Knox County HD Food Safety Awareness Test

This test asks about food safety practices that you learned in the Knox County Health Department Food Safety Training. You will earn a certificate of completion for the training if you receive a score of 70% or higher.

Question Title

* 1. Contact Information

First Name

Last Name

Email address (req. to receive certificate)

Phone #

Establishment

Establishment Address

Are you taking this test for school and want the results shared with your teacher? Y / N

Question Title

* 2. There are five major risk factors for foodbourne illness. Which item is NOT a risk factor?

Food from unsafe sources

Inadequate holding and cooking temperatures

Posting inspection and permit

Dirty and/or contaminated equipment

Poor personal health and hygeine

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* 3. Which of the following statements is NOT TRUE about food workers?

Food workers may not eat, drink, or use any type of tobacco in food prep areas

Food workers must use a hair restraint, such as a hat, hairnet, beard restraint, etc.

A plain wedding band is the only jewelry permitted while preparing food

A food worker must use gloves while handling food if they have fingernail polish or artifical fingernails

Food workers returning from the restroom are not required to wash hands again when returning to workstation

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* 4. When an employee is ill, he or she is required to report which of the following symptoms to the person in charge?

Diarrhea and vomitting

Jaundice

Sore throat with fever

Infected lesion on hands or arms

All of the above

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* 5. Handwashing is NOT required after which task?

After using the toilet

After handling raw meat, fish, or poultry

After changing gloves without changing work station or task

After taking a break, eating or smoking

After handling garbage or dirty dishes

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* 6. Proper handwashing is an important part of food safety, which of the following is NOT a proper handwashing practice?

Washing hands only in a sink approved and designated for handwashing

Washing hands and exposed parts of arms for a total of at least 20 seconds with warm water and soap

Using hand sanitizer only because it is much quicker

Using a paper towel to touch surfaces turning off a faucet or opening a restroom door to prevent contamination

Washing hands with warm water and soap

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* 7. Which contact method is NOT appropriate for ready-to-eat foods?

Tongs

Bare Hands

Single Use Gloves

Spatula

Deli Paper

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* 8. Good practices must be followed with glove use. Which of the following is not a good practice?

Washing hands before putting gloves on and after taking gloves off

Changing gloves that are damaged or might be contaminated

Changing gloves between working with raw meat and ready to eat foods

Double gloving to save time and eliminate the need for handwashing by removing top glove when dirty

Discard/dispose of gloves after use

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* 9. Which of the following food is NOT ready-to-eat?

Washed fruits and vegetables served raw

Raw chicken

Garnishes such as lettuce, parsley, lemon wedges and pickles

Ice for consumption and any food that as been thoroughly cooked and is ready to eat

Sandwich meats and cheeses

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* 10. Which of the following is NOT a good practice to prevent cross contamination?

Storing all ready-to-eat foods on the bottom shelf with all other raw meat products on the shelves above

Preparing raw meat in an area away from other foods

Using a separate cutting board for raw meat

Storing meat with higher cooking temperatures below meat with lower cooking temperatures

Washing, rinsing, and sanitizing food contact surfaces that touch raw meat

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* 11. Which of the following is NOT a proper method for manually sanitizing dishes and utensils?

Immersion in a 25-100 ppm chloring solution for at least 10 seconds

Using bleach in the wash solution at the 3 compartment sink

Using an approved 2-step detergent sanitizer on stationary equipment

Immersion in a 150-400 ppm quarternary ammonia solution for at least 30 seconds

Immersion in 171° F or hotter water for at least 30 seconds

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* 12. When should food contact surfaces be washed, rinsed, and sanitized ?

Between raw and ready-to-eat foods

Only when business is slow or prior to close of business day

When dirty or contaminated or at least every four hours is used continuously at room temperature

A and C

None of the above

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* 13. Proper refrigerated storage order for meats and ready-to-eat foods helps prevent cross-contamination. Which of the following reflect proper storage order?

