Safeserv Safe Food Handling Quiz

19 Questions | Attempts: 401
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Safeserv Safe Food Handling Quiz - Quiz

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Questions and Answers
  • 1. 
    A food handler sneezes on a salad.
    • A. 

      Time temp abuse

    • B. 

      Poor personal hygiene

    • C. 

      Cross contamination

  • 2. 
    A food handler cooks a rare hamburger.
    • A. 

      Time temp abuse

    • B. 

      Poor hygiene

    • C. 

      Cross contamination

  • 3. 
    A food handler leaves the restroom without washing his/her hands.
    • A. 

      Time temp abuse

    • B. 

      Poor personal hygiene

    • C. 

      Cross contamination

  • 4. 
    A food handler cuts up raw chicken. He then uses the same knife to chop carrots for a salad.
    • A. 

      Time temp abuse

    • B. 

      Poor personal hygiene

    • C. 

      Cross contamination

  • 5. 
    The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and...
    • A. 

      Toxic metal leaching

    • B. 

      Time temp abuse

    • C. 

      Thawing it out

  • 6. 
    FAT TOM stands for...
    • A. 

      Food, acidity, temperature, time, oxygen, moisture

    • B. 

      Food, ation, tmeperature, tempraral, oxygen, mixture

    • C. 

      Food, acidity, temperature, twitch, organge, moisture

  • 7. 
    Temperature danger zone is...
    • A. 

      35F - 145F

    • B. 

      41F - 135F

    • C. 

      41F - 145F

  • 8. 
    What is the maximum amount of time a food can spend in the Danger Zone before bacteria start to spread?
    • A. 

      30 minutes

    • B. 

      2 hours

    • C. 

      4 hours

  • 9. 
    Is it better to have your refrigerator packed fully or moderately packed?
    • A. 

      Fully packed fridge

    • B. 

      Moderately packed fridge

  • 10. 
    When is the only time your food should be uncovered?
    • A. 

      It should never be uncovered

    • B. 

      When you are cooling the food

    • C. 

      It should always be uncovered

  • 11. 
    Does refrigeration stop bacterial growth?
    • A. 

      Yes

    • B. 

      No

  • 12. 
    You can safely thaw food on the counter.
    • A. 

      True

    • B. 

      False

  • 13. 
    What is the most important area of good personal hygiene?
    • A. 

      Wear clean clothing

    • B. 

      Bathe daily

    • C. 

      Wash hands

    • D. 

      Report illnesses

  • 14. 
    What is the minimum proper cooking time for beef and pork?
    • A. 

      135F

    • B. 

      145F

    • C. 

      155F

  • 15. 
    Transfer of disease-causing organisms from a raw to a ready-to-eat food is:
    • A. 

      Extreme crossover

    • B. 

      Cross-contamination

  • 16. 
    When should you clean and sanitize? Choose all that apply.
    • A. 

      When surface is soiled

    • B. 

      When switching between raw and ready to eat foods

    • C. 

      Between food preparation tasks

  • 17. 
    You can use home-cooked or home prepared foods in a restaurant.
    • A. 

      True

    • B. 

      False

  • 18. 
    All foods served in a restaurant must be regulated by a federal agency
    • A. 

      True

    • B. 

      False

  • 19. 
    If you are able to purchase large quantities of slightly damaged canned goods, you would be able to use this in your restaurant.
    • A. 

      True

    • B. 

      False

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