Freddy's Food Safety Questing 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 ...
Freddy's Food Safety Questing and Answers 2023
What does a clean kitchen show an inspector about a restaurant?
) 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 - answer 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 - answer 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 - answer 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 - answer 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 - answer 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 - answer 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 - answer 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 - answer 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 - answer 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 - answer 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 - answer 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 - answer 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 - answer 4 hours
What is the major difference between cleaning and sanitizing?
A) Cleaning is done by hand while sanitizing uses a dishwasher
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