Free Printable Week 7 Monday, Sept 13 Prin TT

Worksheets

Week 7 Monday, Sept 13 Prin TT

Total questions: 12

Worksheet time: 9mins

Name

Class

Date

What is sanitizing?

Reducing dirt from a surface

Reducing the pH of a surface

Reducing the hardness of water

Reducing pathogens to safe levels

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours

Every 5 hours

Every 6 hours

Every 7 hours

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit.

Use very hot water when making this solution.

Try out the solution on a food contact surface.

Mix the solution with equal parts water.

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours

Every 5 hours

Every 6 hours

Every 7 hours

What should be done when throwing away chemicals?

Seal the container and recycle it.

Seal the container in a bag and place it in the garbage.

Follow label instructions and regulatory requirements.

Pour leftover chemicals into a drain and throw the container away.

How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up

Below cleaning supplies

In drawers that have been washed and rinsed

Four inches (10 cm) from the floor

What should food handlers do after prepping food and before using the restroom?

Wash their hands

Take of their hats

Change their gloves

Take off their aprons

Which piece of jewelry can be worn on a food handler’s hand or arm?

Watch

Diamond ring

Plain band ring

Medical bracelet

Hot TCS food must be held at?

70 degrees or higher

100 degrees or higher

125 degrees or higher

135 degrees of higher

10.

Cold TCS food must be held at?

70 degrees or lower

51 degrees or lower

41 degrees or lower

31 degrees or lower

11.

What is recommended for checking the temperature of food that is being held?

Check the temperature every 2 hours, in case the temperature needs to be adjusted, you will have time to do so

Use a thermometer to check the temperature of the food

Keep the food stirred to help hold temperature

All of the above

12.

Harmful microorganisms are called:

Virsus

Bacteria

Pathogens

Toxins

Reset

Week 7 Monday, Sept 13 Prin TT

Total questions: 12

Worksheet time: 9mins

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