Ready-to-eat foods stored above raw seafood, raw whole and ground meats, and raw poultry

Raw seafood stored above raw whole meats, raw ground meats and raw poultry

Raw poultry stored above all other types of food

Both A and B only

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* 14. What foods require a special consumer advisory if served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens?

Beef, pork, and lamb

Fish and shellfish

Eggs and milk

Pre-cooked meat patties

A, B, and C

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* 15. Which of the following is NOT TRUE about proper date-marking?

The date/day written on the food package indicates when the food should be consumed, sold, or discarded

The day/date written should be 7 days from when the packaged was prepared (if prepared in house) or opened (if commercially prepared)

Date-marked foods should be kept at or below 41° F

The first day of date marking occurs on chicken salad when the ingredients are mixed not when the chicken is cooked

Date-marking is required for ready-to-eat, TCS food prepared in house

Date-marking is required for ready-to-eat, TCS opened commercially prepared, food held more than 24 hours

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* 16. A Food Safety Plan (or variance) is required for certain specialized processing methods. Which of the methods below require a variance?

Smoking for preservation

Using food additives, such as vinegar, for preservation

Reduced oxygen packaging

Sprouting seeds or beans

Operating a molluscan shellfish life-support system display tank

All of the above

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* 17. When using time as public health control which statement is NOT TRUE?

Written procedures must be in place

Logs must be maintained and held on site for 90 days

Food must be marked to indicate the time it was taken out of temperature control

Food must be served within 4 hours and discarded after 4 hours, or for 6 hours if temp does not exceed 70°

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* 18. Unless your establishment is using time as a public health control, when holding hot foods, such as soups, the food must stay at or above:

200° F

135° F

41° F

32° F

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* 19. Unless your establishment is using time as a public health control, when holding cold foods, such as cut melon, the food must stay at or below:

200° F

135° F

41° F

32° F

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* 20. Which of the following statements about cooking time and temperatures are correct?

Poultry, stuffed foods or stuffing, and raw animal foods cooked in a microwave must be cooked to 165° F for 15 seconds

Hamburger, sausage, injected meats, and eggs (for hot holding) must be cooked to 155° F for 15 seconds

Eggs (for immediate service), fish, shrimp, whole intact meats, pork, must be cooked to 145° F for 15 seconds

Eggs for hot holding must be cooked to 135° F

A, B, and C

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* 21. What are some strategies for safe cooling of large quantities of food, such as turkeys or five gallons of chili?

Reducing the volume by using shallow pans or dividing the food into smaller portions

Using a metal container instead of plastic

Using ice baths or ice wands, adding ice as an ingredient

First allowing the product to sit out and cool down to room temperature

A, B, and C

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* 22. Proper Cooling includes two stages:
In the first stage, the food temperature must be reduced from 135° F to 70° F or below in how many hours?

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* 23. Proper cooling includes two stages:
In the second stage, the food temperature must be reduced from 70° F to 41° F or below in how many hours?

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* 24. What foodborne illnesses require a negative stool sample for a food handler to return to work?

Salmonella and Norovirus

Shigella and Hepatitis A

E. Coli and Shigella

Hepatitis A and Salmonella

None of the above

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* 25. Which of the following food products are NOT a common allergen?

Milk and eggs

Tree nuts and peanuts

Fruits (such as tomatoes, strawberries)

Fish and shellfish such as crab, lobster and shrimp

Wheat and soybeans

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* 26. Which of the following facts about Hepatitis A is NOT TRUE?

Hepatits A can be spread by recreational drug use

Hepatitis can be spread by sex with an infected partner

Hepatitis A is only risk to people who are homeless or transient

Hepatitis A can be prevented by proper handwashing

Hepatitis A can be caused by consuming shellfish from unapproved waters

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* 27. The PIC (person in charge) can demonstrate knowledge during the inspection by correctly answering questions related to food safety in his facility operations

True

False

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* 28. A server does not have to wash their hands between returning dirty dishes to the dish room and taking food to a guest

True

False

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* 29. A consumer advisory is required at any facility that serves animal products that are raw or undercooked?

