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Martin Army Community Hospital
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Food Operations Safety Course
Food Operation Safety Quiz
Environmental Health (EH) - Food Operation Safety Quiz
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Q1. What is the temperature danger zone where bacteria can multiply faster?
a. 30-130 degrees Celsius
b. 41-135 degrees Fahrenheit
c. 45-145 degrees Fahrenheit
d. 50-150 degrees Celsius
Q2. How long can foods be out of temperature control before it should be eaten or thrown away?
a. 3 hours each time
b. 4 hours each time
c. 4 hours cumulatively
d. 2 hours cumulatively
Q3. When should you wash your hands?
a. After using the restroom
b. Between handling different types of foods
c. After eating or drinking
d. All of the above
Q4. When holding hot, cooked foods, the temperature should remain above:
a. 130 degrees
b. 135 degrees
c. 140 degrees
d. 145 degrees
Q5. When holding cold, cooked foods, the temperature should remain below:
a. 50 degrees
b. 45 degrees
c. 41 degrees
d. 35 degrees
Q6. Cutting raw chicken with a knife and using the same knife without washing to cut strawberries is an example of:
a. time abuse
b. temperature abuse
c. bad personal hygiene
d. cross-contamination
Q7. Ground meat should be cooked to an internal temperature for at least 15 seconds of:
a. 155 degrees
b. 145 degrees
c. 165 degrees
d. 150 degrees
Q8. You should stop serving food that is not temperature controlled after four cumulative hours, including the time for transport if it was not temperature controlled during transport.
a. True
b. False
Q9. You can eat and drink while preparing and serving food.
a. True
b. False
Q10. Cleaning utensils and surfaces with soap and water sanitizes them.
a. True
b. False
Q11. Foods prepared for a fundraiser should be labeled with the date prepared, the name of food if not obvious, and the preparer’s initials.
a. True
b. False
Q12. You should be knowledgeable of food ingredients to protect customers with allergies.
a. True
b. False
Q13. Gloves take the place of hand washing.
a. True
b. False
Q14. If you cook a big pot of chili and stick the whole pot in the refrigerator to cool, the temperature will cool fast enough to prevent bacteria growth.
a. True
b. False
Q15. If I don’t practice food safety while preparing and serving foods, I could get someone sick!
a. True
b. False
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