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Q 1/28
Score 0
Which is the most important reason a food employee should not chew gum while preparing food?
30
saliva can contaminate customer's food
Q 2/28
Score 0
All leftovers must be reheated for 15 seconds to the minimum temperature of
30
165f
28 questions
Q.
Which is the most important reason a food employee should not chew gum while preparing food?
1
30 sec
Q.
All leftovers must be reheated for 15 seconds to the minimum temperature of
2
30 sec
Q.
Employees with bandaged cuts on their hands always need to:
3
30 sec
Q.
A frozen piece of salmon should not be thawed
4
30 sec
Q.
What is the proper precedures for cleaning and sanitizing food contact surfaces
5
30 sec
Q.
Improperly cooked meat and poultry is most likely to cause a person to become ____________ from salmonella
6
30 sec
Q.
A friend has been diagnosed with norovirus. Should be volunteer at the soup kitchen?
7
30 sec
Q.
Which is not a factor in controlling growth of microorganisms?
8
30 sec
Q.
Which foods are RTE? (ready to eat)
9
30 sec
Q.
You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale. What are some other things to prevent bare hand contact
10
30 sec
Q.
Slicing meat using a meat slicer left out ar room temperature requires that
11
30 sec
Q.
Which is an example of cross contamination?
12
30 sec
Q.
Which of these people would be considered highly susceptible to foodborne illness
13
30 sec
Q.
The total handwashing process should take __ seconds?
14
30 sec
Q.
Fattom stands for what?
15
30 sec
Q.
One example of cross contamination is when someone prepared food
16
30 sec
Q.
A frozen piece of salmon should not be thawed ______________________
17
30 sec
Q.
Which is an example of a chemical contaminant
18
30 sec
Q.
How many seconds should the total handwashing take?
19
30 sec
Q.
What should you do to avoid cross contact when preparing food for someone with a food allergy
20
30 sec
Q.
What is the maximum number of days that homemade chicken salad can be held at 41F
21
30 sec
Q.
Which food was correctly cooled
22
30 sec
Q.
Food cooked for a buffet style dinner and hot held must be maintained at a minimum of what temperature
23
30 sec
Q.
Ground beef cooked in a microwave must reach an internal temperature of
24
30 sec
Q.
If food does not reach the required temperature within 2 hours it cannot be served or recooked
25
30 sec
Q.
There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?
26
30 sec
Q.
Within the temperature danger zone, most harmful microorganisms reproduce rapidly
27
30 sec
Q.
_____________ is the proper minimum temperature for a refrigerated delivery truck?
