safe food safety test 2011

7/27/2019 Safe Food Safety Test 2011

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The three types of food hazards that you need to protect customers from are:

a. Dirt, food-borne illness and hot temperatures@

b. Physical, chemical and biological hazards

c. Calories, fat content and sodium

d. Spiciness, acidity and dairy

Typically, symptoms of food-borne illness deelop:

a. !ust half an hour after eating contaminated food

b. Seeral days after eating contaminated food@

c. "nly in high-ris# indiiduals

d. $hen someone eats too much contaminated food

Dangerous bacteria can be found in:

a. Contaminated %ater or soil

b. &eces

c. 'nfected cuts

d. (ealthy people

e. )ll of the aboe@

The *+ig * are:

a. )ll types of bacteria

b. Pathogens that are easily transmitted through food@

c. Causes of seere illness

d. a and b are correct

e. b and c are correct

oroirus:

a. 's also called the stomach flu

b. 's also #no%n as astroenteritis

c. Spreads rapidly through contaminated food

d. )ll of the aboe@

e. one of the aboe


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The follo%ing is "T a potentially hazardous food:

a. Potato salad

b. Coo#ed beans, rice, and pasta

c. /il# and dairy products

d. Coo#ies and crac#ers@

'n order to gro% and reproduce, most bacteria that cause food-borne illness must hae:

a. &ood, o0ygen, and sunshine@

b. /oisture, air, and dar#ness

c. &ood, moisture, and a %arm temperature

d. )ir, space, and a cool temperature

The best thing to do %hen you find a bulged or s%ollen can is:

a. "pen the can to inspect the contents

b. Thro% the can a%ay@

c. (eat the food and sere it to your customers

d. Taste the food to see if it is edible

'f you cut or burn your hand %hile on the 1ob, you should:

a. 2uic#ly put a band-aid oer the %ound to #eep it from bleeding on the food and get bac# to%or#@

b. 'mmediately treat, bandage and coer the %ound %ith a single-use gloe before returning to%or#

c. "nly use your un-hurt hand to handle food until you aren3t busy anymore

d. $ash your hands %ith soap and %ater and ma#e sure you aren3t bleeding before handling foodagain

$hich of the follo%ing could be a chemical hazard4

a. 5at poison@

b. &ruit pit

c. oroirus

d. +ro#en glass


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+iological hazards can cause:

a. 'llness

b. (ospitalization

c. Death

d. )ll of the aboe@

The steps of hand-%ashing are:

a. $et hands - scrub %ith soap - rinse - dry %ith cloth - apply hand sanitizer

b. $et hands - apply soap - scrub - rinse - dry %ith paper to%el or air dryer@

c. Soapy %ater - rinse %ater - sanitizer

d. Clean %ith soap - sanitize - rinse in cold %ater

6ou are re7uired to %ash your hands:

a. )fter handling chemicals that affect the safety of food

b. )fter ta#ing out the trash

c. +efore putting on clean gloes

d. )ll of the aboe@

e. a and b

$hich of the follo%ing is true about #itchen gloes4

a. They are an acceptable replacement for hand-%ashing

b. They can be %ashed and reused to reduce the amount of %aste you produce

c. They must be changed after 8 hours of continual use@

d. They only need to be changed if they are dirty or torn

+are-hand contact %ith ready-to-eat foods:

a. 's "9 if you3e 1ust %ashed your hands

b. Can preent allergic reactions to late0 gloes

c. Can be aoided by using gloes, deli tissue, tongs, and utensils@

d. 's fine if your customers are not high-ris# indiiduals

$hen sering beerages:


