Temps
Foods held at cold temperatures must be kept at this temperature or below.
below.
A. 70 F
B. 41 F
C. 35 F
B. 41 F
What will make milk go bad?
A. Improperly stored
B. Left on the counter after being opened
C. Both A and B
C. Both A and B
How should milk be stored in a fridge?
A. Open and next to employees lunch
B. Closed and with date opened on it
C. In a different container opened
B. Closed and with date opened on it
Your Health Card/Food Handler Card should be:
A. Stored in a safe place at work
B. Not renewed if expired
C. Kept at home while at work
A. Stored in a safe place at work
A handwashing sink must have water at what temperature?
A. 70 F
B. 100 F
C. 80 F
B. 100 F
Beverages and ice:
A. Are not considered food items and do not have to be handled safely
B. Are considered food items and should be handled safely
C. Can't get people sick even if mishandled
B. Are considered food items and should be handled safely
What is the best practice in a dry storage area?
A. Storing food 6 inches off the floor
B. Storing food by a leaky ceiling tile
C. Storing food in original open bags
A. Storing food 6 inches off the floor
14. What do you use to dry your hands safely?
A. Apron
B. Disposable paper towels
C. Air dry
B. Disposable paper towels
Food held at hot temperatures must be kept at this temperature or
higher
A. 135 F
B. 120 F
C. 138 F
A. 135 F
What is the minimum time for handwashing?
A. 15 seconds
B. 1 minute
C. 90 seconds
A. 15 seconds
Cross contamination occurs when:
A. Clean and dirty dishes/equipment are in the same area
B. Handling garbage with gloves on
C. Cleaning dishes without soap
A. Clean and dirty dishes/equipment are in the same area
An employee may continue to work if they have
A. Vomiting
B. Headache
C. Fever
B. Headache
What is the temperature danger zone?
A. The temperature zone in which bacteria grow the fastest
B. When food might be stolen by guests
C. The part of the kitchen where slipping is most likely
A. The temperature zone in which basteria grow the fastest
Germs that cause foodborne illness are most easily spread by
A. Unwashed hands
B. Dirty dishes
C. No sanitizer in buckets
A. Unwashed hands
Which behavior is acceptable on a serving line
A. Checking temperature regularly
B. Eating lunch on the line
C. Wiping hands on apron
A. Checking temperature regularly