WorksheetsSafe Plates Modules 4 & 5
Total questions: 30
Worksheet time: 17mins
Do you wash chicken before preparing it?
Yes
No
The presence of substances in food that can be harmful to humans is called what?
Cross-contamination
Contamination
If I want to store food in the fridge, what would be the correct order from the top shelf to the bottom shelf?
Raw Turkey, cooked broccoli, ground beef
Ground beef, raw turkey, cooked broccoli
Cooked broccoli, Ground beef, Raw Turkey
Where should uncooked rice be stored?
Bottom shelf of the fridge
Dry, cool space
Humid space
What is the difference between contamination and cross- contamination?
Contamination is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
Contamination is the presence of substances in food that can be harmful to humans
Cross-Contamination is the presence of substances in food that can be harmful to humans
What is NOT a way cross-contamination can occur?
Improperly cleaned and sanitized prep areas, equipment, utensils
Improperly stored food and chemicals
Clean hands and good hygiene
Standing or dripping water
What should NOT be stored in ice machines?
Food
Utensils
Containers
All the above
How often should serving utensils be changed out with cleaned sanitized utensils at buffets?
Every hour
Every 2 hours
Every 1/2 hour
Every 4 hours
When at a buffet you should use a clean plate and your spoon to serve yourself.
True
False
What is one of the most important things to do when storing food?
Make sure food is stored when it is convient
Label containers with contents and date
Store foods from dry foods to frozen foods
What foods should be on the 2nd shelf of the refrigerator?
Fish and eggs
Poultry
Ground Meat
Produce
What foods should NOT be on the bottom shelf of the refrigerator?
Poultry, chicken, and turkey
Ground meat
RTE foods
Fish or Eggs
Removal of dirt or food residue is called what?
Sanitize
Clean
Contact time
Hand-contact surface is
Removal of dirt or food residue
Heat or chemical that destroys pathogenic microorganisms to safe levels
Reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
Any surface touched by clean or dirty hands
Cloths for wiping surfaces in contact with raw animal foods must be kept separate
True
False
When sanitizing manually, hot water must be maintained at how many ºF or above with item in water for minimum of 30 seconds
171
175
181
185
What is a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash?
clean
food-contact surface
sanitize
What is any surface touched by clean or dirty hands?
clean
food-contact surface
hand-contact surface
What is period of time sanitizer must be in contact with a surface to work properly?
sanitize
contact time
clean
At the end of the 5 step process to sanitize, you should always towel dry the dishes.
true
false
What is the first step of the 5 step process to clean and sanitize dishes?
sanitize
pre-flush or scrape
rinse
Prep boards and work surfaces should be
cleaned and rinsed
cleaned, rinsed and sanitized
Cloths in-use for wiping counters and equipment must be stored in a chemical sanitizer _________
solution
flush
What is contamination?
the transfer of a hazard from one food item to another
anything that could cause harm to consumers
anything edible people consume
presence of any harmful or objectionable substance or object in food
Checking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct IMMEDIATELY?
Raw foods are stored on a shelf above ready-to-eat foods
Loosely covered foods are cooling on the top shelf
Ice bath is being used to cool spaghetti sauce in a shallow pan
Food being stored in plastic containers with tight-fitting lids after cooling
What is the maximum storage temperature for refrigerated storage?
55 F
45 F
41 F
35 F
Which of the following are the correct steps to follow when using your manual 3 compartment sink to wash dishes & utensils?
pre-scrape & pre-flush, wash, rinse, sanitize, & air dry
pre-scrape & pre-flush, rinse, wash, sanitize, & air dry
pre-scrape & pre-flush, wash, rinse, sanitize, & towel dry
pre-scrape & pre-flush, rinse, wash, sanitize, & towel dry
If a sanitizer accidentally contaminates food, it is a:
physical contaminant
biological contaminant
chemical contaminant
None of these
The only correct way to make sure the proper strength of a chemical sanitizer in the third compartment of a manual washing sink is to:
measure it using correct test strips
change the solution every three hours
change the solution at the end of each shift
look for the color of the sanitizer in the final rinse water
