District Safety And Sanitation Test! Trivia Questions Quiz

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  • 1/60 Questions

    Any surface that comes in contact with raw food must be cleaned & sanitized.

    • True
    • False
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About This Quiz

Proper food hygiene is essential as it governs the handling, storage, and prevention of food poisoning. Either at home or in restaurants, one has to ensure they have at least some basic knowledge of food hygiene, and the district safety and sanitation test below will be perfect for seeing if you adhere to the cleanliness and safety rules in regards to food!

District Safety And Sanitation Test! Trivia Questions Quiz - Quiz

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  • 2. 

    Wipe up spills on the floor right away.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    It is important to wipe up spills on the floor right away to prevent accidents and injuries. Spills can create slippery surfaces, increasing the risk of falls. Additionally, some spills, such as liquids or chemicals, can cause damage to the floor if left unattended for a long time. Therefore, it is necessary to address spills promptly to maintain a safe and clean environment.

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  • 3. 

    Take off rings if you are mixing food with your hands.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    To maintain proper hygiene and prevent contamination, it is advisable to take off rings when mixing food with hands. Rings can harbor bacteria and other pathogens, which can easily transfer to the food during the mixing process. Removing rings ensures that the hands are clean and reduces the risk of introducing harmful substances into the food. Therefore, the statement "Take off rings if you are mixing food with your hands" is true.

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  • 4. 

    Utensils used for raw food should be washed with hot soapy water and rinsed before using them for cooked for food.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    It is important to wash utensils used for raw food with hot soapy water and rinse them before using them for cooked food because this helps to prevent cross-contamination. Raw foods, especially meat and poultry, can contain harmful bacteria that can cause foodborne illnesses if they come into contact with cooked food. Washing the utensils with hot soapy water helps to remove any bacteria present on them, reducing the risk of contamination. Rinsing them afterwards ensures that any soap residue is removed. Therefore, it is essential to follow this practice to ensure food safety.

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  • 5. 

    In the kitchen you need separate towels for wiping hands and wiping dishes.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    In the kitchen, it is important to have separate towels for wiping hands and wiping dishes to maintain proper hygiene and prevent cross-contamination. Using the same towel for both purposes can transfer bacteria and other contaminants from hands to dishes, increasing the risk of foodborne illnesses. Having separate towels ensures that hands are dried with a clean towel, while dishes are dried with a separate towel that is not contaminated with any potential pathogens.

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  • 6. 

    You should wash your hands after you have touched you face, hair or phone.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Washing hands after touching the face, hair, or phone is important because these surfaces can harbor bacteria, viruses, and other germs. Touching these surfaces and then touching your face can transfer these germs to your eyes, nose, or mouth, increasing the risk of infections. Regular handwashing helps to remove these germs and reduce the likelihood of getting sick. Therefore, it is recommended to wash hands after touching the face, hair, or phone to maintain good hygiene.

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  • 7. 

    You can still pass harmful bacteria to another person or food even if you're not showing symptoms yourself.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Even if you are not showing symptoms of a bacterial infection, you can still be a carrier and pass on harmful bacteria to others or contaminate food. Bacteria can live in your body without causing symptoms, and you can unknowingly transmit them to others through direct contact or by handling food. It is important to practice good hygiene, such as washing hands regularly and properly cooking food, to prevent the spread of bacteria, regardless of whether you have symptoms or not.

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  • 8. 

    To prevent the growth and spread of bacteria, use sanitizers to clean kitchen surfaces.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Using sanitizers to clean kitchen surfaces can help prevent the growth and spread of bacteria. Sanitizers are designed to kill or reduce the number of bacteria present on surfaces, which can help to maintain a clean and hygienic environment in the kitchen. Regular use of sanitizers can help to minimize the risk of foodborne illnesses and maintain food safety standards. Therefore, the statement is true.

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  • 9. 

    When a knife is not in use, return it immediately to it's assigned location.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Returning a knife to its assigned location when not in use is a good practice for several reasons. Firstly, it helps to maintain a safe and organized environment, reducing the risk of accidents or injuries. Secondly, it ensures that the knife is readily available when needed, saving time and effort in searching for it. Additionally, returning the knife to its assigned location promotes responsibility and accountability, as it helps to establish a clear system for keeping track of tools and equipment. Therefore, the statement is true.

