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Dietary Infection Control

Quiz

  1.  
    Refrigerated food items and snacks that are located in individual departments shall be stored at or below what temperature?
    A. 41 degrees F B. 40 degrees F C. 42 degrees F D. None of the above
  2.  
    True or false - Individual portions of food can be served again if they are kept at 41 degrees F or below?
    A. False B. True
  3.  
    Hot foods should be above what temperature?
    A. 165 degrees F B. 160 degrees F C. 165 degrees F D. 135 degrees F E. 160 degrees F
  4.  
    Separate color-coded cutting boards shall be used for:
    A. raw eats and cooked meats B. All of the above C. bread D. raw fruits and vegetables
  5.  
    What final sanitation rinse should a dishwasher maintain after using a wash water temperature of 160 degrees or higher?
  6.  
    Steam table thermometer shall maintain foods at a temperature of:
  7.  
    All foods that have been prepared for service shall be:
    A. Placed in the freezer to be used later B. Rotated to a different department to be used C. Identified, covered, dated and discarded after seven days, if not used. D. taken home by staff
Answer Key
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Dietary Infection Control (Answer Key)

Quiz

  1.  
    Refrigerated food items and snacks that are located in individual departments shall be stored at or below what temperature?
    A. 41 degrees F B. 40 degrees F C. 42 degrees F D. None of the above
  2.  
    True or false - Individual portions of food can be served again if they are kept at 41 degrees F or below?
    A. False B. True
  3.  
    Hot foods should be above what temperature?
    A. 165 degrees F B. 160 degrees F C. 165 degrees F D. 135 degrees F E. 160 degrees F
  4.  
    Separate color-coded cutting boards shall be used for:
    A. raw eats and cooked meats B. All of the above C. bread D. raw fruits and vegetables
  5.  
    What final sanitation rinse should a dishwasher maintain after using a wash water temperature of 160 degrees or higher?
    180 degrees or higher
  6.  
    Steam table thermometer shall maintain foods at a temperature of:
    135 degrees or above
  7.  
    All foods that have been prepared for service shall be:
    A. Placed in the freezer to be used later B. Rotated to a different department to be used C. Identified, covered, dated and discarded after seven days, if not used. D. taken home by staff

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