Food Safety Post Test Draft
Please watch the video below before starting test.
Questions and Answers
- 1.
Letting meals sit too long before consuming can cause foodborne illness to arise.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Letting meals sit for too long before consuming can allow bacteria to multiply and produce toxins, leading to foodborne illness. This is because bacteria can grow rapidly at room temperature, especially in perishable foods. Consuming such contaminated food can result in symptoms like nausea, vomiting, diarrhea, and stomach cramps. Therefore, it is important to properly store and consume meals within a safe time frame to prevent the risk of foodborne illness.Rate this question:
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- 2.
Hand washing is an important part of preventing cross-contamination of microorganisms.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Hand washing is indeed an important part of preventing cross-contamination of microorganisms. When we wash our hands with soap and water, we remove dirt, germs, and bacteria from our hands, reducing the risk of spreading them to surfaces, objects, or other people. This practice is especially crucial in healthcare settings, food preparation areas, and during times of infectious disease outbreaks. By regularly washing our hands, we can help prevent the transmission of harmful microorganisms and maintain good hygiene.Rate this question:
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- 3.
It is ok to snack on food in the kitchen.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Snacking on food in the kitchen may not be okay because it can lead to unhealthy eating habits and mindless eating. The kitchen is often associated with meal preparation and eating in designated areas such as the dining room or kitchen table promotes mindful eating and portion control. Snacking in the kitchen can also lead to constant grazing throughout the day, which can contribute to weight gain and poor nutrition. Therefore, it is generally advised to avoid snacking in the kitchen.Rate this question:
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- 4.
If you become hot and need to cool down you should use one of your kitchen work towels to wipe off your sweat.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Using a kitchen work towel to wipe off sweat is not an effective way to cool down when feeling hot. Sweat is the body's natural cooling mechanism, and wiping it off can prevent the evaporation process that helps in cooling. It is more effective to allow the sweat to evaporate naturally or use other methods such as drinking cold water, taking a cold shower, or using a fan or air conditioning to cool down.Rate this question:
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- 5.
Snacking in the Hub should be done whenever you see open boxes left out on the table.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement suggests that snacking in the Hub should only be done when open boxes are left out on the table. However, the correct answer is False because the statement does not provide any valid reason or rule for snacking in the Hub. It is important to follow proper guidelines and etiquettes when it comes to snacking in any shared space.Rate this question:
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- 6.
At Second Helpings we are transforming lives through the power of____.
- A.
Education
- B.
Cooperation
- C.
Food
- D.
Nonprofits
Correct Answer
C. FoodExplanation
At Second Helpings, the organization is using the power of food to transform lives. This suggests that they are likely providing meals or food assistance to those in need, recognizing the impact that access to food can have on individuals and communities. By providing this essential resource, Second Helpings is able to make a positive difference in people's lives and contribute to their well-being.Rate this question:
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- 7.
To comply with Food Safety Standards at Second Helpings you must do all of the following except for which selection?
- A.
Always use a new plate when making a return trip to the lunch table.
- B.
Always use a utensil to grasp your food from the lunch line.
- C.
Always put food you want to take home with you in a To-Go container.
Correct Answer
C. Always put food you want to take home with you in a To-Go container.Explanation
The correct answer is "Always put food you want to take home with you in a To-Go container." This is because the question asks for the exception, meaning the one option that does not comply with Food Safety Standards at Second Helpings. Using a new plate when making a return trip to the lunch table ensures that cross-contamination is avoided. Using a utensil to grasp food from the lunch line also prevents the spread of germs. However, putting food you want to take home in a To-Go container may not be a requirement for food safety standards, as long as it is properly stored and transported.Rate this question:
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- 8.
Front Desk volunteers must do which of the following?
- A.
Use a plate and dishes at the Front Desk instead of To-Go containers.
- B.
Finish your food promptly at meal time.
- C.
Not take food home unless offered by staff.
- D.
All of the above.
Correct Answer
D. All of the above.Explanation
The correct answer is "All of the above." This means that front desk volunteers must use a plate and dishes at the front desk instead of to-go containers, finish their food promptly at meal time, and not take food home unless offered by staff.Rate this question:
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- 9.
Which of the following selections is NOT a part of proper hand washing at Second Helpings?
- A.
Use the hottest water you can stand, approx. 100 degrees.
- B.
Scrub up to your forearms.
- C.
Dry your hands and forearms with a cloth towel.
- D.
Scrub vigorously for at least 20 seconds.
