Food Safety Training for Mobile Panties

Food Safety Training for Mobile Pantry

Knowledge Assessment
Please review the "Food Safety Training for Pantries and Backpack Programs" guide by clicking the link below:

FOOD SAFETY TRAINING LINK

Then take the following multiple-choice test of food safety knowledge. Most people finish the test in less than 15 minutes. You will need to answer 25 of the 31 questions correctly to receive a Certificate of Completion.

Upon successful completion of this test, a Food Safety Certificate will be emailed to the email address entered below.

You can view the training guide and take the test as many times as you need to.

Please contact your Community Programs Coordinator if you need assistance.
Program and Contact Information

Information collected in this section will be used to generate a Certificate
Todays Date*

MonthDayYear
Date
Program Name*
Town*
Your Name*

First NameLast Name
Job Title/Position*
Email Address*
example@example.com
If you want the your site coordinator to receive a copy:
Name of Site Coordinator

First NameLast Name
Site Coordinator email
example@example.com
Knowledge Assessment
Select the best response for each of the questions below.
Why should pantries focus on food safety?*

Pantries serve vulnerable populationsPantries use donated product that may have been handled by many people in its lifetimeIt is difficult to establish that everyone in the food chain has handled the food correctlyAll of the above
That answer is NOT correct. Please try again.
The Temperature Danger Zone for frozen and refrigerated foods is?*

51F to 150F41F to 135F0F to 35F-10F to 0F
That answer is NOT correct. Please try again.
Time Temperature Controlled Foods include all but which?*

whole milkcrackerscut melonfrozen deli meat
That answer is NOT correct. Please try again.
Refrigerated food that is left in the temperature danger zone for more than 2 hours should be discarded.*

TrueFalse
That answer is NOT correct. Please try again.
When should you wash your hands?*

After going to using the restroomAfter sneezing or blowing your noseAfter touching anything that may contaminate your handsAfter taking out the garbageAll the above
That answer is NOT correct. Please try again.
It is important to wash your hands correctly because your hands can transfer pathogens to food that can make you or others sick.*

TrueFalse
That answer is NOT correct. Please try again.
Hand sanitizer is a good substitute for washing your hands.*

TrueFalse
That answer is NOT correct. Please try again.
There are 9 foods that are responsible for 90% of all food allergy reactions. Which of the following are included in this group?

MilkShellfishOrange JuicePeanut ButterSesame OilBlack beans
That answer is NOT correct. Please try again.
Keep Selecting
How can you prevent food allergen contamination?*

Only give out food that contains a complete label including possible allergensStore food with allergens separately from allergen-free productsDiscard food that you think has been contaminated by a food allergenStore food allergens below allergen-free foodsAll the above
That answer is NOT correct. Please try again.
What is the MOST important reason you need to make sure you do all that you can to prevent food allergen contamination? *

Someone’s life could depend on itYou don’t want to get in troubleConnecticut Foodshare told you it is important
That answer is NOT correct. Please try again.
What are good food storage practices?*

Store food 6 inches from the ground and 4 inches from the wallNever store food under water or sewer linesDry product should be stored in a well-ventilated room that is between 50F - 70FAll of the above
That answer is NOT correct. Please try again.
Which of the following is not a good storage practice?*

Keeping lighter fluid above flour that is stored in an airtight containerRaising all product at least 6 inches above the floorKeeping a log of pest inspections with all necessary treatmentsInstalling a dehumidifier in pantry areas that are excessively humid
That answer is NOT correct. Please try again.
Which of the following is a good cold-storage practice?*

Record fridge and freezer temperatures at least once a weekCheck to make sure temperatures are within correct rangesClean and/or defrost units quarterlyAll of the Above
That answer is NOT correct. Please try again.
Pantries are required to have the following items if they distribute Time Temperature Controlled Foods.*

ThermometerTemperature Log on all cold storage unitsAdequate cooler and freezer space tor productAll of the Above
That answer is NOT correct. Please try again.
Which of the following should you do when maintaining cold storage inventory?*

Pack as much food into the freezer as possible – all the frozen product will help keep food cold in case the power goes outCheck frozen inventory at least once a year and throw away all the green meatMaintain a freezer temperature log and take action if cooler/freezer is not keeping appropriate temperaturesGo through all refrigerated inventory at least quarterly and trap anything that's moving around
That answer is NOT correct. Please try again.
Proper refrigeration temperatures range from 33F to 40F degrees.*

TrueFalse
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The proper freezer temperature is below 0F degrees.*

TrueFalse
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There is only one food product that truly "expires" and cannot be safely consumed after the date. That product is:*

milkground beefinfant formulaeggs
That answer is NOT correct. Please try again.
Canned tomatoes (highly acidic) are not safe to eat six months after the code date.*

TrueFalse
That answer is NOT correct. Please try again.
Eggs can be used 3-5 weeks after the "Sell-By" date has passed.*

TrueFalse
That answer is NOT correct. Please try again.
Yogurt can safely be eaten up to three weeks after the code date.*

TrueFalse
That answer is NOT correct. Please try again.
Cans should be discarded if they have:*

torn labels that are still readableshallow dents in the can bodyswollen or bulging lidsrust that can be wiped off
That answer is NOT correct. Please try again.
An open box of cereal with a sealed inner bag is safe to distribute.*

TrueFalse
That answer is NOT correct. Please try again.
Frozen beef that has turned brown is safe to eat, assuming there is no odor and it is evident that it has been kept frozen.*

TrueFalse
That answer is NOT correct. Please try again.
Ice crystals on frozen foods mean that it has spoiled and should be thrown away.*

TrueFalse
That answer is NOT correct. Please try again.
Homemade foods cannot be accepted as a donation.*

TrueFalse
That answer is NOT correct. Please try again.
Food can only be stored in locations that have been inspected and approved by Connecticut Foodshare.*

TrueFalse
That answer is NOT correct. Please try again.
It is important to create or receive a detailed receipt for all food donations so that products can be tracked for recalls.*

TrueFalse
That answer is NOT correct. Please try again.
It is unsafe to distribute partially thawed meat.*

TrueFalse
That answer is NOT correct. Please try again.
It is only necessary to check the USDA and FDA websites for product recalls when the local news station mentions that a certain product is affected.*

TrueFalse
That answer is NOT correct. Please try again.
Repacking 50 lb. bags of rice into smaller 5 lb. bags allows pantries to distribute the food to more people and is an acceptable practice.*

TrueFalse
That answer is NOT correct. Please try again.
Quiz Score
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