Quiz-lesson#1-receiving,Handling And Rotation Of Hazardous Food Items

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Quiz-lesson#1-receiving,Handling And Rotation Of Hazardous Food Items - Quiz

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


Questions and Answers
  • 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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