Food Safety Assessment for Food Pantries, MANNA Pack Sites, or Off-Site Programs

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This assessment includes 20 questions worth 5 points each. 80% or above (16 out of 20) is a passing score.

You will see a confirmation page and receive a confirmation email upon submission. These confirmations will also include your score.

The successful completion of this Food Safety Assessment will result in a Food Safety Certificate that meets the requirements for partnership with MANNA FoodBank. This Food Safety Certificate is only recognized by MANNA FoodBank.

Agency/Site Name*

Partner Agency Number

Only for official MANNA Partner Agencies

Full names of all training participants*

Email*

example@example.com

1. All food must be stored at least how many inches off of the floor?*

2 inches4 inches6 inches0 inches, food can be stored on the floor

2. Which food is a common allergen?*

WheatTomatoSaltRaisins

3. Transport of delivery in an unrefrigerated vehicle should take less than:*

10 minutes30 minutes45 minutes60 minutes

4. Refrigerated food must be stored at a temperature no higher than:*

0° F32° F41° F68° F

5. When transporting food, which practice helps keep it safe?*

Placing raw food over ready-to-eat foodKeeping antifreeze next to the productHaving your dog guard itCovering cold food with thermal blankets

6. Produce must be tossed when it has:*

MoldLight bruisingIntact skinFreckles

7. Which practice is food safe when using gloves?*

Reusing gloves for a few daysWashing gloves between tasksNot changing gloves after using your cell phoneChanging gloves before handling ready-to-eat foods

8. Which activity is acceptable in food storage areas?*

Wearing a hatChewing gumEating lunchClipping your fingernails

9. Temperature logs must be kept for all units at least 5 days a week for TEFAP agencies and at least once per week for all others.*

TrueFalse

10. Which food item is safe to distribute?*

Home-canned goodsA can without a labelA can of soup with a small dent not on the seamA bag of rice with a small hole that has been taped up

11. Ready-to-eat foods should be stored:*

Above all other foodUnder seafoodNext to raw eggsUnder poultry

12. Which food item CANNOT be distributed past the date on the label?*

Canned soupBagged dry pastaCheese crackersBaby food

13. Which surface needs to be cleaned and sanitized?*

Garbage cansWallsHand trucksTables that hold food

14. When must hands be washed?*

After handling foods containing an allergenAfter coughingAfter handling cleaning suppliesAll of the above

15. After cleaning and sanitizing, a surface should be:*

Allowed to air dryDried using a clean towelImmediately reused, even if it's still wetDried by blowing on it

16. Which is NOT a hazard that makes food unsafe?*

Physical hazards, such as jewelryChemical hazards, such as sanitizerEnvironmental hazards, such as radonBiological hazards, such as bacteria

17. Which activity reduces pathogens?*

CleaningSanitizingKeeping dry storage above 85° FUsing thermal blankets

18. Cross-contamination is:*

Transferring pathogens from one food or surface to anotherContact between a food containing an allergen and another foodEating shrimp and gritsLosing a false nail in a bag of apples

19. Which of these symptoms would NOT require you to excuse yourself from pantry work?*

FeverJaundiceRinging earsSore throat

20. When receiving frozen food, it should be:*

Soft to the touchFrozen solidBetween 35°-45° FCovered in ice crystals