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10 Free Questions

What is the most important factor in preventing foodborne illness?
Proper handwashing
Proper food storage
Proper cooking temperatures
Proper labeling
Which is the correct method for storing raw chicken in a commercial kitchen?
On the top shelf of the refrigerator
On the bottom shelf of the refrigerator
On the counter at room temperature
In the freezer
When should an employee wash their hands?
Before handling food
After using the restroom
After handling raw meat
All of the above
At what temperature should potentially hazardous food be held?
Below 41°F
Above 135°F
At room temperature
Above 165°F
What is the proper way to store raw meat in a commercial kitchen?
On the top shelf of the refrigerator
On the bottom shelf of the refrigerator
On the counter
In the freezer
What is the best way to prevent cross-contamination?
Using separate cutting boards for raw meat and vegetables
Washing vegetables before cooking
Cooking vegetables at a higher temperature than meat
Using the same knife for raw meat and vegetables
What is the proper temperature to sanitize surfaces?
140°F
160°F
180°F
200°F
How often should commercial kitchens be cleaned and sanitized?
Daily
Weekly
Monthly
Yearly
What is the correct concentration of chlorine for sanitizing solution?
50-100 ppm
100-200 ppm
200-300 ppm
300-400 ppm
Which of the following is the correct temperature to hold cold potentially hazardous food?
40°F or below
50°F or below
60°F or below
70°F or below
What is the correct method for washing and sanitizing utensils and equipment in a commercial kitchen?
Washing with hot water and soap, followed by sanitizing with chlorine bleach
Washing with cold water and soap, followed by sanitizing with chlorine bleach
Washing with hot water and soap, followed by sanitizing with a quaternary ammonium solution
Washing with cold water and soap, followed by sanitizing with a quaternary ammonium solution
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