Food Safety Training Quiz and Sign-Off

Employee Information

First Name
Last Name
Personal Email Address (not company email address, if you have one)
Cell Phone

Handwashing

1. Which handwashing step is required before switching from raw food to ready-to-eat food?

Wash hands after touching raw food and before handling RTE food Wipe hands on a clean towel Put on gloves without washing hands first Keep working if you are busy

RTE Foods

2. Cheese slices used on a burger are:

Raw food Ready-to-eat food A cleaning item Safe to grab with bare hands

RTE Foods

3. Tomato slices used as a burger topping should be handled with:

Bare hands The tongs kept in the container A wiping towel The raw meat spatula

Raw Foods

4. After handling raw hamburger patties, what should you do before touching buns or toppings?

Wipe hands on apron Wash hands Put hands under cold water only Keep working

Raw Foods

5. After handling raw bacon, what must happen before handling toast or buns?

Continue working Put on gloves only Wash hands Wipe hands on a towel

Toast / Bread

6. Bread going into the toaster should be placed with:

Bare hands Tongs, bakery tissue, or another approved barrier A wiping cloth The raw burger turner

Toast / Bread

7. Toast coming out of the toaster is:

Raw food RTE food Trash Safe to grab with bare hands if busy

Breakfast

8. After cracking raw shell eggs, before returning to toast, what should happen?

Nothing Wash hands Touch the toast quickly Wipe hands on towel

Breakfast

9. Pre-cooked breakfast sausage links and patties are treated as RTE foods because:

They are raw and must be cooked from scratch They are already cooked and are only reheated for warmth/flavor They are vegetables They do not need any food safety rules

Onions

10. Raw onions ordered as a cold topping on a burger should be added with:

Pom tongs Bare hands The raw meat spatula A towel

Onions

11. Fried onions on a hamburger are placed on the raw patty and cooked with the meat. Before cooking, they may be handled with:

Bare hands or pom tongs A dirty towel The sanitizer test strip Customer utensils

Buns

12. One bun or several buns should be handled with:

Bare hands Spring tongs, bakery tissue, or single-use gloves A towel Money gloves

Gloves

13. Which statement about gloves is correct?

Gloves can be used for everything once on Gloves replace handwashing Wash hands first and use gloves for one task only Dirty gloves are safer than clean hands

Cleaning

14. Where should sanitizing towels be when not in your hand?

On the counter In the red sanitizer bucket On the grill board In your apron pocket

Cleaning

15. The sanitizer solution in the red bucket should test at:

50-100 ppm 200-400 ppm 500-700 ppm Any strength is acceptable

Time / Temperature

16. When raw shell egg trays are held out using time as a control, what must be done?

Mark the tray with the discard time and discard after 4 hours Put the tray back in the refrigerator after breakfast Leave the tray out until the end of the shift Mark the tray only if the eggs feel warm

Time / Temperature

17. The Temperature Danger Zone is:

32°F to 100°F 41°F to 135°F 50°F to 165°F 70°F to 140°F

Illness

18. Which symptoms must be reported to the manager?

Vomiting or diarrhea Jaundice Sore throat with fever All of these

Allergies

19. If you do not know whether a food contains an allergen, you should:

Guess Say you do not know and ask the manager Ignore the customer Scrape the allergen off