Safeserv Safe Food Handling Quiz

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  • 1/19 Questions

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

    • Time temp abuse
    • Poor personal hygiene
    • Cross contamination
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About This Quiz

The SafeServ Safe Food Handling Quiz assesses knowledge in key areas of food safety, including personal hygiene, cross contamination, and temperature control. It aligns with industry standards, enhancing safety and compliance skills.

Safeserv Safe Food Handling Quiz - Quiz

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  • 2. 

    FAT TOM stands for...

    • Food, acidity, temperature, time, oxygen, moisture

    • Food, ation, tmeperature, tempraral, oxygen, mixture

    • Food, acidity, temperature, twitch, organge, moisture

    Correct Answer
    A. Food, acidity, temperature, time, oxygen, moisture
    Explanation
    FAT TOM is an acronym used in the food industry to identify the conditions that promote bacterial growth and food spoilage. The correct answer, "food, acidity, temperature, time, oxygen, moisture," accurately represents the factors that contribute to the growth of bacteria. Food provides the necessary nutrients, acidity affects the pH level, temperature affects the rate of bacterial growth, time allows bacteria to multiply, oxygen is required for aerobic bacteria, and moisture is necessary for bacterial survival.

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  • 3. 

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

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Purchasing large quantities of slightly damaged canned goods may not be suitable for a restaurant as it could compromise the quality and safety of the food being served. Damaged cans can potentially harbor bacteria or contaminants, posing a risk to customers' health. Restaurants typically prioritize serving fresh and high-quality ingredients to maintain their reputation and ensure customer satisfaction. Therefore, it is unlikely that a restaurant would use slightly damaged canned goods.

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  • 4. 

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

    • Time temp abuse

    • Poor personal hygiene

    • Cross contamination

    Correct Answer
    A. Poor personal hygiene
    Explanation
    The correct answer is poor personal hygiene. This refers to the food handler's failure to wash their hands after using the restroom, which is a basic requirement for maintaining food safety. Proper handwashing is essential to prevent the spread of bacteria and other pathogens from the hands to the food, which can lead to foodborne illnesses. Neglecting personal hygiene practices can pose a significant risk to food safety and the health of consumers.

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  • 5. 

    Is it better to have your refrigerator packed fully or moderately packed?

    • Fully packed fridge

    • Moderately packed fridge

    Correct Answer
    A. Moderately packed fridge
    Explanation
    A moderately packed fridge is better because it allows for proper air circulation, which helps maintain a consistent temperature throughout the refrigerator. When a fridge is fully packed, it can restrict airflow, leading to uneven cooling and potential food spoilage. Additionally, a moderately packed fridge allows for better organization and visibility, making it easier to find and access items.

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  • 6. 

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

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Home-cooked or home prepared foods are not typically used in restaurants. Restaurants usually have their own professional chefs and kitchen staff who prepare the meals according to the restaurant's standards and recipes. The food served in restaurants is usually prepared in a commercial kitchen that is equipped to handle large quantities of food and meet health and safety regulations. Using home-cooked or home prepared foods in a restaurant would not be practical or efficient.

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  • 7. 

    What is the most important area of good personal hygiene?

    • Wear clean clothing

    • Bathe daily

    • Wash hands

    • Report illnesses

    Correct Answer
    A. Wash hands
    Explanation
    Washing hands is the most important area of good personal hygiene because it helps to prevent the spread of germs and diseases. Our hands come into contact with various surfaces throughout the day, picking up bacteria and viruses. By washing our hands regularly with soap and water, we can remove these harmful microorganisms and reduce the risk of getting sick or transmitting illnesses to others.

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  • 8. 

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

    • Toxic metal leaching

    • Time temp abuse

    • Thawing it out

    Correct Answer
    A. Time temp abuse
    Explanation
    Time temperature abuse refers to the improper handling and storage of food, where it is exposed to temperatures that allow bacteria to grow and multiply rapidly. This can occur when food is left out at room temperature for too long or when it is not cooked or reheated to the proper internal temperature. Time temperature abuse is a crucial factor in food safety as it can lead to foodborne illnesses. Therefore, practicing good personal hygiene and preventing cross-contamination alone are not sufficient to ensure food safety; proper handling of time and temperature is also essential.

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  • 9. 

    You can safely thaw food on the counter.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Thawing food on the counter is not safe because it allows the food to enter the temperature danger zone (between 40°F and 140°F) where bacteria can multiply rapidly. This can lead to foodborne illnesses. It is recommended to thaw food in the refrigerator, under cold running water, or in the microwave using the defrost setting.

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  • 10. 

    All foods served in a restaurant must be regulated by a federal agency

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement suggests that all foods served in a restaurant must be regulated by a federal agency. This means that there are specific regulations and guidelines set by a federal agency that restaurants must follow in order to ensure the safety and quality of the food they serve. These regulations are in place to protect consumers from foodborne illnesses and to maintain certain standards in the food industry. Therefore, the correct answer is true.

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  • 11. 

