TSA Study Guide Quiz
Quiz by Mindy Richards
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100 questions
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- Q1How long can food be kept in the temperature danger zone before it needs to be thrown out?6 hours4 hours10 minutesovernight900s
- Q2Which of the following is a food borne illness associated with ground beef?e colishigellasalmonellabotulism900s
- Q3What does HACCP stand for?Hazard Analysis Critical Control PointHealth Analysis and Control ProceduresHome Automation and Climate Control ProgramHazardous Activity and Control Protocol900s
- Q4How long should a food handler wash their hands before handling food?5 seconds1 minute3 minutes20 seconds900s
- Q5What is the most effective way to prevent transfer of bacteria from one surface to another?using the same cutting board for all foodswashing hands frequentlywiping surfaces with a damp clothwashing hands one time when entering the kitchen900s
- Q6What is a TCS food?food that has been cookedready to eat foodfood that needs to be thrown outfood that requires time and temperature control900s
- Q7Which sink should be used for handwashing in the professional kitchen?mop sinkthree-compartment sinkhand washing sinkvegetable sink900s
- Q8What is the minimum cooking temperature for chicken?165 degrees F100 degrees F145 degrees F155 degrees F900s
- Q9Which of the following is considered to be a TCS food?flourbaked potatoalmondsunopened canned fruit900s
- Q10How can pests be kept out of garbage bins?keeping lids closedputting trash outside the kitchen doorsetting traps around the garbage binskeeping full trash in the kitchen area900s
- Q11What does FATTOM stand for?food, acidity, temperature, time, oxygen, moisturefermentation, acidity, temperature, time, oxidation, moldfat, acid, texture, taste, oxygen, mouthfeelfiber, antioxidants, texture, taste, odor, minerals900s
- Q12What is the maximum temperature allowed in a refrigerator?120 degrees F0 degrees F84 degrees F41 degrees F900s
- Q13Where is the MOST appropriate place to store cleaners?in a storage area away from the food that is locked upoutside the kitchenabove preparation surfacesin a storage area near food preparation surfaces900s
- Q14When using a fire extinguisher, what do the PASS steps include?Pull the pin, Aim at the base of the fire, Squeeze the trigger, Spray back and forthPlan, Act quickly, Squeeze the trigger, Spray the firePull, Assess, Stop, SqueezePut your finger on the trigger, Allow time to prepare, Scream, Squeeze the trigger900s
- Q15Which of the following is NOT one of the five food groups?sugarsproteinsfruitsgrains900s