Food Plant Safety MCQs
Food Plant Safety MCQs
These Food Plant Safety multiple-choice questions and their answers will help you strengthen your grip on the subject of Food Plant Safety. You can prepare for an upcoming exam or job interview with these Food Plant Safety MCQs.
So scroll down and start answering.
1: When cleaning and sanitizing dishes, employees should _______ before sanitizing them.
A. Fill the first sink with chemical sanitizer.
B. Load dirty dishes and utensils to the top of the sink filled with detergent.
C. Rinse, scrape, or soak all items before washing.
D. Towel-dry dishes and utensils after washing and sanitizing.
2: Before you prepare a new raw animal food on a cutting board, you must _______.
A. Abrasive cleaner
B. Clean, rinse and sanitize
C. At least 20 seconds
D. Temperature abuse
3: Minor violations may be granted upwards of _______ days for correction.
A. 80
B. 70
C. 90
D. 30
4: Improper hot holding and improper cooling are both examples of _______.
A. Food spoilage
B. Washing under fingernails
C. 165°F; 2 hours
D. Temperature abuse
5: The most important and most effective way to control pests in a food establishment is to _______.
A. Reduce the chance for lawsuits
B. Millions of people
C. Changes in color and smell
D. Keep the facility clean
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Food Plant Safety MCQs
