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Food Safety Unit Formative Assessment

Total questions: 50

Worksheet time: 48mins

Name
Class
Date
1.

How long should you scrub your hands during proper handwashing? (FNW-7.1)

a)

30 seconds

b)

2 minutes

c)

Long enough to sing Happy Birthday through once

d)

20 seconds

2.
Why should foods be cooled in a small container ? (FNW-7.1 )
a)
slow down the cooling process
b)
speed up the cooling process
3.

Where in the fridge should you store raw chicken? (FNW-7.5)

a)

On the top shelf

b)

On the bottom shelf

c)

On the door

d)

Anywhere, it doesn't matter

4.

In order to prevent a cut, you should (FNW- 7.6)

a)

always use a cutting board

b)

use a sharp knife

c)

store knives properly

d)

all of the other options

5.
What is the practice of keeping food safe to eat by following proper food handling? (FNW-7)
a)
kitchen safety
b)
food safety
c)
personal hygiene 
d)
cleanliness 
6.
What is the maximum time food can be left at room temperature? (FNW- 7.2)
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
7.
What is the internal temperature at which chicken should be cooked? (FNW- 7.2)
a)
165
b)
140
c)
90
d)
120
8.

If you do not know how long a food has been sitting out, what should you do? (FNW-7.2)

a)

Eat it anyway

b)

Put it in the fridge

c)

Throw it out

d)

Give it to your dog

9.
Before handling any food, what is the first thing a person should do? (FNW-7.3)
a)
Clean the cutting board
b)
Sharpen the knife
c)
Call friends over
d)
Wash your hands
10.
When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer? (FNW- 8.4)
a)
The middle
b)
The thickest part
c)
The right side
d)
Underneath
11.

How hot should you keep food when serving it? (FNW-7.2)

a)

no more than 100 degrees

b)

at least 140 degrees

c)

no less than 180 degrees

d)

212 degrees (boiling)

12.
At what temperature should perishable items like meats, poultry, and seafood be stored? (FNW-7.5)
a)
Below 32 degrees
b)
40 degrees or less
c)
Between 40 and 65 degrees
13.
What is the "temperature danger zone" ? (FNW-7.2)
a)
Between 30 and 100 degrees
b)
Between 50 and 80 degrees
c)
Between 40 and 140 degrees
d)
Between 50 and 120 degrees
14.
Who is an example of someone who is at high-risk for foodborne illness. (FNW-8.1)
a)
A pregnant woman
b)
Unborn babies and infants
c)
older adults
d)
All three of these are examples
15.

What are the FOUR basic sanitation practices (The CoreFour in the FightBAC program)? (FNW-7.2)

a)

Clean, Sanitize, Cook, Chill

b)

Clean, Separate, Cook, Chill

c)

Clear, Separate, Cook, Cool

d)

Clear, Sanitize, Cook, Cool

16.

Ground beef is the most common "home" of which of these bacteria. (FNW-8.1)

a)

C. Perfringens

b)

Botulism

c)

E coli

d)

Campylobacter

17.
What does the TOM in FAT TOM stand for? (FNW-8.4)
a)
temperature, oxygen, measurement
b)
temperature, oxygen, moisture
c)
technique, oxygen, moisture
d)
temperature, observation, moisture
18.
What does the FAT in FAT TOM stand for? (FNW-8.4)
a)
food, accuracy,  time
b)
food, acidity, technique
c)
fat, acidity, time
d)
food, acidity, time
19.
Which of the following is a CRITICAL violation during a health department inspection? (FNW-7.7)
a)
properly labeled containers
b)
appropriate use of equipment
c)
use of hairnets
d)
rodents or live animals in the building
20.

How often does the health department inspect a restaurant? (FNW-7.7)

a)

3 times a year

b)

At least once a year

c)

Every other year

d)

When the manager requests an inspection

21.

Which of the following is least likely to contain dangerous microorganisms? (FNW-8.3)

a)

turkey

b)

milk

c)

eggs

d)

bread

22.

What effect does extreme heat (above 140o) have on microorganisms? (FNW-8.3)

a)

It causes them to multiply even faster

b)

It kills them

c)

It makes them deadlier

d)

It causes them to mutate

23.
What should you do with foods that you eat raw? (FNW- 7.3)
a)
Nothing- they are guaranteed to be safe
b)
Throw them away - you should never eat raw foods
c)
Rinse them thoroughly
d)
Refrigerate them for at least an hour
24.

Name 3 types of contaminants in food preparation: (FNW-8.2)

a)

Biological, cross contamination, physical

b)

Physical, danger zone, chemical

c)

Biological, chemical, physical

d)

Chemical, biological, cross contamination

25.
Bones, metal shavings, dirt are all examples of what type of hazard? (FNW-8.2)
a)
Biological
b)
Chemical
c)
Physical
26.

