be served because they may not be cooked thoroughly enough to kill harmful bacteria, such as E. coli, that can cause foodborne illnesses. Cooking hamburgers to an internal temperature of 160°F (71°C) ensures that any potential pathogens are destroyed, making them safe to consume. Serving rare hamburgers puts the elderly residents at risk of food poisoning, which can have severe consequences for their health.

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  • 29. 

    Which item should be rejected?

    • 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)

    Correct Answer
    A. Bags of organic cookies in torn packaging
    Explanation
    The bags of organic cookies in torn packaging should be rejected because torn packaging can lead to contamination and compromise the quality and safety of the cookies.

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  • 30. 

    Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members.  What item is not safe to serve?

    • Pancakes

    • Soft boiled eggs

    • Corned beef hash

    • Mayonnaise

    Correct Answer
    A. Soft boiled eggs
    Explanation
    Soft boiled eggs are not safe to serve in a nursing home cafeteria for breakfast. This is because soft boiled eggs are only partially cooked, leaving the yolk and whites in a semi-liquid state. This can increase the risk of foodborne illnesses, such as salmonella, especially for individuals with weakened immune systems, such as the elderly residents in a nursing home. Therefore, it is best to avoid serving soft boiled eggs to ensure the safety and well-being of the residents and their family members.

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  • 31. 

    Which is an example of physical contamination?

    • Sneezing on food

    • Touching dirty food-contact surfaces

    • Bones in fish

    • Cooking tomato sauce in a copper pan

    Correct Answer
    A. Bones in fish
    Explanation
    Bones in fish is an example of physical contamination because it involves the presence of foreign objects, in this case, bones, in the food. Physical contamination refers to the presence of any physical object in the food that can cause harm or discomfort to the consumer. In this case, if someone accidentally bites into a bone while eating the fish, it can lead to injury or choking.

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  • 32. 

    What type of eggs must be used when preparing raw or uncooked dishes for high-risk populations?

    • Pasteurized

    • Pooled

    • Hard-boiled

    • Shelled

    Correct Answer
    A. Pasteurized
    Explanation
    When preparing raw or uncooked dishes for high-risk populations, such as pregnant women, young children, or individuals with weakened immune systems, it is important to use pasteurized eggs. Pasteurization is a process that involves heating the eggs to a specific temperature to kill harmful bacteria, such as Salmonella, without fully cooking the eggs. This helps to reduce the risk of foodborne illnesses that can be caused by consuming raw or undercooked eggs. Pooled eggs, hard-boiled eggs, and shelled eggs are not specifically processed to eliminate bacteria and may still pose a risk to high-risk populations.

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  • 33. 

    When must a food handler change gloves?

    • After 1 hour of constant use

    • As soon as they become dirty or torn

    • At the end of the shift

    • Every 6 hours

    Correct Answer
    A. As soon as they become dirty or torn
    Explanation
    Food handlers must change gloves as soon as they become dirty or torn to maintain proper hygiene and prevent cross-contamination. Dirty or torn gloves can harbor bacteria and other contaminants, which can then be transferred to food, leading to foodborne illnesses. Regularly changing gloves ensures that the food being handled remains safe and free from any potential contamination.

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  • 34. 

    Why should food temperatures be taken in 2 different locations?

    • 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

    Correct Answer
    A. Temperature may vary in the food
    Explanation
    Food temperatures should be taken in 2 different locations to account for any variations in temperature within the food. Different parts of the food may have different temperatures, especially in larger or thicker items. By measuring the temperature in multiple locations, it ensures that the overall temperature of the food is accurately represented and helps to prevent undercooking or overcooking.

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  • 35. 

    What rule for serving bread should food handlers practice?

    • 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

    Correct Answer
    A. Do not re-serve uneaten bread
    Explanation
    Food handlers should not re-serve uneaten bread to other customers. This is important to prevent the risk of food contamination and the spread of foodborne illnesses. Re-serving uneaten bread can introduce bacteria, allergens, or other contaminants from one customer to another. It is essential for food handlers to prioritize food safety and hygiene by discarding any uneaten bread and providing fresh, uncontaminated bread to each customer.

