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Worksheets2023 Final
Total questions: 120
Worksheet time: 1hrs 2mins
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
Which of the following is a TCS food?
Almonds
Cut tomatoes
Uncooked Rice
Flour
Flour
Accept
Reject
Flour
Accept
reject
Frozen shrimp with ice crystals and frozen liquid
Accept
Reject
Hot TCS food received at 120ºF
Accept
Reject
Shell eggs received at an air temperature of 39ºF
Accept
Reject
Milk received at 45ºF
Accept
Reject
Live oysters received with an internal temperature of 50ºF
Accept
Reject
Meat received at 40ºF
Accept
Reject
Food for off-site service should be labeled with reheating and service instructions and a(n)
list of ingredients.
use-by date and time.
date of preparation.
inspection stamp.
Which item may be re-served to another customer?
A partially used cup of salsa
Unopened condiment packets
Uneaten bread from a bread basket
An uneaten pickle used as a plate garnish
Which food item may be handled with bare hands?
Sliced cheese for sandwiches
Boiled egg slices for salad
Chopped carrots for stew
Parsley for garnish
A catering employee removed a 135ºF (57ºC) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
What is the maximum allowable internal temperature when cold-holding food?
41ºF (5ºC)
45ºF (7ºC)
51ºF (10ºC)
55ºF (13ºC)
If a food handler working in a nursing home has a sore throat and fever, the food handler should be
restricted to stocking food
restricted to washing dishes
excluded from work
excluded from food prep
In which tyoe of sink should a food handler wash his or her hands?
Prep area
dishwashing
handwashing
bar
Handwashing sinks must be easily accessible so that food handlers can
clean utensils
wash their hands
maintain its drain
rinse produce
What should be in the third sink in a three compartment sink?
Water and detergent
Clean water
Sanitizer
Dirty water
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
What is cleaning?
Reducing dirt from a surface
Reducing the pH of a surface
Reducing the hardness of water
Reducing pathogens to safe levels
What is sanitizing?
Reducing dirt from a surface
Reducing the pH of a surface
Reducing the hardness of water
Reducing pathogens to safe levels
Which surface needs to be cleaned and sanitized?
Walls
Floors
Cutting boards
Garbage containers
Continuous use gloves can be worn for how long?
Infinity
3 hours
4 hours
25 minutes
What are the high risk populations?
The elderly
People with compromised immune systems
Middle-aged men
Pre-school aged children
TCS foods are __________ controlled foods.
terrific and tasty
time and temperature
top teir
time and taste
The three categories for unsafe food contamination.
Biological
Chemical
Physical
Supernatural
What is the danger zone? ______ degrees to _________ degrees.
70 degrees to 125 degrees
41 degrees to 135 degrees
41 degrees to 125 degrees
70 degrees to 135 degrees
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Parasites
Allergic reaction
Biological toxins
Chemical contamination
Which piece of jewelry is a food handler allowed to wear?
Diamond ring
Leather-band watch
Medical bracelet
Plain-band ring
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
Keep the food handler away from duties that involve food.
Exclude the food handler from the operation.
Make sure the food handler is supplied with disposable gloves.
Make sure the food handler washes hands often.
After prepping food, what must food handlers do before using the restroom?
Take off their aprons
Change their gloves
Take off their hats
Wash their hands
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Clean and sanitize them.
Continue working with them.
Set them aside if working with meat again later.
Wash hands and change them.
Where should personal items, like a coat, be stored in the operation?
On a shelf, above food
On a shelf, below food
In a designated area, away from food.
In a kitchen, away from moving equipment.
What must food handlers do after touching their hair, face, or body?
Wash their hands
Rinse their gloves
Change their aprons
Use a hand antiseptic
How should food handlers keep their fingernails?
Short and unpolished
Long and unpolished
Long and painted with nail polish
Short and painted with nail polish
To work with food, a food handler with an infected hand wound must
cover the wound with an impermeable cover and wear a single-use glove.
cover the wound with an impermeable cover and limit contact with food.
wash hands and bandage the wound with an impermeable cover.
apply ointment and bandage the wound with an impermeable cover.
As part of handwashing, food handlers must scrub their hands and arms for at least
3 seconds.
5 seconds.
10 seconds.
20 seconds.
A food handler who has just bused tables must do what before handling food?
Change apron
Wash hands
Put disposable gloves back on
Wipe hands on a cloth towel
To wash hands correctly, a food handler must first......
apply soap
wet hands and arms
scrub hands and arms vigorously
use a single-use paper towel to dry hands
Metal shavings are what type of contaminant
Biological
Chemical
Physical
Microbial
What are the high risk populations?