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  • 10. 

    When lifting the cover  of a hot pan, tilt it so the steam flows out the back and away from your face.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    When lifting the cover of a hot pan, tilting it allows the steam to flow out from the back and away from your face. This is important because the steam can be extremely hot and can cause burns or injuries if it comes into contact with your face. By tilting the pan, you ensure that the steam is directed away from you, reducing the risk of any accidents or injuries.

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  • 11. 

    Keep cabinet doors open so everything is in easy reach.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement suggests that keeping cabinet doors open will make everything easily accessible. However, this is not necessarily true as open cabinet doors can create clutter and obstruct movement in the kitchen or any other area where cabinets are present. Moreover, open cabinet doors can also pose a safety hazard, especially if there are children or pets around. Therefore, the correct answer is false.

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  • 12. 

    The best way to know if meats are thoroughly cooked is by measuring the internal temperature of the meat.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The best way to determine if meats are thoroughly cooked is by measuring the internal temperature of the meat. This is because visual indicators such as color or texture can be misleading and may not accurately indicate if the meat is cooked to a safe temperature. By using a meat thermometer to measure the internal temperature, one can ensure that the meat has reached the appropriate temperature to kill any harmful bacteria and ensure it is safe to consume.

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  • 13. 

    Freezing foods stops bacterial growth, but does not kill it.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Freezing foods can slow down or inhibit the growth of bacteria, but it does not completely kill them. When food is frozen, the low temperatures can make it difficult for bacteria to multiply and cause spoilage. However, once the food is thawed, any surviving bacteria can become active again and start growing. Therefore, it is important to handle and cook thawed foods properly to ensure that any remaining bacteria are killed before consumption.

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  • 14. 

    In case of an accident:

    • Stay calm so you can think clearly and respond quickly.

    • Call for help if you need to.

    • In case of poisoning, immediately call the nearest poison control center.

    • All of the above.

    Correct Answer
    A. All of the above.
    Explanation
    The given answer, "All of the above," is correct because it encompasses all the actions that should be taken in case of an accident or poisoning. Staying calm is crucial as it allows one to think clearly and respond effectively. Calling for help is important to ensure that appropriate assistance is provided. In the case of poisoning, contacting the nearest poison control center immediately is essential to receive prompt guidance and medical advice. Therefore, all the mentioned actions are necessary in such situations.

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  • 15. 

    Climbing up or sitting on the counter is not appropriate.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Climbing up or sitting on the counter is not appropriate. This statement implies that it is not acceptable or proper behavior to climb up or sit on the counter. Therefore, the correct answer is true, indicating that the statement is accurate and valid.

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  • 16. 

    If you cut raw vegetables with the same knife you just used to cut up raw meat, and you do not thoroughly wash the knife between uses, you can cause food-borne illness due to_____.

    • Harmless bacteria

    • Parasitic toxins

    • Spore multiplication

    • Cross-contamination

    Correct Answer
    A. Cross-contamination
    Explanation
    Cross-contamination refers to the transfer of harmful bacteria or other pathogens from one surface or food item to another. In this scenario, if the knife used to cut raw meat is not washed before cutting raw vegetables, any bacteria present on the meat can be transferred to the vegetables, leading to potential food-borne illness. It is important to properly clean and sanitize utensils, especially when handling raw meat, to prevent cross-contamination and ensure food safety.

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  • 17. 

    Chemical cleaners should be:

    • Left out on the counter

    • Stored in different bottles than it was purchased in

    • Stored away from food & heat

    • Used to clean kitchen counters as you cook

    Correct Answer
    A. Stored away from food & heat
    Explanation
    Chemical cleaners should be stored away from food and heat to prevent contamination and potential hazards. Storing them separately from food ensures that there is no accidental ingestion or cross-contamination. Heat can cause chemical reactions or even explosions in certain cleaners, so keeping them away from heat sources reduces the risk of accidents. Overall, proper storage of chemical cleaners is essential for maintaining a safe and healthy environment.

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  • 18. 

    Which of the following conditions have to be present in order for pathogens to thrive and grow?

