Food Safety And Sanitation Test Quiz!
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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.
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True
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False
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The 'Food Safety and Sanitation Test Quiz' assesses knowledge on critical food safety practices, including temperature control, reheating guidelines, and proper food handling. This quiz is essential for anyone involved in food preparation or service, enhancing understanding of practices that prevent foodborne illnesses.
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- 2.
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.
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True
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False
Correct Answer
A. TrueExplanation
Employees may not contact exposed ready-to-eat food with their bare hands. This is because bare hands can introduce bacteria and other contaminants to the food, which can lead to foodborne illnesses. To ensure food safety, suitable utensils such as deli paper, spatulas, tongs, or gloves should be used at all times when handling ready-to-eat food. Therefore, the statement is true.Rate this question:
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- 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.
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True
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False
Correct Answer
A. FalseExplanation
Food that has been dropped on the floor for 5 seconds is just as contaminated as food that has been on the floor for 2 minutes and is not to be used.Rate this question:
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- 4.
Food is labeled according to its delivery or production date to ensure older food is used first. What does FIFO mean?
Correct Answer
First In First OutExplanation
FIFO stands for "First In First Out." It is a method used to organize and manage inventory or food items based on their production or delivery date. In this context, it means that the older food should be used or sold first to prevent spoilage or waste. This ensures that the items with the earliest dates are consumed or sold before the ones with later dates, maintaining freshness and quality.Rate this question:
- 5.
Sanitation water must be changed out how often?
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Every Hour
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Per Shift
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Every 2 hours
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Every 4 hours
Correct Answer
A. Every 2 hoursExplanation
Sanitation water needs to be changed out every 2 hours to maintain cleanliness and prevent the growth of bacteria or other contaminants. Changing the water frequently ensures that it remains fresh and effective in the sanitation process. Waiting longer than 2 hours may lead to a decrease in the effectiveness of the sanitation water and can pose a potential health risk.Rate this question:
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- 6.
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?
Correct Answer
2 hours
2Explanation
Foodborne illness can occur when cooked food is not cooled properly. Bacteria can contaminate the food again if it is not cooled quickly. To prevent this, leftovers should be placed in shallow containers for faster cooling. According to food safety guidelines, leftovers should be refrigerated at a temperature of 40 °F or below within 2 hours to ensure they are safe to consume. Therefore, the correct answer is 2 hours.Rate this question:
- 7.
Raw meats should be stored in what order? From top to bottom.
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Raw poultry, Raw fish, Raw pork, Raw beef
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Raw fish, Raw beef, Raw pork, Raw poultry
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Raw fish, Raw poultry, Raw beef
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It doesn't matter, it's all going to be cooked off anyway.
Correct Answer
A. Raw fish, Raw beef, Raw pork, Raw poultryExplanation
Raw meats should be stored in the order of raw fish, raw beef, raw pork, and raw poultry. This order is important to prevent cross-contamination and the spread of harmful bacteria. Raw fish should be stored at the top because it is the most delicate and can easily contaminate other meats. Raw beef should be stored next, followed by raw pork, and finally raw poultry. This order ensures that any potential bacteria or juices from the raw fish do not drip onto other meats, reducing the risk of foodborne illnesses.Rate this question:
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- 8.
Reheating: Food should be reheated thoroughly to an internal temperature of 140 °F or until hot and steaming.
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True
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False
Correct Answer
A. FalseExplanation
Reheated foods should reach a internal temperature of 165 °F.Rate this question:
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- 9.
What is the temperature danger zone range?
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50-141 degrees
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35-140 degrees
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40-140 degrees
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41-140 degrees
Correct Answer
A. 41-140 degreesExplanation
The temperature danger zone refers to the range of temperatures in which bacteria can grow rapidly, potentially causing foodborne illnesses. The correct answer is 41-140 degrees because this range includes the minimum temperature at which bacteria can start to grow (41 degrees) and the maximum temperature at which bacteria growth is slowed down (140 degrees). Temperatures below or above this range are considered safe for food storage and preparation.Rate this question:
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Quiz Review Timeline (Updated): Mar 19, 2023 +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Mar 19, 2023Quiz Edited by
ProProfs Editorial Team -
May 21, 2014Quiz Created by
Brian6138