What should Nora, Isla, and Liam do next to keep everyone safe with the mashed potatoes left at 68°F after 5 hours? Options: Stir more frequently and put in freezer; no reheating needed; log temperatures only at the end. Immediately reheat to 165°F within 2 hrs, then re-cool using ≤2-inch shallow pans and ice bath; monitor to 70°F in ≤2 hrs then 41°F in ≤4 hrs; record deviations and corrective action on the cooling log; retrain staff. Continue chilling to 41°F by 8 hrs; quality is acceptable. Discard immediately; no documentation needed once discarded.

Immediately reheat to 165°F within 2 hrs, then re-cool using ≤2-inch shallow pans and ice bath; monitor to 70°F in ≤2 hrs then 41°F in ≤4 hrs; record deviations and corrective action on the cooling log; retrain staff.

Anika, Ava, and Rohan are prepping delicious food for a huge party! Which complete statement about the TDZ cumulative 4-hour limit should they follow to keep everyone safe and the party a hit?

All time between 41°F and 135°F accumulates from prep to service; at 4 hours, discard; re-cooling/re-heating does not reset; managers must track and document.

Which set of storage rules will help Benjamin, Avery, and Michael win the title of Fridge Safety Superstars?

RTE on top; then seafood; then whole cuts; then ground; poultry bottom; verify daily and document.

Kai, Luna, and Ethan are on a mission to become kitchen sanitation superheroes while prepping ready-to-eat (RTE) foods! They want their sanitizer control to be legendary. Which method will help them keep their prep area sparkling clean and food-safe, earning them the title of Sanitizer Superstars?

Test concentration at required frequency; maintain clean cloths; replace solution when out of spec; record tests; retrain if deviations; store chemicals away from food/FC surfaces.

What important safety tip about ROP/MAP controls should Grace, Benjamin, and Sophia keep in mind to avoid food safety mishaps?

ROP items require strict ≤41°F control, limited shelf-life, and often HACCP/variance due to botulism risk in moist, low-acid foods; maintain labeling and records.

What’s the best, food-safe way for Priya, Mason, and Aria to save the leftover tomato sauce after leaving it out at room temp for about an hour?

Immediately transfer to a clean, food-grade shallow container (≤2 in); start rapid cooling (ice bath/ice paddle with stirring) and monitor with a calibrated thermometer; cool to ≤41°F; apply date mark with Day 1 as open date; record cooling and label; if cumulative TDZ time approaches/ exceeds limit, discard; store covered once ≤41°F on appropriate shelf.

Which integrated thermometer routine deserves the "golden spatula" award? Options: Only managers take temps; no logs if in a hurry. Calibrate at set frequency; use probe to verify internal temps for cooking/holding/cooling checkpoints; clean/sanitize between uses; train staff; document checks and corrective actions. Use one communal thermometer; no cleaning needed between raw and RTE. Calibrate monthly; measure surface temps; accept visual doneness.

Calibrate at set frequency; use probe to verify internal temps for cooking/holding/cooling checkpoints; clean/sanitize between uses; train staff; document checks and corrective actions.

Which combo statement about FAT TOM and what managers must do is totally on point? Managers identify TCS foods; set critical limits for time/temperature/oxygen; implement written procedures; train; monitor; verify with logs; and correct immediately when limits fail.

Managers identify TCS foods; set critical limits for time/temperature/oxygen; implement written procedures; train; monitor; verify with logs; and correct immediately when limits fail.

Hannah, Henry, and Michael are teaming up to run their school cafeteria, and they want to be Hot Food Safety Superstars! Which complete control for hot holding should they follow to keep everyone safe and happy?

Maintain ≥135°F; verify at defined intervals with calibrated thermometers; if below limit, rapidly reheat to 165°F within 2 hours and restore holding or discard per SOP; document corrective actions.

Mason, Avery, and Michael are running a super-busy sandwich shop during the lunch rush! To keep up with the hungry crowd, they want to hold made-to-order sandwiches without temperature control. Which of the following is the most fully compliant way for them to do this and keep their customers (and the health inspector) happy?

Start ≤41°F; maintain a written, approved procedure; clearly time-mark removal; strictly discard all remaining product at 6 hours; prohibit re-cool/re-heat; maintain daily logs and training records.

