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Your Knowledge in Food Safety

1. Refrigerator thermometers should be stored: *

A. In a location where they are easy to read

B. In the very back of the refrigerator

C. Inside the meat container

D. Directly below the fan guard

2. The food safety manual requires that you scrub your hands for approximately: *

A. 10 seconds

B. 20 seconds

C. 30 seconds

D. 1 minute

3. Which one of the following can make people sick? *

A. Running cold water over hot pasta noodles in a container that drains to help cool them down quickly

B. The same minimum safe cooking temperature for ground beef, beef roast, and fish

C. Foods prepared in small batches to reduce the time they are held at room temperature

D. Thoroughly cooking ground beef and serving hot

4. The following steps are used to calibrate (making sure a thermometer gives accurate readings) a metal stem probe thermometer. Which one of the following steps is false? *

A. Insert the probe of the thermometer into a container of packed crushed ice and cold water

B. Wait until the temperature indicator stops moving (after 30 seconds)

C. Remove the probe from ice water

D. Adjust the pointer on the temperature indicator to read 32°F (0°C)

5. Food that makes people sick will often: *

A. Taste sour or bitter

B. Smell slightly woodsy

C. Look bumpy with odd color

D. Look and smell fine

6. Food handlers can contaminate food when they: *

A. Discard food left in the danger zone

B. Have infected wounds or injuries

C. Take a break in a designated area

D. Keep chemicals away from food

7. You found cooked rice left out on the table all night; the safe way to handle it is to: *

A. Put the rice in a shallow pan and place in the refrigerator

B. Take a temperature with a metal stem probe thermometer

C. Reheat the rice to 165°F (74°C)

D. Throw the rice into the garbage

8. Which of the following is true? *

A. You can touch food when you have an open sore on your finger

B. Scrubbing your nails during hand washing is necessary for your hands to be clean

C. Using germ-killing lotions instead of soap and water to clean your hands is allowed by the local Health Department

D. You can work with food when you are sick as long as you avoid children

9. Expressed breast milk must be used within how many days of thawing? *

A. 4 days

B. 5 days

C. 1 day

D. 3 days

10. A beef roast should reach a temperature of at least *

A. 125°F (52°C)

B. 120°F (49°C)

C. 130°F (54°C)

D. None of the above

11. When should you use a food or probe thermometer? *

A. To check food temperatures before serving

B. To check the air temperature in the kitchen

C. To check the acidity level of food items

D. To check the concentration of chemicals

12. All bottles and training cups must be: *

A. Labeled with the child’s name and date

B. Stored in the child’s cubby

C. Used all week before sending home to be washed

D. Left in the play area so the children can access them at will

13. Food stored in the refrigerator must be kept: *

A. 50°F (10°C) or colder

B. 45°F (7°C) or colder

C. Between 35°F (2°C) and 38°F (3°C)

D. Between 40°F (4°C) and 70°F (21°C)

14. When washing dishes in a three (3) compartment sink, you should mix the sanitizer by: *

A. Adding one (1) cup of bleach to one (1) gallon of water

B. Adding one (1) tablespoon detergent to one (1) gallon of water

C. Adding equal parts of bleach to water

D. Adding one (1) teaspoon bleach to one (1) gallon of water

15. To prevent bacterial growth, food must be kept at temperatures of: *

A. Between 120°F (49°C) and 140°F (60°C)

B. Colder than 50°F (10°C) or hotter than 120°F (49°C)

C. Colder than 41°F (5°C) or hotter than 140°F (60°C)

D. Between 41°F (5°C) and 70°F (21°C)

16. Drinking from a mug while preparing food is: *

A. Okay with the Health Department

B. Okay unless the mug breaks

C. Limited to containers with a lid and handle

D. Limited to beverages containing alcohol (to kill germs)

17. Which one of the following can make people sick? *

A. Storing food in containers designed specifically to hold food

B. Storing food in non-food-grade containers

C. Labeling spray bottles with the names of what is inside of the bottle

D. Storing high acid foods such as tomatoes or lemons in food-grade containers

18. A big pot of thick white sauce has just been removed from the burner. Which of the following is the best way to cool the sauce? *

A. Allow the sauce to cool to 80°F (27°C), then place in the refrigerator; make sure it cools from 80°F (27°C) to 41°F (5°C) within 6 hours

B. Put the pot of sauce into the coldest area of the refrigerator and stir

C. Pour the sauce into shallow containers and place in the coolest area of the refrigerator, stir, and make sure it cools to 41°F (5°C) within 6 hours