The elderly
People with compromised immune systems
Middle-aged men
Pre-school aged children
The three categories for unsafe food contamination.
Biological
Chemical
Physical
Supernatural
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order
Cook food to the appropriate minimum internal temperatures
Store cold food at 41* or lower
Label chemical containers correctly
What internal temp should roasts of beef, pork, veal, or lamb be cooked to?
145F for 15 seconds
155F for 15 seconds
155F for 4 minutes
145F for 4 minutes
What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?
140F
155F
165F
145F
What internal temp should ground beef or pork be cooked to?
140F
155F
165F
170F
What internal temp should ground poultry be cooked to?
140F
155F
165F
170F
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
At what internal temperature should cold TCS food be received?
41ºF (5ºC) or lower
45ºF (7ºC) or lower
51ºF (10ºC) or lower
55ºF (13ºC) or lower
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF (5ºC) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
A food item that is received with an expired use-by date should be
rejected.
used immediately.
accepted but labeled differently.v
accepted but kept separate from other items.
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hours.
24 hours.
36 hours.
48 hours.
Supplies should be stored away from the walls and at least ________ off the floor.
2 inches (5 centimeters)
4 inches (10 centimeters)
5 inches (13 centimeters)
6 inches (15 centimeters)
What are the packaging criteria for accepting nonfood items?
Soiled but intact
Clean and no more than 2 tears or punctures
Soiled and no more than 2 tears or punctures
Intact, clean, and protected from contamination
What factor is most important when choosing an approved food supplier?
It has a HACCP program or other food safety system.
It has documented manufacturing and packing practices.
Its warehouse is close to the operation, reducing shipping time.
It has been inspected and complies with local, state, and federal laws.
Large ice crystals in a case of frozen food are evidence that the product may have been
received at 6ºF to 10ºF (-14ºC to -12ºC).
stored at 6ºF to 10ºF (-14ºC to -12ºC).
thawed and refrozen.
shipped correctly.
If you take a cleaner out of its original container and put it in a new bottle the new bottle must have?
The name of the cleaner
The name of the cleaner and the date it was filled
The name of the cleaner, and a health warning
Nothing if you can identify the cleaner by site
What does the water temperature need to be in the second compartment for a three compartment sink?
110 degrees
120 degrees
100 degrees
Any temp will do
What does the water temperature need to be in the first compartment for a three compartment sink?
100 degrees
110 degrees
120 degrees
Any temp will do
What are the proper steps to sanitize a counter?
Scrape or remove food bits from surface, wash the surface, rinse the surface, sanitize the surface, let air dry
Scrape or remove food bits from surface, wash the surface, rinse the surface, sanitize the surface.
Scrape or remove food bits from surface, Rinse the surface, wash the surface, sanitize the surface.
Wash the surface, rinse the surface, sanitize the surface.
True or False:
If you can identify the chemical cleaner by appearance you do not have to label the bottle?
True
False
True or False:
Before you start washing dishes in a three compartment sink your first task is to check the water temperatures of all three compartments?
True
False
True or False:
Table top appliances must be 4 inches off the counter?
True
False
True or False:
If using Chlorine Bleach as a sanitizer you must have the equipment soak for 30 seconds?
True
False
What item must guests take each time they return to self service area for more food?
Clean Plate
Extra napkins
Hand Sanitizer
New Serving Spoon
At what maximum internal temperature should cold TCS food be held?
0 Degrees F
32 Degrees F
41 Degrees F
60 Degrees F
Which part of the plate should a food handler avoid touching when serving guests?
Bottom
Edge
Side
Top
When must you throw away food?
When it starts to smell bad
When it has become unsafe and cannot be safely reconditioned or when it has not been presented honestly
When a customer complains
After 8 days
What is one way to cool food faster?
Leaving on the counter
Putting it in the freezer
Putting it in the refrigerator
Putting it in a blast chiller
If you are going to serve raw or undercooked TCS food what must your menu have on it?
A disclaimer stating raw or undercooked food can put you at risk for a food borne illness
Nothing the clients know the risk
You can never serve raw or undercooked food
Only shellfish can be served raw all other food must be cooked to at least 135 degrees
How many hours do you have to heat up food to the appropriate temperature?
1 hour
2 hours
3 hours
4 hours
What are accepted methods for cooling food?
