Food Safety for Food Banking Quiz

  • Food Safety for Food Banking Quiz

  • Please view the training video before completing this quiz: https://youtu.be/Asd9nj21eCo

  • Your role at the agency or program:*
  • The three types of hazards that make food unsafe are*
  • Transferring pathogens from the body to food can be prevented by practicing correct?*
  • A food allergy occurs when the body has a reaction to:*
  • Which is a common food allergen?*
  • What occurs when food containing an allergen comes in contact with other food?*
  • One way to keep people with food allergies safe is to:*
  • Hands and arms should be scrubbed with soap for how many seconds during handwashing?*
  • When should hands be washed?*
  • What activity can be performed at a handwashing sink?*
  • How should hair be worn when repackaging food?*
  • Eating and drinking when working in food-storage areas is a food safety hazard because it could?*
  • What symptom must be reported to the director or supervisor?*
  • The temperature danger zone is the temperature range between*
  • A delivery should be rejected when?*
  • A bimetallic stemmed thermometer is being calibrated. After the stem has been submerged in ice water and the indicator has stopped moving, the thermometer must be adjusted to what temperature?*
  • Refrigerated food must be stored at temperatures no higher than?*
  • How far off the floor must food be stored?*
  • Which storage date is the last date recommended for the product while at peak quality?*
  • Cans should be discarded if they have*
  • Produce should be discarded when it has*
  • TCS food should be repackaged in a clean room that maintains a temperature no higher than:*
  • What information must be included on repackaged food labels?*
  • Drive times in unrefrigerated delivery vehicles should be kept to less than*
  • Which practice when transporting food will help keep it safe?*
  • What is the difference between cleaning and sanitizing?*
  • What is the correct order for cleaning and sanitizing?*
  • What surface must be cleaned and sanitized?*
  • What is the second sink of a three-compartment sink used for?*
  • Where should garbage containers be cleaned?*
  • Insects and rodents are a food-safety risk because they*
  •  - -
  • Should be Empty: