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Q 1/38
Score 0
The best way to prevent illness from viruses is to:
30
use good personal hygience
Q 2/38
Score 0
Which of the following employees should not handle food or touch food contact surfaces?
30
someone who has diarrhea & vomiting
38 questions
Q.
The best way to prevent illness from viruses is to:
1
30 sec
Q.
Which of the following employees should not handle food or touch food contact surfaces?
2
30 sec
Q.
Which two of the Big 6 Pathogens are viruses?
3
30 sec
Q.
Which is a safe method of taste testing food?
4
30 sec
Q.
Which is an example of time temperature abuse?
5
30 sec
Q.
Which is NOt a safe method of thawing food?
6
30 sec
Q.
Following the guidelines of time as a public health control, hot foods can be held without temperature control for:
7
30 sec
Q.
Which of these surfaces should be cleaned and sanitized?
8
30 sec
Q.
A pot of chicken noodle soup was made on Sat. and cooked it to a temperature of 165 F for 15 seconds. The cooled it down to 41 F within 6 hrs., and stored it in the fridge. On Mon., they took it out & reheated it to 135 F. What did they do wrong?
9
30 sec
Q.
Which practice for cooling would be unsafe?
10
30 sec
Q.
A chef was making both peanut butter cookies & chocolate chip cookies for a bake sale. In order to prevent cross contact between allergens, what should be done:
11
30 sec
Q.
What is the minimum internal cooking temperature for protein foods in a microwave oven?
12
30 sec
Q.
What's the internal temperature for a pork roast?
13
30 sec
Q.
wearing long acrylic nails under single use gloves?
14
30 sec
Q.
covering an open wound on a finger with a band aid only
15
30 sec
Q.
removing your apron when you leave the kitchen
16
30 sec
Q.
using hand sanitizer as a substitute for handwashing
17
30 sec
Q.
preparing food after vomiting recently
18
30 sec
Q.
washing your hands after eating, drinking, or smoking
19
30 sec
Q.
what is the TDZ?
20
30 sec
Q.
what is the minimum amount of time we should scrub our hands for washing?
21
30 sec
Q.
cooking chicken breasts
22
30 sec
Q.
cooking ground beef
23
30 sec
Q.
cooking eggs hot held for service
24
30 sec
Q.
cooking cooked pasta
25
30 sec
Q.
reheating chili
26
30 sec
Q.
cooking shrimp
27
30 sec
Q.
cooking eggs served immediately
28
30 sec
Q.
cooking streak
29
30 sec
Q.
cooking ground turkey burgers
30
30 sec
Q.
Top 8 allergens are:
31
30 sec
Q.
cleaning is the removal of dirt & food residue from surfaces?
32
30 sec
Q.
an allergic reaction is less serious response from the digestive system?
33
30 sec
Q.
you can hold cold TCS food without temperature control for 12 hours?
34
30 sec
Q.
when measuring the temparature of foods, insert the thermometer into the thickest part of the food?
35
30 sec
Q.
avoid bare-hand contact with RTE foods by wearing gloves, using utensils, or using deli/bakery sheets.
36
30 sec
Q.
if a cooking utensil or surface is in constant use, you don't have to clean & sanitize it?
37
30 sec
Q.
time temperature abuse is the transfer of a hazard from one food item to another?
