"Serving all of OREGON"
OREGON
Food Handlers
Quiz Results for
Your correct responses are listed in Green, Incorrect responses are listed in Red.
1. When you have a fever and runny nose:
Correct Response:
Talk with the manager about your symptoms
2. The preparation cook tells the manager that he has diarrhea, the manager should put the cook:
Correct Response:
On sick leave and send him home
3. The temperature of refrigeration units, salad bars and other cold items must be kept at ____ or colder:
Correct Response:
41°F (5°C)
4. Before touching ready-to-eat food with your hands, you must:
Correct Response:
Wash your hands with soap and warm water
5. What should you know about germs that are already in the food?:
Correct Response:
Germ growth is controlled with food temperatures
6. The required minimum cooking temperature for ground beef is 155°F (68°C). Why must ground beef be cooked to this temperature?
Correct Response:
This temperature kills germs that may be in the meat
7. You finished cutting raw meat on a cutting board. The cooked potatoes for the salad need to be cut. Before cutting the potatoes, you should:
Correct Response:
Wash, rinse and sanitize the board and knife
8. Food handlers can contaminate food when they:
Correct Response:
Have infected wounds or injuries
9. If a food handler decides to wear disposable gloves:
Correct Response:
Hands must be properly washed before putting on new gloves
10. Which of the following is most likely to cause foodborne illness?
Correct Response:
Cleaning dirty dishes and then immediately preparing salad
11. Which of the following best describes three of the known causes of foodborne illness?
Correct Response:
Poor handwashing; food contamination; and lack of temperature control
12. Foodborne illness can have various symptoms including
Correct Response:
Diarrhea and vomiting
13. The most important reason to properly wash and sanitize a cutting board is to:
Correct Response:
Prevent contamination from one food to another food
14. Using a hand sanitizer only helps with food safety after you:
Correct Response:
Wash hands
15. If there are any doubts about the safety of a food product, you should:
Correct Response:
Discard the food
16. The manager's most important food safety responsibility is training you to:
Correct Response:
Report to the manager when you are sick
17. The manager is responsible for training you about food safety in your job duties. These duties include preventing foodborne illness by:
Correct Response:
Storing food in a manner to prevent contamination
18. Food temperatures in hot holding units must be kept at _____ or hotter:
Correct Response:
135F (57C)
19. The chef is handling raw sausage and then touching cooked pancakes:
Correct Response:
Raw sausage from his hands can contaminate the pancakes
20. When must you call your manager about your health? When you:
Correct Response:
Have dark tea colored urine and yellowing skin
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