Cleaners, pesticides, and sanitizers are all examples of what type of hazard? (FNW-8.2)

a)
Biological
b)
Chemical
c)
Physical
27.
The following is an example of time-temperature abuse: (FNW-8.4)
a)
Sneezing on food, coughing
b)
Letting raw meat touch ready-to-eat foods
c)
Thawing frozen meats on the counter overnight
d)
Not washing cooking utensils or not sanitizing surfaces
28.
The following is an example of poor personal hygiene: (FNW-7.3)
a)
Sneezing on food, coughing
b)
Letting raw meat touch bread
c)
Letting food stay too long at incorrect temperature
d)
Not washing cooking utensils or not sanitizing surfaces
29.
What should we always do after handling raw meat? (FNW-7.1)
a)
Wash Hands Thoroughly.
b)
Wipe Hands Off On a Towel.
c)
Nothing.
d)
Use Hand Sanitizer.
30.
What is the organism most possible in raw oysters that have been contaminated with animal fecal matter? (FNW-8.1)
a)
Campylobacter
b)
E-coli
c)
Norovirus
d)
Salmonella
31.

Freezing and/or chilling cause bacteria to do what? (FNW-8.4)

a)

Slows down their growth by half

b)

Die

c)

Cause them to grow more quickly

d)

Slows their growth rate to a near stop

32.
Which pathogen is known to cause jaundice (yellowing of the skin and eyes due to liver disease)? (FNW-8.1)
a)
E-coli
b)
Hepatitis A
c)
Camplyobacter
d)
Salmonella
33.
Sometimes there are harmful microorganisms present in raw meat, poultry, and eggs. (FNW-8.3)
a)
True
b)
False
34.

_________________ identifies points in food handling where contamination is likely to occur and tries to prevent it. (FNW-7.4)

a)

GMP's

b)

GAP's

c)

HACCP

d)

All of the above

35.
The USDA sets quality standards for _______________. (FNW-8.5)
a)
Beef 
b)
Poultry
c)
Eggs
d)
All of the above 
36.
Which agency is responsible for researching the source of food-borne illness and hopefully discovering its cause in that case? (FNW-8.5)
a)
USDA
b)
FDA
c)
FSIS
d)
CDC
37.
When a product is identified as risky or hazardous, government agencies like the USDA and FSIS ___________ the product from stores. (FNW-8.5)
a)
Recall
b)
Return
c)
Resale
d)
Ban
38.

Which of the following is the best way to prevent cross-contamination in the kitchen? (FNW-07.1)

a)

Leave food out at room temperature

b)

Store raw meat above ready-to-eat foods in the fridge

c)

Wash hands and utensils between handling raw and cooked foods

d)

Use the same cutting board for all foods

39.

What is the primary reason for keeping hot foods above 140oF? (FNW-07.3)

a)

To prevent bacterial growth

b)

To enhance flavor

c)

To make food look appealing

d)

To keep food moist

40.

You should always put sharp knives in dishwater to soak before washing them (FNW-7.05/06)

a)

True 😃

b)

False 😡

41.

Turn pot handles away from front of stove (FNW-7.05/06)

a)

True 😄

b)

False 😡

42.

What is the longest recommended time to wait before refrigerating prepared foods? (otherwise you should throw it out). (FNW-07.3)

a)

immediately

b)

within 1 hour

c)

within 2 hours

d)

by the end of the day

43.

Which bacteria is most commonly found in raw meats (beef), and contaminated water? (FNW-08.1)

a)

E. Coli

b)

Salmonella

c)

Clostridium Botulinum

d)

Clostridium Perfringens

44.

Which food borne illness is commonly found in deli meats? (FNW-08.1)

a)
Listeria monocytogenes
b)
Clostridium botulinum
c)
Giardia intestinalis
d)
Salmonella enteritidis
45.

What is the food borne illness associated with cuts and is very commonly found on skin? (FNW-8.1)

a)

E-coli

b)

Salmonella

c)

Botulism

d)

Staphylococcus

46.

What is the food borne illness related to unwashed hands and shellfish? (FNW-8.1)

a)

Salmonella

b)

C. Jejuni

c)

Hepatitis A

d)

E-coli

47.

Food containing harmful microorganisms that cause food poisoning: (FNW-8.1)

a)

Always smells bad

b)

Always tastes bad

c)

Is always old food

d)

Can look and taste fine

48.

Clostridium perfringens is best known because it not only can cause diarrhea and cramps, but also: (FNW-8.1)

a)

tingling in the face and mouth

b)

tissue death (gangrene) if it gets into an open sore on the skin

c)

extreme fever and confusion

d)

liver damage

49.

Hepatitis A is so dangerous because it (select three answers) (FNW-8.1)

a)

can cause liver damage

b)

can last so long (3+ months, sometimes)

c)

is easily transmitted through contaminated water

d)

survives even in ice

50.

To prevent hair getting in food what could you do? (Pick 3)

a)

Wear a hoodie

b)

Wear a hair net

c)

Wear a chefs hat

d)

Tie your hair up

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