Online Quiz

Team Member Name*

First NameLast Name

Team Member Email*

example@example.com

Location*

1. How long should a dish remain in the quat sanitizer in the dish sink to be considered sanitized?*

30 seconds5 minutes1 minuteNo time, the sanitizer works instantly

2. Please select which of the following are part of the "Big 6" foodborne illnesses.*

3. What is the range of the temperature danger zone?*

40-140 degrees40-165 degrees32-212 degrees50-100 degrees

4. How long after cooking must food be cooled down below the temperature danger zone?*

1 hour2 hours4 hours24 hours

5. According to the Centers for Disease Control and Prevention (CDC), how many people are hospitalized with a foodborne illness every year?*

48 million128,0003,000

6. How long should a team member wash their hands when starting work, after using the restroom, after changing tasks, or after touching an unsanitary product or surface?*

1 minute30 seconds20 seconds10 seconds

7. How often should food contact surfaces be sanitized?*

8. What is the internal cooking temperature required for chicken to reach to kill all bacteria?*

140 degrees165 degrees212 degrees350 degrees

9. Please select the items in the kitchen that are certified gluten-free.*

10. How long should produce sit in the produce wash to ensure all bacteria are eliminated?*

30 seconds1 minute90 seconds5 minutes

Critical Control Points

A critical control point is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Puntos Críticos de Control

Un punto crítico de control se define como un paso en el que se puede aplicar el control y es esencial para prevenir o eliminar un peligro para la inocuidad de los alimentos o reducirlo a un nivel aceptable.

11. Which of the following is a Critical Control Point?*

12. How far off the ground must all products be stored?*

6 inches12 inches18 inchesProducts can sit directly on the ground as long as we move them to clean.

13. Select all the foods that are "TCS"? "TCS" means the product is temperature-controlled, "non-TCS" means the product is not temperature-controlled.*

When handling raw chicken, what color gloves and apron should be worn?*

60-Day Knowledge Test

Food Safety