Exit Chatham Health District Temporary Food Quiz 12 Questions Question Title * 1. What does Connecticut's Health Code say the minimum temperature, in degrees F, that HOT potentially hazardous foods need to be held at? Question Title * 2. What is the BEST way to make sure your cold food stays cold enough? Make sure you have enough coolers Keep ice around foods Monitor temperatures with a metal stem thermometer to ensure foods are 45 degrees or below Keep foods covered Question Title * 3. Which of the following foods are required to be kept COLD to prevent the growth of micro-organisms? These foods are also known as potentially hazardous foods. 1. Pasta salad 2. Canned soda 3. Cut melons 4. Cheese for burgers 1, 3, and 4 All of the above Question Title * 4. Which food is required to be kept HOT to prevent the growth of micro-organisms? Hot dog rolls Potato chips Baked potatoes Popcorn Question Title * 5. If you had diarrhea two days before your event, you should: Wear gloves when handling ready to eat foods Stay home and not prepare foods Practice double handwashing Cook foods, but don't handle ready to eat foods Question Title * 6. Which of these items would be considered an "unsafe source" at a temp food event and should not be served? A pan of Lasagna you purchased from a local Italian restaurant Pasta salad made with noodles you cooked at home Sandwiches prepared in a church that has a food service license Bags of chips you purchased from a grocery store Question Title * 7. Which of the following is NOT a top food safety risk factor, as defined by the Center for Disease Control and Prevention? Improper food temperatures Poor employee hygiene Serving food outside Unsafe food source Question Title * 8. It's important to wash your hands at all of the following times. Please check all that apply. Before starting work When changing gloves Handling money After coughing and sneezing After handling dirty utensils Question Title * 9. Thawing frozen foods on a clean sanitary table is an acceptable method? True False Question Title * 10. When using a sanitizer test kit, the Chlorine Bleach concentration should be: 200ppm - 300ppm 50ppm - 100ppm 10ppm - 50ppm Question Title * 11. Foodborne illness is preventable by following food safety guidelines. True False Question Title * 12. The following are needed to be able to serve food at a temporary food event within the Chatham Health District. A temporary event food application, which is found on our website, needs to be filled out and submitted. A payment needs to be included with the application A Class III or IV food booths is required to have someone that has taken either the temporary food event class or the Qualified Food Operator class working in the booth at all times. (Some statutory exemption may apply) All the above Question Title * 13. Address Name * Company * Address City/Town State/Province * ZIP/Postal Code Email Address * Phone Number Next