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a. se the drin#ing glass to scoop ice so you don3t hae to touch the ice %ith your hands

b. se an ice scoop to put ice in cups and al%ays carry cups by the base or handle@

c. Carry cups by placing a hand or palm oer the opening to protect the drin# from e0posure

d. )ll of the aboe

e. a and c are correct

Smo#ing %hile handling food is hazardous because:

a. Cigarette ash could fall into food or beerages

b. Secondhand smo#e is unhealthy for co-%or#ers and customers

c. Smo#ing puts your hand close to your mouth, ma#ing contamination by salia possible

d. )ll of the aboe@

'f you hae to sneeze or cough:

a. Coer your nose and mouth %ith your hands

b. Sneeze or cough into the croo# of your elbo%

c. $ash your hands after%ard before returning to %or#

d. )ll of the aboe

e. b and c are correct@

f. a and c are correct

(and %ashing to preent the spread of germs is important:

a. +efore starting food preparation

b. )fter using the restroom

c. )fter eating or smo#ing

d. )ll of the aboe@

$here should your hands be %ashed4

a. 'n the hand sin#@

b. 'n the three-compartment sin#

c. 'n the utility sin#

d. )ny of the aboe


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$hich of the follo%ing should food handlers do before starting food preparation4

a. ;igorously %ash hands and e0posed parts of the arm %ith soap and %ater for at least 0actly


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Cross-contamination is:

a. Cleaning all surfaces food %ill touch

b. Transfer of harmful substances to food from e7uipment, utensils, hands, or other foods@

c. Destroying harmful substances from food by coo#ing it thoroughly

d. Aeaing food at room temperature oernight

Proper chemical storage includes:

a. Storing foods and chemicals separately@

b. Separating soaps and sanitizers from each other

c. )l%ays storing chemicals on the top shelf out of reach

d. 5estricting chemical use to 7ualified personnel

$hich of the follo%ing indicates a pest problem4

a. Pellet-li#e blac# droppings

b. na% mar#s on bo0es

c. ) strong, oily odor

d. )ll of the aboe@

Time and Temperature )buse is:

a. )llo%ing any food to enter the temperature danger zone

b. /ismanaging time at %hich food is #ept at certain temperatures

c. Stirring food before measuring temperature %ith a thermometer

d. )ll of the aboe

Thermometers should be calibrated:

a. >ery 8 hours

b. Daily@

c. $ee#ly

d. /onthly

$hen may foods pass through the Temperature Danger Bone4

a. Cooling


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b. Preparation

c. 5e-heating

d. )ll of the aboe@

e. a and c

Potentially hazardous food that stays in the Temperature Danger Bone for 8 hours or longer:

a. Should be rapidly reheated before it can be sered

b. /ust be discarded@

c. Can be cooled 7uic#ly and saed for later

d. Cannot be sered to customers but is "9 for employees to ta#e home

Proper food storage includes:

a. Aabeling all stored food %ith a use-by date

b. sing older products first, as long as they are safe to use

c. Separating food from chemicals

d. Storing food a%ay from %alls and off the floor

e. )ll of the aboe@

The cold holding temperature for potentially hazardous foods must be:

a. 8? degrees & or lo%er@

b. < degrees & or lo%er

c. ? degrees & or higher

d. = degrees & or lo%er

The temperature danger zone for potentially hazardous foods is:

a. E-?


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a. ?8 degrees &@

b. ? degrees &

c. ? degrees &

d. ?F degrees &

The ma0imum amount of time to cool food from ? degrees & or more to F= degrees & or less is:

a. ?< hours

b. hours

c. 8 hours

d. < hours@

Salad dressings, mil# products, fresh meats, poultry and seafood must be stored:

a. )t room temperature

b. )t or belo% degrees &

c. )t or belo% 8? degrees &@

d. )t or belo% = degrees &

&ood in storage should be:

a. 5otated first-in first-out

b. Protected from rodents and insects

c. Stored * aboe the floor

d. )ll of the aboe@

The minimum coo#ing temperature for poultry products such as chic#en and tur#ey is:

a. ?= degrees &

b. ?F degrees &@

c. ? degrees &

d. ? degrees &

safe food safety test 2011

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