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WorksheetsCulinary 3 Safety Exam
Total questions: 55
Worksheet time: 28mins
1. What type of hazard is pieces of broken glass found in a container of salad dressing?
a. Biological
b. Chemical
c. Pest
d. Physical
2. What is the temperature danger zone?
a. 60*F- 120*F
b. 40*F-120*F
c. 41*F-135*F
d. 60*F-135*F
1. What is HACCP a system for?
a. Maintaining sanitary conditions
b. Standardizing recipes
c. Supervising kitchen employees
Controlling the flow of food
1. What is salmonella?
a. Toxin-mediated infection
b
Intoxication
Infection
toxin
1. What should you do immediately when an infestation of cockroaches occurs?
a. Clean and disinfect all exposed surfaces
b. Purchase and apply pesticides yourself
c. Contact a licensed pest control operator
Ignore it, as they do not pose a major health hazard
1. Which of the following is not a potentially hazardous food?
a. Custard
b. Garlic in oil
c. Cut melon
All of these
1. What does FIFO stand for?
a. Faith in Foodservice Operations
b. First in first out
c. Flat in fridge only
First in fourth out
8. Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
a. Cross-contamination
b. Poor cleaning & sanitizing
c. Poor personal hygiene
d. Time-temperature abuse
9. A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?
a. Cross-contamination
b. Poor cleaning and sanitizing
c. Poor personal hygiene
Time-temperature abuse
1. What are the most common symptoms of a foodborne illness?
a. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
b. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness
c. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headaches
d. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
1. E coli is commonly linked to which food?
a. Potato salad
Thick stews
c. Dairy products
d. Raw ground beef
12. A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
a. Norovirus
b. Shigella spp.
c. Salmonella Typhi
E. coli
Parasites are commonly linked with which type of food?
a. Rice
b. poultry
c. seafood
d. canned food
1. A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Toxin
b. virus
c. bacteria
d. parasite
1. A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table and stored it in the same spot. What should the food handler have done differently?
a. Stored the sanitizer bottle away from the prep area
b. Stored the sanitizer bottle on the floor between uses
c. Stored the sanitizer bottle on the prep table between uses
Stored the sanitizer bottle with food supplies below the prep table
The creation and maintenance of conditions that will prevent food contamination or foodborne illness
a. Direct Contamination
b. Physical hazard
c. Sanitation
d. Biological hazard
e. Intoxication
The presence of harmful organisms or substances
b. Physical hazard
c. Sanitation
d. Biological hazard
e. Intoxication
f. Contamination
The contamination of raw foods or the plants or animals from which they come.
a. Direct Contamination
b. Physical hazard
c. Sanitation
d. Biological hazard
e. Intoxication
The danger to food caused by disease causing microorganisms
d. Biological hazard
e. Intoxication
f. Contamination
g. Potentially hazardous food
h. Temperature
the danger to food caused by chemical substances such as cleansing agents, pesticides, and toxic metals
g potentially hazardous food
h temperature
i cross contamination
j temperature danger zone
k chemical hazard
When food handlers transfer pathogens and other contaminants to food during processing, preparing, cooking, and serving.
g. Potentially hazardous food
h. Temperature
i. Cross contamination
j. Temperature danger zone
k. Chemical Hazard
An illness caused by the toxins produced by bacteria
c. Sanitation
d. Biological hazard
e. Intoxication
f. Contamination
g. Potentially hazardous food
The danger to food caused by particles such as glass chips, metal shavings, bits of wood, hair, and other foreign matter
a. Direct Contamination
b. Physical hazard
c. Sanitation
e. Intoxication
f. Contamination
The foods on which bacteria thrive
c. Sanitation
d. Biological hazard
e. Intoxication
f. Contamination
g. Potentially hazardous food
The most important factor in the pathogenic bacteria’s environment because it is the one most easily controlled by food service workers
d. Biological hazard
e. Intoxication
f. Contamination
g. Potentially hazardous food
h. Temperature
The temperature at which bacteria not only survives, it thrives
g. Potentially hazardous food
h. Temperature
i. Cross contamination
j. Temperature danger zone
k. Chemical Hazard
Ground beef, veal, pork or lamb
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Beef, pork, veal or lamb steaks, chops and roasts
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Fish
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Eggs
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Ground turkey or chicken
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Poultry or Wild Game
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Ham or Bacon
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Egg dishes
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Ratites and injected meats
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Leftovers in microwave
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
Game
A. 145* for 15 seconds
B. 155* for 15 seconds
C. 165* for 15 seconds
D. Other
After which activity must foodhandlers wash their hands?
A. Putting on gloves
B. Serving customers
c. Applying hand antiseptic
d. Clearing tables
39. What should food handlers do after prepping food and before using the restroom?
A. Wash their hands
B. Take off aprons
C. Change their gloves
D. Take off their hats
40. Which piece of jewelry is acceptable to wear?
a. watch
b. diamond ring
c. plain band ring
d. medical bracelet
When should hand antiseptic be used?
a. after washing hands
b. before washing hands
c. when soap is unavailable
d. when you aren’t using gloves
42. What is the most important factor in choosing a food supplier?
a. It has a HACCP program or other food safety system
b. It has documented manufacturing and packing practices
c. Its warehouse is close to the operation, reducing shipping time
d. It has been inspected and complies with local, state, and federal laws
What is the correct temperature for receiving cold TCS food?
a. 32*F or lower
b. 41*F or lower
c. 45*F or lower
d. 50*F or lower
44. Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?
a. Cross-contact
b. Cross-contamination
c. Time-temperature abuse
d. Incorrect cleaning and sanitizing
45. What is required when receiving fish that will need to be served raw or partially cooked?
a. it must be alive when received
b. It must be thawed in the microwave
c. It must be used within 24 hours of receiving
d. It must be correctly frozen before you receive it
46. How long can TCS foods that were prepped in-house be stored
a. 3 days
b. 5 days
c, 7 days
d. 9 days
47. When storing food using the FIFO method, where should the food with the earliest use0by dates be stored?
a. below food with later use-by dates
b. behind food with later use-by dates
c. In front of food with later use-by dates
d. alongside food with later use-by dates
48. What is the problem with storing raw ground beef above prepped salads?
a. cross-contamination
b. poor personal hygiene
c. time-temperature abuse
d. Cross-contact with allergens
49. What is the maximum water temperature allowed when thawing food under running water?
a. 70*F
b. 65*F
c. 60*F
d. 55*F
50. What is the minimum internal cooking temperature of stuffed pork chops?
a. 135*F for 15 seconds
b. 145*F for 15 seconds
c. 155*F for 15 seconds
d. 165*F for 15 seconds
51. What is the minimum internal cooking temperature for ground beef?
a. 135*F for 15 seconds
b. 145*F for 15 seconds
c. 155*F for 15 seconds
d. 165*F for 15 seconds
52. A foodhandler can cool a stockpot of clam chowder by placing it into:
a. cooler
b. freezer
c. sink of ice water
d. cold-holding unit
53. Which part of the plate should a food handler avoid touching when serving customers?
a. bottom
b. edge
c. side
d. top
54. At what maximum internal temperature should cold TCS food be held?
a. 0*F
b. 32*F
c. 41*F
d. 60*F
55. An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food for without temperature control before the food must be sold, served or thrown out?
a. 2 hours
b. 4 hours
c. 6 hours
d. 8 hours
