Food Safety Training Assessment for Partner Agencies

The following is a 30-question test of food safety knowledge. Please watch Good Shepherd Food Bank of Maine’s partner agency food safety training videos prior to taking this assessment.

You will need to get a score of 70% or more in order to receive a valid certificate of completion. You can check your score and view correct answers as soon as you submit the test.

Information collected below will be used to generate the certificate by email – please ensure all information provided is accurate. If you need to share your certificate with someone at your organization, you can forward your certificate or use their email address below, and the certificate will be sent to them directly.

If you do not see the name of your Partner Agency listed below, please contact your Community Resource Representative.

Good Luck!

Why should food assistance providers focus on food safety? *

Pantries serve vulnerable populations

Pantries use donated product that may be past code date

Following food safety procedures reduces organizational liability

All of the above

What are pathogens? *

Chemical hazards such as cleaning products

Physical hazards such as metal shavings

Biological hazards such as bacteria

Road hazards such as slow motorists

The temperature range where pathogens grow fastest (between 41-135 degrees Fahrenheit) is known as: *

The Accelerated Growth Zone

The Path of Least Resistance

The Temperature Danger Zone

The Pathogenic Free Range

Canned product should be discarded if they have: *

Rust or soil that cannot be wiped off

Deep dents in the sides that do not allow them to be stacked

Severe dents in the seams, top rim or bottom rim

All of the above

Which of the following is NOT a good storage practice? *

Keeping lighter fluid above flour that is stored in an airtight container

Raising all product at least six inches above the floor

Keeping logs of pest inspections that document all necessary treatments

Installing a dehumidifier in pantry areas that are excessively humid

Which of the following is a good cold storage practice? *

Recording fridge and freezer temperatures regularly on temperature log sheets

Checking to ensure temperatures are within correct ranges by using a thermometer in each cold storage area

Cleaning and/or defrosting units regularly

All of the above

When transporting frozen or refrigerated product on warm days, you should: *

Drive very fast in order to shorten the amount of time food is exposed to the Temperature Danger Zone

Set your air conditioner on “max” in order to keep product cool

Wrap product in an insulating blanket or place it in a cooler

Store product in the trunk to keep it out of direct sunlight

Drive times in unrefrigerated vehicles containing perishable products should be kept to less than: *

120 minutes

90 minutes

60 minutes

30 minutes

One way to keep people with food allergies safe is to: *

Freeze food before distributing it

Prevent cross-contact between food items

Store food with allergens on top of other food

Wipe off open food that has touched an allergen

Produce should be discarded when it has: *

Mold

Light bruising

Code dates

Intact skin

Proper refrigeration temperature is 40 degrees Fahrenheit or less. *

True

False

Frozen food should be kept frozen at all times, with a recommended freezer temperature of 0 degrees or lower. *

True

False

Raw foods should be stored above ready-to-eat foods in the refrigerator. *

True

False

All food should be discarded immediately if it is past code date. *

True

False

Product expiring first should be given out first. *

True

False

Products without labels are safe to distribute. *

True

False

Cans with swollen or bulging ends are safe to distribute. *

True

False

Open boxes of food without an inner bag are safe so long as the top is taped up. *

True

False

Cut produce and lettuce must be stored at 40F or lower. *

True

False

Food should be stored away from the wall to allow for proper ventilation. *

True

False

Home-canned foods should not be accepted if offered as a donation. *

True

False

Meat with torn packaging, even if it is frozen, should be discarded. *

True

False

Food pantry products should never be stored at a residential location. *

True

False

Cleaning removes dirt and food from surfaces and sanitizing reduces pathogens on a surface to safe levels. *

True

False

Hand washing takes about 20 seconds and is a critical step in avoiding food contamination. *

True

False

It is important to reduce cumulative time product spends in the temperature danger zone: transport to your agency, distribution/handling time and transport to patron's home. *

True

False

It is okay to handle food if you've recently experienced the following symptoms: vomiting, jaundice, sore throat with fever, or diarrhea. *

True

False

Keep all food safety recalls on file for at least six months to assist with donations and food drive inspections. *

True

False

Eggs are NOT considered to be one of the eight most common allergens. *

True

False

Food storage areas must be locked or have limited access. *

True

False