Food Handlers Quiz
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Quiz Description
- 1.
What temperature range is considered the danger zone?
- A.
14°C - 60°C (57°F - 140°F)
- B.
4°C - 60°C (40°F - 140°F)
- C.
4°C - 40°C (40°F - 104°F)
- D.
4°C - 16°C (40°F - 60°F)
Correct Answer
B. 4°C - 60°C (40°F - 140°F) -
- 2.
An example of cross contamination is:
- A.
Cutting raw chicken with a knife then using that knife to cut vegetables.
- B.
Taking out the garbage then making a sandwich without washing your hands.
- C.
Rats chewing into a bag of bread then using that bread for customers.
- D.
All of the above.
Correct Answer
D. All of the above. -
- 3.
How many times can you reheat a food item?
- A.
One time
- B.
Two times
- C.
As many times as you want
- D.
Never
Correct Answer
A. One time -
- 4.
Food must be cooked to what temperature?
- A.
47°C (117°F)
- B.
71°C (160°F)
- C.
60°C (140°F)
- D.
74°C (165°F)
Correct Answer
D. 74°C (165°F) -
- 5.
What is the two hour rule?
- A.
How long foods may be baked without burning.
- B.
How long it is safe to keep groceries in the car before refridgerating.
- C.
How long it takes for a food-borne illness to start showing symtoms.
- D.
How long food may remain at room temperature.
Correct Answer
D. How long food may remain at room temperature.Explanation
Foods should not be kept at room temperature more than two hours. more than that and bacteria mayt reproduce to dangerous levels.Rate this question:
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- 6.
Which one of the following is not a safe way to thaw food?
- A.
Under cool running water.
- B.
Soaking in warm water in the sink.
- C.
In the fridge.
- D.
In the microwave.
Correct Answer
B. Soaking in warm water in the sink.Explanation
Food must never be left to sit in warm water to thaw. bacteria love to reproduce in warm, wet environments!Rate this question:
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- 7.
Karen is putting groceries away in the fridge. She should:
- A.
Put raw meat on the top shelfwhere it is coldest, veggies on the middle shelf and dairy in the door.
- B.
Put the leftovers down low where it is colder. meat in the middle, and veggies on the top shelf where they won't freeze.
- C.
Put raw meat on a lower shelf, leftovers in the middle and veggies on top
- D.
Put leftovers up high, veggies in the middle, and raw meat on a lower shelf.
Correct Answer
C. Put raw meat on a lower shelf, leftovers in the middle and veggies on topExplanation
It is best to place veggies on the highest shelf where other foods (even leftovers or other cooked foods) can not drip on them. Raw meat should always be kept below other foods so that it can not drip down and contaminate any other foods.Rate this question:
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- 8.
The objective of the FIFO rule is to
- A.
Ensure that foods with an earlier expiration dates are used first.
- B.
Ensure that the freshest foods are used first.
- C.
Ensure that a Fire Fighting Orientation is completed by kitchen staff.
- D.
Ennsure that fire extinguishers are placed where they can be easily reached in case of fire.
Correct Answer
A. Ensure that foods with an earlier expiration dates are used first.Explanation
FIFO = First In, First Out. The food items with the soonest expiration date are placed to the front of the shelf to ensure they are used before fresher foods that will last longer.Rate this question:
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- 9.
Cross-contamination may occur when
- A.
Bacteria is spread from meat to raw foods.
- B.
Bacteria is spread from ill workers or to raw foods.
- C.
Bacteria is spread from raw foods to cooked foods.
- D.
All of the above.
Correct Answer
D. All of the above.Explanation
There are many ways that cross-contamination can happen. It is important that raw and cooked foods are carefully separated and contact is avoided between meats and other foods during preparation. Surfaces and equipment must be carefully sanitized. Handwashing is very important to minimize the spread of infection from workers who may be ill.Rate this question:
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- 10.
THe best place to keep chemicals and cleaning supplies in the kitchen is:
- A.
In the pantry. All the things you need most often should be stored there for convenience. Besides, a competent cook always knows the difference between a chemical and a food ingredient like vinegar.
- B.
In any easy to access place because chemicals are needed so often for sanitation.
- C.
In a secure cupboard separate from food storage in original or labelled containers.
- D.
In a secure cupboard away from food storage in airtight containers so that fumes can not escape.
Correct Answer
C. In a secure cupboard separate from food storage in original or labelled containers.Explanation
Chemical products should never be kept in the same cupboard as food items! It is important that they are kept in their original or properly labelled containers to avoid accidental misuse. The cupboard should be safely secured to prevent access by unauthorized people.Rate this question:
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- 11.
Why should dry items be stored in an airtight container?
- A.
To retain moisture and keep out pests.
- B.
To keep out moisture and pests.
- C.
To keep someone from spilling them - dry ingredients can be expensive!
- D.
So that they cool down faster in the fridge.
Correct Answer
B. To keep out moisture and pests.Explanation
The goal is to keep out moisture so that dry ingredients retain their freshness. Pest such as rodents or weevils can invade dry ingredients that are not properly sealed.Rate this question:
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- 12.
