Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
Give this quiz to my class
Q 1/30
Score 0
Which of these would not be considered part of good hygiene in food handling?
30
Using a paper towel to open the bathroom door after washing your hands
Using soap to lather your arms and hands
Drying your hands with a paper towel after washing them
Using hand sanitizer when you can't wash your hands
Q 2/30
Score 0
The most dangerous temperature zone for storing prepared food is __________________
30
Above 50 degrees F
Above freezing
32 to 100 degrees F
41 to 135 degrees F
30 questions
Q.
Which of these would not be considered part of good hygiene in food handling?
1
30 sec
Q.
The most dangerous temperature zone for storing prepared food is __________________
2
30 sec
Q.
Olivia sees a small box of frozen chicken breasts on the counter that have been left out of the freezer and have started to thaw. What should she do?
3
30 sec
Q.
A customer orders his steak "rare." What would be an appropriate cooked temperature?
4
30 sec
Q.
Which of these is not true of handwashing?
5
30 sec
Q.
Mike cut his finger at work 2 days ago and now it is oozing and infected. He should _______________.
6
30 sec
Q.
Which parts must every food label contain?
7
30 sec
Q.
Although all food is in danger of becoming spiled, which is NOT considered a "high-risk" food for bacterial contamination?
8
30 sec
Q.
Which of these is not a time that a food handler should change gloves?
9
30 sec
Q.
Which list represents proper sanitation for a surface?
10
30 sec
Q.
A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl's surface when the soup is served to the next guest. Which type of food contamination would this be?
11
30 sec
Q.
At a minimum, how long should the entire hand-washing process take?
12
30 sec
Q.
Which of these items is appropriate to wear when preparing food?
13
30 sec
Q.
Kendall is thirsty and wants to keep her beverage nearby. How and where can she store it?
14
30 sec
Q.
At a minimum, how often should a thermometer be checked for accuracy?
15
30 sec
Q.
Which of these is not considered to be a "toxic metal" when used in food preparation?
16
30 sec
Q.
Cutting boards used for food preparation should be made of _________.
17
30 sec
Q.
Which of these could cause cross-contamination when preparing food?
18
30 sec
Q.
What is the major source of bacteria in food?
19
30 sec
Q.
Which of these is not considered a PHF (Potentially Hazardous Food)?
20
30 sec
Q.
You can kill most bacteria in food by ______________
21
30 sec
Q.
The least likely of these foods to transport bacteria would be __________
22
30 sec
Q.
You went to a friend's picnic and contracted salmonella from some food you ate there. You must __________.
23
30 sec
Q.
Which of these would be considered a violation of food service safety practices?
24
30 sec
Q.
The use of pasteurized eggs is required when preparing which of these dishes?
25
30 sec
Q.
A food-service inspector arrives unannounced at your facility while your manager is away and you are in charge. Which of these would NOT be an appropriate response?
26
30 sec
Q.
Your facility wants to sell house-made, prepackaged items such as smoked salmon and cured meats. What must you get first?
27
30 sec
Q.
You are cleaning a pan that contains baked-on lasagna. What is the best choice for the job?
28
30 sec
Q.
Karen takes coleslaw out of the refrigerator at noon to serve at a picnic wedding. Besides labeling the food with the time it was removed, what other precaution must be taken to ensure food safety?
29
30 sec
Q.
A restaurant offers six types of dressings at their self-serve station. How many ladles must they have?