Which control will help Abigail, Avery, and Nora best prevent cross-contamination while they work together? Options: Prep raw first, then RTE, with no cleaning step to save time. Color-coded equipment; cleaning & sanitizing between tasks; handwashing; separation of raw and RTE; verification of sanitizer concentration; documented schedule and checks. Use same knife with gloves on; gloves prevent transfer. Rinse boards in warm water between tasks; paper towel dry.

Color-coded equipment; cleaning & sanitizing between tasks; handwashing; separation of raw and RTE; verification of sanitizer concentration; documented schedule and checks.

What’s the best step-by-step reheating plan for chili to ensure it is safe and ready for hot-holding? Options: Reheat to 165°F within 2 hours; place into hot holding ≥135°F; verify temps and log; correct or discard if limits fail., Microwave to steaming; hold covered at 130°F., Reheat slowly in hot cabinet; rely on carryover., Reheat to 135°F within 2 hours; hold 125°F; log end of day.

Reheat to 165°F within 2 hours; place into hot holding ≥135°F; verify temps and log; correct or discard if limits fail.

Which of the following is the best description of ready-to-eat foods that Evelyn, Kai, and Abigail should keep in mind? They need no labels if used within 24 hours., They receive no further kill step; prevent contamination via separation, clean equipment, “no bare-hand contact” where required, temperature control, date marking, and verification., They are safe regardless of storage because they’re cooked., They can be stored under raw foods if wrapped.

They receive no further kill step; prevent contamination via separation, clean equipment, “no bare-hand contact” where required, temperature control, date marking, and verification.

What’s the smartest, safest step-by-step plan to make sure everyone enjoys the party without any tummy troubles when making tuna salad with ingredients at room temp (68–70°F)?

Cool to ≤41°F within 4 hours; place in shallow containers with air space; avoid over-loading; monitor with a calibrated thermometer and record progress; cover and date mark when ≤41°F.

Which full receiving-to-storage control is the best way to handle shell eggs and seafood so everything stays safe and fresh?

Eggs at ≤45°F; seafood at ≤41°F; store seafood above ground/whole meats but below RTE; document receiving temps with calibrated thermometers; reject deviations.

What happens to the 7-day date marking rule when food is frozen and then thawed?

Freezing pauses the 7-day clock; when thawed, remaining days continue; maintain label continuity and disposal logs.

Hannah, Aria, and Jackson are launching a café. Which integrated documentation program will help them show due diligence and keep their café running smoothly? Options: Use checklists without initials; discard monthly. Keep logs only if an inspector requests them. Scheduled logs for cooling/reheating/holding/sanitizer; corrective actions recorded immediately; manager reviews/initials; retraining documented. Only temperature logs; corrective actions verbal.

Scheduled logs for cooling/reheating/holding/sanitizer; corrective actions recorded immediately; manager reviews/initials; retraining documented.

Anika, Hannah, and Zoe are in their science club, and they're having a lively debate about how to keep foods safe and shelf-stable for their next big bake sale. Which complete control best addresses water activity (aw) and shelf stability?

aw indicates available water; ≤0.85 inhibits many pathogens; shelf-stable foods achieve this via drying/salt/sugar; managers still must control cross-contamination and labeling.

To wow the judges, which option shows the most impressive combo of calibration and technique when checking food temps?

Ice-point calibration at required frequency; insert probe into thickest part, avoiding bone/fat; take multiple readings; clean/sanitize probe between uses; record as per SOP.

What should the manager do to keep everyone safe and happy when raw chicken is discovered above a pan of Ava’s legendary, cooled pasta salad?

Immediate segregation to correct hierarchy; check whether pasta salad was exposed; discard if contaminated; document incident and corrective action; retrain staff; conduct a targeted follow-up inspection and log.

Anika, Luna, and Olivia are teaming up in the kitchen to whip up a tasty feast! But before they dig in, they need to make sure their ground meats and poultry are cooked safely. Which full description of ground meats vs poultry is correct to keep everyone healthy and happy?

Ground meats 155°F; poultry 165°F; hot hold ≥135°F; verify with calibrated thermometers and logs.

Which cool storage trick will help Liam, Mia, and James keep their food safe and chill?

Shallow pans (≤2 in) with air space; avoid stacking hot containers; uncovered during active cooling; cover when ≤41°F; verify cooler not overloaded.

Mason, Avery, and Samuel are teaming up in the kitchen for a cooking challenge! What is the most complete way they can work together to prevent direct contact contamination?