David is putting away groceries in the kitchen. He should put the bag of flour:
- A.
Under the sink because he doesn't bake very often.
- B.
In a container in the fridge so that it stays fresh longer.
- C.
In an airtight container in a dry cupboard.
- D.
Out of the way against the wall so that his kitchen cupboards aren't cluttered up with bulky items.
Correct Answer
C. In an airtight container in a dry cupboard.Explanation
Dry ingredients are best be stored in an airtight container in a dry cupboard. Never store food items under the sink where they could be contaminated by dripping plumbing! Leaving it out could pose a tripping hazard!Rate this question:
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- 13.
The danger zone could be described as:
- A.
Temperatures at which a person can be burned by the hot food.
- B.
Temperatures at which food may be held for up to two hours.
- C.
Temperatures at which bacteria may multiply rapidly
- D.
A and b
- E.
B and c
Correct Answer
E. B and c -
- 14.
The best before date on a package:
- A.
Means that the food should be discrded promtly on that date.
- B.
Means that the food will be rotten on that date.
- C.
Means that food will be freshest up to that date, but may be used with caution after the date passes
- D.
Is not really important. Food packers put this on so that people buy products more often than they need to.
Correct Answer
C. Means that food will be freshest up to that date, but may be used with caution after the date passes -
- 15.
It's time to dice the cooked potatoes for the potato salad. You only have one cutting board and you've already used it to cut up the chicken. What should you do?
- A.
Turn the cutting board over and use the other side for the potatoes.
- B.
Wash the cutting board thoroughly with soap and hot water.
- C.
You should be okay just using the cutting board - you're going to eat all of the food together anyway!
- D.
Uh??????
Correct Answer
B. Wash the cutting board thoroughly with soap and hot water. -
- 16.
How long should you continue to scrub your hands with soap while washing?
- A.
10 seconds
- B.
15 seconds
- C.
20 seconds
Correct Answer
C. 20 seconds -
- 17.
Hand washing is easy and effective in preventing many types of what?
- A.
Cooties
- B.
Infections and illnesses
- C.
Spreadable bacteria and dirt
Correct Answer
B. Infections and illnesses -
- 18.
What song can you sing to help remember how long you should wash your hands for?
- A.
"Happy Birthday" twice
- B.
"Twinkle Twinkle Little Star" once
- C.
"Eye of the Tiger" three times
Correct Answer
A. "Happy Birthday" twice -
- 19.
During what part of preparing food should you wash your hands?
- A.
Before
- B.
During
- C.
After
- D.
All of the above
Correct Answer
D. All of the above -
- 20.
It is ok to come to work if you feel sick?
- A.
Yes
- B.
No
Correct Answer
B. NoExplanation
Well Done!! It is not alright to come to work if you feel sick because you may make your coworkers feel bad or contaminate the food.Rate this question:
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- 21.
If you have a cold and you are working as a chef, waiter, or kitchen hand you should turn up to work, but make sure you take tissues as you have a cold.
- A.
True
- B.
False
Correct Answer
B. False -
- 22.
Pick the example below which outlines the use of poor personal hygiene
- A.
Taking off jewellery before washing hands and leaving jewellery off
- B.
Washing hands before entering the kitchen
- C.
Leaving long hair out
- D.
Shower daily and wear clean clothing
Correct Answer
C. Leaving long hair out -
- 23.
Why do we wear an apron in the food technology room?
- A.
To prevent our clothing from getting dirty
- B.
To protect clothing and protect the kitchen from any bacteria on your uniform
- C.
To be fashionable
- D.
To look professional
Correct Answer
B. To protect clothing and protect the kitchen from any bacteria on your uniform -
- 24.
Select the box or boxes below which show an example of good personal hygiene practices when preparing food
- A.
Wear hair tied back, a clean apron and no jewellery
- B.
Wear perfume, hair net and apron
- C.
Wash hands, wear watch and a hair net
- D.
Wear a hair net and a dirty apron and uniform
Correct Answer
A. Wear hair tied back, a clean apron and no jewellery -
- 25.
You may have mild food poising with what symptoms?
- A.
Puking and Sore stomach
- B.
Diarrhea and sleeping
- C.
Upset stomach and diarrhea
- D.
Feeling sick and puking
- E.
Upset stomach and sleep
Correct Answer
C. Upset stomach and diarrhea -
- 26.
Foods from what can cause food poisoning?
- A.
Animals, raw foods, unwashed vegetables
- B.
Candy, fruits, meats
- C.
Unwashed foods, leftovers
- D.
Meats, beverages, canned food
Correct Answer
A. Animals, raw foods, unwashed vegetables -
- 27.
Refrigerators must be _____ or below and freezer temperatures must be _____ or below.
- A.
10°C (50°F); 0°C (-18°F)
- B.
4°C (40°F); 0°C (-18°F)
- C.
0°C (-18°F); -18°C (0°F)
- D.
4°C (40°F); -18°C (0°F)
Correct Answer
B. 4°C (40°F); 0°C (-18°F) -
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Current Version
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Oct 29, 2020Quiz Edited by
ProProfs Editorial Team -
Jan 16, 2014Quiz Created by
LFC2168
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