Safeserv Safe Food Handling Quiz

19 Questions | By Wleblanc | Updated: Mar 22, 2022 | Attempts: 401

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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