Question

Question 11 (1 point)

What should a restaurant employee do in order to ensure that food has been transported properly?
Question 11 options:

look for inspection tags on food products

check to make sure that the truck is running properly

check the temperature of the truck

check the driver’s certifications
Question 12 (1 point)
Which of the following is NOT part of the first-aid procedures for minor cuts?
Question 12 options:

stopping the bleeding

applying a topical antibiotic to the wound

cleaning the wound with soap and water

covering the wound with a bandage
Question 13 (1 point)
Microorganisms that contaminate food are collectively referred to as
Question 13 options:

biological agents

physical objects

chemical contaminants

viruses
Question 14 (1 point)
Using a food thermometer is the only way to ensure that food is fully cooked.
Question 14 options:
True
False
Question 15 (1 point)
Food service workers are not permitted to wear their wedding rings to work.
Question 15 options:
True
False
Question 16 (1 point)
Approximately how many young workers are injured on the job each year in the United States?
Question 16 options:

500

5,000

50,000

500,000
Question 17 (1 point)
In the majority of cases, hydration and bed rest are sufficient treatments for foodborne illnesses.
Question 17 options:
True
False
Question 18 (1 point)
Why is it important to take kitchen equipment apart before cleaning it?
Question 18 options:

to ensure that you don’t break it

because not all parts can be submerged in water

to make sure you fully remove food or dirt from crevices

so that you don’t injure yourself while cleaning it
Question 19 (1 point)
It’s okay to store dry foods near cleaners and pesticides as long as the chemicals are properly labeled.
Question 19 options:
True
False
Question 20 (1 point)
Which of the following is NOT an effective way of minimizing slips and falls in a food service establishment?
Question 20 options:

providing employees with slip-resistant footwear

teaching employees how to walk over a wet surface without slipping

cleaning up spills immediately

putting down mats in certain areas of the kitchen
Question 21 (1 point)
Which of the following is NOT part of the first-aid procedures for minor burns?
Question 21 options:

using an over-the-counter pain reliever

applying ice to the wound

applying a bandage to the wound

holding the burn under cool running water
Question 22 (1 point)
Which of the following BEST describes what must occur before foods can be stored in a refrigerator?
Question 22 options:

They must be wrapped in plastic or put into clean containers.

They must be cooled and wrapped in plastic or put into clean containers.

They must be cooled and labeled.

They must be cooled, wrapped in plastic or put into clean containers, and labeled.
Question 23 (1 point)
Raw foods should be stored on the top shelf, above ready-to-eat foods.
Question 23 options:
True
False
Question 24 (1 point)
Most of the burns that occur in the food service industry are minor burns.
Question 24 options:
True
False
Question 25 (1 point)
Which of the following is NOT an effective way of minimizing the risk of kitchen fires?
Question 25 options:

teaching employees the Stop, Drop, & Roll technique

inspecting equipment regularly

cleaning stoves properly

ensuring that smoke alarms are functional

Answer 1

11 is probs either a or c, i dunno, sorry!

12 is a, stopping the bleeding

13 is a, biological agents (because their living microorganisms)

14 is true, i believe

15 is false (they can wear a plain ring but nothing with grooves and such because it might carry pathogens)

17 is true

18 is probably c

19 i would say is false, it doesn't matter if chemicals are labeled they probably shouldn't be near any food.

20 is b, that's just ridiculous.

21 is b

i'd say 22 is d

23 is most likely false

24 is true

25 is a, it's important to know in case of a fire but doesn't help prevent one.