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  • 36. 

    What scenario can lead to pest infestation?

    • Storing recyclables in paper bags

    • Cleaning up spills around garbage containers

    • Rotating products using the FIFO method

    • Installing air curtains above doors

    Correct Answer
    A. Storing recyclables in paper bags
    Explanation
    Storing recyclables in paper bags can lead to pest infestation because pests are attracted to the smell of food residue or remnants that may be present on the recyclables. Paper bags are more susceptible to tearing or being chewed through by pests, providing them easy access to the food source. This can result in an infestation of pests such as rats, mice, or insects. Proper storage of recyclables in sealed containers or bins can help prevent pest infestation.

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  • 37. 

    What is the first step of cleaning and sanitizing stationary equipment?

    • Take off removable parts

    • Unplug the unit

    • Spray the surface with cleanser

    • Wash the equipment surface using hot water

    Correct Answer
    A. Unplug the unit
    Explanation
    The first step of cleaning and sanitizing stationary equipment is to unplug the unit. This is important to ensure safety during the cleaning process and to prevent any electrical accidents. By unplugging the equipment, it eliminates the risk of electric shock or damage to the equipment. Once the unit is unplugged, the other steps such as removing removable parts, spraying the surface with cleanser, and washing with hot water can be followed to thoroughly clean and sanitize the equipment.

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  • 38. 

    What rule for serving condiments should be practiced?

    • 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

    Correct Answer
    A. Serve condiments in original containers
    Explanation
    The rule for serving condiments that should be practiced is to serve condiments in their original containers. This ensures that the condiments remain fresh and uncontaminated, as they are stored in the containers specifically designed for them. Using original containers also allows for easy identification of the condiments and prevents any mix-ups or confusion.

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  • 39. 

    What condition promotes the growth of bacteria?

    • 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

    Correct Answer
    A. Food held between 70 degrees F and 125 degrees F (21 degrees C and 52 degrees C)
    Explanation
    Bacteria thrive in environments with temperatures between 70 degrees F and 125 degrees F (21 degrees C and 52 degrees C). This temperature range is known as the "danger zone" for bacterial growth. In this range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. High acidity, low levels of moisture, and highly alkaline pH, on the other hand, are conditions that inhibit bacterial growth.

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  • 40. 

    When can a food handler diagnose with jaundice return to work?

    • 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

    Correct Answer
    A. When approved by the regulatory authority
    Explanation
    A food handler diagnosed with jaundice should return to work only when approved by the regulatory authority. This is because jaundice is a symptom of various underlying medical conditions, including liver disease, and can be contagious. Therefore, it is crucial for the regulatory authority to assess the food handler's health status and determine if they pose a risk to public health before allowing them to resume work. Simply waiting for a week or until the skin returns to a natural color may not guarantee that the individual is no longer contagious or medically fit to handle food safely.

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  • 41. 

    What temperatures do infrared thermometers measure?

    • Internal food

    • Air

    • Surface

    • Oven

    Correct Answer
    A. Surface
    Explanation
    Infrared thermometers measure the temperature of the surface. Unlike traditional thermometers that require direct contact with the object, infrared thermometers use infrared radiation to detect the temperature of an object's surface without physically touching it. This makes them ideal for measuring the temperature of objects that are difficult to access or may be dangerous to touch, such as hot surfaces, machinery, or even human skin.

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  • 42. 

    Lasagna was removed from hot holding for service at 11:00 a.m.  By what time must it be served or thrown out?

    • 12:00 p.m.

    • 2:00 p.m.

    • 3:00 p.m.

    • 4:00 p.m.

    Correct Answer
    A. 3:00 p.m.
    Explanation
    Lasagna must be served or thrown out within 4 hours of being removed from hot holding. Since it was removed at 11:00 a.m., it must be served or thrown out by 3:00 p.m.

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  • 43. 

