Name *

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1.

The food supply in the United States is considered one of the safest, yet foodborne illnesses still occur. Who plays a vital role in preventing contamination?

A) Customers

B) Delivery drivers

C) Food handlers

D) Farmers

2.

Which of the following is NOT a common food borne pathogen?

A) E. coli

B) Salmonella

C) Listeria

D) Influenza

3.

Pathogens grow best within which temperature range, known as the "danger zone"?

A) 32°F – 100°F

B) 50°F – 100°F

C) 41°F – 135°F

D) 100°F – 160°F

4.

What is a major cause of 1 in 4 foodborne illness outbreaks?

A) Improper refrigeration

B) Under-cooked food

C) Cross-contamination

D) Poor personal hygiene of food handlers

5.

How long should you wash your hands to effectively reduce germs?

A) 5 seconds

B) 10 seconds

C) 20 seconds

D) 30 seconds

6.

What is the correct two-step process to ensure food prep areas are safe?

A) Rinse and dry

B) Wash and refrigerate

C) Clean and sanitize

D) Scrub and inspect

7.

Which of the following helps prevent cross-contamination?

A) Storing cooked food on the bottom shelf

B) Using the same knife for all foods

C) Storing raw foods below ready-to-eat foods

D) Letting meat defrost at room temperature

8.

What is the minimum internal temperature poultry must reach to be safe to eat?

A) 145°F

B) 150°F

C) 160°F

D) 165°F

9.

Which of the following is TRUE about frozen food safety?

A) Frozen foods can be thawed at room temperature

B) Pathogens die when food is frozen

C) Foods should be thawed in the refrigerator or microwave

D) Once frozen, food no longer needs to be cooked

10.

Why might high heat not make contaminated food safe?

A) Heat can overcook the food

B) Toxins from bacteria can remain after the bacteria die

C) Heat ruins flavor

D) Not all food can be heated

Name *

First Name

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1.

What are the three elements of the fire triangle?

A) Smoke, heat, and wind

B) Heat, oxygen, and fuel

C) Water, smoke, and air

D) Heat, water, and fuel

2.

Why is it dangerous to use the wrong type of fire extinguisher?

A) It can damage the extinguisher

B) It can use too much pressure

C) It can make the fire worse

D) It will run out of foam faster

3.

What kind of materials are Class A fire extinguishers used for?

A) Flammable liquids

B) Combustible metals

C) Electrical equipment

D) Ordinary combustibles like wood and paper

4.

How does a powder extinguisher work?

A) Cools the fire

B) Electrifies the fire

C) Smothers the fire by removing oxygen

D) Increases water pressure

5.

What does the "K" stand for in Class K fire extinguishers?

A) Kerosene

B) Kitchen

C) Kilowatts

D) Kinetic energy

6.

At what stage is it safe to use a portable fire extinguisher?

A) Explosion phase

B) Growth phase

C) Incipient phase

D) Final phase

7.

Why should you avoid using an extinguisher in the fire's growth phase?

A) It might cause an explosion

B) The extinguisher may catch fire

C) Extinguishers aren’t designed for fires that large

D) It wastes the extinguishing agent

8.

What does the PASS method stand for?

A) Point, Alert, Sweep, Shut

B) Pull, Aim, Squeeze, Sweep

C) Push, Activate, Spray, Secure

D) Pick, Angle, Spray, Stop

9.

Why should you monitor the fire after putting it out?

A) The extinguisher might need recharging

B) The area might get too cold

C) Fires can reignite minutes later

D) The smoke can make you dizzy

10.

What should you regularly check on your fire extinguisher?

A) Color and design

B) The expiration of the label

C) That it is properly charged and ready

D) That it matches your room color