Food handling over a long time has become as important as cooking the actual food. Take this food safety quiz for food handlers to check how much you are aware of food safety. More discipline and care are required for handling food than even preparing it. This food handlers practice test will help you gauge and improve your knowledge of the subject. Do not forget to share this food handlers certificate practice test with friends to check their knowledge too.
Ask the customer for written proof that they have food allergies.
Advise them to eat something else.
Tell them the ingredient list.
Advise the customer that the information is confidential.
Between 15 degrees C and 80 degrees C (60 degrees F and 180 degrees F).
Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F).
Between 27 degrees C and 100 degrees C (80 degrees F and 212 degrees F).
Kill bacteria.
Make food taste better.
Slow down bacterial growth.
Put bacteria to sleep.
High protein food
Moisture
Warm temperature
All of the above
Acidity
Bacterial growth
Cleanliness
Temperature
Mold to grow
Foodborne illness
Break to rising
Physical hazard
Bacteria
Parasite
Virus
20 minutes
Every day
Every hour
Never
Kill bacteria.
Stop bacteria from growing
Slow down bacterial growth.
Remove toxins in the food.
Toxins produced by the bacteria.
Infected cuts, burns, or boils
Coughing and sneezing into food.
All of the above.
Thoroughly wash vegetables that will be used in soups and stews.
Do not thaw frozen meat at room temperature.
Supervise the personal hygiene habits of all employees.
Prevent bacterial growth in cooked foods through proper chilling, holding, and reheating.
Guideline for the foodservice industry
Federal legislation
A municipal by-law
Provincial legislation
Refrigeration
Heat
Drying
Removing them from oxygen
Cannot take strong medicine.
Cannot tell the doctor what is wrong with them.
Cannot fight off the disease very well.
Are unable to file lawsuits.
Dirty hands
Turtles
Poultry
All of the above
Strawberry jam
Cooked rice
Crackers
Loss of customers
Lawsuits from those who are ill
Fines issued through the courts
All of the above
When it contains unrefrigerated, cooked rice.
When it includes a dressing made with raw eggs.
When the vegetables are not washed.
All of the above.
Increased handling of food all along the chain of supply - from production to the final customer.
Lack of federal, provincial, and municipal legislation.
Decrease in overall quality of food.
People experimenting with all kinds of new foods.
Chemical hazards
Bacterial hazards
Physical hazards
Put everything away and inspect it later.
Inspect only the potentially hazardous foods.
Inspect all foods right away before storing them.
Stack it neatly on the dock and inspect it within 12 hours.
A product temperature lower than 40 degrees F (4 degrees C).
Green or purple blotches.
A USDA stamp.
Been packed in self-draining crushed ice.
Properly packed
More expensive
Raised commercially
Thawed and refrozen
Are always safer than natural ingredients.
Must be purchased from licensed producers.
Contain less oxygen than other kinds of foods.
Are cooked by broiling.
Potentially hazardous foods.
Contaminated.
Unfit for children, elderly, and hospital patients.
Require pasteurization.
Wait!
Here's an interesting quiz for you.