WorksheetsFoods I 2.02 Safe Food Handler
Total questions: 19
Worksheet time: 10mins
A frozen piece of salmon can be thawed using any procedure except:
Under cold running water
Part of the cooking process
In the cooler
On the counter
There are four shelves in a refrigerator used for a community event. There is space for one item on each self. From top to bottom, which food item should go on which shelf?
Wrapped apples, heads of lettuce, raw eggs, partially cooked chicken nuggets
Heads of lettuce, partially cooked chicken nuggets, raw eggs, wrapped apples
Partially cooked chicken nuggets, wrapped apples, raw eggs, heads of lettuce
Heads of lettuce, raw eggs, wrapped apples, partially cooked chicken nuggets
All leftovers must be reheated for 15 seconds to the minimum temperature of:
135 F
145 F
155 F
165 F
A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?
Yes, he can as long as he washes his hands well.
Yes, he can as long as he is restricted to washing dishes.
No, he must be excluded but can tomorrow.
No, he must be excluded until cleared by a doctor.
Which is an example of a chemical contaminant?
caterpillar found in a case of lettuce
bad smell coming from fresh seafood
table sanitizer sprayed over pastries
freezer burn on frozen fruit
Which of the following helps prevent food in self-service area from becoming contaminated by guest?
ensure that guests use only one plate
require people to monitor the self-service area
post allergen information around the self-service area
list all of the ingredients in each menu item
How many seconds should the total handwashing process take?
10
15
20
25
Which is not a factor in controlling growth of microorganisms?
temperature
color
moisture
oxygen
What should you do to avoid cross-contact when preparing food for someone with a food allergy?
wipe down work surfaces with a wet cloth
wash, rinse, and sanitize surfaces and utensils between uses
use only organic ingredients
cook the food to its minimum internal temperture
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
women who is 15 pregnant
all of the above
Which is the most important reason a food employee should not chew gum while preparing food?
customers may see and find it distasteful
saliva can be transferred to a food handler's hands and split onto food
it can be a chocking hazard
it prevents a food handler from tasting food
One example of cross-contamination is when someone preparing food:
uses separate cutting boards for raw and cooked meat
uses the same ice for serving drinks and keeping beverage bottles cold in a cooler
washes fruits and vegetables under running water
prepares hand-battered food in small batches
Which food was correctly cooled?
a large pot of soup that was divided into smaller pans and cooled at room temperature
beans that did not cool to 70 F within 2 hours,but were reheated to 145 F for 15 seconds within 2 hours and then cooled correctly
cooked poultry that cooled with 135 F to 70 F within 2 hours and from 70 F to 41 F within an additional 4 hours
a roast that cooled from 135 F to 70 F within 4 hours and from 70 F to 41 F within an additional 6 hours
Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?
120
135
145
175
Ground beef cooked in a microwave must reach an internal temperature of:
135
145
155
165
What is the maximum number of days that homemade chicken salad can be held at 41?
2
3
6
7
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
clean, sanitize, rinse, towel dry
rinse, scrape, clean, sanitize
clean, sanitize, towel dry
pre-scrape, clean, rinse, sanitize, air dry
You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale. What are some other things to prevent bare hand contact?
Supply tongs for use in serving items
Have worker use single-use papers
Wrap items in plastic before putting in the case
All of the above
Slicing meat using a meat slicer left out at room temperature requires that:
The slicer must be cleaned and sanitized every four hours
The slicer must be cleaned and sanitized when done slicing meat for the day.
The slicer must be cleaned and sanitized at the end of a volunteer's shift
The slicer must be disassembled and put in the dishwasher.
