Storage Temp Handling Quiz
Answer 8 of the 10 questions correctly to receive credit for this training!
Name: *
Your answer
Partner Agency You Represent *
Your answer
Email Address: *
Your answer
1. What must every processed product distributed to a client have? *
2. People in high risk populations are more susceptible to contracting food borne illness. Who are these people? *
3. What is the DANGER ZONE for bacteria growth? *
4. You can accept food from non-approved suppliers? *
5. What are the most important factors to consider in regards to food safety? *
6. Raw meats should have a USDA inspection mark? *
7. What does FAT TOM stand for? *
8. All raw foods have bacteria on them? *
9. Cold foods must be held below what temperature? *
10. How long should hand washing take? *
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