Temporary Food Safety Quiz Question Title 1. Which of these are potentially hazardous foods? (Required.) Hot dogs Batter containing eggs Sliced tomatoes Cooked salt potatoes All of the above Question Title 2. How long should you take to lather when washing your hands? (Required.) At least 20 seconds 2 to 5 seconds At least 2 minutes 1 to 2 minutes Question Title 3. When are you required to wear disposable gloves? (Required.) When handling money Cutting up raw meat Handling hamburger buns While cleaning and sanitizing Question Title 4. Which of these is an acceptable thermometer to use for measuring temperatures of foods? (Required.) Digital probe thermometer that measures ice water at 0°F Oven thermometer with a range of 90°F to 210°F Probe thermometer with a range of 120°F to 210°F Probe thermometer that measures ice water at 32°F Question Title 5. At what temperature must food in “cold holding” (in refrigerator or kept cold while serving) be maintained? (Required.) 45°F or below 32°F or below 140°F or above 70°F or below Question Title 6. Which of the following is an example of cross-contamination? (Required.) Storing raw meat above ready-to-eat foods Preparing ready to eat foods on surfaces not properly cleaned after using the surface to prepare raw meat Using the same knife to cut melons as was used to cut raw meat without cleaning and sanitizing the knife in between All of the above Question Title 7. Chicken must be cooked to what minimum temperature to minimize the chance for harmful bacteria to grow in number and cause food-borne illness? (Required.) 140°F or above 145°F or above 158°F or above 165°F or above Question Title 8. Which method is not a correct way to thaw a 5-pound piece of frozen beef? (Required.) Refrigerator Under cold running water Microwave then immediately cooked Leave at room temperature Question Title 9. What is the minimum temperature that must be maintained when keeping potentially hazardous food hot for service (hot holding)? (Required.) 140°F 70°F 165°F 130°F Question Title 10. The correct sequence of steps to follow when washing dishes and utensils is: (Required.) Wash, rinse, sanitize, and air dry Dip in sanitizer and wipe clean Rinse, wash, sanitize, and air dry Wash, sanitize, rinse, and air dry Question Title 11. Which one of these setups is acceptable for washing hands? (Required.) Water, paper towels, hand sanitizer, catch bucket Water, paper towels, catch bucket Water, soap, catch bucket Water, paper towels, soap, catch bucket Question Title 12. You cook a dish to 165°F and set it out for service. 30 minutes later, you measure the temperature at 135°F. Which of the following is an acceptable option to correct the situation? (Required.) Reheat to 140°F for 10 minutes Throw the food out Rapidly reheat to 165°F for 2 minutes Write the temperature as 140°F on the log sheet Question Title 13. Which of the following is least likely to keep hot-held food at or above 140°F? (Required.) Single sterno, no hot water bath, no wind-break around flame Multiple sternos, hot water bath pre-filled with boiling water, aluminum foil around sternos Properly maintained, calibrated, and measured commercial steam well Serve straight from grill or stove Question Title 14. Sanitizing solutions must be free of the following additives: (Required.) Scents and Perfumes Cleaners Dish Soap Sodium Hydroxide (lye) All of the above Question Title 15. How do you tell if a hamburger is fully cooked? (Required.) Check the temperature with a probe thermometer Cut it open to check the center Cook it for more than 5 minutes All of the above Question Title 16. First and Last Name: (Required.) Question Title 17. Your certificate of completion will be sent to the email address given: (Required.) Done