Location:
   1948 Wiltshire Rd.  
   Suite 1   
   Kearneysville WV, 25430 

 Contact Numbers: 
   Well & Septic: 304-728-8416   

   Food Safety: 304-728-3306   

   Clinical: 304-728-3306 
 
 Hours of Operation
   Monday – Friday  8:30 – 4:30

Food Slide Quiz

Employer:
Your name:
1) What factors can contribute to foodborne illness?
A. Receiving food from an unsafe source, cross contamination, food at incorrect temperature
B. Poor personal hygiene, cross contamination, mixing the wrong foods together
C. Washing hands frequently, undercooked food, cross contamination
2) The minimum cooking temperatures must be reached and held for the appropriate amount of time to ensure effective destruction of bacteria. Poultry must be cooked to a temperature of:
A. 100°F
B. 135°F
C. 165°F
3) Which of the following is true?
A. Hot gases that radiate energy derived from thermonuclear reactions in the interior is the sun
B.

Placing food on the counter in advance is an appropriate method to thaw food
C. To determine the internal temperature of food a metal-stem probe thermometer must be used
4) True or False: Foodborne illnesses are preventable
A. True
B. False
5) Which of the following is false?
A. Food establishments are responsible for ensuring food safety
B. A cleaning product would be considered a physical hazard
C. Employees with poor personal hygiene spread germs to food
6) Of the six factors required for bacterial growth:
A. Time and temperature are the most important
B. Moisture and suitable pH are the most important
C. Cooking time and food source are the most important
7) Hot holding equipment:
A. Should not be used to cook or reheat food
B. Can be turned on up to two hours after cooked food is placed in them
C. Must maintain the food temperature at 41°F
8) Which of the following is true?
A. You do not need to wash your hands after making sandwiches and then preparing a salad
B. Hand sanitizing lotion or gels cannot be used in place of washing hands
C. The point of intersection of lines or the point opposite the base of a figure the highest point of something is called spheres
9) Cross-contamination is when a food item is exposed to a contaminant from another source. This may occur when:
A. Germs are spread from people to food; when contaminated equipment comes in contact with food
B. When contaminated raw meat comes in contact with other food items
C. All of the above
10) What are the four approved methods for properly thawing food?
A. Ice bath as long as ice does not come into contact with the food, as part of the cooking process, microwave, double broiler
B. Refrigerator, as part of the cooking process, under cool running water, microwave
C. Refrigerator, on the counter, microwave, under cool running water
11) True or False: All products have bacteria present in them.
A. True
B. False
12) Microorganisms and bacteria are what type of hazard?
A. Chemical
B. Physical
C. Biological
13) The FDA food code requires that potentially hazardous foods must cool from:
A. cooking temperature to room temperature within 24 hours
B. 135°F to 70°F within 3 hour; 70°F to 41°F within 5  hours or less
C. 135°F to 70°F within 2 hours; 70°F to 41°F within 4 hours or less
14) Any perishable food left at room temperature longer than 2 hours should be:
A. Donated to a shelter
B. Discarded
C. Put in the refrigerator immediately
15) There are several methods available for properly cooling foods.
A. Placing the product in shallow pans in the walk-in cooler and stirring frequently to ensure even cooling
B. Place a roast beef in a shallow pan with ice is a proper cooling method
C. Put food product in another pan and leave on counter until it reaches room temperature
You will be leaving and then be returned to the Jefferson County Health Dept website to process your quiz.