D. Place the pot of sauce in a freezer unit for rapid cooling; move it to a refrigerator after 3 hours

19. The best way to check the strength of the sanitizing solution is to: *

A. Smell for bleach

B. Use a special meter

C. Touch for a slimy feel

D. Use test strips

20. Pork must be: *

A. Cooked to an internal temperature of 130°F (54°C)

B. Cooked to an internal temperature of 145°F (63°C)

C. Cooked to an internal temperatures of 135°F (57°C)

D. Cooked to an internal temperature of 140°F (60°C)

21. You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey safe? *

A. Place turkey into the refrigerator right away after you sliced it into serving portions

B. Place turkey into the refrigerator after it has been on the counter for two hours

C. Place the whole turkey into the refrigerator right away and slice it tomorrow morning before lunch

D. Let turkey cool on the counter for three hours before slicing and refrigerating

22. What information should be labeled on bottles and containers for storing breast milk? *

A. Child’s full name

B. Date

C. Time

D. All of the above

23. Which of the following spreads germs? *

A. An air dryer for drying hands

B. A shared cloth towel for drying hands

C. Paper towels for drying hands

D. A roll of one time use linen towels for drying hands

24. The best way to wash your hands after using the restroom is to use: *

A. Hand sanitizer and let your hands air dry (and then repeat)

B. 165°F water, soap, and a paper towel (and then repeat)

C. Warm water, soap, and a paper towel (and then repeat)

D. Hand sanitizer and a paper towel (and then repeat)

25. When you have a cut or burn on your finger or hand, you can: *

A. Work with the food that is ready to eat

B. Peel and chop vegetables

C. Handle the food that will be cooked

D. Wear a glove while working with food

26. How fast does food have to cool? *

A. From 120°F (49°C) to 40°F (4°C) within 6 hours

B. From 165°F (74°C) to 50°F (10°C) within 6 hours

C. From 140°F (60°C) to 41°F (5°C) within 6 hours

D. From 120°F (49°C) to 41°F (5°C) within 6 hours

27. You finished cutting up a raw chicken and put it in the oven to cook. You should: *

A. Wipe the cutting board and knife with a sanitizer wipe cloth

B. Run the cutting board through the dishwasher

C. Wash the knife by swishing it around in a bucket of sanitizer

D. Wipe your hands with a sanitizer wipe cloth

28. Chicken must be cooked to an internal temperature of: *

A. 165°F (74°C)

B. 160°F (71°C)

C. 140°F (60°C)

D. 155°F (68°C)

29. Which of the following is true? *

A. You need to wash your hands before putting on disposable gloves

B. Using a hand sanitizer is all that is needed to properly clean your hands

C. You can work with food when you have an infected cut on your finger and it is covered with a bandage

D. You can work while being sick, even if you have diarrhea, as long as you wash your hands

30. When serving family style meals: *

A. Children may serve and eat with the same utensils

B. Food brought to the table and not eaten must be discarded

C. Children may share food with each other

D. Food can sit at room temperature for two hours

31. After cutting raw meat on a cutting board, you should: *

A. Scrub it with soapy water and dry it

B. Scrub it with soapy water, rinse it, and then sanitize it

C. Scrub it with a bleach cloth before cutting ready-to-eat foods

D. Scrub it with a sanitizer and then rinse off the sanitizer

32. Which foods are allowed in cooking projects involving children? *

A. Raw meat

B. Eggs

C. Fruits and vegetables

D. Fish and poultry

33. To properly keep food cold for a display: *

A. The ice only needs to be under the food containers

B. The ice needs to be level with the food

C. The ice can melt away as long as there is cold water

D. The ice can be used in beverages

34. What is the best reason to stir liquid foods (like soups & gravies)? *

A. To keep the food from sticking or burning

B. To keep the food from getting crusty

C. To keep the food evenly heated

D. To keep the food from getting hot spots

35. How should you cool solid foods such as a roast? *

A. Cut into smaller portions and place into the refrigerator

B. Place the whole roast into the refrigerator if it is 10 pounds of less

C. Place the whole roast on the counter until it reaches room temperature and then refrigerate

D. Cut into pieces no larger than 10 pounds and refrigerate

36. It is okay to wear disposable gloves if: *

A. You wash your hands first and discard gloves between activities

B. The hand-washing sink is broken

C. Your hands are dirty and you are too busy to wash them

D. You dispose of the gloves often

37. Using a hand sanitizer only helps with food safety after you: *

A. Cough or sneeze

B. Touch raw meat

C. Handle garbage

D. Wash hands properly