Food Safety Quiz (Part II) â â
Food Safety Quiz (Part II) â â
Food Safety Quiz (Part II) â â
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<strong>Food</strong> <strong>Safety</strong> <strong>Quiz</strong> (<strong>Part</strong> <strong>II</strong>)<br />
Name:__________________________<br />
Date:________________________<br />
Location: _______________________________________<br />
For each question below, circle the answer that best describes your response.<br />
1. The transfer of microorganisms from one food or surface to another is called:<br />
a. cross-contamination.<br />
b. time and temperature abuse.<br />
c. poor personal hygiene.<br />
d. foodborne illness.<br />
2. It is ok to wear disposable gloves without washing hands first.<br />
a. agree b. disagree c. not sure<br />
3. If you have a cut on your hands and need to prepare food, you should:<br />
a. wash your hands 1 st , then leave the cut exposed to air.<br />
b. wash hands, bandage the cut, put on a finger cot and wear throw away gloves.<br />
c. apply antiseptic, then leave the cut uncovered.<br />
d. not sure.<br />
4. <strong>Food</strong> handlers need to wash hands:<br />
a. between preparation of raw and cooked foods.<br />
b. after smoking or using a tissue to blow your nose.<br />
c. after using the restroom.<br />
d. Any of the above activities.<br />
e. not sure.<br />
5. It is ok to handle food and clean dishes when you are ill.<br />
a. agree b. disagree c. not sure<br />
6. Before a food handler prepares food, she/he should:<br />
a. hold the food at 70°F.<br />
b. clean and sanitize utensils and work surfaces.<br />
c. thaw the food on a countertop.<br />
d. cook the food to 125°F.<br />
7. It is ok to cut up raw chicken, then vegetables for a salad on the same cutting<br />
board if you wipe the board and knife off with a clean cloth between uses.<br />
a. agree b. disagree c. not sure.<br />
8. The temperature danger zone in which harmful germs grow best on or in food is:<br />
a. 31 to 80 °F<br />
b. 81 to 160°F<br />
c. 41 to 140°F<br />
d. not sure<br />
→ TURN OVER → TURN OVER →
9. Which foods should be thrown away if they have been left out at room temperature for<br />
more than 4 hours?<br />
a. chicken casserole, cooked rice, fruit salad.<br />
b. whole apple, chocolate brownie.<br />
c. chocolate chip cookie, uncut melon.<br />
e. not sure<br />
10. Using a food thermometer is the best way to know if foods have been cooked to safe<br />
temperatures.<br />
a. agree b. disagree c. not sure<br />
11. It is ok to add fresh items, such as potato salad or hot lasagna to what is on the serving line<br />
already.<br />
a. agree b. disagree c. not sure<br />
12. A pan of stir-fried chicken and rice that has been held on a steam table registers<br />
140°F. The product is safe to serve guests.<br />
a. agree b. disagree c. not sure<br />
13. One way to safely cool a large pot of hot stew is to:<br />
a. leave the pot uncovered on the back of the stove until cooled.<br />
b. place the covered pot directly into the refrigerator.<br />
c. pour the stew into shallow pans, then cover lightly and place in the refrigerator.<br />
d. not sure.<br />
14. Which foods are most important to store on the bottom shelf of a refrigerator,<br />
below other foods?<br />
a. raw meat or poultry<br />
b. ready-to-eat desserts<br />
c. washed fruits or vegetables<br />
d. not sure<br />
15. What is the proper procedure for cleaning dishes, food equipment and utensils?<br />
a. scrape, wash, sanitize, rinse, and towel dry<br />
b. wash, sanitize, rinse, and air dry<br />
c. scrape, wash, rinse, sanitize, and air dry<br />
d. not sure
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