Food Safety

Food Safety Quiz

Please answer the following questions based on the video you just watched.

Where does safe food service begin?*

Cross contamination is likely to occur when?*

A steam table or warming cabinet are used for?*

Potentially hazardous foods must be heated to what temperature for at least 15 seconds?*

Once properly reheated, soup can best be held in a warmer at what temperature*

Cole slaw on the cooks line must be held at or below what temperature?*

Hands should be washed when?*

The temperature danger zone is between:*

Where in the walk-in cooler should raw foods be stored?*

Aprons should be changed when?*

Sanitizer water used to clean tables and work surfaces should be changed when it's dirty or every*

FIFO means:*

Which of the following food product would cool faster from a cooked state?*

How HOT should sanitizer water be?*

Water for washing your hands should be how HOT?*

Aprons are worn to:*

Which one of the following is most likely to cause an illness?*

Food-handlers should inform their manager when they have:*

A cook is using a towel to sanitize a work surface. Where should it be kept when done?*

What is the single "best thing" that can be done to prevent illness in your restaurant?*