Food Safety Training - Course Quiz
This quiz is the final step of your Feeding America West Michigan Food Safety training. If you have not watched the Food Safety training video, please do so before taking this quiz. To remain compliant and in good standing, you must score 80% (16/20) or better on this quiz. If you do not meet this standard, you will be contacted by a member of the Feeding America West Michigan team regarding next steps.
Email
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example@example.com
Agency Name
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Agency Ref #
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Name of Individual Completing Training
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First Name
Last Name
County
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Zip Code
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1. What are the three types of hazards that make food unsafe?
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Biological, chemical, environmental
Chemical, biological, physical
Physical, biological, environmental
Environmental, chemical, physical
2. What is the number one cause of foodborne illness outbreaks?
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Poor cleaning and sanitizing of surfaces
Cross-contamination of foods
Time-temperature abuse
Poor personal hygiene
3. What is the most important way you can keep people with food allergies safe?
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Cleaning and sanitizing properly
Labeling
Good hygiene
Quality ingredients
4. Why is labeling important for food allergies?
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Helps food last longer
Ensures traceability
Reduces costs
5. Correct handwashing means you wash your hands for at least ___ seconds.
30 seconds
15 seconds
60 seconds
20 seconds
5. Correct handwashing means you wash your hands for at least ____ seconds.
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30 seconds
15 seconds
60 seconds
20 seconds
6. After which of the following behaviors should you wash your hands?
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Drinking from a water bottle
Chewing gum
Tucking your hair behind your ears
All of the above
7. Hand sanitizer can be used as a substitute for washing your hands.
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True
False
8. Gloves should be used ___________________.
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Instead of handwashing
When working with food directly
When you’re sick
9. You are getting ready to volunteer at the soup kitchen but you are feeling sick. What should you do?
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Report symptoms to your supervisor
Wear a mask and gloves
Call in sick
Take some medicine
10. What is the temperature danger zone for food?
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0-40 degrees
41-100 degrees
41-135 degrees
None of the above
11. Refrigerated food and cut produce should be received at a temperature of ____ or lower.
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0 degrees
32 degrees
40 degrees
41 degrees
12. You receive a donation of frozen chicken thighs at 22 degrees. What should you do?
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Reject the food
Receive the food
13. When storing food, you should always store raw meat ________.
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Above cut produce
Below ready to eat foods
With ready to eat foods
Above ready to eat foods
14. Which of these is an expiration date?
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Manufacturing date
Sell by date
Best by date
Use by date
15. If you receive a recall notice, what are you NOT expected to do?
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Discard the food
Contact your clients
Post the recall notice
Check your stock
16. You should never accept homemade food items in your pantry.
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True
False
17. You should discard any canned food with the following problems:
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Severe dents in the can’s seams
Missing labels
Holes or signs of leaking
All of the above
18. There are strict rules for repacking food items. In order to repack food safely, you must:
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Have a designated “clean room”
Have a licensed area
Have a ServSafe manager certification
All of the above
19. What is the correct order for cleaning and sanitizing surfaces?
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Scrape/remove food, sanitize, wash the surface, rinse, dry with cloth
Scrape/remove food, wash the surface, rinse, sanitize, air dry
Scrape/remove food, wash the surface, sanitize, rinse, air dry
Scrape/remove food, wash the surface, rinse, sanitize, dry with cloth
20. When should you clean and sanitize the surfaces you’re working with?
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Before and after use
When changing to a new product or between allergens
After four hours if the items have been in constant use
All of the above
Total Score
Submit
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