Have an account?
Skip to Content
Build your own quiz
23 questions
Show Answers
See Preview
- 1. Multiple Choice
Meat and poultry should be stored at the top shelf of the refrigerator to keep them separate from other foods.TrueFalse - 2. Multiple ChoiceWhich is an example of how you can prevent cross-contamination when preparing food?Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)wash and sanitize surfaces between tasksdo not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultryAll of these choices are good examples.
- 3. Multiple ChoiceWhat could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?NothingSince there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked foodYou could get the fluAll of the above
- 4. Multiple ChoiceUsing a separate cutting board for raw foods, like meat, poultry, and seafood and another for fresh foods, like fruits and vegetables, can cause cross-contamination.TrueFalse
- 5. Multiple ChoiceHow long should you scrub your hands with soap and water to effectively remove bacteria?10 seconds20 seconds30 seconds2 minutes
- 6. Multiple ChoiceWhat is the best way to defrost frozen meats, poultry and seafood?In the refrigerator, microwave or submersion in cold waterOn the counterUnder your armI don't know
- 7. Multiple ChoiceBefore handling any food, what is the first thing a person should do?Clean the cutting boardSharpen the knifeCall friends overWash your hands
- 8. Multiple ChoiceWhen checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?The middleThe thickest partThe right sideUnderneath
- 9. Multiple ChoiceHow hot should you keep food when serving it?100 degrees140 degrees180 degrees250 degrees
- 10. Multiple Choice
What is the "temperature danger zone" ?
Between 30 and 100 degrees
Between 50 and 80 degrees
Between 35 and 141 degrees
Between 50 and 120 degrees
- 11. Multiple ChoiceWhat is the maximum time food can be left at room temperature?1 hour2 hours2.5 hours4 hours
- 12. Multiple ChoiceWhat are the FOUR basic sanitation practices?Clean, Sanitize, Cook, ChillClean, Separate, Cook, ChillClear, Separate, Cook, CoolClear, Sanitize, Cook, Cool
- 13. Multiple ChoiceBest way to wash your hands:cold water, no soapwarm water with soapcold water with soapwarm water, soap if you can find it
- 14. Multiple ChoiceWhat food safety step should you take to reduce cross-contamination?CleanSeparateCookChill
- 15. Multiple ChoiceSymptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea.TrueFalse
- 16. Multiple ChoiceWhen someone rinses raw fruits and veggies, which safety step is being shown?CleanCookChillSeparate
- 17. Multiple ChoiceWhich of the following is NOT going to prevent a food borne illness?handwashinguse the same cutting boardcook leftovers to 165never taste raw cake batter
- 18. Multiple Choice
You should always rinse meat and poultry before cooking it
True
False
- 19. Multiple ChoiceWhat is cross-contamination?How bacteria spread when raw meat is ground.Foods eaten raw coming into contact with raw food that must be cooked.Placing salad ingredients near main dish ingredients.Pantry foods invaded by pests
- 20. Multiple Choice
What temperature should you hold cold foods?
41 degrees F or higher
41 degrees F or less
51 degrees F or higher
All of the above
- 21. Multiple Choice
What temperature should you hold hot foods?
135 degrees F or higher
135 degrees F or less
145 degree F or higher
None of the below
- 22. Multiple Choice
How long must food not remain in the danger zone?
Longer than 1 hour
Longer than 30 minutes
Longer than 2 hours
Less than 1 hour
- 23. Multiple Choice
Which of the following statements is true?
Always put vegetables next to meat
Always keep meat and vegetables separate
All of the above
None of the above
- Answer choicesTagsAnswer choicesTags