Food Safety Test

How cold does a salad bar or refrigerator have to be to keep food safe? A. Cold - 41°F B. Cold - 65°F C. Cold - 51°F D. Cold - 55°F

A. Cold - 41°F

The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in A. Recognizing problems with employee health B. Routine clean up of the parking lot and restrooms C. Handling customer's money and credit cards D. Following the restaurant's policies on complaints

A. Recognizing problems with employee health

Cross Contamination will make you sick A. True B. Fasle

A. True

If you are ill, tell your manager before starting work. A. True B. Fasle

A. True

No bare hand contact is required when foods requiring no additional cooking are served. A. True B. False

A. True

The danger zone is considered any temp from 41 degrees Fahrenheit and 135 degrees Fahrenheit. A. True B. False

A. True

You can use the same gloves to chop raw onion, raw chicken and put them both into a skillet. A. True B. False

A. True

You must wash your hands between changing gloves. A. True B. False

A. True

You should store chemicals separate and away from foods. A. True B. False

A. True

What are the correct steps for cleaning utensils? A. Wash, Rinse, Sanitize B. Wash, Rinse, Dry C. Wipe Down, Dry D. Rinse

A. Wash, Rinse, Sanitize

You can best prevent food borne illness by A.Hand washing after you have been touching raw meat B. Bussing tables and then setting the table with clean utensils C.Wiping down counters with bleach water between activities D. Loading the dishwasher between food preparation activitie

A.Hand washing after you have been touching raw meat

When you have a sore throat with fever or diarrhea, you should: A. Go to work and tell your coworkers to be careful around you B. Call your manager and report that you are sick C. Take medicine to stop the symptoms and go to work D. Not tell anyone and continue working

B. Call your manager and report that you are sick

Food handlers can contaminate food when they: A. Keep fingernails short for easy cleaning underneath B. Change gloves for fresh gloves between tasks C. Have been diagnosed with a foodborne illness D. Drink from a closed beverage cup with lid and straw

B. Change gloves for fresh gloves between tasks

You don't have to wash your hands after going to the restroom, you can just put gloves on. A. True B. False

B. False

Unpackaged prepared food that requires no additional preparation before service may be A. Stored on the counter for customer self-service B. Placed on a dish using tongs, forks, or a spatula C. Stored with raw beef, lamb, ham, or raw fish D. Touched with hands that have been washed

B. Placed on a dish using tongs, forks, or a spatula

The most important reason to wash, rinse and sanitize a meat slicer or knife is to: A. Eliminate odors and tastes from getting into other foods B. Prevent bacteria on one food from contaminating another food C. Make the meat slicer or knife last longer and look better D. Prevent garlic or other flavors from getting onto other foods

B. Prevent bacteria on one food from contaminating another food

Before touching prepared food with your hands, you must A. Use hand sanitizer B. Put on latex-free disposable gloves C. Put your hands under running water D. Wipe your hands with paper towels

B. Put on latex-free disposable gloves

Food handlers can contaminate food when they: A. Discard food left in the danger zone B. Take a break in a designated area C. Keep chemicals away from food D. Have infected wounds or injuries

B. Take a break in a designated area

What do you do if you see contaminated food? A. Leave it for someone else B. Throw it away and tell your manager C. Put it on a plate that is going to be served D. Cook it

B. Throw it away and tell your manager

You found cooked rice left out on the counter all night, the safe way to handle it is to: A. Put the rice in the refrigerator B. Throw the rice into the garbage C. Take a temperature of the rice D. Reheat the rice to 165°F (74°C)

B. Throw the rice into the garbage

When working on the cook line can be busy. You should A. Dip your hands into a sanitizer bucket after you handle raw foods B. Wash your hands and use utensils to keep from touching raw foods C. Use a hand sanitizer whenever you handle raw food products D. Wipe your hands on a dry cloth towel after you touch raw foods

B. Wash your hands and use utensils to keep from touching raw foods

When must you change single-use gloves? A. Every hour B. At the beginning of the shift C. Before handling ready-to-eat food D. Before handling raw meats

