Unc Dining Services Sanitation Quiz

5 Questions | Total Attempts: 164

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Sanitation Quizzes & Trivia

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