    • Oxygen

    • Time

    • Moisture

    • Temperature

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    Pathogens require certain conditions to thrive and grow. Oxygen is necessary for many pathogens to carry out their metabolic processes. Time allows pathogens to multiply and spread within a host or environment. Moisture provides a suitable environment for pathogens to survive and reproduce. Temperature affects the growth rate of pathogens, with most thriving in moderate temperatures. Therefore, all of these conditions need to be present for pathogens to thrive and grow.

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  • 19. 

    Food should be reheated to at least 165 degrees F.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Food should be reheated to at least 165 degrees F to ensure that any harmful bacteria or pathogens present in the food are killed. Reheating food to this temperature helps to prevent foodborne illnesses and ensures that the food is safe to consume. It is important to use a food thermometer to accurately measure the temperature of the food when reheating.

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  • 20. 

    Mixing two or more household cleaning products together may release poisonous gases.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Mixing two or more household cleaning products together can indeed release poisonous gases. This is because many cleaning products contain chemicals that can react with each other when combined, producing toxic fumes. For example, mixing bleach and ammonia can create chloramine gas, which can cause respiratory problems and even be fatal. It is important to always read and follow the instructions on cleaning products, avoid mixing different products together, and ensure proper ventilation when using them to prevent the release of harmful gases.

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  • 21. 

    Food poisoning symptoms can begin in as few as 30 minutes and as long as 30 days.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Food poisoning symptoms can begin in as few as 30 minutes and as long as 30 days. This means that after consuming contaminated food, a person may start experiencing symptoms within half an hour or it may take up to a month for symptoms to appear. It is important to note that the time it takes for symptoms to manifest can vary depending on the specific type of food poisoning and the individual's immune system.

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  • 22. 

    Because you use latex gloves to prevent the spread of germs, it is okay to leave your gloves on when changing to a new task in the kitchen.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Leaving the same pair of latex gloves on when changing tasks in the kitchen is not okay because it can lead to cross-contamination. The gloves may become contaminated with germs from the previous task and can transfer those germs to the new task, increasing the risk of foodborne illnesses. It is important to remove and dispose of gloves properly after each task and then put on a new pair of gloves before starting a new task to maintain proper hygiene and prevent the spread of germs.

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  • 23. 

    Perishable foods should not be left out at room temperature more than four hours.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Perishable foods, such as dairy products, meat, poultry, and seafood, can spoil quickly if left out at room temperature for too long. Bacteria can multiply rapidly in these foods, leading to foodborne illnesses. The general rule is to not leave perishable foods out at room temperature for more than four hours. This helps to ensure food safety and prevent the growth of harmful bacteria. Therefore, the statement "Perishable foods should not be left out at room temperature more than four hours" is true.

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  • 24. 

    Drinking, eating, chewing gum, and cell phone use is allowed in food prep areas.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement is false. Drinking, eating, chewing gum, and cell phone use are generally not allowed in food prep areas due to the risk of contamination. These activities can introduce germs, bacteria, and foreign objects into the food, which can lead to foodborne illnesses. It is important to maintain strict hygiene and cleanliness in food prep areas to ensure the safety and quality of the food being prepared.

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  • 25. 

    If you have an open cut or sore on your hands,

    • You should use plastic gloves when handling food.

    • You should wear a band aid when handling food.

    • You might contaminate foods with staph.

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    If you have an open cut or sore on your hands, you should use plastic gloves when handling food. This is because open cuts or sores can easily become infected and may contain harmful bacteria. By wearing plastic gloves, you can prevent the transfer of bacteria from your hands to the food, reducing the risk of contamination. Additionally, you should wear a band-aid when handling food to further protect the wound and prevent any potential contamination. Lastly, open cuts or sores can be a source of staph bacteria, which can contaminate food and cause foodborne illnesses. Therefore, all of the above statements are correct in this context.

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  • 26. 

    When food is cooking on the stove top, ensure handles to pans are turned over the counter top.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    To prevent accidents and injuries, it is important to turn the handles of pans over the counter top when cooking on the stove. This ensures that the handles are not easily accessible and reduces the risk of accidentally knocking or grabbing them, which could result in spills, burns, or other accidents. By turning the handles over the counter top, it creates a safer cooking environment and minimizes the chances of accidents occurring.

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  • 27. 

