Food Safety And Sanitation Test Quiz!
11 Questions
| Total Attempts: 11
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Questions and Answers
- 1.What is the temperature danger zone range?
- A.
50-141 degrees
- B.
35-140 degrees
- C.
40-140 degrees
- D.
41-140 degrees
- 2.One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason, leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within how many hours?
- 3.The five-second rule states that food dropped on the ground will not be significantly contaminated with bacteria if it is picked up within five seconds of being dropped and can be used.
- A.
True
- B.
False
- 4.Employees may not contact exposed ready-to-eat food with their bare hands. Suitable utensils, such as deli paper, spatulas, tongs, or gloves shall be used at all times.
- A.
True
- B.
False
- 5.Food employees must wash their hands and exposed portions of the arms after touching bare human body parts, using the restroom, coughing/sneezing, using a handkerchief, using tobacco, eating/drinking, handling soiled equipment/utensils, as often as necessary to prevent cross-contamination, and when switching between raw and ready-to-eat food.
- A.
True
- B.
False
- 6.Sanitation water must be changed out how often?
- A.
Every Hour
- B.
Per Shift
- C.
Every 2 hours
- D.
Every 4 hours
- 7.Food is labeled according to its delivery or production date to ensure older food is used first. What does FIFO mean?
- 8.Raw meats should be stored in what order? From top to bottom.
- A.
Raw poultry, Raw fish, Raw pork, Raw beef
- B.
Raw fish, Raw beef, Raw pork, Raw poultry
- C.
Raw fish, Raw poultry, Raw beef
- D.
It doesn't matter, it's all going to be cooked off anyway.
- 9.Reheating: Food should be reheated thoroughly to an internal temperature of 140 °F or until hot and steaming.
- A.
True
- B.
False
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