To test your skills on food safety please complete the following quiz. When completed with the quiz press the "end quiz" button to have your quiz graded.
2. The micro-organisms of greatest concern to foodservice managers are: a. parasites b. molds c. fungi d. bacteria
3. Which of the the following is an example of a foodborne disease-causing parasite? a. Campylobacter jejuni b. Salmonella enteritidus c. Clostridium perfringens d. Trichinella spiralis
4. Food that contains molds that are not a natural part of the item should be: a. frozen b. discarded c. saved, since the food is acceptable after the mold is scraped off the surface d. cooked to 165° F for 10 minutes
5. In maintaining a course of good personal hygiene, management's most important responsibility is to: a. provide hand soap at all sinks b. set an example for all employees to follow c. yell at any employees who do not follow the rules d. Provide a designated break area for employees
6. Which of the following describes the proper way to dry hands after they have been washed? a. Thoroughly with a hot-air hand dryer or a single service towel b. Wipe them vigorously on an apron or a hankerchief c. Use a cloth towel that is kept in the restroom d. Wave hands briskly back and forth
7. HACCP stands for: a. Hazard Assessment Critical Control Procedures b. Hazard Assessment Crisis Control Point c. Hazard Analysis Critical Control Point d. Hazard Analysis Critical Control Procedures
8. For which one of the following foods would it be the most important to design a flowchart? a. Fruit salad with raspberry vinaigrette dressing b. Hot cheese puffs c. Cream of broccoli soup d. Peppermints
9. A critical control point is an operation by which: a. monitoring is considered unnecessary b. hazards can be eliminated, minimized or prevented c. contamination becomes certain d. all risks can be completely eliminated
10. Which one of the following is a step used in setting up a HACCP system? a. Developing control procedures for critical control points b .Taking disciplinary actions if there is a break from procedures c. Developing a flowchart for all foods in the operation d. Completely eliminating contamination during preperation
11. Which one of the following is the first step in implementing the FIFO rule? a. Date food as it is recieved b. Place new deliveries in front of previous deliveries c. Do not keep food past its expiration or use-by date. d. Keep all foods in original packages
12. Which one of the following is an important guideline for freezer storage? a. Food should be packaged tightly in the freezer b. Freezer temperatures should be maintained at 32° F c. Freezer temperatures should be maintained at 0° F d. Frozen food inventories do not need to be marked with a date of entry
Score = Correct answers:
University of Arizona | U of AZ College of Agriculture and Life Sciences | U of AZ Cooperative Extension | U of AZ School of Family and Consumer Sciences | U of AZ Dept. of Nutritional Sciences | Maricopa County Cooperative Extension
