Food Safety Training Quiz - Second Harvest Food Bank of East Central Indiana

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More than one person from each partner agency can be certified. Each person should complete a separate quiz, including putting their name and agency information on the front page.

Your quiz will be reviewed; upon successful outcome (80% or more of answers correct), a two-year Food Safety Certificate will be sent to you. Please provide complete and clear answers.

Below, you will find six (6) videos identified by subject and use them to answer the questions for that segment. You will probably want to stop the video occasionally while you write their answers.

(Appreciation to Greater Pittsburgh Community Food Bank for use of its training material.)

For a printable version, click here.

Name*

First Last

Agency Name and ID #*

Food Safety Hazards

Why is it unsafe to add to, process, repackage, or otherwise alter foods between receiving and distributing them?*

Food contamination can occur in several ways. Describe FOUR best practices to minimize risk of contamination:*

If bugs are found in one item of food, do not bother to check other foods because they probably did not get into other items.*

True

False

If you find bugs, it is okay to spray the shelf storage area with an insecticide.*

True

False

Sugar and protein are among the favorites of bacteria.*

True

False

Slightly blemished food items are safer to distribute than produce that has been cut.*

True

False

Using the acronym FATTOM, list at least 3 of the 6 conditions needed for bacteria growth:*

List the range of the Temperature Danger Zone AND explain why it is such a hazard.*

What is the MOST EFFECTIVE means of preventing bacteria growth?*

Bacteria

At least 10% of bacteria are the type likely to sicken a person.*

True

False

The vast majority of bacteria are safe, and some may help improve taste and quality of foods.*

True

False

Every year, 48 million people contract a food borne illness, and 3,000 of them die.*

True

False

At least 23,000 people die each year due to overuse of antibiotics in growing and producing food.*

True

False

Use of antibiotics in raising livestock has led to much safer health conditions for us all.*

True

False

Which of the following may result in food contamination from animal excrement?*

Open ventilation window

Leaky roof

Foods set out and left uncovered for patron selection

All of the above

None of above, these conditions are all harmless

If a devoted volunteer comes in to help during food distribution times but is showing signs of illness...*

have them work at the intake desk.

ask the person to be a carry-out helper.

ask the person not to stay, but rather, come back later when feeling better.

WHY are each of the following population groups at greater risk of health complications if exposed to contaminated food?*

Undernourished:

Young Children:

Elderly:

Time-Temperature Control & Avoiding Cross Contamination:

Bacteria can double in numbers every 15-20 minutes.*

True

False

Frozen foods should be kept completely frozen during receipt, storage and distribution.*

True

False

Describe THREE ways to best keep foods cold or cool while transporting or distributing them:*

Describe FOUR ways to avoid food contamination when transporting, preparing or distributing items:*

Describe THREE practices to promote and assure good handwashing:*

Allergies and Food Intolerances

Name THREE of the 8 most common ingredients that can cause an allergic reaction:*

Describe THREE suggestions to reduce exposure to possible allergens:*

Identifying Safe Food Sources

Food should always be removed from the shelf by the date stamped on the container.*

True

False

Describe TWO conditions on a food container that indicate it may not be safe:*

When offered donations:*

List TWO kinds of food or other offers that are SAFE to accept:

List TWO kinds of food that should NOT be accepted:

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