Food Safety Quiz

An operation must hire a pest control operator who is

• bonded

• licensed

• experienced

• insured

What level of involvement do food workers have in executing a master cleaning schedule?

• Rare

• Planning

• Voluntary

• Mandatory

It is critical to have access to the Safety Data Sheet (SDS) when working with chemicals because they provide information on the

• effectiveness of chemicals

• locations to purchase chemicals

• correct chemicals to use for dish machines

• hazards associated with the use of chemicals

To prevent time-temperature abuse when transporting time/temperature control for safety (TCS) foods which practice should a food handler follow?

• Stack all hot TCS food items together in a sturdy cardboard box

• Transport cold TCS food in an ice chest that maintains a temperature of 45°F (7°C)

• Load the delivery truck with cold TCS items first and hot items last

• Transport hot TCS food in an insulated food container at 135°F (57°C) or higher

A food handler needs more lettuce for prepping salads and opens the cooler door with gloved hands. What should the food handler do upon returning to the prep area?

• Remove gloves, wash hands, and put on new gloves

• Label the prepared salads with the use by date

• Wash, rinse, and sanitize the lettuce

• Remove gloves after touching the refrigerator door and then put on new gloves

The minimum internal cooking temperature for scrambled eggs for immediate service is

• 135°F (57°C)

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

Floor coving is used to

• reduce sharp corners on hard-to-clean floors

• eliminate the risk of slips and falls

• increase the resiliency of hard-surface flooring

• improve noise reduction capabilities

Hot food is being delivered to a banquet. What is the lowest temperature at which it should be received?

• 115°F (46°C)

• 125°F (52°C)

• 135°F (57°C)

• 145°F (63°C)

A cook uses one set of tongs to turn fish before turning steak. What has occurred?

• A. Cross-contact

• B. Cross-connection

• C. Improper hygiene

• D. Improper temperature control

What is the proper cold-holding temperature for fresh beef?

• A. 41°F (5°C)

• B. 45°F (7°C)

• C. 50°F (10°C)

• D. 55°F (13°C)