Safe Food Handling Test (Greenlee County Food Handler's Exam Prep)
Quiz by Sherry Carbajal
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45 questions
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- Q1What order should you use to wash dishes by hand?Rinse, wash, sanitize, and air dryWash, rinse, towel dry, and sanitizeSanitize, wash, rinse, pre- scrape, and towel dryPre- scrape, wash, rinse, sanitize and air dry30s
- Q2What is a substitute for proper hand washing?Tongs.Gloves.Hand sanitizers.None of the above. There is no substitute for hand washing30s
- Q3Cross- Contamination is:When you wipe blood in a cross motionProtein- rich foods that support the rapid growth of harmful bacteriaWhen germs spread from one place to anotherNothing to be concerned about30s
- Q4What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?It is not necessary to sanitizeUse a cloth that has been sitting in the proper sanitizing solutionPour liquid chlorine on equipment at the end of the dayUse a cloth that has been sitting in a solution of water, soap, chlorine30s
- Q5Ready-to- eat- food after opening must be thrown away:The next dayWithin 5 daysIn 2 weeksNo more than 7 days30s
- Q6Washing your hands is required:Before you start working with foodAll of the aboveAfter using the restroomAfter you touch your face or mouth.30s
- Q7Cooked rice that was left in the TDZ overnight. What should you do?Throw away the ricePut the rice in the refrigerator for later useSmell the rice to see if it is safe to serveReheat the rice to 165 degrees F.30s
- Q8Why are all food service workers required to understand and apply food safety knowledge?To prevent the spread of illnesses through foodTo reduce the amount of food thrown awayTo reduce the number of complaints from customersTo reduce workplace accidents30s
- Q9What is the best way to prevent spreading germs?Wash hands as often as necessaryKeep the floors cleanKeep hot foods hot and cold foods coldCool down hot foods quickly30s
- Q10Which of the following are ALL examples of ready-to-eat-foods?Raw shrimp, dough, and pancake batterRaw chicken, frozen pizza and frozen friesRaw meats, uncooked rice, and uncooked beansSandwiches, cut watermelon, bread, cold salads, & ice.30s
- Q11Who is responsible for making sure food is safe and wholesome?All of the aboveEmployeesFood Service ManagerShift Manager30s
- Q12What should you do when your gloves become contaminated?Remove gloves, wash hands, then put same gloves back onWash the gloves and continue workingRemove gloves, throw them away, wash hands, and get a new pairRemove gloves and handle food with bare hands30s
- Q13What is the proper concentration for a bleach solution to sanitize food contact surfaces?It must be between 50 and 100 parts per millionCapful of chlorine for every gallon of waterIt must be at 200 parts per millionNot important30s
- Q14Cold potentially hazardous foods must be held at a minimum temperature of:55 degrees F70 degrees F65 degrees F40 degrees F30s
- Q15Food prepared at home or in an unlicensed kitchen and sold to the public is:TastyCheaperMore profitableIllegal30s