    A food handler cooks a rare hamburger.

    • Time temp abuse

    • Poor hygiene

    • Cross contamination

    Correct Answer
    A. Time temp abuse
    Explanation
    The correct answer is "time temp abuse". This means that the food handler did not cook the hamburger to the appropriate temperature for a sufficient amount of time, which can lead to the growth of harmful bacteria.

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  • 12. 

    Transfer of disease-causing organisms from a raw to a ready-to-eat food is:

    • Extreme crossover

    • Cross-contamination

    Correct Answer
    A. Cross-contamination
    Explanation
    Cross-contamination refers to the transfer of harmful microorganisms or other contaminants from one surface or food to another. In the context of the question, it implies the transfer of disease-causing organisms from a raw food item to a ready-to-eat food item. This can happen through direct contact, such as using the same cutting board or utensils, or through indirect contact, such as touching contaminated surfaces and then handling the ready-to-eat food. Cross-contamination can lead to foodborne illnesses if proper food safety practices are not followed.

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  • 13. 

    Does refrigeration stop bacterial growth?

    • Yes

    • No

    Correct Answer
    A. No
    Explanation
    Refrigeration slows down bacterial growth, but it does not completely stop it. Cold temperatures inhibit the growth of most bacteria, but some can still survive and multiply at lower temperatures. Therefore, while refrigeration significantly reduces the rate at which bacteria reproduce, it does not completely prevent their growth. It is important to store food properly and follow food safety guidelines to minimize the risk of bacterial contamination.

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  • 14. 

    Temperature danger zone is...

    • 35F - 145F

    • 41F - 135F

    • 41F - 145F

    Correct Answer
    A. 41F - 135F
    Explanation
    The temperature danger zone refers to the range of temperatures in which bacteria can grow and multiply rapidly. This range is typically between 41°F and 135°F. Temperatures below 41°F can slow down bacterial growth, while temperatures above 135°F can kill most bacteria. Therefore, the correct answer is 41°F - 135°F as it represents the temperature range that poses the greatest risk for bacterial growth and foodborne illnesses.

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  • 15. 

    When is the only time your food should be uncovered?

    • It should never be uncovered

    • When you are cooling the food

    • It should always be uncovered

    Correct Answer
    A. When you are cooling the food
    Explanation
    When you are cooling the food, it is the only time when your food should be uncovered. This is because covering the food while it is still hot can trap heat and moisture, creating an environment that promotes bacterial growth. Allowing the food to cool uncovered helps to prevent the growth of bacteria and ensures that it cools down properly. Therefore, it is important to leave the food uncovered only during the cooling process.

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  • 16. 

    A food handler sneezes on a salad.

    • Time temp abuse

    • Poor personal hygiene

    • Cross contamination

    Correct Answer
    A. Poor personal hygiene
    Explanation
    The correct answer is poor personal hygiene. This is because sneezing on a salad is a clear example of not following proper personal hygiene practices. Sneezing can spread bacteria and viruses from the food handler's respiratory system onto the salad, potentially causing foodborne illnesses. It is important for food handlers to cover their mouth and nose when sneezing or coughing, and to regularly wash their hands to prevent cross-contamination and ensure the safety of the food they handle.

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  • 17. 

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

    • When surface is soiled

    • When switching between raw and ready to eat foods

    • Between food preparation tasks

    Correct Answer(s)
    A. When surface is soiled
    A. When switching between raw and ready to eat foods
    A. Between food preparation tasks
    Explanation
    Cleaning and sanitizing should be done when the surface is soiled to remove any visible dirt or debris. It is also necessary to clean and sanitize when switching between raw and ready to eat foods to prevent cross-contamination. Additionally, cleaning and sanitizing between food preparation tasks helps maintain a clean and safe working environment. These practices ensure that surfaces are free from contaminants and reduce the risk of foodborne illnesses.

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  • 18. 

    What is the minimum proper cooking time for beef and pork?

    • 135F

    • 145F

    • 155F

    Correct Answer
    A. 145F
    Explanation
    The minimum proper cooking time for beef and pork is 145F. This temperature ensures that the meat is cooked thoroughly and kills any harmful bacteria, while still maintaining a juicy and tender texture. Cooking meat to this internal temperature is recommended by food safety guidelines to ensure food safety and prevent the risk of foodborne illnesses.

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  • 19. 

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

    • 30 minutes

    • 2 hours

    • 4 hours

    Correct Answer
    A. 4 hours
    Explanation
    The maximum amount of time a food can spend in the Danger Zone before bacteria start to spread is 4 hours. The Danger Zone refers to the temperature range between 40°F (4°C) and 140°F (60°C) where bacteria can grow rapidly. Food left in this temperature range for too long can become contaminated and potentially cause foodborne illnesses. Therefore, it is important to ensure that perishable foods are not left in the Danger Zone for more than 4 hours to minimize the risk of bacterial growth.

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Quiz Review Timeline (Updated): Mar 22, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • May 09, 2011
    Quiz Created by
    Wleblanc
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