Safe Plates Quiz

There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?

• sheet cake, carrots, raw eggs, ground beef

• carrots, ground beef, raw eggs, sheet cake

• ground beef, sheet cake, raw eggs, carrots

• . carrots, raw eggs, sheet cake, ground beef

Which is the most important reason a food employee should not chew gum while preparing food?

• Customers may see and find it distasteful.

• Saliva can contaminate customers' food

• It can be a choking hazard.

• it prevents a food handler from tasting food.

What is the maximum number of days that homemade chicken salad can be held at 41°F?

• 2

• 3

• 6

• 7

A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?

• Yes, he can as long as he washes his hands well.

• . Yes, he can as long as he is restricted to washing dishes.

• No, he must be excluded but can tomorrow.

• No, he must be excluded until cleared by a doctor.

Which of the following helps prevent food in a self-service area from becoming contaminated by guests?

• ensure that guests use only one plate

• require people to monitor the self-service area

• post allergen information around the self-service area

• list all of the ingredients in each menu item

All leftovers must be reheated for 15 seconds to the minimum temperature of:

• 135°F

• 145°F.

• 155°F.

• 165°F.

Which food was correctly cooled?

• a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours

• beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly

• cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours

• a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours

One example of cross-contamination is when someone preparing food:

• uses separate cutting boards for raw and cooked meat.

• uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

• washes fruits and vegetables under running water.

• prepares hand-battered food in small batches.

Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?

• 120°F

• 135°F

• 145°F

• 175°F

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

• clean, sanitize, rinse, towel dry

• rinse, scrape, clean, sanitize

• clean, sanitize, towel dry

• pre-scrape, clean, rinse, sanitize, air-dry