Location:
   1948 Whiltshire 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) Cross contamination is?
A. A germ that can cause an illness when it grows and multiplies in food
B. An illness caused from food that has been contaminated with germs
C. Food that is contaminated with germs and the germs are transferred to another food
D. Food that has a green cross on it
2) Proper hand washing:
A. Requires you wash your hands at least 10 – 15 seconds
B. Requires you wash your hands at least 10 – 15 minutes
C. Requires you wash your hands at least 10 – 15 hours
D. Requires you wash your hands at least 10 – 15 days
3) Most bacteria dont grow in really hot or really cold temperatures; to keep food safe:
A. Cold food must be kept at -0°F or colder and hot food must be kept at 220°F or hotter
B. Cold food must be kept at 41°F or colder and hot food must be kept at 135°F or hotter
C. Cold food must be kept in the refrigerator for six months
D. Hot food must be cooked until it shrivels up
4) The “Danger Zone” is:
A. Food temperatures between 35°F – 40°F
B. Is a really scary place
C. Food temperatures between 140°F – 200°F
D. Food temperatures between 41°F – 135°F
5) Eggs, fish, beef and pork should be cooked to an internal temperature of:
A. 145°F for 3 – 5 seconds
B. 5°F for 3 seconds
C. 220°F for as long as necessary
D. 145°F for 15 seconds or more
6) There are three approved cooling methods:
A. Cool hot food by placing it in many shallow pans no more than 2 inches deep; cut solid food into smaller pieces; ice bath
B. Cool hot food by placing it in many shallow pans no more than 2 inches deep; cut solid food into smaller pieces; put food under hot running water
C. Cool hot food by placing it in may shallow pans no more than 2 inches deep; leave solid food in one big piece; ice bath
D. You don’t need to cool food, just put it into the refrigerator as soon as possible
7) Hot holding temperature:
A. Should be at 200° C
B. Should be at 135° F or more
C. Should be at -5° F or less
D. All of the above
8) Hazards of cross-contamination that can cause food borne illness or injury are biological, physical, and chemical. Bandages found in food from food workers handling food is:
A. Chemical
B. Optimal
C. Physical
D. Biological
9) A safe thawing method is:
A. Microwave
B. Put frozen food in the refrigerator until thawed
C. Keep the frozen food covered in cold running water until it is thawed
D. All of the above
10) 10) Correct dishwashing includes:
A. Wash, rinse, sanitize and air dry
B. Wash, rinse, scrub, air dry
C. Wash, cream rinse, air dry
D. None of the above
You will be leaving and then be returned to the Jefferson County Health Dept website to process your quiz.