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Food Safety Test Questions With 100% Correct Answers
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  • Food Safety Management
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  • Food Safety Management

What is the purpose of proper washing, rinsing, and sanitizing? - -To reduce harmful microorganisms to contact surfaces -To provide safe products and a clean shopping experience to our customers and members -To stop cross contamination -To avoid making people sick What should a manager focus o...

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  • September 14, 2024
  • 11
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • food safety test questions and correct answers

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  • Food Safety Management
  • Food Safety Management

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Food Safety Test Questions With 100% Correct Answers

What is the purpose of proper washing, rinsing, and sanitizing? - ✔✔-To reduce harmful microorganisms
to contact surfaces

-To provide safe products and a clean shopping experience to our customers and members

-To stop cross contamination

-To avoid making people sick



What should a manager focus on when observing associates working in the food preparation area? -
✔✔-Associate observation of cooler temps

-Associate use of thermometers

-Associates handling of equipment

-Personal hygiene and health habits



What should internal temperature of dish be when cooking, cooling, and reheating a large amount of
chicken casserole? - ✔✔165 degrees



What should not be done in the preparation of chicken salad? - ✔✔-Cooling the chicken to room
temperature with fan the day before

-Leaving the chicken salad at room temperature for 1.5 hours before lunch

-Storing the chicken in 12 inch deep layers for cooling process

-Deboning chicken with bare hands

3 compartment sink process? - ✔✔-Prepare surface, pre-scrape, pre-rinse, soak

-Wash

-Rinse

-Sanitize

-Air dry



A backflow prevention device prevents cross contamination in the water supply. - ✔✔True

, A chicken casserole has been cooled to 41 degrees. Now, it's time to reheat for hot holding. You want to
heat in the microwave, what are the requirements? - ✔✔-Food is covered, rotated, or stirred during
heating

-Food heated to an internal temperature of, at, or 165 degrees

-The food is allowed to stand covered for two minutes after reheating



A cut of sliced watermelon is an example of PHF. - ✔✔True



A ham has been cooled to 41 degrees. Now you need to reheat it for hot holding. What is the minimum
temperature for reheating? - ✔✔All food must be reheated to a minimum of 165 degrees for 15 seconds



A large amount of chicken cooked to the internal temperature of 165 degrees. What is the best method
for cooling? - ✔✔Divide it between several shallow containers and place in the refridgerator



All ready to eat food, excluding milk crates and pressured beverage containers must be stored no less
than 6 inches above floor. - ✔✔True



An air gap is an example of back flow prevention. - ✔✔True



An air gap must be at least twice the diameter of the water supply inlet but no less than 1 inch. -
✔✔True



At correct temperatures and humidity, fresh air prevents what? - ✔✔Condensation



Bacteria flourish in temperatures 41 degrees to 135 degrees. - ✔✔True



Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - ✔✔True



Bacteria grow best in warm, dry food. - ✔✔False

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