Safe Food Handling

Question 1

Choose only one answer per question

A. the Danger Zone is the temperature range between 8°C and 40°C
B. the Danger Zone is the temperature range between 4°C and 60°C

Answer 1

B. the Danger Zone is the temperature range between 4°C and 60°C

Question 2

Choose only one answer per question

A. do not allow hazardous food to be in the Danger Zone longer than 2 hours when preparing food
B. do not allow hazardous food to be in the Danger Zone longer than 1 hours when preparing food
C. do not allow hazardous food to be in the Danger Zone longer than 3 hours when preparing food

Answer 2

A

Question 3

Choose only one answer per question

A. Whole chickens must be cooked to 82ºC but can be reheated to 74ºC
B. Whole chickens must be cooked to 72ºC but can be reheated to 64ºC
C. Whole chickens must be cooked to 62ºC but can be reheated to 54ºC

Answer 3

A. Whole chickens must be cooked to 82ºC but can be reheated to 74ºC

Question 4

Choose only one answer per question

A. Pork and pork products must be cooked to 61 ºC and reheated to 61ºC
B. Pork and pork products must be cooked to 82ºC but can be reheated to 74ºC
C. Pork and pork products must be cooked to 71 ºC and reheated to 71ºC

Answer 4

C. Pork and pork products must be cooked to 71 ºC and reheated to 71ºC

Question 5

Choose only one answer per question

A. A food mixture containing poultry, egg,meat, fish or another hazardous food must be cooked to 71 ºC and reheated to 71ºC
B. A food mixture containing poultry, egg,meat, fish or another hazardous food must be cooked to 81 ºC and reheated to 81ºC
C. A food mixture containing poultry, egg,meat, fish or another hazardous food must be cooked to 74ºC and reheated to 74ºC

Answer 5

C. A food mixture containing poultry, egg,meat, fish or another hazardous food must be cooked to 74ºC and reheated to 74ºC

Question 6

Choose only one answer per question

A. Fish must be cooked to 70 ºC and reheated to 70ºC
B. Fish must be cooked to 80 ºC but reheated to 70ºC
C. Fish must be cooked to 74ºC and reheated to 74ºC

Answer 6

A. Fish must be cooked to 70 ºC and reheated to 70ºC

Question 7

Choose only one answer per question

An hamburger (no poultry) must be cooked all the way through to an internal temperature of 71°C
A. True
B. False

Answer 7

An hamburger (no poultry) must be cooked all the way through to an internal temperature of 71°C
A. True

Question 8

Choose only one answer per question

One may partially cook poultry and finish cooking it at a
later time.
A. True
B. False

Answer 8

B. False
Do not partially cook poultry and finish cooking it at a
later time.

Question 9

Choose only one answer per question

A. Frozen food must be kept below -22°C
B. Frozen food must be kept below -18°C
C. Frozen food must be kept below -20°C

Answer 9

B. Frozen food must be kept below -18°C

Question 10

Choose only one answer per question

To kill parasites and their eggs in 7 days you need to :
A. store hazardous food at -20°C or below for 7 days
B. store hazardous food at -22°C for 7 days
C. store hazardous food at -18°C for 7 days
D. A and C

Answer 10

To kill parasites and their eggs in 7 days you need to :

D. store hazardous food at -20°C OR below for 7 days

Question 11

Choose only one answer per question

To kill parasites and their eggs in 15 hours you need to :
A. store hazardous food at -20°C for 15 hours
B. store hazardous food at -35°C or below for 15 hours
C. store hazardous food at -30°C for 15 hours

Answer 11

To kill parasites and their eggs in 15 hours you need to :

B. store hazardous food at -35°C or below for 15 hours

Question 12

Choose only one answer per question

food can be safely defrosted 
A. in the refrigerator,
B. under running cold water
C. in the microwave
D. A and C
E. All of the above

Answer 12

E
food can be safely defrosted 
A. in the refrigerator,
B. under running cold water
C. in the microwave
D. A and C
E. All of the above

Question 13

Choose only one answer per question

Food can also be cooked from frozen safely.
A. True
B. False

Answer 13

Food can also be cooked from frozen safely.

A. True

Question 14

Choose only one answer per question

wash your hands after:
A· handling hazardous or raw food
B· sneezing or coughing
C· touching something contaminated
D· smoking
E· using the washroom
F. starting work
Which is false ?

Answer 14

wash your hands after:
F. starting work

Hands must be washed BEFORE starting work

Question 15

Choose only one answer per question

The Danger Zone is:

a) the temperature range between 7°C and 65°C
b) the temperature range between 4°C and 60°C
c) the temperature range between 2°C and 57°C
d) none of the above

Answer 15

B
Danger Zone
the temperature range 4°C to 60°C, in which micro-organisms grow and multiply extremely well.

Question 16

Choose only one answer per question

Cook hamburgers until:

a) the internal temperature of the food is 71°C
b) the meat is grey or brown
c) the juices run clear
d) all of the above

Answer 16

D
cook hamburger (no poultry) all the way through to an internal temperature of 71°C, making sure the juices run clear and the meat is brown or grey

Question 17

Choose only one answer per question

Proper temperature controls and avoiding cross contamination can eliminate most foodborne illness

a) true
b) false

Answer 17

Proper temperature controls and avoiding cross contamination can eliminate most foodborne illness
True

Question 18

Choose only one answer per question

HACCP:

a) breaks down a recipe into steps
b) identifies critical control points
c) uses preventive measures at the most dangerous steps
d) all of the above

Answer 18

D

a) breaks down a recipe into steps
b) identifies critical control points
c) uses preventive measures at the most dangerous steps
d) all of the above

Question 19

Choose only one answer per question

Sanitizing utensils is important because:

a) it will reduce the transfer of pathogenic micro-organisms
b) it makes the dishes shiny
c) it removes fingerprints
d) none of the above

Answer 19

Sanitizing utensils is important because:

a) it will reduce the transfer of pathogenic micro-organisms

Question 20

Choose only one answer per question

The proper use of a 2 compartment sink is:

a) clean and rinse in the first sink, sanitize in the second sink
b) clean in the first sink, rinse and sanitize in the second sink
c) for handwashing only
d) for washing vegetables only

Answer 20

The proper use of a 2 compartment sink is:

a) clean and rinse in the first sink, sanitize in the second sink

Question 21

Choose only one answer per question

Washrooms must have the following items:

a) hot and cold running water
b) soap in a dispenser and paper towels
c) a garbage can
d) all of the above

Answer 21

D
Washrooms must have the following items:
a) hot and cold running water
b) soap in a dispenser and paper towels
c) a garbage can
d) all of the above