Food Safety

Question 0

How long should you wash your hands?

Answer 0

20 seconds

Question 1

What is the temperature danger zone?

Answer 1

41 degree - 135 degree

Question 2

Name 3 items a food handler can use to touch foods

Answer 2

Plastic gloves
Tongs
Utensils

Question 3

What temperature do you need to reheat leftovers to? And for how long?

Answer 3

165 degrees for 15 seconds

Question 4

How hot must food be kept on a buffet table?

Answer 4

135 degrees

Question 5

What is the maximum temperature for refrigerated foods!

Answer 5

41 degrees

Question 6

Name 3 items a safe food handler must wear

Answer 6

Clean apron
Hair restraint
Single service gloves

Question 7

Name 3 times when a safe food handler must wash hands

Answer 7

Before starting work.
After using restroom.
After touching non-food items like a phone or pencil.

Question 8

Name 4 ways to prevent food borne illnesses

Answer 8

Wash hands
Keep hot foods above 135 degree
Keep cold food below 41 degree
Avoid cross-contamination

Question 9

Name 2 ways to prevent rodent and insect infestation

Answer 9

Housekeeping

Cleaning and sanitizing

Question 10

Name 3 rules for using chemicals

Answer 10

Store away from food
Follow label directions
Don’t mix chemicals together

Question 11

Name 2 ways to keep food stored correctly

Answer 11

Use FIFO (first in first out)
Label food with date, time, and temp

Question 12

How do you kill germs in food?

Answer 12

Cooking it to proper temperature

Question 13

Should food handlers wash their hands frequently?

Answer 13

Yes

Question 14

Can food handlers touch ready-to-eat foods with their bare hands?

Answer 14

No

Question 15

Should food handlers work when they are ill?

Answer 15

No

Question 16

Can foods be thawed on the counter?

Answer 16

No

Question 17

Can foods be thawed in the refrigerator?

Answer 17

Yes

Question 18

Can foods be thawed under running water for up to 2 hours?

Answer 18

Yes

Question 19

Can foods be thawed in a microwave?

Answer 19

Yes

Question 20

How much iodine sanitizer must be used for cleaning?

Answer 20

25ppm

Question 21

How much chlorine sanitizer must be used for cleaning?

Answer 21

100 ppm

Question 22

How much quaternary ammonia must be used for cleaning?

Answer 22

200 ppm

Question 23

Where should a sanitizing cloth be stored?

Answer 23

In the sanitizing solution

Question 24

What should a food handler do with a sanitizing cloth after using it?

Answer 24

Rinse it with clean water and then put in the bucket of sanitizing solution

Question 25

Can a sanitizing cloth be used on food prep and non-food surfaces?

Answer 25

No

Question 26

Is cheese, milk and eggs potentially hazardous foods?

Answer 26

Yes

Question 27

Is meat, poultry, pork and fish potentially hazardous foods?

Answer 27

Yes

Question 28

Are cooked vegetables and cereals potentially hazardous foods?

Answer 28

Yes

Question 29

In the temperature danger zone, bacteria double in number in — minutes.

Answer 29

20 minutes

Question 30

Frozen food must be kept at what temperature?

Answer 30

0 degree

Question 31

Name 3 ways food can be cross contaminated.

Answer 31

Raw food to cook food
Hands to food
Dirty utensils to food