Introduction to Food Safety
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1 Introduction to Food Safety Final Quiz A Training Series for Supermarket Deli, Bakery, and Cheese Department Associates
2 Final Quiz Introduction to Food Safety A Training Series for Supermarket Deli, Bakery, and Cheese Department Associates PO Box 5528 Madison, WI education@iddba.org First Edition 2012, International Dairy Deli Bakery Association No part of this publication may be altered without the express written permission of the International Dairy Deli Bakery Association. Contact education@iddba.org for permission. The information presented in this book has been compiled from sources and documents believed to be reliable. However, the accuracy of the information is not guaranteed, nor is any responsibility assumed or implied by the International Dairy Deli Bakery Association.
3 Final Quiz Select the best answer for each question. 1. Which of the following groups are at higher risk for foodborne illness? a. The Elderly b. Pregnant Mothers c. Young Children 2. When finished washing hands the best way to dry them is: a. Use your apron b. Use a sanitized towel c. Use a disposable towel d. Shake them 3. When washing hands, you should wash hands and exposed portions of arms for: a seconds b seconds c seconds d. At least 1 minute 4. You must wash your hands after the following activities: a. Using the restroom b. Taking out the trash c. Handling raw meat or poultry 5. Single-use gloves should be changed: a. When soiled, torn, or contaminated b. At least once every 8 hours c. Never. Re-use them d. When your hands get too warm 6. Which of the following would make a suitable hair restraint? a. Baseball cap b. Hair net c. Chef hat 7. Which jewelry is acceptable to wear when working with food? a. Bracelet b. Earrings c. Plain wedding band d. Necklace 8. When should you stay home from work for food safety considerations? a. You have been diagnosed with a foodborne illness b. You have been vomiting c. You have jaundice d. Any of the above conditions 9. is the process of using detergent to remove food and dirt from surfaces. a. Sanitizing b. Cleaning c. Rinsing d. Wiping 2012 International Dairy Deli Bakery Association 1
4 Introduction to Food Safety 10. After sanitizing work surfaces: a. Allow to air dry b. Dry with a clean towel c. Use immediately d. Rinse with cold water 11. When washing dishes and utensils, the step between rinsing and air drying is: a. Scraping excess food b. Washing c. Sanitizing d. Polishing 12. Food contact surfaces must be cleaned and sanitized at least every: a. Half hour b. 4 hours c. 8 hours d. 24 hours 13. This type of contaminant includes metal can shavings, pits, and bones. a. Microbial b. Chemical c. Physical d. Natural 14. The two most common microbial pathogens are bacteria and. a. Bugs b. Viruses c. Ammonia d. Hair 15. To minimize the risk of spreading a virus to foods, food handlers should stay home from work if they have a viral infection, minimize bare hand contact with food, and: a. Keep cold foods cold b. Practice good hand washing techniques c. Reheat all hot foods to 200 F 16. Pathogens, such as bacteria, are difficult to control because they multiply: a. Very slowly b. Very rapidly c. Only in acidic conditions d. Only at very high temperatures 17. are not destroyed by cooking, heating, or freezing. a. Bacteria b. Viruses c. Molds d. None of the above 18. Which of these is not a TCS food: a. Sliced tomatoes b. Wedge of Gouda cheese c. Rotisserie chicken d. Box of crackers International Dairy Deli Bakery Association
5 Final Quiz 19. Two of the most important factors in keeping food safe are. a. Packaging and labels b. Color and smell c. Look and feel d. Time and Temperature 20. The Danger Zone is the temperature between 41 F (5 C) and. a. 165 F (74 C) b. 150 F (66 C) c. 135 F (57 C) d. 125 F (52 C) 21. Hot foods must be held at or above: a. 135 F (57 C) b. 140 F (60 C) c. 145 F (63 C) d. 150 F (66 C) 22. Cold foods must be held at or below: a. 32 F (0 C) b. 41 F (5 C) c. 0 F (-18 C) d. 50 F (10 C) 23. When cooling foods they must be cooled to below 70 F (21 C) within 2 hours and cooled to 41 F (5 C) or below within an additional: a. 1 hour (3 hours total chilling time) b. 2 hours (4 hours total chilling time) c. 4 hours (6 hours of total chilling time) d. 8 hours (10 hours total chilling time) 24. Cross-contamination is the transfer of from one product to another. a. Color b. Flavor c. Aroma d. Pathogens 25. First-in, first-out (FIFO) stock rotation helps your department: a. Provide fresher product to customers b. Keep food safe c. Minimize shrink Answer Key page International Dairy Deli Bakery Association 3
6 Introduction to Food Safety Final Quiz Answers 1. d 16. b 2. c 17. b 3. b 18. d 4. d 19. d 5. a 20. c 6. d 21. a 7. c 22. b 8. d 23. c 9. b 24. d 10. a 25. d 11. c 12. b 13. c 14. b 15. b International Dairy Deli Bakery Association
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