Food Safety Quiz

Potentially hazardous foods must be kept out of the temperature danger zone, which is ___ degrees F to ___ degrees F.

Which of the following microorganisms is responsible for causing the most foodborne illnesses?

• viruses

• molds

• parasites

• bacteria

Which of the following is an example of cross-contamination?

• cooling large stock pots of hot food in refrigerator storage units

• cooking foods to temperatures below 135 degrees F

• thawing frozen food at room temperature

• cutting carrots with the same knife used to cut raw chicken

A HACCP food safety system focuses primarily on:

• employee habits and actions on the job

• potentially hazardous foods and how they are handled in the flow of food.

• the flow of food for all dry goods and chemicals purchased and received

• the clean and sanitary conditions of the restaurant

Foodservice cleaning chemicals should be stored in:

• refrigerators

• dry food storage areas

• food storage containers

• in a cabinet away from food and food preparation storage areas

Which of the following is a sign of a contaminated canned good?

• torn label

• swelled top or bottom

• dirt on top of the can

• dust on top of the can

What is the first step in the flow of food?

• storing

• preparing

• receiving

• cooking

What is the correct order for cleaning and sanitizing food-contact surfaces?

• rinse, sanitize, wash

• wash, sanitize, rinse

• wash, rinse, sanitize

• rinse, sanitize, dry

Hot food can be put directly into the refrigerator for cooling.

• True

• False

All foods have a MINIMUM internal temperature at which they must be cooked. Please list the correct temperature of the following foods in the blank: - Chicken ______ degrees F - Ground Beef ______ degrees F - Fish ______ degrees F - Pork ______ degrees F