Food Safety Questions and Answers 100% correct
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1. 1. Which is TRUE regarding food safety training? B
a. The ideal length for a training session is one
to two hours
b. Training records should be used to document
train- ing
c. Employees only require food safety
knowledge that is specific to their tasks.
d. Further training is unnecessary if
employees re- ceived training upon being
hired.
2. What are the three categories of contamination to B
food safety?
a. Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous
3. Which food would most likely cause a foodborne ill- B
ness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
4. Cross-contamination would likely occur if... D
a. Carrots are undercooked
b. Meat is left out at room temperature
c. Employees fail to wash their hands
returning from the restroom
d. Cutting boards are not washed, rinsed and
,Food Safety Questions and Answers 100% correct
already passed
sanitized between use
,Food Safety Questions and Answers 100% correct
already passed
5. A foodhandler scratches a cut and continues to pre- B
pare a sandwich. This is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices.
6. Left over chili is left sitting out to cool on the counter, A
this is an example of?
a. Time-Temperature Abuse
b. Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing
7. A foodhandler sprays cleaner on a prep table next to D
ready-to-eat tuna salad; this is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Chemical Contamination
8. Cross-contamination can be prevented if utensils are F
washed after each use
9. Time-temperature abuse is when food stays too long T
at temperatures between 41°F-135°F
10. Adults are more likely than pre-school age children to F
get sick from contaminated food
11. An example of preventing cross contamination isT
when you prepare raw meats
separately from ready-to-eat foods
,Food Safety Questions and Answers 100% correct
already passed
already passed
1. 1. Which is TRUE regarding food safety training? B
a. The ideal length for a training session is one
to two hours
b. Training records should be used to document
train- ing
c. Employees only require food safety
knowledge that is specific to their tasks.
d. Further training is unnecessary if
employees re- ceived training upon being
hired.
2. What are the three categories of contamination to B
food safety?
a. Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous
3. Which food would most likely cause a foodborne ill- B
ness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
4. Cross-contamination would likely occur if... D
a. Carrots are undercooked
b. Meat is left out at room temperature
c. Employees fail to wash their hands
returning from the restroom
d. Cutting boards are not washed, rinsed and
,Food Safety Questions and Answers 100% correct
already passed
sanitized between use
,Food Safety Questions and Answers 100% correct
already passed
5. A foodhandler scratches a cut and continues to pre- B
pare a sandwich. This is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices.
6. Left over chili is left sitting out to cool on the counter, A
this is an example of?
a. Time-Temperature Abuse
b. Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing
7. A foodhandler sprays cleaner on a prep table next to D
ready-to-eat tuna salad; this is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Chemical Contamination
8. Cross-contamination can be prevented if utensils are F
washed after each use
9. Time-temperature abuse is when food stays too long T
at temperatures between 41°F-135°F
10. Adults are more likely than pre-school age children to F
get sick from contaminated food
11. An example of preventing cross contamination isT
when you prepare raw meats
separately from ready-to-eat foods
,Food Safety Questions and Answers 100% correct
already passed
