Freddy's Food Safety Questions and Answers 2023

Freddy's Food Safety Questions and Answers 2023 What does a clean kitchen show an inspector about a restaurant? A) A clean kitchen shows that the Person In Charge is working their shift B) Clean kitchens show that the team is healthy and not sick C) A clean kitchen is a good indicator that food safety rules are being followed D) None of these A clean kitchen is a good indicator that food safety rules are being followed Who is the "Person In Charge" or PIC? A) The customer or guest B) Every food worker C) The Regional Manager D) The Manager or Supervisor on-duty who is responsible for making sure food rules are followed The Manager or Supervisor on-duty who is responsible for making sure food rules are followed How many people die annually from food borne illness? A) 30 B) 300 C) 3000 D) 3 3000 What is Foodborne Illness? A) It is when a person has an allergic reaction to food B) It is when a person gets sick from a germ or toxin on food C) This is another name for the common cold D) Caused when a physical hazard enters food It is when a person gets sick from a germ or toxin on food Which is a cause of Foodborne Illness? A) Inadequate or improper handwashing B) Inadequate cooking temperatures C) Cross contamination D) All of these All of these What is the best example of Biological Contamination? A) A wedding ring that falls off of a food worker's finger and into the salad dish B) A can of pesticide is sprayed over the food prep area currently in-use C) A sick food worker coughs onto a prepared sandwich D) A wrapper for uncooked meat comes in contact with ready-to-eat tomatoes A sick food worker coughs onto a prepared sandwich What are symptoms that require a food worker to remain home from work? A) Vomiting B) Diarrhea C) Fever with sore throat D) All of these All of these What should a food worker do if they are sick? A) Wear gloves at all times B) Wear a face mask C) Change duties to dishwashing or bussing tables D) Tell your manager and stay home from work Tell your manager and stay home from work When handling ready-to-eat food, food employees should always use: A) A hairnet B) A clean washcloth C) Bare hands to prevent spillage D) Single-use gloves or utensils Single-use gloves or utensils What is the best way to check the temperature of food? A) Use a probe thermometer B) Using your finger as a probe when possible C) You don't have to check the temperature of food D) Check for the presence of steam Use a probe thermometer What are the proper hot and cold holding temperatures? A) Hot foods at 145 degrees or hotter, cold foods at 51 degrees or colder B) Hot foods at 135 degrees or hotter, cold foods at 41 degrees or colder C) Hot and cold foods between 41 and 135 degrees D) None of these Hot foods at 135 degrees or hotter, cold foods at 41 degrees or colder What is NOT a proper way to thaw foods? A) Using the refrigerator B) Under cold running water C) Leaving out at room temperature D) None of these Leaving out at room temperature How long can foods safely remain in the Danger Zone during preparation? A) 30 minutes B) 4 hours C) 6 hours D) 24 hours 4 hours What is the major difference between cleaning and sanitizing? A) Cleaning is done by hand while sanitizing uses a dishwasher B) Cleaning is the same thing as sanitizing C) Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria D) Sanitizing is not required Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria What describes the proper order of steps? A) Sanitize, wash, air dry, and rinse B) Wash, rinse, sanitize and air dry C) Rinse, air dry, wash and sanitize D) Wash, sanitize, rinse, and air dry Wash, rinse, sanitize and air dry How should sanitizer chemicals be used? A) Mixed with very hot water B) Mixed with cleaner C) According to the sanitizer label instructions D) Only by highly trained chemical personnel According to the sanitizer label instructions Which is NOT a proper dishwashing step? A) Clear food off the plates before loading them onto the rack B) Make sure plates and flatware are standing up in the racks, not laid flat C) Don't touch dishes with a bare hand D) Dry dishes with a clean towel Dry dishes with a clean towel The wash, rinse, sanitize, and air dry applies to: A) Surfaces B) Utensils C) Equipment D) All of these All of these If you have the following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when is it okay to come to work? A) If your phone bill is due and you need the money B) If it has been 5 hours since you last experienced a symptom C) It is never okay to work when you have these symptoms D) If you wash your hands thoroughly and often It is never okay to work when you have these symptoms What is a way to avoid spreading germs in the restaurant? A) Washing your hands thoroughly and often and never touching food with your bare hands B) Washing your hands thoroughly and often for only 8 seconds C) Washing your hands only after using the restroom or taking out trash D) Not washing your hands or changing gloves after handling raw meat before handling ready to eat foods. Washing your hands thoroughly and often and never touching food with your bare hands What is the minimum temperature that we should hold hot foods at? A) 165º B) 85º C) 135º D) 41º 135º What is the maximum temperature we should hold cold foods at? A) 165º B) 55º C) 135º D) 41º 41º To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135ºF to 70ºF in _______ and from 70ºF to 41ºF in _______. A) 1 hour; 2 hours totaling 3 hours B) 2 hours; 4 hours totaling 6 hours C) 2 hours; 3 hours totaling 5 hours D) There is no time concern for cooling foods, just heating them 2 hours; 4 hours totaling 6 hours What are possible causes of Cross Contamination? A) Bacteria from raw meat spreading to other foods B) Not washing your hands between certain food prep processes C) Storing raw meat above ready-to-eat foods D) All of these E) None of these All of these How do you avoid Cross Contamination? A) Keep raw meats away from other foods and use proper utensils B) Always wash your hands after working with raw meats C) Thoroughly wash and sanitize food contact surfaces after processing raw foods D) All of these All of these How should food be stored to avoid Cross Contamination? A) Raw meat should be stored where it is easy to check B) Vegetables should always be stored in plastic bags C) Raw meats and eggs must be stored under ready to eat foods D) Raw meats can be stored above lettuce as long as there is a drip pan Raw meats and eggs must be stored under ready to eat foods What should you ALWAYS do after handling raw meat? A) Clean and sanitize the prep surface, wash your hands and change gloves B) Take a break C) Go immediately to prepping ready-to-eat foods D) None of these Clean and sanitize the prep surface, wash your hands and change gloves When washing dishes in a three-compartment sink, what should the first compartment contain? A) Hot water and hand soap B) Detergent and cold water C) Tap water and bleach D) Clean, hot water and detergent Clean, hot water and detergent A handwashing sink can be used for food preparation as long as the sink is cleaned after each use. TRUE or FALSE FALSE If a food handler wears disposable gloves, then: A) It is not necessary to wash hands before putting on new gloves B) Hands will not have any germs growing inside of the gloves C) Hands still need to be washed before putting on new gloves D) The food handler can touch both raw and cooked product without having to change gloves Hands still need to be washed before putting on new gloves What is the correct handwashing procedure? A) Put hands under hot, running water and dry on a paper towel B) Rub hands with soap and warm water for 60 seconds, and dry with a cotton towel C) Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry D) Rest hands in a sanitizer solution for 20 seconds and dry with a cotton towel Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry Cooked chili was left in the Danger Zone overnight. Bacteria that can make people sick might have grown in the chili. What should a food worker do with the chili? A) Throw the chili away, it may not be safe to eat B) Reheat the chili to 165ºF before it is served C) Put the chili in the refrigerator to use later D) Smell the chili to see if it is safe to serve Throw the chili away, it may not be safe to eat