Reference no: EM133365383
Questions
1. Refrigerator thermometers should be stored:
A. In a location where they are easy to read
B. In the very back of the refrigerator
C. Inside the meat container
D. Directly below the fan guard
2. The food safety manual requires that you scrub your hands for approximately:
A. 10 seconds
B. 20 seconds
C. 30 seconds
D. 1 minute
3. Which one of the following can make people sick?
A. Running cold water over hot pasta noodles in a container that drains to help cool them down quickly
B. The same minimum safe cooking temperature for ground beef, beef roast, and fish
C. Foods prepared in small batches to reduce the time they are held at room temperature
D. Thoroughly cooking ground beef and serving hot
4. The following steps are used to calibrate (making sure a thermometer gives accurate readings) a metal stem probe thermometer. Which one of the following steps is false?
A. Insert the probe of the thermometer into a container of packed crushed ice and cold water
B. Wait until the temperature indicator stops moving (after 30 seconds)
C. Remove the probe from ice water
D. Adjust the pointer on the temperature indicator to read 32°F (0°C)
5. Food that makes people sick will often:
A. Taste sour or bitter
B. Smell slightly woodsy
C. Look bumpy with odd color
D. Look and smell fine
6. Food handlers can contaminate food when they:
A. Discard food left in the danger zone
B. Have infected wounds or injuries
C. Take a break in a designated area
D. Keep chemicals away from food
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