Safe Food Practices

5 Questions | Total Attempts: 70

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Safe Food Practices

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Questions and Answers
  • 1. 
    The _____ method is commonly used to ensure that refridgerated,frozen, and dry products are properly rotated during storage.
    • A. 

      Fast Rotation

    • B. 

      First In, First Out (FIFO)

    • C. 

      Rapid Product Rotation (RPR)

    • D. 

      Last In, Last Out (LILO)

  • 2. 
    Dry-storage rooms should be kept at
    • A. 

      10°F-30°F

    • B. 

      20°F-40°F

    • C. 

      50°F-70°F

    • D. 

      70°F-90°F

  • 3. 
    Dry food should be stored how many inches off the floor?
    • A. 

      4"

    • B. 

      1"

    • C. 

      6"

    • D. 

      3"

  • 4. 
    Which of the following is a sign you might have a rodent problem?
    • A. 

      You see droppings that look like black grains of pepper

    • B. 

      You smell a strong, oily odor

    • C. 

      You find scraps of paper and cloth gathered in the corner of a drawer

    • D. 

      You find capsule-shaped egg cases

  • 5. 
    What meats should be stored on the bottom shelf of a refrigerator?
    • A. 

      Whole fish

    • B. 

      Whole cuts of beef and pork

    • C. 

      Ground meats and fish

    • D. 

      Whole and ground poultry