Unc Dining Services Sanitation Quiz
5 Questions
| Total Attempts: 172
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
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