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

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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