Unc Dining Services Sanitation Quiz

5 Questions | By William.warren | Updated: Mar 21, 2022 | Attempts: 277

This quiz is designed to test your understanding of critical sanitation practices and knowledge that are essential to your employment at UNC Dining Services.

Questions and Answers

1.

What is the temperature range in which pathogens grow well in food? This is also known as the danger zone.
- A.
  
  Between 50 degrees and 115 degrees fahrenheit
- B.
  
  Between 35 degrees and 160 degrees fahrenheit
- C.
  
  Between 40 degrees and 140 degrees fahrenheit
- D.
  
  Between 38 degrees and 126 degrees fahrenheit
2.

The three categories of food safety hazards are biological, physical, and...
- A.
  
  Practical
- B.
  
  Temporal
- C.
  
  Thermal
- D.
  
  Chemical
3.

A broken piece of glass in an ice maker would represent what type of food hazard?
- A.
  
  Biological
- B.
  
  Physical
- C.
  
  Toxin
- D.
  
  Chemical
4.

What does TCS stand for?
- A.
  
  Temperature control for safety
- B.
  
  Temperature control for sanitation
- C.
  
  Temperature calibration system
- D.
  
  Time control for safety
5.

Which of the following are TCS foods?
- A.
  
  Milk and dairy products
- B.
  
  Rice and grains
- C.
  
  Produce
- D.
  
  Meat