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WorksheetsFood Safety
Total questions: 12
Worksheet time: 12mins
Name
Class
Date
1.
How often does the health department inspect a restaurant?
a)
3 times a year
b)
At least once a year
c)
Every other year
d)
Twice a year
2.
Which of the following is a CRITICAL violation?
a)
properly labeled containers
b)
appropriate use of equipment
c)
use of hairnets
d)
rodents or live animals in the building
3.
Which food bourne illness can you get from raw garlic stored in oil or from dented tin cans?
a)
Botulism
b)
E coli
c)
Salmonella
d)
Listeria
4.
This bacteria can be in undercooked hamburger and was recently a big problem for a major fast-food restaurant.
a)
C. Perfringens
b)
Botulism
c)
E coli
d)
Campylobactor
5.
What does the FAT in FAT TOM stand for?
a)
food, accuracy, time
b)
food, acidity, technique
c)
fat, acidity, time
d)
food, acidity, time
6.
What does the TOM in FAT TOM stand for?
a)
temperature, oxygen, measurement
b)
temperature, oxygen, moisture
c)
technique, oxygen, moisture
d)
temperature, observation, moisture
7.
Chicken and poultry should be cooked to what temperature to be considered safe?
a)
140 degrees
b)
150 degrees
c)
165 degrees
d)
medium rare is fine
8.
Using the hand technique for testing meat doneness, well done is when you touch your thumb to your
a)
ring finger
b)
pointer finger
c)
pinkie
9.
Which of the following is a danger food?
a)
cereal
b)
sprouts
c)
dry rice
d)
crackers
10.
Which is NOT a danger food?
a)
canteloupe
b)
eggs
c)
tofu
d)
apples
11.
Who can get sick from food borne bacteria?
a)
teachers
b)
tall people
c)
comedians
d)
everyone
12.
Who is at risk of DYING or HOSPITALIZATION from food borne bacteria?
a)
elderly people
b)
children
c)
people in their 30's
d)
people with pets
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