Name: Score:
20 Multiple choice questions
Term 1 of 20
How many hours can cold food be held without refrigeration before it must be sold, served, or
thrown out?
24 hours
12 hours
6 hours
1 hour
Term 2 of 20
What condition promotes the growth of bacteria?
Buy food that does not require prepping
Purchasing food from approved, reputable suppliers
Low levels of moisture
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
Term 3 of 20
What strategy can prevent cross-contamination?
Using the same utensils for all food types
Storing all food in the same container
Buying food that does not require prepping
Cooking food at a lower temperature
, Term 4 of 20
What should a food handler do to make gloves easier to put on?
correct handwashing
wear single use gloves
correct settings
select correct size gloves
Term 5 of 20
What does L stand for int eh FDA's alert tool?
Look
Leave
See
Listen
Term 6 of 20
What temperature must a high-temp dishwashers final sanitizing rinse be?
at least 160 F (71 C)
at least 180 F (82 C)
at least 150 F (65 C)
at least 200 F (93 C)
20 Multiple choice questions
Term 1 of 20
How many hours can cold food be held without refrigeration before it must be sold, served, or
thrown out?
24 hours
12 hours
6 hours
1 hour
Term 2 of 20
What condition promotes the growth of bacteria?
Buy food that does not require prepping
Purchasing food from approved, reputable suppliers
Low levels of moisture
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
Term 3 of 20
What strategy can prevent cross-contamination?
Using the same utensils for all food types
Storing all food in the same container
Buying food that does not require prepping
Cooking food at a lower temperature
, Term 4 of 20
What should a food handler do to make gloves easier to put on?
correct handwashing
wear single use gloves
correct settings
select correct size gloves
Term 5 of 20
What does L stand for int eh FDA's alert tool?
Look
Leave
See
Listen
Term 6 of 20
What temperature must a high-temp dishwashers final sanitizing rinse be?
at least 160 F (71 C)
at least 180 F (82 C)
at least 150 F (65 C)
at least 200 F (93 C)
