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TSA Study Guide Quiz

Quiz by Mindy Richards

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60 questions
Show answers
  • Q1
    What does HAACP stand for?
    Hazard Analysis Critical Control Point
    Health Analysis and Control Procedures
    Home Automation and Climate Control Program
    Hazardous Activity and Control Protocol
    900s
  • Q2
    How long can food be kept in the temperature danger zone before it needs to be thrown out?
    6 hours
    4 hours
    10 minutes
    overnight
    900s
  • Q3
    Which of the following is a food borne illness associated with ground beef?
    e coli
    shigella
    salmonella
    botulism
    900s
  • Q4
    Which sink should be used for handwashing in the professional kitchen?
    mop sink
    three-compartment sink
    hand washing sink
    vegetable sink
    900s
  • Q5
    How long should a food handler wash their hands before handling food?
    5 seconds
    1 minute
    3 minutes
    20 seconds
    900s
  • Q6
    What is the most effective way to prevent transfer of bacteria from one surface to another?
    using the same cutting board for all foods
    washing hands frequently
    wiping surfaces with a damp cloth
    washing hands one time when entering the kitchen
    900s
  • Q7
    What is a TCS food?
    food that has been cooked
    ready to eat food
    food that needs to be thrown out
    food that requires time and temperature control
    900s
  • Q8
    Which of the following is considered to be a TCS food?
    flour
    baked potato
    almonds
    unopened canned fruit
    900s
  • Q9
    How can pests be kept out of garbage bins?
    keeping lids closed
    putting trash outside the kitchen door
    setting traps around the garbage bins
    keeping full trash in the kitchen area
    900s
  • Q10
    What is the temperature danger zone?
    21 to 101 degrees F
    41 to 135 degrees F
    50 to 250 degrees F
    0 to 100 degrees F
    900s
  • Q11
    What is the minimum cooking temperature for chicken?
    165 degrees F
    100 degrees F
    145 degrees F
    155 degrees F
    900s
  • Q12
    What does FATTOM stand for?
    food, acidity, temperature, time, oxygen, moisture
    fermentation, acidity, temperature, time, oxidation, mold
    fat, acid, texture, taste, oxygen, mouthfeel
    fiber, antioxidants, texture, taste, odor, minerals
    900s
  • Q13
    What is the maximum temperature allowed in a refrigerator?
    120 degrees F
    0 degrees F
    84 degrees F
    41 degrees F
    900s
  • Q14
    Where is the MOST appropriate place to store cleaners?
    in a storage area away from the food that is locked up
    outside the kitchen
    above preparation surfaces
    in a storage area near food preparation surfaces
    900s
  • Q15
    What is a Material Safety Data Sheet, MSDS?
    a document that contains information about how to prepare a recipe
    a document that contains information about kitchen safety
    a document that has the pricing information of a chemical
    a document that contains chemical and physical properties of a hazardous substance and instructions for proper handling
    900s

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