WorksheetsInto to Food Safety
Total questions: 15
Worksheet time: 8mins
Which group of individuals has a higher risk of a foodborne illness?
Teenagers
Elderly People
Women
Vegetarians
Metal shavings are what type of contaminant
Biological
Chemical
Physical
Microbial
What method should never be used to thaw food?
Place the item in a cooler
Place the item on a prep counter
Microwave the item
Cook the item
Which is a TCS food?
Saltines
Bananas
Baked Potato
Coffee
What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 deg. F?
3 days
5 days
7 days
10 days
Parasites are commonly associated with .....
seafood
eggs
potatoes
ready-to-eat food
What is the maximum temperature that COLD foods need to be stored at?
41F
135F
50F
35F
What do you do to the thermometer to make sure it is measuring temperature properly?
Shake it
Throw it away
Calibrate it
nothing, it self-calibrates
How do you calibrate a thermometer?
in ice water
in boiling water
replace the battery
nothing, it does it on its own
What is the Danger Zone?
41F-135F
45F-140F
41F-140F
35F-135F
What happens in the danger zone?
bacteria grows
fruit ripens
bacteria dies
none of the above
How long do you have to cool food down from 135F to 70F?
2 hours
4 hours
30 minutes
1.5 hours
Which of the following is the best way to cool foods?
Leaving it out on the counter
Cool in a deep pan
Using an ice water bath
All of the above
What is the best way to thaw food?
Under running hot water
Under running cold water
Under running warm water
Under running room temperature water
How long can TCS food remain out without temperature control?
10 hrs
4 hrs
7 hrs
2 hrs
