Foodborne Pathogens
Safe Food Handling
Cleaning and Sanitizing
Temperatures and Time
Personal Hygiene
100

Which pathogen is commonly linked to poultry and eggs?
A) E. coli
B) Norovirus
C) Salmonella
D) Listeria

C) Salmonella

100

hat is the minimum internal cooking temperature for poultry?
A) 135°F
B) 145°F
C) 155°F
D) 165°F

D) 165°F for 15 seconds

100

How often should food-contact surfaces be sanitized?

A) Every 2 hours
B) Every 4 hours
C) Every 6 hours
D) Every 8 hours

B) Every 4 hours

100

What is the temperature danger zone?

A) 32°F to 41°F
B) 41°F to 135°F
C) 70°F to 120°F
D) 45°F to 165°F

B) 41°F to 135°F

100

What is the first step in proper handwashing?
A) Apply soap
B) Scrub hands and arms
C) Wet hands and arms
D) Dry hands

C) Wet hands and arms

200

How should frozen food be thawed safely?
A) On the counter
B) Under hot water
C) In the refrigerator
D) In the sun

C) In the refrigerator

200

What is the correct concentration for chlorine sanitizer?
A) 10 to 30 ppm
B) 50 to 100 ppm
C) 150 to 200 ppm
D) 200 to 300 ppm

B) 50 to 100 ppm

200

How long can hot TCS (Time/Temperature Control for Safety) food be held without temperature control before it must be discarded?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours

B) 4 hours

200

How should a wound on a food handler’s hand be covered?

A) With a bandage only
B) With an impermeable cover and a glove
C) With tape and a glove
D) With a plain bandage

B) With an impermeable cover and a glove

300

What is the maximum time cold food can be held without refrigeration?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours

C) 6 hours (if it doesn’t exceed 70°F)

300

What is the correct temperature for washing dishes in a three-compartment sink?
A) 100°F
B) 110°F
C) 120°F
D) 130°F

B) 110°F

300

What is the proper temperature for holding cold TCS food?
A) 32°F or lower
B) 41°F or lower
C) 50°F or lower
D) 60°F or lower

B) 41°F or lower

400

What is the safest way to cool a large pot of chili?
A) Put it in the refrigerator as a whole
B) Leave it at room temperature
C) Divide it into smaller containers and refrigerate
D) Leave it uncovered on the stove

C) Divide it into smaller containers and refrigerate

400

What are the steps for cleaning and sanitizing a food-contact surface?
A) Wipe, Rinse, Scrub
B) Wash, Sanitize, Air-dry
C) Wash, Rinse, Sanitize, Air-dry
D) Rinse, Sanitize, Wash, Dry

C) Wash, Rinse, Sanitize, Air-dry

500

Name one way to prevent the spread of foodborne illness caused by bacteria.

Control time and temperature.

500

What is one proper way to handle and store raw meat to prevent cross-contamination?

Store raw meat below ready-to-eat food in the refrigerator.

500

When using a three-compartment sink, what should you do before washing dishes?

Scrape or remove food particles from the dishes.

500

What should you do if food has been in the temperature danger zone for more than 4 hours?

Throw it out.

500

If a food handler has diarrhea or vomiting, what must they do before returning to work?

Be symptom-free for at least 24 hours.

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