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1. Three types of hazards that make food unsafe are? *

A. Biological, chemical, and physical

B. Bacterial, nutritional, and universal

C. Fungus, viruses, and parasites

D. Allergens, sanitizers, and contaminants

2. Transferring pathogens from the body to food can be prevented by practicing correct *

A. Cleaning and sanitizing

B. Temperature control

C. Personal Hygiene

D. Receiving and storage

3. A food allergy occurs when the body as a reaction to *

A. Cleaning chemicals

B. Airborne pathogens

C. Undercooked meat

D. Certain food items

4. Which is a common food allergen? *

A. Sugar

B. Lettuce

C. Tomatoes

D. Wheat

5. One way to keep people with food allergies safe is to *

A. Freeze Food before distributing it

B. Prevent cross-contact between food items

C. Store food with allergens on top of other food

D. Wipe off open food that has touched an allergen

6. Hands and arms should be scrubbed with soap for how many seconds during hand washing? *

A. 1-3

B. 4-6

C. 7-9

D. 10-15

7. When should hands be washed? *

A. After putting on gloves

B. After touching the hair or body

C. Before taking out garbage

D. Before sneezing, coughing or using a tissue

8. What activity can be performed at a handwashing sink?

A. Dumping mop water

B. Rinsing food scoops

C. Cleaning canned food

D. Washing hands only

9. Eating and drinking when working in food storage areas is a food safety hazard because it could *

A. Cause choking

B. Offend clients

C. Contaminate hands and food

D. Lead to time-temperature abuse

10. What symptom must be reported to a supervisor or director? *

A. Headache

B. Dizziness

C. Diarrhea

D. Sweating

11. The temperature danger zone is the temperature range between *

A. 0o F to 41o F

B. 32o F to 41o F

C. 41o F to 135o F

D. 135o F to 212o F

12. A delivery should be rejected when *

A. The truck contains a food lock

B. The product contains pests

C. Refrigerated food is at 41o F or lower

D. Frozen food is frozen solid

13. Refrigerated food must be stored at temperatures no higher than *

A. 41o F

B. 45o F

C. 47o F

D. 49o F

14. How far off the floor must food be stored? *

A. 1 in.

B. 2 in.

C. 4 in.

D. 6 in.

15. Cans should be discarded if they have *

A. Torn labels that are still readable

B. Shallow dents in the can body

C. Swollen or bulging ends

D. Rust that is easy to wipe off

16. Produce should be discarded when it has *

A. Mold

B. Light bruising

C. Code dates

D. Intact skin

17. Drive times in unrefrigerated delivery vehicles should be kept to less then *

A. 120 minutes

B. 90 minutes

C. 60 minutes

D. 30 minutes

18. Which practice when transporting food will help keep it safe? *

A. Keeping refrigerated food above 45 degrees

B. Storing raw food over ready to eat food

C. Packing the delivery vehicle tightly so air cannot circulate around the product

D. Covering refrigerated food with a thermal blanket

19. What is the difference between cleaning and sanitizing? *

A. Cleaning removes dirt while sanitizing reduces pathogens to safe levels

B. Cleaning removes dirt and pathogens while sanitizing sterilizes a surface

C. Cleaning reduces pathogens to safe levels while sanitizing removes visible dirt and food

D. Cleaning reduces pathogens to safe levels while sanitizing sterilizes a surface

20. What is the correct order for cleaning and sanitizing? *

A. Rinse, wash, sanitize, scrape, air dry

B. Rinse, sanitize, wash, scrape, air dry

C. Scrape, rinse, wash, sanitize, air dry

D. Scrape, wash, rinse, sanitize, air dry

Partner Agency Resources

Partner Agency Resources

TEFAP Documents

Civil Rights Training

Food Saftey Training

Food Saftey Training Test