No bare-hand contact with RTE where required; clean/sanitize utensils and FC surfaces between uses; enforce handwashing; document sanitation procedures and verification tests.

What should Grace do next to keep everyone safe and happy after noticing the soup temperature drops to 134°F after 30 minutes of serving?

Rapidly reheat to 165°F within 2 hours, restore hot-holding ≥135°F, document deviation and corrective action; evaluate holding equipment; retrain if needed.

Which option shows the most complete and awesome way to document and oversee TPHC (Time as a Public Health Control) in their kitchen? Options: Use shelf tags; discard if quality drops., Pre-approved written procedure; list eligible foods; define start temps; time-mark removal; strictly discard at 6 hrs; forbid reuse/re-cool; maintain daily logs and staff training records; manager verifies., Start at ambient if service is fast., Time mark only; discard when convenient.

Pre-approved written procedure; list eligible foods; define start temps; time-mark removal; strictly discard at 6 hrs; forbid reuse/re-cool; maintain daily logs and staff training records; manager verifies.

Why do Aiden, Ava, and Avery have to stick to the strict two-stage cooling rule of 135→70→41°F?

Bacterial growth is fastest through ~70–105°F; limiting time there reduces risk; stage-1 and stage-2 checkpoints with monitoring/corrective actions are mandatory.

Which integrated receiving SOP should Noah, Benjamin, and Isla follow to be food safety heroes?

Verify temperatures yourself with a calibrated thermometer; inspect packaging/condition; reject items outside limits (cold ≤41°F, hot ≥135°F; eggs ≤45°F); document on receiving log with corrective actions and vendor notification per SOP.

How should Abigail, Arjun, and Zoe label their TCS foods for date-marking?

Product name; prep/open date (Day 1); discard/use-by date (Day 7); storage temp ≤41°F; consistent label across freezing/thawing to continue remaining days.

What should you do next to save the day after leaving a container of cracked eggs out at ~72°F for 3 hours?

Limit room-temp exposure per SOP; keep ≤41°F between steps or manage under a written, approved time-control procedure; assess cumulative TDZ time; discard if limits were exceeded; document deviation and retrain.

Which full statement about sanitizers vs allergens will help Avery, Hannah, and William win the battle against cross-contact?

Only thorough cleaning to remove proteins plus separation and dedicated tools prevent cross-contact; sanitizer is not sufficient; managers must train and verify.

Mia, Aria, and Lily are working together on the line, and their manager is making the rounds! Which of these actions would show the manager is really on top of things and checking everything the right way? Options: Check only if a customer complains. Spot temp checks with calibrated thermometer at defined times, review logs, sign/initial, ask line cooks to state critical limits and corrective actions, and observe those actions being performed. Quick visual scan; praise speed. Ask if food is hot; accept verbal assurance.

Spot temp checks with calibrated thermometer at defined times, review logs, sign/initial, ask line cooks to state critical limits and corrective actions, and observe those actions being performed.

Which of the following best explains the difference between the 4-hour cumulative limit and TPHC (Time as a Public Health Control) rules they need to follow? TPHC allows 8 hours if food looks good., Without a TPHC plan, total TDZ time across prep + holding is max 4 hrs before discard; a written, approved TPHC allows up to 6 hrs with time marking, proper start temp, and mandatory discard; neither allows re-cool/re-heat to reset., Both are optional guidelines., 4 hours resets after stirring.

Without a TPHC plan, total TDZ time across prep + holding is max 4 hrs before discard; a written, approved TPHC allows up to 6 hrs with time marking, proper start temp, and mandatory discard; neither allows re-cool/re-heat to reset.

Which gold-medal routine will help keep RTE deli meats safe? Options: Slice once weekly; wrap; keep at 45°F. Separate storage; ≤41°F; date mark; no bare-hand contact where prohibited; clean/sanitize slicers between uses; verify with logs; discard at 7 days. Store near raw meats for convenience. Sanitize weekly; visual checks only.

Separate storage; ≤41°F; date mark; no bare-hand contact where prohibited; clean/sanitize slicers between uses; verify with logs; discard at 7 days.

What’s the perfect play-by-play technique for cooling a giant pot of gravy using an ice bath?

