FOOD SAFETY
Essential Food Safety Quiz
Test your knowledge on critical food safety standards with our engaging quiz. Perfect for anyone in the food industry or just looking to improve their understanding of safe food handling practices.
Key topics covered include:
- Internal cooking temperatures
- Employee illness reporting
- Proper handwashing techniques
- Sanitation and hygiene standards
What is the internal temperature for Filet O Fish?
155°F
200°F
175°F
165°F
What is the internal temperature for Sausage?
200°F
165°F
155°F
175°F
What is the internal temperature for Chicken?
165°F
200°F
175°F
155°F
What is the internal temperature for Fresh Beef?
200°F
175°F
155°F
165°F
What temperature should the products be at in the UHC?
155°F
140°F
165°F
120°F
What are the signs & symptoms of an employee who cannot work?
Fever with Sore Throat, Jaundice (Yellow Eyes), Vomiting, Diarrhea, Open Cuts & Wounds
Fever, Jaundice (Yellow Eyes), Vomiting, Sore Throat, ToothAche, Open Cuts & Wounds
Headache, Jaundice (Yellow Eyes), Vomiting, Sore Throat, Diarrhea, Open Cuts & Wounds
Fever, Sore Eyes, Sore Throat, Diarrhea, Open Cuts & Wounds
When do we use Blue Gloves?
To clean restrooms
For RAW PRODUCTS only
To clean tables & chairs
To assemble sandwiches on prep table
What are the reportable illnesses ?
Salmonella, Shigella, E-Coli, Hepatitis A, Norovirus
Salmonella, Shigella, E-Coli, Hepatitis C, Norovirus
Salmonella, Shingles, E-Coli, Hepatitis A, Norovirus
Salmonella, Shigella, E-Coli, Hay Fever, Norovirus
Products must be cooked to their correct temperatures. What happens if products do not reach the correct temperature after cooking?
Continue with Food Safety
Discard Product, Wash Rinse & Sanitize probe & utensils, Make adjustments according to McDonalds checklist, Do another run for verification
Discard Product, Wash & Rinse probe & utensils, Make adjustments according to McDonalds checklist, Do another run for verification
Continue with Food Safety and transfer to UHC
What is the internal temperature for Regular Meat?
200°F
165°F
155°F
175°F
At what temperature should the water be in the hand sink?
110°F
100°F
95°F
At what temperature should the water be in the Back sink?
110°F
120°F
130°F
100°F
At what temperature should the refrigerators be?
At or below 40°F
41°F - 45°F
0°F - 10°F
At or below 50°F
At what temperature should the freezers be?
10°F - 20°F
At or below 0°F
32°F - 39°F
At or below 40°F
What is the internal temperature for Eggs?
155°F
165°F
175°F
145°F
Name the top 3 illnesses an employee cannot work.
Headhache, Sore Throat, Toothache
Vomiting, Diarrhea, Jaundice
Open Cuts & Wounds, Jaundice, Headache
Fever, Diarrhea, Vomiting
How many seconds do you wash your hands?
10 secs.
20 secs.
15 secs.
25 secs.
Every how often should you wash your hands?
Every hour
Every 15 minutes
Every 30minutes
Every 20 minutes
How often should you wash utensils? What are the correct steps?
Every 4 hours ( Wash, Rinse, Sanitize, Air Dry)
Every 2 hours ( Wash, Rinse, Sanitize, Air Dry)
Every 4 hours ( Wipe, Wash, Rinse, Sanitize, Air Dry)
Every 4 hours ( Wash, Rinse, Air Dry)
When can a sick employee return to work?
5 days
72hrs
24hrs
12hrs
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