Updated 10/2025 Food Safety Training for All

Food Safety Training

Knowledge Assessment
How does your organization work with Connecticut Foodshare? Select all that apply. IMPORTANT: If you are not sure how to answer this question, check with Connecticut Foodshare by calling the Support Team at (203) 404-5597.*

Runs a Food Pantry or Backpack ProgramDistributes CSFP Senior Food Boxes that are packed by Connecticut FoodshareHosts Connecticut Foodshare's Mobile Pantry TruckRescues Food from Grocery Stores through Connecticut Foodshare's Retail Rescue Program

Food Safety Training

Knowledge Assessment
If your organization runs a Food Pantry or Backpack Program, distributes CSFP Senior Food Boxes, rescues food through Connecticut Foodshare’s Retail Rescue Program, or hosts a Connecticut Foodshare Mobile Pantry Truck, you must have at least one Food Safety certified representative.

Exception: All volunteers participating in the Retail Rescue Program must be Food Safety certified.
- Certification is valid for two years and should be held by a regular volunteer or staff member who supervises food pick-up, transport, or distribution.
- If the certified representative leaves, a new one must be certified within 60 days. Please notify your Connecticut Foodshare Representative.
- While only one certified representative is required for most programs, all staff and volunteers handling food must follow safe food practices. We recommend training everyone involved.
How to get certified:
1. Review the Food Safety Training Guide
2. Take the multiple-choice test (about 15 minutes). You must answer 32 of 35 questions correctly to pass.
Upon passing, a Food Safety Certificate will be emailed to you. You may review the guide and retake the test as needed.
Agency and Contact Information

Information collected in this section will be used to generate a Certificate
Today's Date*

MonthDayYear
Date
Your Agency / Organization Name*
Agency Number (if known)
City/Town*
Your Name*

First NameLast Name
Your Job Title/Position*
Your Email Address*
example@example.com
If you want the lead contact at your agency/organization to receive a copy of your certificate, enter the name and email address below:
Lead Contact at Your Organization Name

First NameLast Name
Lead Contact at Your Organization Email
example@example.com
Knowledge Assessment
Select the best response for each of the questions below.
Why is food safety important?*

Food assistance programs serve vulnerable populationsFood assistance programs 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 (TCS) Foods include all but which?*

Whole milkCrackersCut melonFrozen deli meat
That answer is NOT correct. Please try again.
Why is it dangerous to keep food in the temperature danger zone (41F to 135F) for too long?*

The food will become too cold to serveIt will lose its nutritional valueBacteria can multiply rapidly, making the food unsafe to eatIt may freeze and become inedible
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? Select all that apply.

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.
If one egg in a carton is broken, contaminates several other eggs, and drips onto the shelf below, you need to:*

Wipe the egg off the shelf and keep the rest of the eggsDiscard the entire carton and clean the sanitize the shelfRemove the broken egg and give the rest to volunteersCall the donor and ask if you should keep the eggs
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 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 (TCS) 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
That answer is NOT correct. Please try again.
The proper freezer temperature is at or below 0F degrees.*

TrueFalse
That answer is NOT correct. Please try again.
Select the food product that truly ‘expires” and cannot be safely consumed after the date.*

MilkGround beefBaby formula/foodEggs
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.
Which of the following types of meat is safe to distribute?*

Beef that has turned brown but has no odor and was clearly kept frozenMeat that is partially unfrozen or defrostedMeat with torn packagingMeat with a strong odor of spoilage
That answer is NOT correct. Please try again.
Your agency's freezer is currently full, but you placed an order for additional frozen meat. Is this a good food safety practice?*

Yes, as long as the delivery is scheduled during business hoursYes, because frozen meat can be stored temporarily in coolerNo, because there is no safe place to store the additional meat at proper temperatureNo, unless the meat will be distributed the same day it arrives
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.
Select the two best practices to use when transporting food to keep it safe:*

Covering refrigerated food with thermal blanketsPacking the vehicle tightly so air cannot circulate around productsKeeping the vehicle clean and pest freeTransporting food in a vehicle next to cleaning chemicals
That answer is NOT correct. Please try again.
When rotating donated food:*

Use First Expired First Out (FEFO) method of rotationPlace food with the earliest use-by date in front of items with later datesFollow acceptable code-date extensions provided by Connecticut FoodshareAll of the above
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.
My agency should assign at least one person to regularly check the USDA and FDA websites for product recalls.*

TrueFalse
That answer is NOT correct. Please try again.
If my agency has product affected by a recall, we should:*

Distribute the product right awayDiscard the product in the trashRemove the product from inventory and place a hold tag until it can properly discardedGive the product to volunteers
That answer is NOT correct. Please try again.
Repacking a 50 lb. bag of rice into smaller 5 lb. bags allows agency partners to distribute the food to more people and is an acceptable practice.*

TrueFalse
That answer is NOT correct. Please try again.
My agency would like to repackage a bulk donation of bread into individual packages. This is allowed if our process has been approved by the local health department.*

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

Food Safety Training

Agency and Contact Information

Knowledge Assessment