    What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

    • Environmental Protection Agency

    • Occupational Safety and Health Administration

    • People for the Ethical Treatment of Animals

    • National Restaurant Association

    Correct Answer
    A. Occupational Safety and Health Administration
    Explanation
    The Occupational Safety and Health Administration (OSHA) requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals. OSHA is responsible for ensuring safe and healthy working conditions for employees, and the MSDS provides important information about the potential hazards and safety precautions associated with the chemicals. This helps employers and employees to understand and mitigate the risks involved in handling hazardous substances.

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  • 44. 

    What is the correct temperature range for storing perishable foods in a refrigerator to ensure food safety?

    • 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)

    Correct Answer
    A. 32°F to 40°F (0°C to 4°C)
    Explanation
    Storing perishable foods at temperatures between 32°F to 40°F (0°C to 4°C) helps prevent the growth of harmful bacteria and ensures food safety. Options B, C, and D are outside the recommended temperature range for refrigeration, posing risks to food quality and safety.

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  • 45. 

    When can glass thermometers be used?

    • When candy is being made

    • When checking liquids

    • When enclosed in a shatterproof casing

    • When hanging in a cooler

    Correct Answer
    A. When enclosed in a shatterproof casing
    Explanation
    Glass thermometers can be used when enclosed in a shatterproof casing because the casing provides protection against breakage, ensuring that the glass does not shatter and pose a safety risk. This allows the thermometer to be used in various applications, such as measuring the temperature of liquids or monitoring the temperature during candy making processes, without the risk of glass fragments contaminating the substance being measured.

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  • 46. 

    What practice is useful for preventing Norovirus from causing foodborne illness?

    • Cooking food to minimum internal temperature

    • Correct handwashing

    • Cooling food rapidly

    • Encouraging staff to get flu shots

    Correct Answer
    A. Correct handwashing
    Explanation
    Correct handwashing is useful for preventing Norovirus from causing foodborne illness. Norovirus is a highly contagious virus that can be transmitted through contaminated food and surfaces. Proper handwashing, using soap and water for at least 20 seconds, helps to remove any potential Norovirus particles from hands, reducing the risk of contamination. It is an essential practice in food handling and preparation to ensure the safety of the food and prevent the spread of Norovirus.

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  • 47. 

    What practice should be used to prevent seafood toxins from causing a foodborne illness?

    • 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

    Correct Answer
    A. Purchasing food from approved, reputable suppliers
    Explanation
    To prevent seafood toxins from causing a foodborne illness, it is important to purchase food from approved, reputable suppliers. This ensures that the seafood has been properly handled, stored, and sourced from reliable sources. By purchasing from trusted suppliers, the risk of contaminated seafood and toxins is minimized, reducing the chances of a foodborne illness.

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  • 48. 

    What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

    • Quality of the food

    • Potential allergens

    • Reheating instructions

    • Storage requirements

    Correct Answer
    A. Potential allergens
    Explanation
    The label of a container of ready-to-eat TCS food prepped on-site for retail sale must include information about potential allergens. This is important for the safety of consumers, as it allows individuals with allergies or dietary restrictions to make informed choices about the food they consume. By clearly stating the potential allergens present in the food, such as nuts, dairy, or gluten, the label helps prevent allergic reactions and ensures the well-being of customers.

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  • 49. 

    What temperature must cooked vegetables reach to be safely hot-held for service?

    • 135 degrees F (57 degrees C)

    • 145 degrees F (63 degrees C)

    • 155 degrees F (68 degrees C)

    • 165 degrees F (74 degrees C)

    Correct Answer
    A. 135 degrees F (57 degrees C)
    Explanation
    To ensure safety, cooked vegetables must be held at a minimum temperature of 135 degrees F (57 degrees C) for hot holding. This temperature prevents the growth of harmful bacteria and keeps the vegetables safe for consumption during service. Maintaining this temperature is crucial for food safety in food service environments.

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Quiz Review Timeline (Updated): Apr 11, 2025 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Apr 11, 2025
    Quiz Edited by
    ProProfs Editorial Team
  • Mar 28, 2017
    Quiz Created by
    Sam Derr

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