Quizalize logo
placeholder image to represent content

AFS Chap 5.2 Quiz

Quiz by Jonathan Michael

Feel free to use or edit a copy

includes Teacher and Student dashboards

Measure skills
from any curriculum

Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.

With a free account, teachers can
  • edit the questions
  • save a copy for later
  • start a class game
  • automatically assign follow-up activities based on students’ scores
  • assign as homework
  • share a link with colleagues
  • print as a bubble sheet

Our brand new solo games combine with your quiz, on the same screen

Correct quiz answers unlock more play!

New Quizalize solo game modes
20 questions
Show answers
  • Q1
    What is the correct order for storing different types of food when receiving a large delivery with limited staff?
    Frozen, chilled, canned, non-food items
    Chilled and fresh, frozen, canned and dry storage, non-food items
    Non-food items, frozen, chilled, canned
    Canned and dry storage, frozen, chilled, non-food items
    30s
  • Q2
    When storing bulk items like flour in plastic containers, what MUST be included?
    Expiration date only
    Label identifying the food product
    Brand name only
    Original packaging information
    30s
  • Q3
    What is the maximum time allowed to store ready-to-eat TCS food in the refrigerator before it must be eaten or destroyed?
    3 days
    7 days
    5 days
    24 hours
    30s
  • Q4
    What information must be included on labels for food products intended for retail sale?
    Ingredients list and expiration date only
    Name of food, ingredients list, allergens, artificial colors/flavors, company name and address
    Name of food and company address only
    Company name and allergens only
    30s
  • Q5
    At what temperature can Listeria bacteria potentially survive?
    45°F
    41°F
    38°F
    35°F
    30s
  • Q6
    What does FIFO stand for in food storage?
    Fresh In, Fresh Out
    First Inside, First Outside
    First In, First Out
    Food In, Food Out
    30s
  • Q7
    How far off the floor should dry goods be stored?
    3 inches
    5 inches
    6 inches
    4 inches
    30s
  • Q8
    Where should ready-to-eat foods be stored in a refrigerator?
    On any available shelf
    At the back of the refrigerator
    Below raw meat
    Above all other foods
    30s
  • Q9
    What should you do with food that has passed its "Use By" date?
    Freeze it
    Sell it at a discount
    Destroy it
    Use it immediately
    30s
  • Q10
    When labeling pasta in bulk storage, what allergen information should be included?
    Eggs
    Milk
    Soy
    Wheat
    30s
  • Q11
    How long after accepting a delivery should food be properly stored?
    Within 15 minutes
    Within an hour
    Within 30 minutes
    Within 45 minutes
    30s
  • Q12
    What should you do if frozen food needs to be rewrapped?
    Just wrap it without any label
    Label it with the product name only
    Label it clearly with the date it was frozen
    Use the original packaging date
    30s
  • Q13
    Why shouldn't cardboard boxes be stacked directly on the floor or against walls?
    It creates a fire hazard
    It will attract moisture and destroy the packaging
    It makes cleaning difficult
    It blocks air circulation
    30s
  • Q14
    What is the main purpose of date marking in refrigerated storage?
    To monitor and control time and temperature
    To organize shelves
    To track inventory
    To satisfy health inspectors
    30s
  • Q15
    Where should raw meat and poultry be stored in a refrigerator?
    In any available space
    Below ready-to-eat foods
    Next to dairy products
    On the top shelf
    30s

Teachers give this quiz to your class