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Food Safety and Sanitation

Quiz by Jonathan Michael

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19 questions
Show answers
  • Q1
    When a kitchen worker has a cut that's infected, which safety protocol should they follow?
    Only use a disposable glove
    Simply cover with a regular bandage
    Use a waterproof cover plus a disposable glove
    Take time off until fully healed
    30s
  • Q2
    For equipment too large for the three-compartment sink, what's the correct sanitizing sequence?
    Clean, sanitize, dry with cloth
    Clean, rinse, sanitize, then air dry
    Apply sanitizer and air dry
    Spray with bleach solution
    30s
  • Q3
    In proper refrigerator organization, where should raw chicken be stored?
    Above ready-to-eat foods
    Above raw beef but below fish
    At the very bottom
    Below seafood but above beef
    30s
  • Q4
    During temperature monitoring, you find food isn't meeting critical limits. What's the appropriate response?
    Return to refrigeration
    Document and proceed
    Continue heating
    Discard the item
    30s
  • Q5
    According to safety guidelines, how long can hot food remain in the temperature danger zone?
    6 hours maximum
    3 hours maximum
    2 hours maximum
    4 hours maximum
    30s
  • Q6
    Which combination of locations requires handwashing stations by law?
    Kitchen prep area and employee restrooms
    Dining room and kitchen
    Storage area and loading dock
    Break room and storage area
    30s
  • Q7
    What specifically gets reduced during proper sanitization?
    Oil buildup
    Pathogenic organisms
    Dirt particles
    Food particles
    30s
  • Q8
    A food worker showing which symptom must be sent home immediately?
    Slight fever
    Runny nose
    Yellowing of eyes
    Mild cough
    30s
  • Q9
    What category of cleaning agents includes iodine, chlorine, and quat sanitizers?
    Antimicrobial agents
    Surface cleaners
    Degreasers
    Disinfectants
    30s
  • Q10
    What's the correct protocol when unsure about allergens in a dish?
    Remove suspicious ingredients
    Check with kitchen staff first
    Recommend different dishes
    Make an educated guess
    30s
  • Q11
    In allergen prevention, which area requires less rigorous cleaning attention?
    Storage containers
    Food prep surfaces
    Delivery boxes
    Kitchen tools
    30s
  • Q12
    At what temperature range do harmful bacteria multiply slowest?
    \(50°F - 70°F\)
    Below \(41°F\)
    \(45°F - 75°F\)
    \(35°F - 45°F\)
    30s
  • Q13
    Which scenario represents a physical food hazard?
    Bacteria growth
    Metal shavings from a can
    Moldy bread
    Chemical residue
    30s
  • Q14
    In food safety terminology, what's the technical name for thorough cooking?
    Pathogen elimination
    Temperature control
    Critical control point
    Heat treatment
    30s
  • Q15
    Which pest control method is most appropriate for a professional kitchen?
    Mesh screens on windows and doors
    Ultrasonic devices
    Sticky traps
    Chemical sprays
    30s

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