Food Safety Quiz

Questions and Answers

Which item is not appropriate for drying hands? (Select all that apply)

Clean apron (correct)

Warm air hand dryer

Single-use paper towel

Hot air hand dryer

Should good handlers wash hands with gloves on?

No, the gloves will rip when washed

Yes, to save money

Yes, if the gloves are not torn

No, gloves must be changed and hands must be washed with each new task (correct)

Food handlers must tell the manager when they have which symptom?

Twitching muscles

Ringing ears

Jaundice (correct)

Tunnel vision

A food handler is not required to wear a hair covering while:

Taking a break Signup and view all the answers

A food handler places dirty pans in the hand washing sink because there is no room in the three-compartment sink. Is this acceptable?

No, the handwashing station should only be used for handwashing Signup and view all the answers

What is the biggest food safety risk when a food handler wears dirty clothes to work?

Dirty clothes might carry pathogens Signup and view all the answers

Food handlers may eat in an area used for:

Employee breaks Signup and view all the answers

Food handlers must tell the manager when they have what symptom?

Diarrhea Signup and view all the answers

A food handler may chew gum when?

Taking a break Signup and view all the answers

Which symptom must a food handler report to the person in charge?

Vomiting Signup and view all the answers

What is the maximum temperature at which cold TCS food may be stored?

41 degrees F (5 degrees C) Signup and view all the answers

A food handler uses food in storage that will expire tomorrow before using food that will expire next week. What practice is the food handler using?

FIFO Signup and view all the answers

If raw meat and poultry are stored in the same cooler, the raw poultry must be stored:

Below the raw meat Signup and view all the answers

When using FIFO method correctly, the food stored in the front should be the food that:

Will expire first Signup and view all the answers

Ready-to-eat TCS food that was prepped by a food handler must have a label that identifies:

When the food must be sold, eaten, or thrown out Signup and view all the answers

A food handler must check the temperature of TCS food being held at least every:

4 hours Signup and view all the answers

TCS food must be cooled to what temperature in the first two hours?

70 degrees F (21 C) Signup and view all the answers

Ground meat is safe to serve if cooked to what internal temperature?

155 degrees Fahrenheit Signup and view all the answers

What must a food handler do to a thermometer before using it?

Wash it, rinse it, and allow it to air dry Signup and view all the answers

What is the correct cooking temperature for barbecued chicken that is being prepared at an outdoor event?

165 degrees F (74 C) Signup and view all the answers

After TCS food has reached 165 degrees F in a microwave oven, the food should be:

Left to stand covered for 2 minutes before serving Signup and view all the answers

Which practice could contaminate food?

Serving different food items with the same utensil Signup and view all the answers

What should a food handler do if a customer is experiencing an allergic reaction?

Call the emergency number for assistance Signup and view all the answers

Which action could cause cross-contamination in a self-service area?

Customers returning to the food bar with their original plates Signup and view all the answers

Warm bottled beverages are in a tub surrounded by ice, cooling for later service. What should the food handler do with the ice that remains in the tub?

Keep it in the tub and use it to cool other bottled beverages Signup and view all the answers

To prevent cross-contact, what should food handlers do to utensils?

Wash, rinse, and sanitize the utensils before use Signup and view all the answers

Which is a common food allergen?

Wheat Signup and view all the answers

A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard?

Chemical Signup and view all the answers

What should a dishwasher do to make sure a sanitizer will work well?

Use a test kit to make sure the sanitizer is the correct strength Signup and view all the answers

What should the temperature of the detergent water be in a three-compartment sink?

110 degrees F (43 C) Signup and view all the answers

Sanitizers work best when the:

Items are sanitized for the correct amount of time Signup and view all the answers

A cutting board must be set aside and shown to a manager when it is:

Chipped or cracked Signup and view all the answers

When in constant use, food contact surfaces must be cleaned and sanitized at least every:

4 hours Signup and view all the answers

After a prep table has been cleaned and sanitized, the surface must be:

Allowed to air dry Signup and view all the answers

What should be done with dishes before washing them in the dishwasher?

Scrape or rinse them Signup and view all the answers

Study Notes

Handwashing and Hygiene

Single-use paper towels and air hand dryers are suitable for drying hands; a clean apron is not appropriate.
Food handlers must wash hands without gloves, as gloves must be changed with each task to maintain cleanliness.

Symptoms Reporting

Food handlers must report symptoms like jaundice and diarrhea to management, as they can indicate potential foodborne illnesses.
Vomiting is another critical symptom that needs immediate reporting.

Clothing and Safety

Wearing clean clothing is essential for food safety; dirty clothes can carry pathogens.

Food Handling Practices

Food handlers are allowed to eat during employee breaks; they must refrain from eating in food preparation areas.
The FIFO (First In First Out) method ensures older food is used before newer stock to prevent spoilage.

Temperature Control

Cold TCS (Time/Temperature Control for Safety) food must be stored at or below 41 °F (5 °C).
Ground meat must be cooked to an internal temperature of 155 °F.

Cooling and Holding Food

TCS food must cool to 70 °F (21 °C) within the first two hours.
TCS food should be checked for temperature at least every four hours.

Allergens and Safety Procedures

Common food allergens include wheat; food handlers must be aware of these to prevent allergic reactions.
In case of an allergic reaction, food handlers should call emergency services immediately.

Cleaning and Sanitizing Standards

A thermometer used in food must be washed, rinsed, sanitized, and allowed to air dry before use.
Dishes should be scraped or rinsed before being washed in a dishwasher.

Cross-Contamination Prevention

Cross-contamination can occur if utensils are used interchangeably for different food items; proper sanitation practices must be followed.
Food contact surfaces must be sanitized every four hours when in constant use.

Coolers and Food Storage

Raw poultry must be stored below raw meat in coolers to prevent cross-contamination.

Sanitizer Efficacy

The effectiveness of sanitizers is improved when items are sanitized for the correct amount of time and at appropriate strengths; test kits should be used for verification.

Cleaning Equipment Protocol

After cleaning and sanitizing prep tables or food contact surfaces, they must be allowed to air dry to avoid re-contamination.

Dishwashing Operations

The water temperature for detergent in a three-compartment sink should be maintained at 110 °F for effective cleaning.

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Description

Test your knowledge on food safety practices with this quiz. Focus on handwashing techniques and the appropriate items for drying hands. Perfect for anyone in the food handling industry wanting to ensure hygiene standards are met.