C. Before handling ready-to-eat food

What is it called when someone gets sick from eating food contaminated with germs or toxins? A. Potentially hazardous food B. Ptomaine poisoning C. Foodborne illness D. Raw food

C. Foodborne illness

How hot must food be kept at on the steam table to keep food safe? A. Hot - 120°F B. Hot - 130°F C. Hot - 135°F D. Hot - 165°F

C. Hot - 135°F

The manager's most important food safety responsibility is training you to A. Perform needed tasks throughout the facility B. Prepare food when you receive a ticket order C. Report to the manager when you are sick D. Avoid food waste. This keeps food costs down.

C. Report to the manager when you are sick

After cutting raw meat, you should A.Wipe the cutting board and knife with a sanitizer wipe cloth B. Wipe your hands with a sanitizer wipe cloth C. Run the cutting board and knife through the dishwasher D. Wash the knife in a bucket of sanitizer and wipe the cutting board

C. Run the cutting board and knife through the dishwasher

Food that could potentially make people sick will often A. Taste sharper or bitter B. Smell slightly woody C. Taste the same as normal D. Look bumpy with odd color

C. Taste the same as normal

How long should you wash your hands for? A. 5 seconds B. 10 seconds C. 15 seconds D. 20 seconds

D. 20 seconds

When being in the kitchen you can drink from A. A can of soda pop with a straw B. A paper coffee cup with a lid C. A water bottle with a tight screw top D. A cup with a tight lid and straw

D. A cup with a tight lid and straw

When must you wash your hands? A. After sneezing or coughing B. After touching raw meat C. After eating or drinking D. All of the above

D. All of the above

Where in the refrigerator should you store raw meat? A. Above the vegetables B. Next to the vegetables C. With the vegetables D. Below the vegetables

D. Below the vegetables

If you have any doubts about the safety of a food product, you should A. Heat it to 165 degrees Fahrenheit B. Donate it to charity C. Use it right away D. Discard the food

D. Discard the food

Which of the following foods does not support bacteria growth? A. Re-fried beans B. Sauteed Onions C. Cooked Rice D. Raw Carrots

D. Raw Carrots

The manager is responsible for training you about food safety in your job duties, which includes A. Keeping workers motivated to ensure high food production B. Showing you when and how to wash your hands properly C. Preparing the food on one ticket to be real same time D. Showing you how to count back money change to customers

D. Showing you how to count back money change to customers

Your co-worker says he is sick. You should A. Make hot herbal tea to reduce his symptoms B. Ignore it and avoid him so you don't get sick C. Tell him to stay away from customers D. Tell him to report the illness to the manager

D. Tell him to report the illness to the manager

What is most likely to cause food borne illness? A. Taking one to two hours to heat left over soup B. Pooling 10 eggs for making omelets and storing it in an ice bath C. Keeping a flat of eggs on the counter and using it within one hour D. Touching raw meat and then touching fresh vegetables

D. Touching raw meat and then touching fresh vegetables

What is the best way to keep the hands free from contamination? A. Cough into tissue paper B. Use a sanitizer wipe cloth C. Wipe hands on apron D. Use tongs for raw meat

D. Use tongs for raw meat

You cut your hand, what do you do ? A. Wash your hands and continue working with the food B. Use an antiseptic and put on a glove over the infected cut C. Leave it alone. It will heal better on its own without a bandage D. Wash hands, put on a clean bandage, and cover it with a glove

D. Wash hands, put on a clean bandage, and cover it with a glove

How can you prevent food borne illness? A. Storing knives in the bleach-water bucket B. Wiping your hands frequently with a sanitizer cloth C. Making large quantities of food ahead of time D. Working when you know that you are healthy

D. Working when you know that you are healthy

What is the most important reason to clean a cutting board? A. To reduce the risk of a knife blade slipping on the surface B. to make the cutting board look better and last longer C. to eliminate odors from getting onto other food D. to prevent contamination from one food to another food

D. to prevent contamination from one food to another food