Meal Safety Test

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Meal Safety Test

Food Bank of Iowa

Email *

Name *

County *

Name of Organization *

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

Fruits and vegetables

Baby foods and formula

Beans and grains

Milk and eggs

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

Which of the following is a way to prevent cross contamination when preparing food? *

1 point

Preparing vegetables and meat on the same cutting board

Ensuring ready to eat food never comes in contact with raw meat

Rinsing the cutting board between preparation of food

Keeping raw meat and other food items in close promimity

If you are unable to store raw and ready-to-go food separately, what is the best top to bottom storage method? *

1 point

Ready-to-eat food, seafood, whole cuts of meat, ground meat

Seafood, whole cuts of meat, ground meat, ready-to-eat food

Ground meat, seafood, whole cuts of meat, ready-to-eat food

Ready-to-eat food, ground meat, whole cuts of meat, seafood

It is acceptable to rinse and reuse gloves. *

1 point

True

False

What is one thing that should be done prior to prepping food for individuals with food allergies? *

1 point

Assume food items don't have any allergens present

Do not label food items with common allergens

Use the same cooking equipment without any washing or sanitizing

Check ingredients on all food items to ensure that no allergen is present

Which of the following food items need time and temperature control? *

1 point

Poultry

Fish

Dairy

All of the above

What is the correct way to dry liquid sanitizer? *

1 point

With a clean paper towel

Using a porous sponge

Allow the surface to air-dry

Using a dish rag

Which of the following is NOT a way to thaw TCS food? *

1 point

As a part of the cooking process

Let sit on kitchen counter

In a microwave if the food is immediately prepared following

In a refrigerator at 41 degrees or lower

What temperature should food from plants (such as rice, pasta, and beans) be cooked to? *

1 point

120°

125°

130°

135°

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