Show:
Food Safety Part 1
Sanitation
Food Safety Part 2
100

Chicken / poultry must be cooked to a minimum internal temperature of:

  1. 150ºF

  2. 165ºF

  3. 180ºF

  4. 225ºF

165ºF

100

Hand washing should last for at least how many seconds?

  1.  seconds

  2. 20 seconds

  3. 10 seconds

  4. 15 seconds

20 seconds

100

Clean pots and pans should be stored:

  1. At floor level

  2. Under the sink

  3. Well above the floor on shelves or hooks

  4. Beside the dishwasher

Well above the floor on shelves or hooks

200

Which of the following is NOT a safe way to thaw frozen meats?

  1. Place meat in the refrigerator overnight

  2. Thaw under cold running water

  3. Leave meat out on counter overnight at room temperature

  4. Thaw in the Microwave

  1. Leave meat out on counter overnight at room temperature

200

The most important habit you can develop as a food service worker to prevent foodborne illness is:

  1. Wash hands often

  2. Keep lids on all garbage cans

  3. Keep hairnet on during food preparation

  4. Mop the floors daily

Wash hands often

200

You must use gloves and / or suitable utensils when handling ready-to-eat foods.

  1. True

  2. False

True

300

Frozen foods should be stored to ensure that the food product is:

  1. Somewhat frozen

  2. 15ºF

  3. Solidly Frozen

  4. 20ºF

Solidly Frozen

300

Most foodborne illnesses are caused by:

  1. Mold 

  2. Water

  3. Germs

  4. Fungi

Germs

300

Chemicals and cleaners should be stored:

  1. Away from all foods

  2. In the food storage room

  3. On the three compartment sink

  4. Along the cook line

Away from all foods

400

When holding hot foods, they should be kept above this temperature until served:

  1. 200ºF

  2. 135ºF

  3. 180ºF

  4. 195ºF

135ºF

400

After washing, rinsing and sanitizing food equipment and utensils, they must be dried by the following method:

  1. With a towel / cloth

  2. With a paper towel

  3. Air dried only

Air dried only

400

Germs can be spread to food by employees not washing their hands.

  1. True

  2. False

True

500

Foods must be stored at least:

  1. 6 inches off the floor

  2. 2 inches off the floor

  3. 4 inches off the floor

  4. 1 inch off the floor

6 inches off the floor

500

When cleaning and sanitizing dishes and utensils in a 3-compartment sink, the correct chronological order that should be utilized is:

  1. Sanitize, Rinse, Wash, Scrape, Air Dry

  2. Rinse, Wash, Scrape, Air Dry, Sanitize

  3. Scrape, Wash, Rinse, Sanitize, Air Dry

  4. Wash, Sanitize, Air Dry, Rinse, Scrape

Scrape, Wash, Rinse, Sanitize, Air Dry

500

Refrigerated foods should be stored below a maximum temperature of:

  1. 21ºF

  2. 30ºF

  3. 41ºF

  4. 50ºF

41ºF