Temporary Food Safety Quiz Question Title 1. Which of these are potentially hazardous foods? 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? 2 to 5 seconds At least 2 minutes At least 20 seconds 1 to 2 minutes Question Title 3. When are you required to wear disposable gloves? 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? Oven thermometer with a range of 90°F to 210°F Probe thermometer with a range of 120°F to 210°F Digital probe thermometer that measures ice water at 0°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? 140°F or above 32°F or below 70°F or below 45°F or below Question Title 6. Which of the following is an example of cross-contamination? 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? 140°F or above 158°F or above 145°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? Refrigerator Microwave then immediately cooked Leave at room temperature Under cold running water Question Title 9. What is the minimum temperature that must be maintained when keeping potentially hazardous food hot for service (hot holding)? 165°F 70°F 140°F 130°F Question Title 10. The correct sequence of steps to follow when washing dishes and utensils is: Wash, rinse, sanitize, and air dry Wash, sanitize, rinse, and air dry Rinse, wash, sanitize, and air dry Dip in sanitizer and wipe clean Question Title 11. Which one of these setups is acceptable for washing hands? Water, soap, catch bucket Water, paper towels, hand sanitizer, catch bucket Water, paper towels, 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? Reheat to 140°F for 10 minutes Rapidly reheat to 165°F for 2 minutes Throw the food out 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? 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 Single sterno, no hot water bath, no wind-break around flame Question Title 14. Sanitizing solutions must be free of the following additives: 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? 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: Question Title 17. Your certificate of completion will be sent to the email address given: Done