Submerge container to the food level in ice-water (≈1:1 ratio); stir with ice paddle; monitor with calibrated thermometer; switch to fridge once ≤70°F in ≤2 hr; continue to ≤41°F in ≤4 hr; record temps and corrective actions.

What’s the best cleaning and sanitizing sequence for switching from allergen-containing meats to ready-to-eat (RTE) foods? Options: Disassemble; wash; rinse; sanitize with correct concentration/contact time; air dry; reassemble; verify concentration and record; manage allergen cross-contact with dedicated tools or full cleaning before allergen-free product., Wipe with a towel soaked in water., Brush crumbs; spritz sanitizer; continue., Rinse and wipe; sanitizer later.

Disassemble; wash; rinse; sanitize with correct concentration/contact time; air dry; reassemble; verify concentration and record; manage allergen cross-contact with dedicated tools or full cleaning before allergen-free product.

Evelyn, Charlotte, and Avery are hosting a seafood cook-off! They want to make sure their seafood feast is both delicious and safe. Which of the following is the correct and complete description for cooking intact seafood and whole cuts safely? 145°F minimum internal; verify with internal thermometer; hold ≥135°F; store below RTE but above ground and poultry.

145°F minimum internal; verify with internal thermometer; hold ≥135°F; store below RTE but above ground and poultry.

To make sure their dishes are both safe and scrumptious, which end-to-end thawing method should Liam, Zoe, and Daniel follow?

Thaw under refrigeration; under cold running water; or as part of cooking; keep out of TDZ accumulation; document as needed.

Benjamin, Mason, and Ava are teaming up in a busy retail food store, determined to keep their food safe using aw, pH, and hurdle technology. Which statement best describes how they should combine these barriers to outsmart any food safety villains?

Combining barriers (e.g., low aw + salt; acidity + refrigeration) improves safety; still maintain time/temperature, separation, and documentation.

What’s the smartest (and safest) move to keep everyone happy and your food safety log looking flawless after reheating a pan of rice to 150°F and keeping it hot at around 140°F? Options: Mix with a hotter pan to average ≥135°F; continue service. Rapidly reheat to 165°F within 2 hours; restore holding ≥135°F; document deviation and correction; verify hot-holding capacity; retrain if necessary. Add boiling water and cover; log at end. Keep holding; within 10°F is fine; no logs.

Rapidly reheat to 165°F within 2 hours; restore holding ≥135°F; document deviation and correction; verify hot-holding capacity; retrain if necessary.

What complete training approach will help Zoe, Avery, and Mia master the art of cooling food safely? Options: Rely on veteran staff; learn by doing. Teach stage-1 and stage-2 limits; demonstrate shallow pans + ice bath/ice paddle; require thermometer monitoring and logs; coach corrective action (reheat to 165°F and restart if stage-1 misses); verify via spot checks and log review. Train once per year; no verification. Post a chart near the sink; no follow-up.

Teach stage-1 and stage-2 limits; demonstrate shallow pans + ice bath/ice paddle; require thermometer monitoring and logs; coach corrective action (reheat to 165°F and restart if stage-1 misses); verify via spot checks and log review.

Which complete statement about RTE cut produce should Benjamin, Isla, and David remember for their class party fruit salad?

Cut melons/tomatoes/leafy greens are TCS; hold ≤41°F or use an approved time plan; date mark >24 hr; separate from raw; monitor and document.

What should David, Maya, and Aria do with marked sandwiches after 5 hours under an approved TPHC plan?

Strictly discard any product remaining at 6 hours; do not re-cool or reuse; verify time-marking and log compliance; coach staff if drift observed.

Which statement about reheating vs cooking is correct? Cooking temps apply to reheating. Reheating restores a kill step for previously cooked/ cooled TCS only if it reaches 165°F within 2 hours; cooking has product-specific minima (e. g. , poultry 165°F, ground 155°F, intact seafood/whole cuts 145°F). Reheating to 145°F is always enough. Reheating is the same as initial cook.

Reheating restores a kill step for previously cooked/ cooled TCS only if it reaches 165°F within 2 hours; cooking has product-specific minima (e. g. , poultry 165°F, ground 155°F, intact seafood/whole cuts 145°F).

Which complete corrective action choice for cooling deviations is right? Options: If stage-1 misses, just continue to stage-2. If stage-1 misses, reheat to 165°F within 2 hours and restart the cooling process or discard; record deviation and action on the cooling log; retrain staff. If stage-2 misses, add ice and keep chilling with no note. If either stage misses, note it next day.

