Food Safety Test

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Food Safety Test

Food Bank of Iowa

Email *

Name *

County *

What is your agency name? *

What are the three types of hazards that make food unsafe? *

1 point

Chemical, physical, and environmental

Chemical, physical, and biological

Biological, chemical, and sanitary

Biological, environmental, and chemical

Which one of the following is a way food is made safe? *

1 point

By not keeping food at proper temperature

By not using adequate and proper hygiene

By preventing any possibility of cross-contamination

By not cleaning and sanitizing food surfaces properly

How can food become unsafe? *

1 point

By not following proper food temperature guidelines

By not following proper hygiene guidelines

By not cleaning and sanitizing properly

All of the above

Which is the correct order for handwashing? *

1 point

Wet hands and arms, apply soap, rinse hands and arms, and dry

Apply soap, scrub hands and arms, rinse hands and arms, and dry

Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

Apply soap, scrub hands and arms, wet hands and arms, rinse hands and arms, and dry

When should hand antiseptics be used? *

1 point

After hand washing

Instead of hand washing

Before hand washing

When gloves aren't available

What is the correct temperature to transport and store frozen food? *

1 point

41 degrees or less

0 degrees or less

10 degrees or less

5 degrees or less

How often should freezer and refrigerator temperatures be recorded? *

1 point

Every two weeks

Once a week

Once a year

Once a month

At least how far off the floor should dry goods be stored? *

1 point

0-2 inches

2-4 inches

4-6 inches

10-12 inches

Food can be stored at personal residences as long as storage guidelines are met. *

1 point

True

False

Do not distribute a can if: *

1 point

The can has a hole

The can has rust

There is a dent in the seam

All of the above

At what temperature do refrigerated items need to be held? *

1 point

Below 0 degrees

0-40 degrees

41-60 degrees

Above 135 degrees

USDA products can be repackaged under certain conditions. *

1 point

True

False

Which of the following items is appropriate to use when transporting refrigerated or frozen food? *

1 point

Cooler

Thermal blankets

Refrigerated vehicle

All of the above

What is the first step when cleaning and sanitizing correctly? *

1 point

Wash the surface

Rinse the surface

Sanitize the surface

Remove food from the surface

Storing food under or near cleaning products could lead to which of the following hazards? *

1 point

Chemical

Physical

Biological

Environmental

What is the best practice for rotating food inventory? *

1 point

Keeping all dates intermixed on shelving units

Throwing away cans to make room for new inventory

Store food that will expire first in front of items that will expire later

Ignore expiration dates

Which of the following items MUST be discarded at their expiration dates? *

1 point

Beans and grains

Milk and eggs

Fruits and vegetables

Baby foods and formula

Why is it best not to use your phone during food distribution? *

1 point

It's distracting

They often are a hotbed of germs

It is easily lost

To limit your screen time

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