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Provides multiple-choice questions with indicated correct answers, covering PIC requirements, foodborne illness statistics concepts, handwashing timing and technique, glove purpose, common food hazards, YOPI definition, danger zone temperatures, reheating and cooling targets, and safe thawing and cooking temperature checks. Also addresses ready-to-eat food definitions and practices.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/efood-lite-basic-food-safety-training-teachers-quiz-guide/340778/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/efood-lite-basic-food-safety-training-teachers-quiz-guide/340778.png","ImageObject",300,407,{"name":92,"@type":93},"วิน","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-01","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How often must the person-in-charge (PIC) be onsite?","Question",{"text":112,"@type":113},"Every kitchen requires a PIC to be present during operation.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What does the acronym “YOPI” stand for in highly susceptible populations?",{"text":117,"@type":113},"Younger than 5 years, Older than 65 years, Pregnant Women, Immune Compromised.",{"name":119,"@type":110,"acceptedAnswer":120},"What is the Danger Zone temperature range mentioned in the training?",{"text":121,"@type":113},"The Danger Zone is between 41 degrees F and 135 degrees F.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340778,1790149195,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":29,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},2336475104736,"https://ap-avatar.wpscdn.com/avatar/22000c4c5e0e5b17e70?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786591360781797222","eFood-Lite: Basic Food Safety Training – Teacher’s Quiz Guide  \nChapter 1. The importance of food safety  \n1. How often is the person-in-charge (PIC) required to be onsite?  \n❑ A) Only when working with undercooked meats and oysters.  \n✓ B) Every kitchen requires a PIC to be present during operation.  \n❑ C) Kitchens that do not meet the health code must always have a PIC on call.  \n❑ D) During rush hour.  \n2. How many Americans get sick from food borne illness annually  \n❑ A) 45 thousand, resulting in 300 deaths.  \n✓ B) 48 million, resulting in 3,000 deaths.  \n❑ C) 53 million, resulting in 4,000 deaths.  \n❑ D) 84 thousand, resulting in 1,000 deaths.  \n3. According to the video, what is most important factor in food safety?  \n✓ A) Cleanliness.  \n❑ B) Organization.  \n❑ C) Profit.  \n❑ D) Communication.  \n4. Which foods require extra caution?  \n❑ A) Undercooked meats and eggs.  \n❑ B) Oysters and sprouts.  \n❑ C) Unpasteurized milk or juices.  \n✓ D) All the above.  \n5. When referencing highly susceptible populations, what does the acronym “YOPI” stand for?  \n❑ A) Younger than 15 years, Older than 55 years, Poor Health, Immune Compromised.  \n❑ B) Younger than 10 years, Older than 70 years, Pregnant Women, Inactive People.  \n✓ C) Younger than 5 years, Older than 65 years, Pregnant Women, Immune Compromised.  \n❑ D) Younger than 1 year, Older than 60 years, Poor Health, Inactive People.  \nChapter 2. Health and hygiene  \n1. When should you wash your hands?  \n❑ A) Throughout the day, even if your hands look clean.  \n❑ B) Before touching or preparing food.  \n❑ C) After any possible contamination from germs.  \n✓ D) All the above.  \n2. What symptom (s) are included in the 24-hour rule?  \n❑ A) Vomiting.  \n❑ B) Diarrhea.  \n❑ C) Cough or sore throat.  \n✓ D) All the above.  \n3. What is the main purpose of using gloves?  \n❑ A) To protect your hands from food.  \n❑ B) To protect your hands from germs.  \n✓ C) To protect food from germs.  \n❑ D) To protect food from your hands.  \n4. What is the most common food hazard?  \n❑ A) Physical hazards.  \n✓ B) Biological contamination.  \n❑ C) Chemical contamination.  \n❑ D) Miscommunication.  \n5. According to the video, which of the following is NOT listed as an important “Good Personal Hygiene Practice”?  \n✓ A) Stay home for at least 72-hours after being sick.  \n❑ B) Keep fingernails trimmed and following handwashing rules.  \n❑ C) Wear proper work clothing and use hair restraints when needed.  \n❑ D) Always cover cuts and burns with bandages and gloves.  \n6. What is the proper order for “The 6 Handwashing Steps” described in this video?  \n❑ A) Rinse Hands, Apply Soap & Scrub, Rub for 10-15 Seconds, Wet Hands, Scrub Backs of Hands & Between Fingers, Dry With A Disposable Towel or Dryer.  \n✓ B) Wet Hands, Apply Soap & Scrub, Rub for 10-15 Seconds, Scrub Backs of Hands & Between Fingers, Rinse Hands, Dry With A Disposable Towel or Dryer.  \n❑ C) Apply Soap & Scrub, Rinse Hands, Rub for 10-15 Seconds, Wet Hands, Scrub Backs of Hands & Between Fingers, Dry With A Disposable Towel or Dryer.  \n❑ D) Apply Soap & Scrub, Rub for 10-15 Seconds, Rinse Hands, Scrub Backs of Hands & Between Fingers, Wet Hands, Dry With A Disposable Towel or Dryer.  \n7. Which of the following is not a recommended tool to help avoid “Barehand Contact” with ready to eat foods?  \n❑ A) Deli Papers.  \n❑ B) Tongs or Utensils.  \n✓ C) Oven Mitts or Holders.  \n❑ D) Scoops or Single-Use Gloves.  \n8. How does this video define “Ready to Eat Foods”?  \n✓ A) Foods that can be served without additional washing or cooking to remove germs.  \n❑ B) Foods that can be ready to eat in less than 10 minutes of prep time.  \n❑ C) Foods that are considered “whole foods” and mostly germ free.  \n❑ D) Foods that have been guaranteed by grocery distributors to be “ready to eat”.  \nChapter 3. Temperature control  \n1. What temperatures is the Danger Zone between?  \n❑ A) 35 degrees F and 141 degrees F.  \n✓ B) 41 degrees F and 135 degrees F.  \n❑ C) 43 degrees F and 150 degrees F","cbCaikWZhZzt22TU","https://ap.wps.com/l/cbCaikWZhZzt22TU","pdf",195914,"English","# Chapter 1. The importance of food safety\n## Chapter 2. Health and hygiene\n## Chapter 3. Temperature control\n## Chapter 4. Avoiding cross contamination","[{\"question\":\"How often must the person-in-charge (PIC) be onsite?\",\"answer\":\"Every kitchen requires a PIC to be present during operation.\"},{\"question\":\"What does the acronym “YOPI” stand for in highly susceptible populations?\",\"answer\":\"Younger than 5 years, Older than 65 years, Pregnant Women, Immune Compromised.\"},{\"question\":\"What is the Danger Zone temperature range mentioned in the training?\",\"answer\":\"The Danger Zone is between 41 degrees F and 135 degrees F.\"}]","eFood-Lite - Basic Food Safety Training - Teacher’s Quiz Guide | PDF",1790038865,15]