Name_______________________
SANITATION & SAFETY QUIZ
Score__________
Please circle the correct answer for the following questions.
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True or False: Bacteria grow rapidly under ideal conditions like low moisture, low protein, and high acid.
True or False: A food handler’s dirty clothing can cross-contaminate food.
True or False: If you’re out of soap, it’s recommended to substitute a sanitizing gel.
True or False: The temperature danger zone for potentially hazardous foods is between 41 and 140 F
The recommended time for proper hand washing a. 10 seconds b. 15 seconds c. 20 seconds d. 30 seconds
When a food-borne illness occurs, it’s usually caused by a combination of 3 factors. These factors are:
a. Time-temperature abuse, unacceptable personal hygiene, and physical hazards.
b. Time-temperature abuse, chemical hazards, and physical hazards.
c. Time-temperature abuse, cross-contamination, and chemical hazards.
d. Time-temperature abuse, cross-contamination, and unacceptable personal hygiene.
In order for a food borne illness to be considered an “outbreak,” how many people must experience the illness after eating the same
food?
a. 1
b.
2
c. 10
d. 20
The largest threat to food safety comes from which of the following contaminants?
a. Pesticides
b. Hair
c. Microorganisms
d. Food additives
To prevent cross-contamination, food-handlers should not
a. Touch raw meat and then touch cooked or ready-to-eat food.
b. Allow food to remain at temperature above 41 F (5 C).
c. Take food temperatures when receiving food.
d. Hold food at temperatures below 140 F (60 C).
CONTAMINATION AND FOODBORNE ILLNESS
Please circle the correct answer for the following questions.
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True or False: Freezing stops the growth of most food borne pathogens but not kill it..
True or False: A chocolate sundae comes back to the kitchen because a guest requested no nuts. It’s alright to pick them off as long as
you’re wearing gloves and using a clean and sanitized utensil, then replenish with more whipped cream. .
True or False: An example of great food safety practice would be to clean a work surface before cutting or prepping .
Your pest control company sprayed during the overnight closing hours. When you arrived the next morning, you noticed that some
uncut lemons and limes have been left out on the counter that night. What should you do?
a. Discard the fruit.
b. Wash the fruit under running water before serving it.
c. Put the fruit in the refrigerator immediately.
d. Call the pest control company to find out if they had sprayed near the fruit.
You scoop some ice from your ice storage bin and notice a drinking glass inside. The glass is missing a large piece of the rim. What
should you do?
a. Inspect each cube carefully by hand before serving the ice in beverages.
b. Discard all of the ice and clean out the bin before restarting the icemaker.
c. Transfer the ice to a clean container and flush out the bin before putting the ice back.
d. No action is needed since you found both pieces of the glass.
Which situation could result in the physical contamination of a food-preparation area?
a. A foodservice worker forgets to wear a hat while working in the area.
b. The exhaust hood above the area is made of stainless steel.
c. MSG, which was used to prepare a previous item, was spilled in the area.
d. The cutting board used in the area is made of wood.
THE SAFE FOODHANDLER
Please circle the correct answer to the following questions.
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True or False: A food handler who doesn’t look or act sick could still spread a food borne illness.
True or False: Wearing gloves is an acceptable substitute for hand washing.
True of False: If a food handler receives a minor cut on her hand, she should be sent home.
True or False: Touching a pimple, touching your hair, and nose picking can contaminate food?
Which of the following is the proper procedure for washing your hands?
a. Run hot water, moisten hands and apply soap, rub hands together, apply sanitizer, dry hands.
b. Run hot water, moisten hands and apply soap, rub hands together, rinse hands, dry hands.
c. Run cold water, moisten hands and apply soap, rub hands together, rinse hands, dry hands.
d. Run cold water, moisten hands and apply soap, rub hands together, apply sanitizer, dry hands,
KEEPING FOOD SAFE IN STORAGE
Please circle the correct answer for the following questions.
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True or False: Chemicals may be transferred to sturdy, properly labeled sealed containers.
True or False: Cut lemons in refrigeration does not need to be covered because they are high in acid.
True or False: Melissa placed the ready-to eat cheesecake directly below the raw chicken breasts. The raw chicken should have been
stored on the bottom shelf below the cheesecake.
At what storage temperature would hot dogs or hamburger meat most likely become unsafe to use?
a. 0 F
b. 30 F
c. 41 F
d. 60 F
PROTECTING FOOD DURING SERVICE
Please circle the correct answer for the following questions.
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Circle the three types of food contaminates: a. Biological b Safety c. Chemical d. Environmental
e. Physical
True or False: A hot-holding device can be used for re-heating foods, provided it is capable of reaching a temperature of 140 F.
True or False: Foods that have been prepared safely and cooked properly in the kitchen may not necessarily be safe to eat when they
reach the table.
Which setup practice demonstrates the FIFO principle?
a. Lemons are cut and stored in smaller pans because iced tea is not a popular drink item at the Movie Tavern.
b. Every item prepped is labeled with proper information and is used in order by date.
c. A container of cherries at the bar is refilled as needed throughout the day.
SAFETY
1. What does M.S.D.S stand for.? ________________________________________________________________________
2. Explain the purpose of the M.S.D.S.. ____________________________________________________________________
__________________________________________________________________________________________________
3. It’s acceptable to store cleaning fluids in plastic containers used to store food as long as it has a lid and is washed before food use.
Circle the proper answer.
5.
True
False
Clean is defined as being free of _______________________________________________________________________
5. Sanitary is described as being free of micro-organisms_______________________________________________________