Quiz-lesson#1-receiving,Handling And Rotation Of Hazardous Food Items
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By the end of this lesson and quiz ,you will be able to: -Know how to properly receive hazardous food items in good faith and implement procedures and policies for proper receiving of hazardous food items. -Know how to properly handle hazardous food items upon receipt. -Know how to properly store hazardous food items. -Know how to properly rotate hazardous food items using the FIFO method. The following is a twenty question quiz,to test your knowldge and reinforce the material that has been covered in lesson #1-Receiving,handling and rotation of hazerdous food items. You must obtain a mark of70% in order to pass this lesson. Quiz must be completed in the allotted 1 hour time frame. Quiz will be available until july 10th/2011,7:00pm. Thi
- 1.Fresh chickens is o.k to receive when it is at a temperature of 65degrees farenheit!
- A.
True
- B.
False
- 2.FIFO is short form for FIRST IN _________ OUT.
- 3.It is correct to store cooked chicken above raw chicken.
- A.
True
- B.
False
- 4.When raw meats are received it is mandatory to keep them at room temperature for 3 hours before they go into the refrigerator.
- A.
True
- B.
False
- 5.When foods are received you must store new items in front of old items.
- A.
True
- B.
False
- 6.After processing raw chicken ,the proper way to disinfect is with white vinegar.
- A.
True
- B.
False
- 7.Raw meat products must be stored out of the danger zone.
- A.
True
- B.
False
- 8.It is not o.k. to store lettuce with raw shrimp.
- A.
True
- B.
False
- 9.An updated food ordering guide is a valuable tool to monitor the flow of food through a kitchen.
- A.
True
- B.
False
- 10.Fridge temperatures must be monitored daily to insure that they are operating at the proper temperature.
- A.
True
- B.
False
- 11.It is alright not to check food items upon receipt.
- A.
True
- B.
False
- 12.Food items must be stored in designated areas in order to eliminate cross contamination.
- A.
True
- B.
False
- 13.Bleach and water is a good sanitizer to use to help eliminate hazardous bacteria.
- A.
True
- B.
False
- 14.It is good practice to always__________ food items upon receipt.
- 15.Frozen items that are___________ upon receipt is a sign of improper storage during transportation.
- 16.Fish that has a ___________ smell should not accepted and returned to your supplier.
- 17.It is proper practice not to rotate fresh food items with old ones.
- A.
True
- B.
False
- 18.What is the food danger zone.
- A.
Between 40°F (4.4°C) and 140°F (60°C)
- B.
Between 23"F and 26"F
- C.
Below 0"C
- 19.What is the proper way to store fresh mussels?
- A.
In a bowl of salt water.
- B.
In a drip pan covered with ice.
- C.
In plastic bags with seaweed
- 20.Describe the proper steps for receiving fresh meat s,produce and dairy items. Also describe the proper storage for these items.
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