15-Question Food Safety Quiz

Quickly check whether your day-to-day routines line up with current food safety best practices.

Chef checks chili temperature with probe thermometer

This fast, 15-question food safety quiz takes less than five minutes and delivers instant, private results. Whether you’re a kitchen manager, line cook, server, or home caterer, use it to spot knowledge gaps and explore targeted resources that boost compliance—and confidence—before the next health inspection.

How the Quiz Works

Select the best answer for each scenario. After submitting, you’ll see your score, detailed explanations, and links to pages that cover any weak areas. Aim for a score of at least 80 percent to demonstrate solid knowledge.

1. A delivery of raw chicken arrives at 48 °F (9 °C). What should you do? Poultry must be ≤41 °F on delivery—see our storage guide.
2. How long should food workers scrub hands with soap during handwashing? Georgia and FDA codes specify a 20-second scrub—practice with our handwashing timer.
3. Which cutting board color is best reserved for raw poultry to prevent cross-contamination? Many kitchens use yellow for poultry, red for meats, green for produce—see safe-handling practices.
4. The correct chlorine sanitizer range for a three-compartment sink is: Chlorine sanitizing requires 50–100 ppm for food-contact surfaces—see sanitizing guide.
5. Probe thermometers should be calibrated at least: Weekly calibration proves active managerial control—log it as shown in recordkeeping requirements.
6. Cooked chili is cooled from 135 °F to 70 °F in 1.5 hours. What next? Two-step cooling: 135→70 °F within 2 h, 70→41 °F within 4 h—check our temperature chart.
7. An employee has vomiting but feels better after two hours. When may they return to food prep? Georgia follows FDA exclusion: 24 h symptom-free for vomiting or diarrhea—details in illness prevention.
8. A customer alerts you to a peanuts allergy. Which action is best? Dedicated allergen-free prep prevents cross contact—see allergen management.
9. Wiping cloths used on prep counters should be stored: Sanitizer buckets at correct ppm prevent microbial growth on cloths—learn more in sanitizing basics.
10. Where should the most recent health inspection report be kept? Georgia requires inspection scores visible to patrons—details in inspection guide.
11. Hot holding units must maintain foods at or above: 135 °F is the minimum hot-hold limit—reference our temperature chart.
12. Gloves are required when: No bare-hand contact with ready-to-eat items—see handling practices.
13. Which action best prevents allergen cross-contact on a buffet? Dedicated utensils reduce allergen drift—learn more in allergen practices.
14. How often should food-contact surfaces in continuous use be cleaned and sanitized? Four-hour rule limits bacteria growth—review details in cleaning guide.
15. Which document helps trace foodborne illness back to shellfish sources? Tags retained 90 days facilitate traceback—see recordkeeping guide.

Frequently Asked Questions

While passing thresholds vary by program, an 80 % or higher generally indicates solid baseline understanding. Regulatory exams like ServSafe Manager set the bar at 75 % but cover more advanced topics. Use any score below 80 % as motivation to review weak domains—our result section links directly to focused pages such as safe food handling and temperature charts.

No. This quiz is a quick self-check for knowledge gaps. Formal credentials such as the Georgia Food Handler card or Certified Food Protection Manager require ANSI-accredited courses and proctored exams. Use your quiz results to decide which certification guide to explore next.

Best practice is quarterly for food handlers and at least twice per year for managers. Short quizzes reinforce retention and highlight changes in code requirements. Our site offers longer assessments like the 40-question food safety test.

The danger zone spans 41 °F to 135 °F (5 °C–57 °C). Within this range, pathogens multiply rapidly. Keeping TCS foods outside the danger zone through proper cold holding, hot holding, and rapid cooling is a cornerstone of food safety.

The 2022 FDA Model Food Code—adopted by Georgia—sets 135 °F as the minimum hot-hold temperature. Older guidance cited 140 °F, but updated science shows 135 °F provides equivalent public health protection while reducing food waste.

Yes. Use manufacturer-approved test strips or digital meters to verify chlorine (50–100 ppm) or quaternary ammonium (200–400 ppm) levels. Georgia inspectors routinely ask to see strips and recent log entries.

Print a color-coded poster or bookmark our temperature chart. Many operators also tape labels inside coolers showing “≤41 °F” and key cooling checkpoints.

Georgia follows strict exclusion rules for vomiting, diarrhea, and jaundice. Our illness prevention guide covers symptoms, reporting, and return-to-work timelines in detail.

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