Correct Answer
C. Dry your hands and forearms with a cloth towel.Explanation
The correct answer is "Dry your hands and forearms with a cloth towel." This is not a part of proper hand washing at Second Helpings because using a cloth towel can potentially reintroduce bacteria onto the hands and forearms. It is recommended to use disposable paper towels or air dryers instead.Rate this question:
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- 10.
Volunteers who operate the tilt skillet are allowed to taste-test the recipe as long as they_____.
- A.
Are wearing gloves
- B.
Use their fingers
- C.
Use a utensil
- D.
Both A and B
- E.
Both A and C
Correct Answer
E. Both A and CExplanation
The correct answer is "Both A and C". This means that volunteers who operate the tilt skillet are allowed to taste-test the recipe as long as they are wearing gloves and use a utensil. Wearing gloves ensures that the food remains hygienic and prevents any contamination. Using a utensil further ensures that there is no direct contact between the volunteer's fingers and the food, maintaining proper food safety standards.Rate this question:
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- 11.
Volunteers who need to refresh themselves in the kitchen are encouraged to do so with a drink as long as it is in_____.
- A.
An open coffee mug
- B.
A screw-top plastic bottle
- C.
A close-topped non-glass container with a straw or sip-top.
Correct Answer
C. A close-topped non-glass container with a straw or sip-top.Explanation
Volunteers are allowed to have a drink in the kitchen, but it must be in a close-topped non-glass container with a straw or sip-top. This requirement ensures that the drink is contained and prevents any spills or accidents in the kitchen area. Using a close-topped container also helps maintain the cleanliness and hygiene of the kitchen environment.Rate this question:
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- 12.
Which of the following is NOT a way to reduce cross-contamination in the kitchen?
- A.
Remove watches and dangling jewelry
- B.
Secure long hair before entering the kitchen
- C.
Cover shoes with approved food protectors
- D.
Wear hat, hairnet or bandana
- E.
Wear beard guard when needed
Correct Answer
C. Cover shoes with approved food protectorsExplanation
Covering shoes with approved food protectors is a way to reduce cross-contamination in the kitchen. This helps to prevent any dirt, debris, or contaminants from being tracked into the kitchen area. By covering shoes, it minimizes the risk of transferring bacteria or other harmful substances onto the kitchen floor or other surfaces. This practice is especially important in areas where food is prepared or stored to maintain a hygienic environment.Rate this question:
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- 13.
Drivers and Companions should take their pans out of the warming ovens only when_____.
- A.
A kitchen staff personally instructs you to do so.
- B.
The ready bell rings.
- C.
The meals have been temped and the sign has been change to “Meals are ready.”
Correct Answer
C. The meals have been temped and the sign has been change to “Meals are ready.”Explanation
When the meals have been temped and the sign has been changed to "Meals are ready," it indicates that the food has been properly cooked and is ready to be served. This ensures that the food is at the correct temperature and meets the necessary safety standards. Taking the pans out of the warming ovens at this point ensures that the meals are served hot and ready to be enjoyed by the customers.Rate this question:
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- 14.
When Drivers and Companions return from deliveries, what should they do with the returning pans?
- A.
Leave them in their vehicle.
- B.
Bring them to the Front Desk for an accurate count.
- C.
Wash them in the dish room immediately after returning.
Correct Answer
C. Wash them in the dish room immediately after returning.Explanation
The correct answer is to wash the returning pans in the dish room immediately after returning. This is the most hygienic and efficient option as it ensures that the pans are cleaned and ready for future use. Leaving them in the vehicle may lead to contamination and bring them to the front desk for an accurate count is not necessary for the cleanliness of the pans.Rate this question:
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- 15.
After clocking in for your shift at Second Helpings, you should wash your hands thoroughly in the Break Room before ______.
- A.
Getting a cup of coffee.
- B.
Heading to the kitchen.
- C.
Handling food.
- D.
All of the above.
Correct Answer
D. All of the above.Explanation
After clocking in for your shift at Second Helpings, it is important to wash your hands thoroughly in the Break Room before getting a cup of coffee, heading to the kitchen, or handling food. This is necessary to maintain proper hygiene and prevent the spread of any potential contaminants or germs.Rate this question:
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- 16.
Where is a copy of the Food Safely Manual located?
- A.
In the Volunteer Services Office.
- B.
At the Front Desk.
- C.
In the Break Room.
- D.
In the Hunger Relief Kitchen.
Correct Answer
C. In the Break Room.Explanation
The copy of the Food Safety Manual is located in the Break Room.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
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Feb 04, 2015Quiz Created by
Meline
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