True

False

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* 30. Cooling begins when the product is at 135° F not when the product is pulled from the oven?

True

False

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* 31. Date marking ready to eat products is not required if the product will be used within seven days?

True

False

You have completed the test. Now your responses will be graded. You will receive a certificate of completion if your score is 70% or higher. Results can take up to 2 weeks to process.

Knox County HD Food Safety Awareness Test

Question Title

* 1. Contact Information

Question Title

* 2. There are five major risk factors for foodbourne illness. Which item is NOT a risk factor?

Question Title

* 3. Which of the following statements is NOT TRUE about food workers?

Question Title

* 4. When an employee is ill, he or she is required to report which of the following symptoms to the person in charge?

Question Title

* 5. Handwashing is NOT required after which task?

Question Title

* 6. Proper handwashing is an important part of food safety, which of the following is NOT a proper handwashing practice?

Question Title

* 7. Which contact method is NOT appropriate for ready-to-eat foods?

Question Title

* 8. Good practices must be followed with glove use. Which of the following is not a good practice?

Question Title

* 9. Which of the following food is NOT ready-to-eat?

Question Title

* 10. Which of the following is NOT a good practice to prevent cross contamination?

Question Title

* 11. Which of the following is NOT a proper method for manually sanitizing dishes and utensils?

Question Title

* 12. When should food contact surfaces be washed, rinsed, and sanitized ?

Question Title

* 13. Proper refrigerated storage order for meats and ready-to-eat foods helps prevent cross-contamination. Which of the following reflect proper storage order?

Question Title

* 14. What foods require a special consumer advisory if served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens?

Question Title

* 15. Which of the following is NOT TRUE about proper date-marking?

Question Title

* 16. A Food Safety Plan (or variance) is required for certain specialized processing methods. Which of the methods below require a variance?

Question Title

* 17. When using time as public health control which statement is NOT TRUE?

Question Title

* 18. Unless your establishment is using time as a public health control, when holding hot foods, such as soups, the food must stay at or above:

Question Title

* 19. Unless your establishment is using time as a public health control, when holding cold foods, such as cut melon, the food must stay at or below:

Question Title

* 20. Which of the following statements about cooking time and temperatures are correct?

Question Title

* 21. What are some strategies for safe cooling of large quantities of food, such as turkeys or five gallons of chili?

Question Title

* 22. Proper Cooling includes two stages:In the first stage, the food temperature must be reduced from 135° F to 70° F or below in how many hours?

Question Title

* 23. Proper cooling includes two stages:In the second stage, the food temperature must be reduced from 70° F to 41° F or below in how many hours?

Question Title

* 24. What foodborne illnesses require a negative stool sample for a food handler to return to work?

Question Title

* 25. Which of the following food products are NOT a common allergen?

Question Title

* 26. Which of the following facts about Hepatitis A is NOT TRUE?

Question Title

* 27. The PIC (person in charge) can demonstrate knowledge during the inspection by correctly answering questions related to food safety in his facility operations

Question Title

* 28. A server does not have to wash their hands between returning dirty dishes to the dish room and taking food to a guest

Question Title

* 29. A consumer advisory is required at any facility that serves animal products that are raw or undercooked?

Question Title

* 30. Cooling begins when the product is at 135° F not when the product is pulled from the oven?

Question Title

* 31. Date marking ready to eat products is not required if the product will be used within seven days?

* 22. Proper Cooling includes two stages:
In the first stage, the food temperature must be reduced from 135° F to 70° F or below in how many hours?

* 23. Proper cooling includes two stages:
In the second stage, the food temperature must be reduced from 70° F to 41° F or below in how many hours?