Unc Dining Services Sanitation Quiz
This quiz is designed to test your understanding of critical sanitation practices and knowledge that are essential to your employment at UNC Dining Services.
- 1.
What is the temperature range in which pathogens grow well in food? This is also known as the danger zone.
- A.
Between 50 degrees and 115 degrees fahrenheit
- B.
Between 35 degrees and 160 degrees fahrenheit
- C.
Between 40 degrees and 140 degrees fahrenheit
- D.
Between 38 degrees and 126 degrees fahrenheit
Correct Answer
C. Between 40 degrees and 140 degrees fahrenheitExplanation
Pathogens thrive in a temperature range of 40 degrees to 140 degrees Fahrenheit, which is also referred to as the danger zone. In this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Temperatures below 40 degrees Fahrenheit can slow down or inhibit bacterial growth, while temperatures above 140 degrees Fahrenheit can kill most pathogens. It is crucial to keep food out of this danger zone to ensure food safety.Rate this question:
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- 2.
The three categories of food safety hazards are biological, physical, and...
- A.
Practical
- B.
Temporal
- C.
Thermal
- D.
Chemical
Correct Answer
D. ChemicalExplanation
The correct answer is Chemical. Chemical hazards refer to substances that can contaminate food and cause harm to consumers. These hazards can include cleaning agents, pesticides, food additives, and allergens. It is important to identify and control chemical hazards to ensure the safety of the food supply chain.Rate this question:
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- 3.
A broken piece of glass in an ice maker would represent what type of food hazard?
- A.
Biological
- B.
Physical
- C.
Toxin
- D.
Chemical
Correct Answer
B. pHysicalExplanation
A broken piece of glass in an ice maker would represent a physical food hazard. Physical hazards refer to foreign objects that can cause harm or injury if consumed. In this case, the glass could potentially be ingested and cause cuts or other injuries to the consumer. It is important to remove any physical hazards from food to ensure safety.Rate this question:
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- 4.
What does TCS stand for?
- A.
Temperature control for safety
- B.
Temperature control for sanitation
- C.
Temperature calibration system
- D.
Time control for safety
Correct Answer
A. Temperature control for safetyExplanation
TCS stands for Temperature control for safety. This acronym refers to a system or process that regulates and monitors temperature in order to ensure the safety of individuals or products. Temperature control is crucial in various industries such as food and pharmaceuticals to prevent the growth of bacteria or pathogens that can cause harm. By maintaining appropriate temperatures, TCS helps to mitigate potential risks and maintain safety standards.Rate this question:
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- 5.
Which of the following are TCS foods?
- A.
Milk and dairy products
- B.
Rice and grains
- C.
Produce
- D.
Meat
Correct Answer(s)
A. Milk and dairy products
B. Rice and grains
C. Produce
D. MeatExplanation
TCS foods, also known as Time/Temperature Control for Safety foods, are foods that require specific temperature control to prevent the growth of harmful bacteria. Milk and dairy products, rice and grains, produce, and meat all fall under this category as they need to be stored and handled properly to ensure food safety. These foods are susceptible to bacterial growth if not stored at the correct temperatures, making them potentially hazardous if mishandled.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Mar 11, 2010Quiz Created by
William.warren
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