Test Your Knowledge

After you’ve reviewed the Food Service Training section of our website, we invite you to take the quiz below to test your knowledge. Someone from our Environmental Health staff will check your answers and review the test results with you.

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Restaurant or Food Service Establishment
County
1. Which food item below is a TCS food?
2. How long must a food handler vigorously scrub their hands and arms?
3. Why is it important to date mark ready-to-eat, TCS foods?
4. There are no foodborne bacterias which can survive in a refrigerator at 41 °F or less.
5. Employees want to keep a beverage in the kitchen because the kitchen is hot. How and where can they store it?
6. An employee notices a box of frozen hamburgers on the counter that have been left out of the freezer and have begun to thaw. Which action should be taken by the employee?
7. Which list represents proper sanitation for a food contact surface?
8. Which food may be re-served to a customer?
9. What period of time should the maximum days be for date marking RTE, TCS foods?
10. What task requires food handlers to wash their hands before touching RTE foods?
11. Which symptom requires a food handler to be excluded from the operation?
12. When are single-use gloves required?
13. What is the concentration of a Chlorine based product for sanitizing food contact surfaces?
14. Leftovers should be reheated to what temperature for hot holding?
15. A TCS food was prepared on 7-10-17, what day should it be discarded or used by?
16. Tomatoes cut for later use must be cooled within how many hours?
17. A ready-to-eat TCS food prepped in-house must be marked if it is held for more than how many hours?
18. What is the minimum internal temperature of eggs for immediate service?
19. Lasagna was removed from hot holding and began the cooling process at 11:00 a.m. with a temperature of 135°F. By what time must the lasagna reach 70°F.
20. What temperature range is considered the temperature danger zone?
21. How long must an object being sanitized with a chlorine solution remain in contact with the solution?
22. Raw chicken and raw hamburger may be stored together because they have the same cooking temperature.
23. What concentration should Quat sanitizer be for sanitizing dishes?
24. What is the minimum temperature hot food must be held to prevent pathogens from growing?
25. Food may be thawed at room temperature provided it does not exceed temperatures of 70 °F.
26. A food handler has cooled a container of soup from 135°F to 70 °F within 1 hour. How much time is left to cool the soup to 41 °F?
27. What is the minimum internal cooking temperature for chicken?
28. What is the maximum internal temperature for TCS food located in the refrigerator?
29. Which method may be used for thawing?
30. A TCS food was found on the steam table at 120°F. The item was reheated properly and placed there 1 hour ago. The food should now be?
31. An employee with which symptom should report to the person in charge?
32. There should not be any need to wash hands between handling dirty dishes and pulling clean dishes from the sanitizer in the 3 compartment sink because the sanitizer will kill the germs on an employee’s hands.
33. Raw chicken may be stored above ready-to-eat foods provided the items are in tight fitting containers.
34. An employee may wear fingernail polish and artificial fingernails provided they wear gloves in good repair.
35. All food must be received at 41°F or below.
36. Food should be stored at least how many inches off the floor?
37. Ready-to-eat food may be thawed in the designated vegetable sink provided it is cleaned before placing the read-to-eat foods in the sink.
38. An employee with diarrhea should be symptom free for how many hours before returning to work?
39. Raw ground beef cooked in a microwave shall have a minimum internal temperature of
40. Reheating for hot holding shall be done rapidly and should not exceed how much time in the danger zone?
41. During the cooling process, food may remain uncovered on the top shelf of the cooler.
42. As a rule of thumb, utensils used for TCS foods shall be cleaned every______ hour(s).
43. Using the Ice-Point method to calibrate a thermometer, what should the temperature read if the thermometer is calibrated?
44. Items in a bodily fluid clean-up kit are not needed for cleaning up vomit unless norovirus is suspected.
45. Which of the following items is permitted to wear when preparing food?
46. Soup has been cooling for 1 hour and 45 minutes and the PIC notices the temperature is still at 110°F. What should be done with the product?
47. Which of the following is considered a hazard which can affect food safety?
48. Cut tomatoes do not have to be kept 41°F or below because they are not potentially hazardous.
49. Cut melons do not have to be kept 41°F or below because they are not potentially hazardous.
50. Cut leafy greens do not have to be kept 41°F or below because they are not potentially hazardous.