Popeyes Level 2 Knowledge
Assessment Test With Correct Solutions
How often should you monitor and record food temperatures in the HAACP CORRECT
ANSWERS Every 4 Hours
What do you use to track the hold time of a cooled product? CORRECT ANSWERS
Product control slip or sticker
What is the temperature range of the "Danger Zone" for food temperature? CORRECT
ANSWERS 40•F (4•C)- 140•F (60•)
In addition to food, what else in the restaurant should you check and record
temperatures for in the HAACP log (select all that apply) CORRECT ANSWERS
Holding Cabinets
Freezers
Batter Fry Equipment
Coolers
All of the above
True or False: When taking an order, you should always repeat it back to the guest
CORRECT ANSWERS True
True or False: HAACP stands for Hazard Analysis Critical Control Points CORRECT
ANSWERS True
What is the first compartment of the 3 Sink Setup filled with? CORRECT ANSWERS
Multi-purpose detergent solution and water at least 110•F/37•C
You notice that a guest at the counter is taking a while to give an order. What should
you do? CORRECT ANSWERS Welcome them, and suggest a favorite item of yours
What is the second compartment of the 3 Sink Setup filled with? CORRECT ANSWERS
Clean hot water at least 110•F/37•C
What is the third compartment of the 3 Sink Setup filled with? CORRECT ANSWERS
Sanitizer solution and water at least 75•F/23•C
Which of the following foodborne illnesses should you report if you contract them?
CORRECT ANSWERS Salmonella
Siga toxin-producing E.coli
Shigella
Assessment Test With Correct Solutions
How often should you monitor and record food temperatures in the HAACP CORRECT
ANSWERS Every 4 Hours
What do you use to track the hold time of a cooled product? CORRECT ANSWERS
Product control slip or sticker
What is the temperature range of the "Danger Zone" for food temperature? CORRECT
ANSWERS 40•F (4•C)- 140•F (60•)
In addition to food, what else in the restaurant should you check and record
temperatures for in the HAACP log (select all that apply) CORRECT ANSWERS
Holding Cabinets
Freezers
Batter Fry Equipment
Coolers
All of the above
True or False: When taking an order, you should always repeat it back to the guest
CORRECT ANSWERS True
True or False: HAACP stands for Hazard Analysis Critical Control Points CORRECT
ANSWERS True
What is the first compartment of the 3 Sink Setup filled with? CORRECT ANSWERS
Multi-purpose detergent solution and water at least 110•F/37•C
You notice that a guest at the counter is taking a while to give an order. What should
you do? CORRECT ANSWERS Welcome them, and suggest a favorite item of yours
What is the second compartment of the 3 Sink Setup filled with? CORRECT ANSWERS
Clean hot water at least 110•F/37•C
What is the third compartment of the 3 Sink Setup filled with? CORRECT ANSWERS
Sanitizer solution and water at least 75•F/23•C
Which of the following foodborne illnesses should you report if you contract them?
CORRECT ANSWERS Salmonella
Siga toxin-producing E.coli
Shigella