    When you have finished cooking:

    • Eat your food before it gets cold make

    • Make sure all oven and range buttons or dials are turned off

    • Make sure you use oven mitts to remove food from the oven

    • Make sure all oven and range buttons or dials are turned off AND make sure you use oven mitts to remove food from the oven

    Correct Answer
    A. Make sure all oven and range buttons or dials are turned off AND make sure you use oven mitts to remove food from the oven
    Explanation
    The correct answer is to make sure all oven and range buttons or dials are turned off AND make sure you use oven mitts to remove food from the oven. This answer is correct because it includes both important steps to ensure safety after cooking. Turning off the oven and range buttons or dials is necessary to prevent any accidental fires or overheating. Using oven mitts to remove food from the oven is important to avoid burns or injuries from the hot surfaces. Both steps should be followed to ensure a safe cooking environment.

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  • 28. 

    Dull knives cause more accidents than sharp ones.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Dull knives cause more accidents than sharp ones because they require more force to cut through food, increasing the chances of slipping and injuring oneself. When a knife is dull, it is more likely to slip off the surface of the food, leading to accidental cuts. Additionally, the extra force needed to cut with a dull knife can cause the hand to slip and come into contact with the blade. Therefore, it is important to keep knives sharp to reduce the risk of accidents in the kitchen.

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  • 29. 

    FIFO is a method to rotate refrigerated, frozen, and dry food during storage.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement is true because FIFO (First-In, First-Out) is indeed a method used to rotate food during storage. This means that the oldest inventory is used or sold first, ensuring that the food does not expire or go to waste. By following the FIFO method, businesses can maintain the quality and freshness of their food products, especially in refrigerated, frozen, and dry storage areas.

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  • 30. 

    To pick up large pieces of broken glass:

    • Use a broom and dust pan

    • Use a dustpan and towel

    • Use a towel and a broom

    • Use your hands and a wet paper towel

    Correct Answer
    A. Use a broom and dust pan
    Explanation
    Using a broom and dustpan is the most suitable option for picking up large pieces of broken glass. This method ensures safety by keeping a distance between the person and the sharp glass pieces. The broom helps in gathering the glass fragments while the dustpan allows for easy and safe disposal. Using a towel may not be effective as it can easily tear or leave residue, and using hands directly can pose a risk of injury.

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  • 31. 

    The action most likely to cause a shock is:

    • Using electric appliances when your hands are dry

    • Keeping electric cords out of the way when using an appliance

    • Plugging a number of appliance cords in one outlet

    • Turning off the power of the appliance before unplugging it

    Correct Answer
    A. Plugging a number of appliance cords in one outlet
    Explanation
    Plugging a number of appliance cords in one outlet can cause a shock because it can overload the circuit and cause overheating. This can lead to electrical fires or damage to the appliances and electrical system. It is important to use power strips or surge protectors to distribute the load evenly and avoid overloading the outlet.

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  • 32. 

    Which of the following is NOT one of the potential hazards to food safety?

    • Biological Hazards

    • Physical Hazards

    • Psychological Hazards

    • Chemical Hazards

    Correct Answer
    A. Psychological Hazards
    Explanation
    Psychological hazards are not one of the potential hazards to food safety because they do not directly contaminate or affect the safety of the food. Biological hazards refer to microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. Physical hazards include foreign objects like glass, metal, or plastic that can cause physical harm if consumed. Chemical hazards involve the presence of harmful substances such as pesticides, cleaning agents, or toxins in food. However, psychological hazards, which refer to mental or emotional factors, do not pose a direct threat to food safety.

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  • 33. 

    When washing you hands:

    • Use hot soapy water

    • Scrub for at least 15 seconds

    • Use hand sanitizer first

    • Use hot soapy water and scrub for at least 15 seconds

    Correct Answer
    A. Use hot soapy water and scrub for at least 15 seconds
    Explanation
    The correct answer is to use hot soapy water and scrub for at least 15 seconds. This is because hot water helps to kill germs and soap helps to remove dirt and bacteria from the hands. Scrubbing for at least 15 seconds ensures that all areas of the hands are thoroughly cleaned. Using hand sanitizer first may not be as effective as using hot soapy water and scrubbing, as hand sanitizer is not as effective in removing dirt and may not kill all types of germs.

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  • 34. 

    If a knife starts to fall:

    • Try to catch it so it doesn't damage the floor

    • Don't try to catch it and get out of the way

    • Move your feet while trying to stop the knife with your hands.

