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Moncrief Army Health Clinic
Moncrief Army Health Clinic
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Food Operation Safety Course Quiz
1. What are the three food safety hazards?
*
a. Physical; Biological; Chemical
b. Physical; Chemical; Hair
c. Biological; Fingernails; Soap
d. Chemical; Bacteria; Detergents
2. What is the most harmful of all food hazards?
*
a. Physical
b. Biological
c. Chemical
3. What does sanitize mean?
*
a. Clean to sight and touch
b. The presence of harmful bacteria
c. The process of reducing the number of harmful bacteria
4. How many cases make up a foodborne outbreak?
*
a. Four
b. Five
c. Ten
d. Two
5. How many layers of protection are there?
*
a. Three
b. Ten
c. Four
d. Two
6. Hot foods will be kept at _______ or above.
*
a. 130°F
b. 155°F
c. 140°F
d. 150°F
7. Cold foods will be kept at _______ or below.
*
a. 40°F
b. 50°F
c. 35°F
d. 55°F
8. A handwashing sink must be provided at each event.
*
a. True
b. False
9. Hand sanitizer can be used as a substitute for handwashing?
*
a. True
b. False
10. Handwashing should be conducted for at least ______ seconds.
*
a. 20
b. 60
c. 50
d. 45
11. Fingernail polish is authorized in food service operations?
*
a. True
b. False
12. The three approved methods of thawing are?
*
a. In running water of at least 70°F
b. In the microwave as part of the cooking process
c. In the refrigerator
d. All of the above
13. Bacteria, viruses, yeasts, and molds are all types of biological hazards?
*
a. True
b. False
14. A potentially hazardous food is one that ______.
*
a. Supports the rapid growth of bacteria
b. Grows mold
c. Is in the temperature danger zone
15. Who approves food sources on Fort Jackson?
*
a. Preventive Medicine
b. AAFES
c. Dining Facility
d. Veterinary Services
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*
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*
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*
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