Food Safety Test - Answer Sheet
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1. The three types of hazards that make food unsafe are:
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2. Transferring pathogens from the body to food can be prevented by practicing correct:
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3. A food allergy occurs when the body has a reaction to:
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4. Which is a common food allergen?
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5. What occurs when food containing an allergen comes in contact with other food?
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6. One way to keep people with food allergies safe is to:
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7. Hands and arms should be scrubbed with soap for how many seconds during handwashing?
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8. When should hands be washed?
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9. What activity can be performed at a hand-washing sink?
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10. How should hair be worn when repackaging food?
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11. Eating and drinking when working in food-storage areas is a food safety hazard because it could:
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12. What symptoms must be reported to the director or supervisor?
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13. The temperature danger zone is the temperature range between:
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14. A delivery should be rejected when:
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15. A bimettalic stemmed thermometer is being calibrated. After the stem has been submerged in ice water and the indicator has stopped moving, the thermometer must be adjusted to what temperature?
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16. Refrigerated food must be stored at temperatures no higher than:
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17. How far off the floor must food be stored?
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18. Which storage date is the last date recommended for the product while at peak quality?
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19. Cans should be discarded when it has:
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20. Produce should be discarded when it has:
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21. TCS foods should be repacked in a clean room that maintains a temperature no higher than:
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22. What information must be included on repackaged food labels?
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23. Drive times in un-refrigerated delivery vehicles should be kept to less than:
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24. Which practice when transporting food will help keep it safe?
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25. What is the difference between cleaning and sanitizing?
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26. What was the correct order for cleaning and sanitizing?
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27. What surface must be cleaned and sanitized?
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28. What is the second sink of a three-compartment sink used for?
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29. Where should garbage containers be cleaned?
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30. Insects and rodents are a food-safety risk because they:
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