    • None of the above,

    Correct Answer
    A. Don't try to catch it and get out of the way
    Explanation
    When a knife starts to fall, it is not recommended to try to catch it as it can lead to accidental cuts or injuries. The best course of action is to quickly move out of the way to avoid being harmed by the falling knife.

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  • 35. 

    When removing food from the stove top, take the pan off first, and then turn the burner off.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The correct answer is False because it is important to turn off the burner before removing the pan from the stove top. This is to ensure safety and prevent any potential accidents or burns. By turning off the burner first, you eliminate the risk of accidentally touching a hot burner while removing the pan.

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  • 36. 

    Spores can thrive and grow in harsh environments without oxygen and water.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Spores are specialized reproductive structures that can withstand extreme conditions such as lack of oxygen and water. They have a protective outer layer that allows them to survive in harsh environments. This adaptability enables spores to remain dormant for extended periods until favorable conditions for growth are present. Therefore, it is true that spores can thrive and grow in environments without oxygen and water.

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  • 37. 

    Bacteria grows fastest between:

    • 20 degrees F and 120 degrees F

    • 40 degrees F and 140 degrees F

    • 60 degrees F and 160 degrees F

    • 80 degrees F and 180 degrees F

    Correct Answer
    A. 40 degrees F and 140 degrees F
    Explanation
    Bacteria grows fastest between 40 degrees F and 140 degrees F because this temperature range provides the ideal conditions for bacterial growth. Temperatures below 40 degrees F slow down the growth rate, while temperatures above 140 degrees F can kill the bacteria. Therefore, the range of 40 degrees F to 140 degrees F is the most conducive for bacterial growth and reproduction.

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  • 38. 

    The "danger zone" is between 41 degrees and 135 degrees for food.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The "danger zone" refers to the temperature range in which bacteria can grow rapidly in food, increasing the risk of foodborne illnesses. The range of 41 degrees to 135 degrees Fahrenheit is considered the danger zone because it provides optimal conditions for bacterial growth. Temperatures below 41 degrees slow down bacterial growth, while temperatures above 135 degrees kill most bacteria. Therefore, it is important to keep perishable foods out of the danger zone to ensure food safety.

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  • 39. 

    For food safety, frozen foods should be thawed on the kitchen counter.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Thawing frozen foods on the kitchen counter is not safe for food safety. This is because when food is left at room temperature, it enters the "danger zone" where bacteria can multiply rapidly. To thaw frozen foods safely, it is recommended to use methods such as thawing in the refrigerator, under cold running water, or in the microwave using the defrost setting.

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  • 40. 

    When cooking in the oven, use a dish towel to remove the casserole pan from the oven.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Using a dish towel to remove a casserole pan from the oven is not recommended because dish towels are not designed to withstand high temperatures and can easily catch fire. It is safer to use oven mitts or heat-resistant gloves specifically made for handling hot dishes.

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  • 41. 

    Which of the following symptoms must be gone for at least 24 hours before the food handler is allowed back in the food service area?

    • Headache

    • Coughing

    • Fever

    • Vomiting

    Correct Answer
    A. Vomiting
    Explanation
    Vomiting must be gone for at least 24 hours before the food handler is allowed back in the food service area. This is because vomiting can be a symptom of a contagious illness, such as norovirus, which can easily spread to others through contaminated food or surfaces. Allowing a food handler with vomiting symptoms to work in the food service area could put customers and other staff members at risk of getting sick. Therefore, it is important for the food handler to be symptom-free for an extended period of time to ensure the safety of everyone involved.

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  • 42. 

    Food may be safely thawed using any of the following methods EXCEPT:

    • Thawing in the refridgerator

    • Thawing in the sink with cold water

    • Thawing in a microwave

    • Thawing on the counter

    Correct Answer
    A. Thawing on the counter
    Explanation
    Thawing on the counter is not a safe method for thawing food because it allows the food to sit at room temperature for an extended period of time, which can promote bacterial growth and increase the risk of foodborne illness. The other methods mentioned, such as thawing in the refrigerator, in the sink with cold water, or in a microwave, are considered safe because they either maintain a safe temperature or use a controlled heating method to thaw the food.

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  • 43. 

