237 Kearny St #9132 San Francisco, CA 94108 Monday - Sunday: 8.AM - 8.PM

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Test your knowledge Food Safety

First Name *

Email *

Phone number *

1.What is the most important factor to keep food safe? *

a. Maintain temperature and safe time.

b. Be careful to not cause cross contamination.

c. Train employees properly in dishwashers.

d. Use the amount of disinfectant property.

2. What organism can be easily found raw eggs and pets in chicken? *

a. Shigella

b. Vibrio

c. Listeria

d. Salmonela

3. Which it is not a bacteria? *

a. Salmonela

b. Trichinella

c. Vibrio

d. Listeria

4. What plan is designed to keep food safe by analyzing each step of the food preparation system? *

a. CDC

b. USDA

c. HACCP

d. FDA

5. How long to keep the identification label seafood products? *

a. 90 days

b. 80 days

c. 100 days

d. 60 days

6. The freezer temperature should be? *

a. 32F degrees

b. 42F degrees

c. 0F degrees

d. -10F degrees

7. When storing food on the bottom shelf, how far from the ground should be? *

a. 4 inches

b. 6 inches

c. 7 inches

d. 10 inches

8. When heating, the temperature is appropriate? *

a. to 165F for 15 seconds

b. at 165F for 20 seconds

c. for 155˚F to 15 seconds

d. at 155˚F for 2 minutes

9. What is the reason smoking and drinking are not allowed in the kitchen area? *

to. Works is less efficient

b. Give bad images to customers

c. Through saliva, bacteria can contaminate

d. An apron can get dirty

10. What is the correct order in the dishwasher? *

to. Wash, disinfect, rinse, dry air

b. Wash, rinse, disinfect, air dry

c. Rinse, wash, disinfect, air dry

d. Sterilize, wash, rinse, dry air

People who take the practice test perform 73% better on the actual test.

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237 Kearny St #9132

San Francisco, CA 94108

08:00 am - 08:00 pm

Mon-Sun

Practice Test

Practice Test

Test your knowledge Food Safety

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