• 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.
  • 1. What are the three types of hazards that make food unsafe?*
  • 2. What is the number one cause of foodborne illness outbreaks?*
  • 3. What is the most important way you can keep people with food allergies safe?*
  • 4. Why is labeling important for food allergies?*
  • 5. Correct handwashing means you wash your hands for at least ___ seconds.*
  • 6. After which of the following behaviors should you wash your hands?*
  • 7. Hand sanitizer can be used as a substitute for washing your hands.*
  • 8. Gloves should be used ___________________.*
  • 9. You are getting ready to volunteer at the soup kitchen but you are feeling sick. What should you do?*
  • 10. What is the temperature danger zone for food?*
  • 11. Refrigerated food and cut produce should be received at a temperature of ____ or lower.*
  • 12. You receive a donation of frozen chicken thighs at 22 degrees. What should you do?*
  • 13. When storing food, you should always store raw meat ________.*
  • 14. Which of these is an expiration date?*
  • 15. If you receive a recall notice, what are you NOT expected to do?*
  • 16. You should never accept homemade food items in your pantry.*
  • 17. You should discard any canned food with the following problems:*
  • 18. There are strict rules for repacking food items. In order to repack food safely, you must:*
  • 19. What is the correct order for cleaning and sanitizing surfaces?*
  • 20. When should you clean and sanitize the surfaces you’re working with?*
  • Should be Empty: