Chartwell Safe Food Handling Quiz

Name of Residence: Date:

Employee (Print) Signature:
Trainer (Print) Signature:
Score: /25  Retraining Required Re-training Completed on:

Please complete the following skill check questions and submit to your Food and Beverage Manager.

Please circle  your answer selection.

1. You must prepare 200 ham sandwiches for later service. You should:
a. Make them all at one time and then place in refrigerator.
b. Make them all at one time then cover and leave on the counter.
c. Make several at a time, cover, then refrigerate.
d. Make several at a time, cover and leave on the counter.

2. Seeing a cockroach in daylight usually means you:

a. Have very few cockroaches.
b. Have no rodent issues.
c. Are a good cook.
d. Have a large number of cockroaches.

3. Which one of the following practices will best help to prevent food borne illness?
a. Stop smoking.
b. Wearing an apron.
c. Washing your hands frequently.
d. Wearing a hairnet.

4. If you have hot food that you want to refrigerate:

a. First cool it in the freezer.
b. Put food in the refrigerator to cool.
c. Leave food out on the stove overnight.
d. Cool food in ice water, place in shallow containers then refrigerate.

5. Food Safety is the responsibility of

a. The chef only.
b. Only those who work in the kitchen.
c. All those who come into contact with food intended to be served to the public.
d. Federal legislation.
Chartwell Safe Food Handling Quiz

6. People who are very young or are already weak or ill are seriously threatened by food borne illness
because they:
a. Cannot take strong medicine
b. Cannot tell the doctor what is wrong with them
c. Cannot fight off the disease very well
d. Are unable to file lawsuits

7. Food borne illness is expensive because of:

a. Loss of customers
b. Lawsuits from those who are ill
c. Fines issued through the courts
d. All of the above

8. Dirt, broken glass, and staples from packaging are classified as:
a. Chemical hazards
b. Bacterial hazards
c. Physical hazards

9. Moist, high protein foods on which bacteria can grow most easily are called:
a. Potentially hazardous foods
b. Contaminated
c. Unfit for children, elderly and hospital patients
d. Require pasteurization

10. Gloves prevent the passing of bacteria:

a. True
b. False

11. The organisms which cause food borne illness outbreaks are:
a. Parasites
b. Pathogens
c. Chemicals
d. Bacteria
e. All of the above

12. If a customer has a food allergy and asks for the ingredients of a specific menu item, you should:
a. Ask the customer for written proof that they have food allergies
b. Advise them to eat something else
c. Provide them with the ingredient list
d. Advise the customer that the information is confidential
Chartwell Safe Food Handling Quiz

13. The correct colour of cutting board to use for cutting raw meat is:
a. Brown
b. Yellow
c. Red
d. Blue

14. To avoid the DANGER ZONE use a:

a. Hammer
b. Sink with water
c. Timer
d. Probe thermometer

15. Which conditions do bacteria need to live and grow

a. High protein food

b. Moisture
c. Warm temperature
d. All of the above

16. Freezing food at -18°C (0°F) will:

a. Kill bacteria
b. Stop bacteria from growing
c. Slow down bacterial growth
d. Remove toxins in the food

17. A food borne intoxication such as Staphylococcus can be caused by:

a. Toxins produced by the bacteria

b. Infected cuts, burns or boils
c. Coughing and sneezing into food
d. All of the above

18. How could a salad be contaminated?

a. When it contains un-refrigerated, cooked rice.

b. When it includes a dressing made with raw eggs.
c. When the vegetables are not washed.
d. All of the above

19. When a shipment of food arrives, employees should:

a. Put everything away and inspect it later.

b. Inspect only the potentially hazardous foods.
c. Inspect all foods right away before storing them.
d. Stack it neatly on the dock and inspect it within 12 hours.
Chartwell Safe Food Handling Quiz
Chartwell Safe Food Handling Quiz

20. If you have hot food that you want to refrigerate:

a. First cool food in the freezer.

b. Put food in the refrigerator to cool.
c. Leave food out on the stove overnight.
d. Cool food in ice water, place in shallow containers then refrigerate it.

21. To thaw frozen food

a. Leave on the counter overnight in a drip-proof container.

b. Place under running water in the sink fully submerged.
c. Place on bottom shelf of refrigerator covered.
d. Microwave on low for 10 minutes but be sure to use within 5 days.

22. Why do you refrigerate potentially hazardous foods?

a. To prevent them from becoming contaminated with bacteria.

b. To slow down the reproduction of bacteria that may be in them.
c. To destroy any pathogens.
d. All of the above.

23. After service when clearing tables

a. Separate used from unused utensils so the unused utensils can be reused
b. Place all dishes in the tray for washing
c. Collect uneaten meals to store in the refrigerator
d. Cover all buffet food items for later

24. Washrooms must have the following items:

a. Hot and cold running water

b. Soap in a dispenser and paper towels
c. An exhaust fan removing air to the outside
d. All of the above

25. What should be washed and sanitized each day?

a. Cutting boards
b. Sinks
c. Equipment used in the preparation of food
d. All of the above
e. a. and b. only