ACF Sanitation & Safety Procedures

Question 1

Why is proper handwashing important in food service?

Accepted Answer

To prevent the spread of germs and foodborne illness

Answer

To moisturize the skin.

Answer

To remove grease only.

Answer

To keep hands warm.

Question 2

What is the danger zone temperature range for food safety?

Accepted Answer

40°F to 140°F

Answer

32°F to 60°F

Answer

140°F to 200°F

Answer

0°F to 32°F

Question 3

What is the correct way to cool hot food safely?

Accepted Answer

Cool rapidly using shallow pans or ice baths

Answer

Leave it out at room temperature overnight.

Answer

Place in deep containers and refrigerate.

Answer

Cover tightly and place in freezer immediately.

Question 4

Which of the following is a sign of food spoilage?

Accepted Answer

Off odor and discoloration

Answer

Bright, natural color

Answer

Firm texture

Answer

Frozen state

Question 5

What is cross-contamination?

Accepted Answer

Transfer of bacteria from one surface to another

Answer

Using clean utensils

Answer

Storing raw meat above vegetables

Answer

Cooking food thoroughly

Question 6

Why must food handlers avoid wearing jewelry?

Accepted Answer

It can harbor bacteria and contaminate food

Answer

It looks unprofessional.

Answer

It may interfere with cooking.

Answer

It reflects heat.

Question 7

What is the purpose of using sanitizers in the kitchen?

Accepted Answer

To kill bacteria and reduce pathogen levels

Answer

To make surfaces shiny.

Answer

To remove food particles.

Answer

To cool down surfaces.

Question 8

What is the recommended internal temperature for cooked poultry?

Accepted Answer

165°F

Answer

145°F

Answer

150°F

Answer

180°F

Question 9

How often should cutting boards be sanitized?

Accepted Answer

After each use

Answer

Once per week

Answer

At the end of the day

Answer

Only when visibly dirty