    Wash knives and other sharp objects

    • Separately from other items

    • By placing them at the bottom of the sink for soaking

    • By placing them to the side of the sink with the handle towards you

    • Separately from other items AND by placing them to the side of the sink with the handle towards you

    Correct Answer
    A. Separately from other items AND by placing them to the side of the sink with the handle towards you
    Explanation
    Washing knives and other sharp objects separately from other items is important to prevent accidents and injuries. Placing them at the bottom of the sink for soaking can increase the risk of someone accidentally reaching into the sink and getting cut. On the other hand, placing them to the side of the sink with the handle towards you ensures that they are easily visible and not obstructing the sink, reducing the chances of accidents. Therefore, the correct answer is to wash knives and other sharp objects separately from other items and place them to the side of the sink with the handle towards you.

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  • 44. 

    Bacteria often carried by pets, insects, rodents and farm animals.

    • 165 degrees F

    • Spores

    • 0 degrees F

    • Danger zone

    • Salmonella

    Correct Answer
    A. Salmonella
    Explanation
    Salmonella is a type of bacteria that is commonly carried by pets, insects, rodents, and farm animals. It can cause food poisoning in humans if ingested. The given answer, "salmonella," is correct because it directly relates to the bacteria mentioned in the question.

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  • 45. 

    Temperature that destroys most bacteria.

    • 165 degrees F

    • Spores

    • 0 degrees F

    • Danger zone

    • Salmonella

    Correct Answer
    A. 165 degrees F
    Explanation
    The correct answer is 165 degrees F. This temperature is known to destroy most bacteria. Bacteria are microorganisms that can cause foodborne illnesses. By heating food to 165 degrees F, it ensures that any harmful bacteria present in the food are killed, reducing the risk of foodborne illnesses. This temperature is commonly recommended for cooking meats, poultry, and other potentially hazardous foods.

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  • 46. 

    The temperature range in which bacteria grows the fastest.

    • 165 degrees F

    • Spores

    • 0 degrees F

    • Danger zone

    • Salmonella

    Correct Answer
    A. Danger zone
    Explanation
    The danger zone refers to the temperature range in which bacteria can multiply rapidly, posing a risk of foodborne illness. This range typically falls between 40 to 140 degrees Fahrenheit (4 to 60 degrees Celsius). Bacteria grow most rapidly between 70 to 125 degrees Fahrenheit (21 to 52 degrees Celsius), making the danger zone a critical temperature range to be aware of when handling and storing food.

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  • 47. 

    Food should be left out at room temperature no more than _____ before it needs to be discarded.

    • 6 hours

    • 4 hours

    • 2 hours

    • 8 hours

    Correct Answer
    A. 4 hours
    Explanation
    Food should be left out at room temperature no more than 4 hours before it needs to be discarded. This is because bacteria can multiply rapidly at room temperature, increasing the risk of foodborne illnesses. After 4 hours, the food may reach the "danger zone" (40°F to 140°F) where bacteria can grow quickly. To ensure food safety, it is important to refrigerate perishable foods within 2 hours or discard them if they have been left out for longer.

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  • 48. 

    Also known as food poisoning.

    • Toxins

    • E Coli

    • Food-borne illness

    • Botulism

    • Hepatitis A

    Correct Answer
    A. Food-borne illness
    Explanation
    Food-borne illness refers to the illness caused by consuming contaminated food or beverages. It can result from various pathogens, including toxins, E Coli, botulism, and hepatitis A. These pathogens can contaminate food during production, processing, or handling. Symptoms of food-borne illness may include nausea, vomiting, diarrhea, abdominal pain, and fever. It is important to practice proper food safety measures such as cooking food thoroughly, washing hands and utensils, and storing food at appropriate temperatures to prevent food-borne illness.

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  • 49. 

    A disease transmitted to people by eating contaminated foods is called:

    • Cross Contamination

    • Food Borne Illness

    • Contaminates

    • Unsanitary conditions

    Correct Answer
    A. Food Borne Illness
    Explanation
    Food Borne Illness refers to a disease that is transmitted to people through the consumption of contaminated foods. This can occur when foods are contaminated with harmful bacteria, viruses, parasites, or toxins. It is important to practice proper food handling, storage, and preparation techniques to prevent the occurrence of food borne illnesses.

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