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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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