The following quiz is designed to test your food safety knowledge based on the information in this web site. Try it and see how you do.
Continue
Please select T for True or F for False as follows:
1. T or F In a food service operation, the greatest risk to safe food is the food handler.
2. T or F The most important goal of a food handler is to protect customers from foodborne illness.
3. T or F The conditions that are factors in bacterial growth are: food, acidity, time, temperature, oxygen and moisture.
4. T or F The temperature "danger zone" for bacteria to grow is between 41°F and 135°F.
5. T or F In the refrigerator, ready-to-eat foods should be stored below raw foods.
6. T or F The first step on the road to food safety is to properly inspect food products upon receipt.
7. T or F Chemicals, such as cleaning agents and pesticides, should be stored away from food.
8. T or F All food should be stored at least 6" above the floor.
9. T or F Cleaned and sanitized flatware should be stored with the handles up and in a clean area.
10. T or F Cleaned and sanitized kitchen utensils are allowed to be stored in a clean metal pan and placed directly on the kitchen floor.
11. T or F After mopping the floor, waste water should be poured into the utensil washing sink.
12. T or F Whenever leaving the kitchen area, it is not necessary to wash your hands before returning.
13. T or F Hair restraints are required to be worn by all food handlers.
14. T or F Smoking can contaminate your fingers with disease-causing bacteria that can be transmitted to food.
15. T or F If a tray of cooked ground beef is reheated to 135°F, all bacteria that cause foodborne illness will be killed.
16. T or F When dishwashing by hand, you should first wash dishes in hot, soapy water, sanitize in a chemical sanitizer, then, rinse in hot, clear water.
17. T or F Preparing food at home is illegal unless the food will be given away free of charge at your establishment.
18. T or F Serving margarine when your menu states that you serve butter is an example of illegal advertising.
19. T or F Many foodborne illnesses can be prevented by using good personal hygiene.
20. T or F Taking a tray of cooked food from the refrigerator and placing it directly on a steam table to heat is an acceptable method for reheating leftovers.
21. T or F If requested by the consumer, ready-to-eat food made from or containing eggs or ground beef can be served to the consumer without thorough cooking.
Please select the correct answer (only one answer is correct):
22. The recommended method(s) of thawing frozen foods are:
A. In a microwave oven
B. Under cold running water
C. In the refrigerator
D. As part of the cooking process
E. All of the above
23. The maximum fat content of ground beef should not exceed:
A. 10%
B. 33%
C. 22%
D. 30%
24. The required concentration of chlorine sanitizer when hand dishwashing is:
A. 50 ppm
B. 200 ppm
C. 100 ppm
D. 12.5 ppm
25. A restaurant advertises "homemade-style soup." This means that the soup must be made
A. At home
B. At the restaurant
C. Must not be advertised this way
D. None of the above
Would you like to see how you did? Click here for the ANSWERS.
Continue to Certified Food Handlers page
Back one Page
Back to the Table of Contents
Food Handler's Guide for Retail Food Facilities
Housing Inspection Bureau