WorksheetsSanitation
Total questions: 32
Worksheet time: 20mins
Cross contamination occurs when raw foods are directly exposed to harmful microorganisms such as bacteria, viruses, and parasites.
True
False
Poor personal hygiene can cause foodborne illness when food handlers fail to wash their hands correctly after using the restroom.
True
False
Sanitizing reduces the number of microorganisms on the surface.
True
False
Salmonella can be found in undercooked beef.
True
False
Norovirus can be transmitted from food to a person due to poor personal hygiene.
True
False
Listeria is mainly found in poultry.
True
False
A food product that comes into contact with harmful microorganisms is an example of:
A physical hazard occurring.
Cross contamination.
A chemical hazard occurring.
Good food safety practices being used.
Which is NOT a proper way to thaw meat?
In the microwave
On a countertop
Under running water of 70 degrees Fahrenheit or below
In the refrigerator
At what refrigerated temperature should raw meat, seafood, and poultry items be stored?
41° F or lower
50° F or lower
55° F or lower
45° F or lower
Which of these is best for checking the temperature of a cooked food product?
Tasting
Thermometer
Using fingertips
Using a fork
How can one prevent cross-contamination?
Wash hands properly before working with food.
Use different cutting boards and utensils.
Clean and sanitize all work surfaces and equipment.
All of the above.
What is the temperature danger zone?
40° F - 130° F
41° F - 135° F
32° F - 135° F
32° F - 140° F
What is the minimum internal cooking temperature for chicken?
155° F
165° F
145° F
135° F
What is the minimum internal cooking temperature for Ground Meat?
155° F
165° F
145° F
135° F
What is the minimum internal cooking temperature for fish?
155° F
165° F
145° F
135° F
What is the minimum internal cooking temperature for eggs?
155° F
165° F
145° F
135° F
Which of the following is not a way in which food becomes unsafe?
Time and Temperature Abuse
Poor Personal Hygiene
Cross Contamination
Poor Eating Habits
How many hours does it take for bacteria to double in size?
1-2 hours
2-4 hours
3-5 hours
5-6 hours
Which of the following causes most foodborne illnesses?
a. Bacteria
b. Food
c. Toxins
d. Both a and c
Foodborne illnesses are
caused by poor eating habits
caused by eating foods high in protein
carried or transmitted to people by food.
transmitted by dirty water
What is the minimum internal cooking temperature for stuffing?
155° F
145° F
165° F
135° F
Which of the following is a common symptom of foodborne illness?
Headache
Fever
All of the above
Stomach cramps
What is the best way to ensure that food is cooked to a safe temperature?
Using a timer
Cooking for a longer time
Checking the color of the food
Using a thermometer
What food should not be offered on a children’s menu:
Spaghetti with Meat Sauce
Grilled Cheese
Chicken Tenders
Rare Hamburger
Cook food to the proper ______ temperature
internal
external
surface
all of the above
Which of the following situations is unsafe?
Alice washed her hands before putting on gloves. She prepared hamburger patties and after her completion she disposed of the gloves and washed her hands. Alice put on a new pair of gloves and began chopping lettuce, she notices a small tear in her glove, so she changed her gloves and washed her hands.
Bob debones a raw chicken on a white cutting board. He uses the same knife and cutting board to dice onions.
Mary trims a raw roast on a red cutting board. She washes her hands and puts on new gloves. Then she uses a new knife to slice tomatoes on a green cutting board.
Ted preps salads from 8am-9am. He cleans and sanitizes the prep table and the knife and cutting board. Mary filets raw fish on the same prep table at 9:30 am.
Which of the following foods do NOT need to be time and temperature controlled to keep safe?
Chopped lettuce
Cooked carrots
Sliced watermelon
Dry rice
At what minimum temperature should hot food be held?
115
125
135
145
Today is our official first day of cooking and students are preparing "puppy chow" dessert. What are the first steps each student should take when entering the classroom?
When entering the classroom, students should put on an apron, restrain their hair, and begin the hand-washing process.
When entering the classroom, students should wash their hands followed by restraining their hair and putting on an apron.
When entering the classroom, students should place an apron on and begin the hand-washing process.
When entering the classroom, students should put their apron on, wash their hands for 20 seconds, and then restrain their hair.
30. As Andrew was making pancakes, he sprayed cooking spray on his skillet. Andrew forgot to move the skillet away from the stove top while spraying. The flames quickly caught fire from the spray. What should Andrew grab in order to put out the grease fire?
Sugar
Baking Soda
Water
Vegetable oil
Organize these foods to the correct internal cooking temperature
Chicken
Match the following food borne illiness to its food source.
Ground Beef
E Coli
Raw Chicken
Salmonella
Canned Food
Botulism
Deli Meat
Listeria
