Germ Busters
Food-Handling Quiz

Circle the Best Answer!

  1. The most effective way to wash bacteria and germs from your hands is to:
    1. Rinse with warm water at the preparation sink, look at the fingernail brush, dry on your apron.
    2. Wet, wash with soap and scrub with a fingernail brush, rinse, then dry with paper towels.
    3. Use soap as fingernail brush, wet, rinse, dry with a cloth towel.
    4. Rinse in a sanitizer solution.
  2. Which of the following do bacteria not need to multiply:
    1. Temperature
    2. Moisture
    3. Male or female bacteria
    4. Food source
  3. You should wash your hands after handling raw meats, using the toilet, touching your face or body, beginning work and other soiling activities, because you may:
    1. Make your fellow workers sick.
    2. Cause foodborne illnesses and make customers sick.
    3. Make yourself sick.
  4. An approved sanitizer consists of:
    1. 1 tsp/tbsp bleach per gallon water.
    2. 1 cup of bleach per gallon water.
    3. Soap and bleach in water.
    4. Vinegar and water.
  5. Which of the following is the correct reheating procedure:
    1. Placing soup in the steam table at 165° F.
    2. Heating chili in the crockpot at 165° F.
    3. Reheating beans on a stove to 150° F.
    4. Reheating beans on a stove to 165° F.
  6. Which two foods are being properly cooled:
    1. Soup placed in ice bath with ice above level of food with constant stirring.
    2. An 8″ roast left on the counter to cool to 90° F., then refrigerator.
    3. Rice placed in a rubber container 4″ deep and tightly covered.
    4. Potato salad placed in a metal pan at a depth of 2″ and refrigerated.
  7. Minnesota law requires potentially hazardous foods to be cooled to:
    1. 35° F. within 6 hours.
    2. 40° F. within 4 hours.
    3. 50° F. within 4 hours.
    4. 40° F. within 30 minutes.
  8. The safest place to store cleaners, pesticides, and other chemicals is:
    1. On the top shelf away from children.
    2. Next to napkins, to‑go containers and dry foods in storage room.
    3. Below and away from food, equipment and food supplies.
  9. Which group is not considered potentially hazardous:
    1. Cooked rice, meat, eggs, and cream cheese cake.
    2. Refried beans, cooked potatoes, and pasta.
    3. Apple juice, cheddar cheese, and peanut butter.
    4. Pumpkin pie, custard pudding, and prepared pancake batter.
  10. To keep foods out of the danger zone and prevent food poisonings, foods must be kept cold or hot. Proper temperatures are:
    1. Less than 40° F. or greater than 150° F.
    2. Between 50° F. and 150° F.
    3. Greater than 130° F. or less than 45° F.
    4. At 98.6° F.
  11. Foods must be shielded, individually packaged, or mechanically dispensed to customers to:
    1. Keep dust and ceiling tiles from falling on food.
    2. Prevent customers from coughing on, sneezing on, and contaminating foods.
    3. Look appetizing so customers will eat more.
  12. All salad ingredients must be [fill in the blank] before preparing salads as macaroni, tuna and potato salads.
    1. Fresh
    2. Cleaned
    3. Pre‑chilled
    4. All of the above.
  13. Which of the following practices could cause illnesses or safety hazards:
    1. Storing ice scoop on a clean, dry, non‑absorbent surface.
    2. Keeping rice and soup scoops in the foods with handle out.
    3. Storing ice cream scoop in a running water dipper well with water flushing off food particles.
    4. Scooping ice out of bin using glasses and cups.
  14. The best way to check a chicken to make sure it is cooked to 165° F. is to:
    1. Wiggle the chicken and if the meat falls off it is done.
    2. Cluck at the bird and if it clucks backs, place it back in the oven.
    3. Use a sanitized thermometer and place it in the center near the bone.
    4. Place your finger on it to see if it’s hot.
  15. Food and equipment handlers must wear hair restraints:
    1. To color coordinate their outfits.
    2. Because the Health Department requires hair restraints.
    3. To prevent hair with bacteria from falling into food and keep hair away from face.
  16. Which one of the following will not effectively sanitize (kill harmful germs) dishes and equipment?
    1. Manual dishwashing in 3rd compartment sink at 170° F. or greater for 30 seconds.
    2. Final rinse step in 50–200 ppm chlorine solution for 1 minute.
    3. Rinsing in vinegar and ammonia mixture.
  17. FDA (Food and Drug Administration) recommends that ground beef be cooked to an internal temperature of (fill in the blank) ° F to destroy the bacterial organism (fill in the blank).
    1. 140 degrees F., Staphylococcus.
    2. 165 degrees F., Campylobacter.
    3. 155 degrees F., Escherichia coli.
    4. It does not matter because all raw meat is sterile.

    The following are true and false questions. Circle the answer.

  18. The five step utensil washing procedure in correct sequence is pre‑scrub, wash, sanitize, rinse, and air dry.
    1. True
    2. False
  19. The most common causes of foodborne illness are people errors and improper temperatures.
    1. True
    2. False
  20. Red meats and pork should be cooked to 150° F. and poultry should be cooked to 165° F. or above to destroy harmful organisms commonly found on them.
    1. True
    2. False
  21. If you feel well, you cannot spread any germs to foods.
    1. True
    2. False
  22. All meats should be stored above and next to cooked and prepared foods.
    1. True
    2. False
  23. Slicers, cutting boards and preparation tables will be a source of foodborne illness if not sanitized frequently.
    1. True
    2. False
  24. Food and supplies should be kept uncovered when not being used so they are accessible for the meal “Rush”.
    1. True
    2. False
  25. It is acceptable, by law, to have a common towel hanging from a workers belt or side while working.
    1. True
    2. False
  26. Utensils, glasses, and other items should be handled from the bottom or non-food contact portion of the item when serving to customers.
    1. True
    2. False