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WorksheetsSafety & Sanitation
Total questions: 26
Worksheet time: 14mins
F In FAT TOM
Fats
Food
Freezing
Temperature
A in FAT TOM
Acidity
Atmosphere
Air
Always
1st T in FAT TOM
Time
Temperature
Tacos
Tom
2nd T in FAT TOM
Temperature
Time
Tacos
Tom
O in FAT TOM
Oxygen
Oranges
Over
On
M In FAT TOM
Minutes
Mixture
Moisture
Match
Which is not a major food allergen?
Dairy
Shellfish
Beef
Peanuts
How many major food allergies are there?
8
4
10
7
Physical, Chemical, (a)
Inspection is scored out of…
100 points
10 points
50 points
It isn’t scored
An example of physical contamination would be…
Salmonella poisoning
A piece of hair
Bleach on your food
An allergic reaction
An example of biological contamination would be
Raw food giving you salmonella
A piece of glass in your ice
Clorox in your soda
Bugs in your salad
Temperature Danger Zone (TDZ)
41°F-120°F
20°F-80°F
41°F-135°F
120°F-180°F
An example of chemical contamination would be…
Bleach in your food
Raw food giving you salmonella poisoning
Finding metal shaving in your soup
An allergic reaction
Who is at the highest risk of death by food poisoning?
Middle-aged white woman
Elderly people
Middle schoolers
None of the above
If someone asks for the ingredients in a dish and you don't know you...
Don't say anything
Ask for the recipe
Which is NOT a pathogen?
Virus
Bacteria
Fungi
Hair
Consequences of bad inspection
Employees quit
Less customers
Going out of buisness
Moving locations
Wash, rinse, sanitize
Hot, Cold, Cold
Cold, Cold, Hot
Hot, Cold, Hot
Hot, Hot, Cold
Which of these are pathogens?
Fungi (Chef Dev)
Bacteria
Virus
Parasite
What would be an Ideal Bacterial growth condition
Freezing enviorment
High pH levels
Moist foods
Super hot conditions
What is the ideal pH level for bacteria to grow in
7.0-2.0
7.5-4.6
8.2-12.9
1.0-3.5
Mold grows easily in...
Jams and jellies
Beef
Vegtables
Canned Foods
Which are a TCS food?
Baked potatoes
Sliced fruits
Fish
Rice and beans
Ready to eat food
Can still be touched
Done cooking, no more further handling
Almost ready
Still being made
What does food in the walk-in need to have?
A lable
A expiration date
No label
A Name written on it
