You have been around food all of your life. You may have worked with food for many years, but do you really know what can go wrong and how to keep your food safe? Take this quiz and see!
1) A handwash sink is required to have all of the following except?
a) Hand soap
b) Hot running water
c) Hand sanitizer
d) A trash can for disposal of hand drying towels, if disposable towels are used
2) To determine if your chemical sanitizing buckets in the kitchen are of the correct potency, you should: a) Change the sanitizing solution when it appears dirty.
b) Keep adding extra sanitizer.
c) Change the sanitizer solution every 6 hours.
d) Check the sanitizer solution with test strips.
3) In a kitchen refrigerator, the following order is an acceptable order to store goods, listed from highest point in the refrigerator to lowest point:
a) Ready-to-eat foods, fish, roasts, ground meats, poultry.
b) Ready-to-eat foods, ground meat, roasts, fish, poultry.
c) Poultry, ground meats, roasts, fish, ready-to-eat foods.
d) Ready-to-eat foods, ground meats, roasts, fish, poultry.
4) Refrigerated equipment housing food items that require temperature control for safety must be capable of maintaining food temperatures at °F and below?
a) 50.
b) 41.
c) 45.
d) 55.
5) A swollen can of mushrooms (or any other low acid food) is a sign that:
a) Too much product was packed into the can and it is safe to eat.
b) A potentially deadly bacterial toxin may be present in the food and is unsafe to use.
c) The can is old but safe to use.
d) The outer surface of the can got wet and caused the can to expand but the food inside of the can is okay.
TEST YOUR FOOD SAFETY KNOWLEDGE!
ANSWERS: 1. C. Hand sanitizers are not required at the handwash sink. Hand sanitizers should never be used instead of handwashing. They only work on clean hands and do not kill Norovirus or Hepatitis A. 2. D. Use chemical testing strips to determine if your chemical sanitizing buckets are of the correct potency. Using too much of a chemical is just as harmful as using too little, so it is important that you use chemical test strips to determine if your sanitizing liquid is in the correct concentration range. 3. A. When storing raw product in the same cooler, items must be stored properly based on their cooking requirements to minimize cross contamination. Items that have a lower minimum cooking temperature should be stored above those that require a higher minimum cooking temperature. 4. B. The internal temperature at which potentially hazardous foods must be stored to prevent rapid bacteria growth is 41°F or lower. This temperature is the lower limit of the Danger Zone. Foods should be stored at temperatures below this minimal threshold to avoid bacteria growth. Foods may be stored at lower temperatures but must not rise above this temperature barrier while in storage. 5. B. A deadly bacterial illness called botulism could be inside the can. Never use swollen cans!
