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WorksheetsFoods 1 2.01 Food Safety
Total questions: 19
Worksheet time: 10mins
Which is not a factor in controlling growth of microorganisms?
color
temperature
moisture
oxygen
There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which foot item should go on which shelf?
heads of lettuce, partially cooked chicken nuggets, raw eggs, wrapped apples
wrapped apples, heads of lettuce, raw eggs, partially cooked chicken nuggets
partially cooked chicken nuggets, wrapped apples, raw eggs, heads of lettuce
heads of lettuce, raw eggs, wrapped apples, partially cooked chicken nuggets
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
clean, sanitize, towel dry
rinse, scrape, clean, sanitize
pre-scrape, clean, rinse, sanitize, air-dry
clean, sanitize, rinse, towel dry
A friends has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?
No, he must be excluded but can tomorrow.
Yes, he can as long as he washes his hands well.
No, he must be exluded until cleared by a doctor.
Yes, he can as long as he is restricted to washing dishes.
One example of cross-contamination is when someone preparing foo:
prepares hand-battered food in small batches
uses the same ice for serving drinks and keeping bottles cold
uses separate cutting boards for raw and cooke dmeat
washes fruits and vegetables under running water
All leftovers must be reheated for 15 seconds to the minimum temperature of:
135
145
155
165
Slicing meat using a meat slicer left out at room temperature requires that:
the slicer must be cleaned at the end of shift
the slicer must be cleaned and sanitized every 4 hours
the slicer must be cleaned and sanitized each day
the slicer must be disassembled and put in the dishwasher
The most important reason a food employee should not chew gum while preparing food is
saliva can be transferred to a food handler's hands and spit onto food
customers may see and find it distasteful
it can be a choking hazards
it prevents a food handler from tasting food
How many seconds should the total handwashing process take?
10
15
20
25
Food cooked for a buffet must be hot held at a minimum temperature of
120
135
145
175
What is the maximum number of days that homemade chicken salad can be held at 41 degrees?
2
6
7
3
Ground beef cooked in a microwave must reach an internal temp of
135
145
155
165
You can safely thaw meat using any procedure except:
under cold running water
part of the cooking process
in the cooler
on the counter
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
woman who is 15 weeks pregnant
All of the above
Which of the following helps prevent food in a self-service area from becoming contaminated by guests?
ensure that guests use only one plate
list all of the ingredients in each menu item
require people to monitor the self-service area
post allergen information around the self-service area
Which is an example of a chemical contaminant?
freezer burn on frozen fruit
table sanitizer sprayed over pastries
bad smell coming from fresh seafood
caterpillar found in a case of lettuce
What would you do to avoid cross-contact when preparing food for someone with a food allergy?
wash, rinse, and sanitize surfaces and utensils between uses
wipe down work surfaces with a wet cloth
use only organic ingredients
cook the food to its minimum internal temperature
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 with the baked goods?
supply tongs for use in serving items
have workers use single-use papers to serve
wrap items in plastic before putting in the case
all of the above
Which food was correctly cooled?
cooked poultry that cooled to 70 degrees within 2 hours and the from 70 to 40 degrees within an additional 4 hours
a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours
beans that did not cool to 70 degrees within 2 hours, but were reheated to 145 degrees
a roast that cooled from 135 to 70 degrees within 4 hours and from 70 to 41 degrees within an additional 6 hours