Ice-water bath, Blast chiller, Ice Paddle, Ice or cold water for an ingredient
Ice-water bath, Blast chiller, refrigerator, freezer
Ice Paddles, refrigerator, freezer
Leaving on table, refrigerator, freezer, Blast Chiller
How many hours do you have to cool cooked food to 70 degrees?
one hour
two hours
three hours
four hours
What are the four ways to thaw a frozen item
Place on counter, under cold running water, in the microwave, by cooking
In the refrigerator, under cold running water, in the microwave, by cooking
In the refrigerator, under warm running water, in the microwave, by cooking
In the refrigerator, under cold running wate, leaving it on the counter, by cookng
What does the internal temperature of a pork chop have to reach?
135 for 15 seconds
145 for 15 seconds
155 for 15 seconds
165 for 15 seconds
What does the internal temperature of fresh sautéed vegetables have to be?
135 for 15 minutes
145 for 15 minutes
155 for 15 minutes
165 for 15 minutes
The internal temperature of crab cakes?
135 for 15 seconds
145 for 15 seconds
155 for 15 seconds
165 for 15 seconds
The internal cooking temperature of a meatloaf?
135 for 15 seconds
145 for 15 seconds
155 for 15 seconds
165 for 15 seconds
The internal cooking temperature of whole fish
135 for 15 seconds
145 for 15 seconds
155 for 15 seconds
165 for 15 seconds
The minimal internal cooking temperature of ground beef?
135 for 15 seconds
145 for 15 seconds
155 for 15 seconds
165 for 15 seconds
True or False: When checking temperatures you should put the thermometer into the smallest section of the meat.
True
False
True or False: You need a variance document if you are going to produce fresh juice without a warning lable?
True
False
True or False: You must cook ground duck to 165 degrees?
True
False
True or False: you can thaw food under running water with a temperature of 75 degrees
True
False
True or False: Cooling food down from 180 degrees to 70 degrees in 3 hours is acceptable?
True
False
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor
Tell the cook to come in for a couple of hours and then to home
Tell the cook to rest for a couple hours and then come to work
Tell the cook to go to the doctor and then immediately come to work
When is it acceptable to eat in an operation?
When prepping food
When washing dishes
When sitting in a break area
When handling utensils
A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?
Thirst with itching
Soreness with fatigue
Sore throat with fever
Headache with soreness
A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?
Wear gloves while handling food
Work in a non-food handling position
Stay home until approved to return to work
Wash hands frequently while handling food
Cross-contamination occurs when...
labels do not contain information on allergens
food is not held at the correct temperature
pathogens transfer from one surface or food to another
deliveries of frozen food are rejected
A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?
check them for tears
wash them
wipe them with a towel
change them
Where should garbage cans be cleaned?
Away from food and utensils
Next to food-prep areas
In dishwashing areas
In food storage areas
TCS foods are __________ controlled foods.
terrific and tasty
time and temperature
top teir
time and taste
What is the temperature danger zone?
41-135
25-171
55-200
50-180
What type of food has a safe internal cooking temperature of 165 degrees F?
poultry
pork
fish
lamb
When using capacity to measure, one cup equals ____ fluid ounces.
2
4
6
8
How many ounces are in 1 pound?
7
10
40
16
How many teaspoon are in one Tablespoon?
2
3
4
5
How many cups are in one gallon?
9
7
10
16
Identify this kitchen measurement.
Tablespoon
teaspoon
Gallon
cup
How many pints in a quart?
2
3
4
8
How many pints in a gallon?
2
4
6
8
How many ounces are in a gallon
64 oz.
128 oz.
124 oz.
62 oz.
What is the abbreviation for Tablespoon?
Tbsp. or T
tsp. or t.
lb.
Tb.
What is the abbreviation for teaspoon
Tbsp. or T.
Tsp. or t.
pt.
qt.
What is the abbreviation for Cup?
Tbsp. or T.
Tsp. or t.
c.
qt.
What is the abbreviation for Pint?
pn.
pt.
pi.
qt.
What is the abbreviation for Gallon?
gal.
gln.
ga.
qt.
What is the abbreviation for Ounce?
fl. oz.
oz.
ou.
qt.
What is the abbreviation for Pound?
#
lb.
pd.
pou.
What is the abbreviation for Fluid Ounce?
fl. ou.
oz.
fl. oz.
fl. o.
What is the abbreviation for dozen?
d.
dzn.
doz.
kg
The United States use what system?
English
Metric
How many ounces are in a cup?
8
16
4
12
