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WorksheetsFood safety
Total questions: 10
Worksheet time: 13mins
Which is an example of physical contamination?
Sneezing on food
Touching dirty food contact surfaces
Bones in fish
Cooking tomato sauce in a copper pan
A food handler has just finished storing a dry food delivery. Which step was done correctly?
Stored food away from the wall
Stored food 4 inches off the floor
Stored food underneath a stairwell
Stored food in an empty chemical container
What is the first step in developing a HACCP plan?
Identify corrective actions
Conduct a hazard analysis
Establish monitoring procedures
Determine critical control points
What is the first step of cleaning and sanitizing stationary equipment?
Take off removable parts
Unplug the unit
Spray the surface with a cleanser
Wash the equipment surface using hot water
What should be done with a package of flour that is received with signs of dampness on the bag?
Reject the flour and return it to the supplier
Accept the flour and place it in dry storage
Dry the bag thoroughly before use
Store the bag in a cooler temperature
What should staff do when receiving delivery of food and supplies?
Inspect non-food items first
Store it immediately and inspect it later
Visually inspect all food items
Stack the delivery neatly and inspect it within 12 h.
The temperature of the chicken stock is checked during holding. According to the operation’s policy, the chicken stock must be thrown out. What HACCP principle is being practiced by throwing out the soup?
Hazard analysis
Verification
Monitoring
Corrective action
__________ stands for a system that is used to enhance food safety in food processing, packaging, storage, distribution, and preparation
Good manufacturing practices
Hazard analysis and critical control point
High accuracy and contamination control point
Good hygienic practice
______ are places in the food processing system where the lack of proper control can result in safety risks for the consumer
Concentrated contamination control processes
Critical control points
Critical contamination places
Contamination processing points
The HACCP process uses _______to show the entire food processing operation
personnel
food processing software
risk assessment
flow charts and diagrams