If stage-1 misses, reheat to 165°F within 2 hours and restart the cooling process or discard; record deviation and action on the cooling log; retrain staff.

Food Safety and Handling Multiple Choice Worksheet

Flashcard

•

Hospitality and Catering

•

6th Grade

•

Practice Problem

•

Hard

Wayground Content

FREE Resource

Student preview

80 questions

Show all answers

FLASHCARD QUESTION

Front

Zoe, Aria, and Avery are on a mission to keep the café’s lunch line cool and safe! Which end-to-end control set will help them keep TCS foods perfectly chilled all day long?

Back

Maintain ≤41°F; use shallow pans with air space; pre-chill containers; verify with calibrated thermometers at set intervals; document temps and corrective actions (re-cool, discard) when limits fail.

FLASHCARD QUESTION

Front

William, Jackson, and Avery are on a mission to become food safety superstars while prepping sandwiches for their school’s lunch café! They want to ace the rules for date marking, Listeria risk, and freezing their RTE TCS foods. Which option proves they’re the ultimate food safety champs?

Back

Mark RTE TCS for 7 days at ≤41°F counting prep/open as Day 1; freezing pauses the 7-day count and it resumes on thaw; maintain labels and disposal records.

FLASHCARD QUESTION

Front

Michael, Abigail, and Grace are on a mission as the school kitchen's food safety heroes when a delivery truck rolls up! The truck brings: milk at 44°F, shell eggs at 45°F, a hot cooked roast at 128°F, and some fresh intact fish at 39°F. With your food safety cape on, what should you do next?

Back

Accept fish and eggs; reject milk and roast; record temperatures with a calibrated thermometer and corrective actions; notify vendor as per SOP.

FLASHCARD QUESTION

Front

Mason, Ava, and Noah are throwing a grand feast and want to be food safety superheroes! Which choice correctly matches the minimum internal cooking temperatures and reheating rules for hot holding to keep everyone safe? Poultry, ground meats, intact seafood/whole cuts, reheat previously cooked TCS.

Back

Poultry 165°F; ground meats 155°F; intact seafood/whole cuts 145°F; reheat previously cooked TCS to 165°F within 2 hours.

FLASHCARD QUESTION

Front

Which complete description of Active Managerial Control (AMC) should Arjun, Aiden, and Aria follow to make their café a hit?

Back

Written procedures + training + scheduled monitoring (thermometer checks, sanitizer tests) + documented corrective actions + verification review of logs and equipment performance.

FLASHCARD QUESTION

Front

Arjun, Grace, and Henry need to cool down a giant 5-gallon pot of chili safely. What is the best and fully correct plan for them to follow to keep everyone safe and happy? Options: Divide into ≤2-inch shallow pans; ice bath or ice paddles with stirring; monitor with calibrated thermometer to 135→70°F in ≤2 hr and 70→41°F in ≤4 more hr; document; reheat to 165°F and restart if stage-1 misses; store uncovered until ≤41°F then cover and date mark., Fan-cool at room temp; stack pans for efficiency; label next day., Deep pan, cover, chill overnight; verify next morning; log once., Leave on counter until steam stops; then refrigerate in one container; no log if under 6 hours.

Back

Divide into ≤2-inch shallow pans; ice bath or ice paddles with stirring; monitor with calibrated thermometer to 135→70°F in ≤2 hr and 70→41°F in ≤4 more hr; document; reheat to 165°F and restart if stage-1 misses; store uncovered until ≤41°F then cover and date mark.

FLASHCARD QUESTION

Front

What’s the most complete and fun way to make sure there’s no cross-contact with allergens during their sandwich-making adventure? Options: Wipe knife between PB&J and “nut-free” orders; sanitize board. Dedicated utensils/equipment and segregated storage; verified ingredient labels; no bare-hand contact with RTE; thorough cleaning to remove proteins (sanitizer alone isn’t enough); documented training and procedures; manager verification. Switch gloves only; same board ok; post an allergen sign. Use sanitizer spray; assume “nut-free” is safe if dish looks clean.

Back

Dedicated utensils/equipment and segregated storage; verified ingredient labels; no bare-hand contact with RTE; thorough cleaning to remove proteins (sanitizer alone isn’t enough); documented training and procedures; manager verification.

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