RCPH Food Safety Quiz

Name*

First NameLast Name

Email*

example@example.com

Agency/Event *

1. When serving outdoors, what type of flooring is NOT acceptable?*

CementGrassGravelAsphalt

2. Which is the correct way to wash your hands?*

Rinse hands with hot, running water and dry on a paper towelWash hands with soap and warm water for at least 60 seconds and dry witha cotton towel.Wash hands for at least 20 seconds by scrubbing with soap and warm water,rinse, and dry with a paper towel.Scrub hands in a sanitizer bucket and dry with a paper towel.

3. Which of the following could cause cross-contamination when preparing food?*

using the same cutting board for different parts of chickenusing the same cutting board for two different varieties of gluten-freebreadusing the same cutting board for dicing tomatoes and peppersusing the same cutting board for preparing raw chicken and lettuce

4. A proper way to thaw frozen chicken is:*

Let it thaw at room temperature or the counter.Thaw it in a sink at room temperature.Place it in the refrigerator.Let thaw in stagnant warm or hot water.None of above.

5. What should you do if the gloves you are using to handle food become contaminated?*

Remove the gloves, store them in a clean place, wash your hands, and put the same gloves back on.Remove the gloves, throw the gloves away, and put on new gloves.Remove the gloves, throw the gloves away, wash your hands, and put on new gloves.

6. Which of the following is not an approved source for foods?*

Fresh tomatoes from a home gardenFresh tomatoes from a local grocery storeHome canned diced tomatoesCan of diced tomatoes from a wholesale store

7. A garden hose can be used as a water source when serving food to the public.*

TrueFalse

8. Foods that require refrigeration must be cold held at a maximum of:*

9. Cooked rice was left in the Danger Zone overnight. What should you do with the rice?*

Throw the rice away; it may not be safe to eat.Reheat the rice to 165° F before it is served.Put the rice immediately in the refrigerator for later use.Smell the rice to see if it is safe to serve.

10. Bare hand contact is not allowed when handling:*

GarbageSealed bags of ChipsBunsPizza Dough

11. What causes food borne illnesses?*

Biological HazardsChemical HazardsPhysical Hazardsall of the above

12. Which refrigerator is storing the foods properly?*

#1#2

13. All food items must be stored at least ___ inches from the floor?*

82126

14. Which of the following must be cooked to a minimum of 165° F?*

Ground BeefShrimpChicken BreastPork Chop

15. Where must you wash your hands?*

In any sink that is free and accessible.At the designated hand wash station.At the ware washing sink.In the sanitizer bucket.

16. What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?*

The concentration chlorine is not important.The concentration must be 100 parts per million, which can be measuredwith a chlorine paper test strip.The concentration must be over 200 parts per million, which can bemeasured with a chlorine paper test strip.One teaspoon of chlorine for every gallon of water.

17. You should not work with food if you are sick with what symptoms?*

VomitingFeverDiarrheaAll of the above

18. Back flow prevention protects*

The source of waterThe hand washing stationA food employee's handsCooking equipment

19. What is the proper order to wash food equipment by hand?*

Rinse, Wash, Sanitize, and Air drySanitize, Wash, Rinse, Pre-Scrape and Towel dryWash, Rinse, Towel Dry and SanitizePre-Scrape, Wash, Rinse, Sanitize and Air Dry

20. Which of the following foods is NOT approved to serve to the public:*

Chili made at homeHamburger patties from the local grocery storeTomatoes grown in your gardenSausages purchased from local meat marketCorndogs from Sam’s Club

21. The Temperature Danger Zone is between which of the following*

50°F and 125°F45°F and 120°F41°F and 135°F0°F and 100°F

22. What is the difference between washing and sanitizing?*

There is no difference.Washing makes things look clean and sanitizing make them smell good.Washing removes contamination and sanitizing whitens.Washing removes contamination and sanitizing destroys biological hazards.

23. Italian sausages (ground meat) must be cooked to what minimum temperature?*

130º F145º F155º F165º F

24. Residential dish washing machines can be used for washing and sanitizing the food equipment.*

TrueFalse

25. Examples of cross-contamination are:*

Raw chicken is processed on cutting board then lettuce is sliced on same surfaceFood worker handles raw meat then assembles sandwich without washinghandsLiquids from raw hamburger drip onto vegetables for saladAll of the above

Score