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OSHA Toolbox Talks – Free Downloads
Free OSHA Training – Watch What You Take
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Food Safety Quiz
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Food Safety Quiz
Food Safety Quiz
Do you know what you need to about food safety? Find out by taking our food safety quiz.
READY TO BEGIN?
See interactive quiz below...
What are the three most common types of food contamination causes?
Radiological, geological, and physical Physical, biological, and radiological
Health, biological, and physical
Chemical, biological, and physical culprits
Chemical, regional, and radiological
It is totally fine to alternate between produce and raw meats, seafood, and eggs with the same knife
True
False
When purchasing food what are you supposed to avoid?
Covering perishable foods in something that prevents leaking of juices
Purchasing the meats and eggs towards the latter part of the trip
Purchasing the frozen items at the end of the trip
Items in cracked, dented, or oddly shaped cans
It is always possible to identify bacteria and disease-ridden things in food that are health hazards with the naked eye
True
False
Perishables should always be refrigerated in what amount of time after they are bought?
25 minutes
1 Hour and 30 minutes
Two hours
Four hours
What is the amount of time that acid-heavy canned goods like tomatoes be stored away?
12-18 months
2-5 years
30 days
20-90 days
The longest you should go prior to and after dealing with food without washing your hands is
10 seconds
45 seconds
20 seconds
2 minutes
What is the appropriate method of thawing out zen perishables?
Cold, running water poured over them
Hot running water drizzled over them
Using a microwave or toaster oven
With a torch that you are trained to use
This is a list of foods and temperatures that should be maintained for them. Which is inaccurate?
Leftovers - 165 degrees Fahrenheit
Ground beef – 160 degrees Fahrenheit
Eggs – 145 degrees Fahrenheit
Fish and Shellfish – 145 degrees Fahrenheit
Hot goods need to be stored at a temperature of
235
200
140
180
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