WorksheetsProStart Ch 6-8 Test
Total questions: 50
Worksheet time: 35mins
1. Which surface needs to be cleaned and sanitized?
Wall
Cutting Boards
Floors
Garbage containers
What is sanitizing?
Reducing dirt from a surface
Reducing the hardness of water
Reducing the pH of a surface
Reducing the pathogens to safe levels
What is cleaning?
Reducing dirt from the surface
Reducing the hardness of water
Reducing the pH of a surface
Reducing pathogens to safe levels
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
Every 4 hours
Every 6 hours
Every 5 hours
Every 8 hours
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit
Try out the solution on a food-contact surface
Use very hot water when making the solution
Mix the solution with equal parts of water
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, air-dry, wash, rinse, sanitize
Remove food from the surface, sanitize, rinse, was, air dry
Remove food from the surface, wash, sanitize, air-dry, rinse
Remove food from the surface, wash, rinse, sanitize, air-dry
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
1. After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Rinsing
Air-drying
rewashing
A food-contact surface must be cleaned and sanitized
before working with a different type of food
every 6 hours
only if the food handler changes gloves
at the end of the food handlers shift
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
The head chef should be warned of the pests
The shipment should be stored outside the kitchen until a manager inspects it
The shipment should be refused and prevented from entering the operations.
The food handler should remove all evidence of the pests.
Where should garbage cans be cleaned?
Away from food and utensils
In dishwashing areas
Next to food-prep areas
In food storage areas
How often must a milkshake mixer be cleaned and sanitized if it is used frequently?
2 hours
4 hours
6 hours
8 hours
A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. What is the food handler doing?
Cleaning
Rinsing
Sanitizing
Sterilizing
Which of the following is NOT a sign that pests are in your operation?
droppings
nests
damage to products, packaging and the facility
garbage
Which of the following is false? You should...
close the lids on outdoor garbage containers
clean garbage containers near prep or food-storage areas
Clean the inside and outside of garbage containers often
Remove garbage from prep areas as quickly as possible.
Jim was washing dishes in a dishwasher. What step did he do wrong?
Presoaked items with dried-on food
When the dish rack came out of the machine, he checked for dirty items and rewashed the ones with food still on them
used a towel to dry the dishes
loaded the racks so the water spray will reach all surfaces
What should the minimum temperature that the water in the first sink in a three compartment sink be?
70F
95F
110F
180F
Which action is correct when it comes to sanitizer working effectively?
Making the sanitizer temperature too high
Putting extra sanitizer in the solution
Adding too much water to the sanitizer solution
Allowing the sanitizer to touch the item for the correct amount of time
What should be in the third sink in a three compartment sink?
Sanitizer
Water and detergent
dirty water
plain clean water
Which group of individuals has a higher risk of a foodborne illness?
Teenagers
Elderly People
Women
Vegetarians
Parasites are commonly associated with .....
seafood
eggs
potatoes
ready-to-eat food
Metal shavings are what type of contaminant
Biological
Chemical
Physical
Microbial
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
Which is a TCS food?
Saltines
Bananas
Baked Potato
Coffee
What task requires food handlers to wash their hands before and after doing it?
Taking out garbage
Touching clothing or aprons
Handling raw meat, poultry, or seafood
Using chemicals that might affect food safety
Which action requires a food handler to change gloves?
The food handler is working with raw seafood at temperatures above 41˚F (5˚C)
The food handler is prepping raw chicken on a yellow cutting board
The food handler has been working with raw ground beef for an hour
The food handler is wearing gloves that have been torn
When should a shipment of fresh chicken be rejected?
The flesh of the chicken appears moist.
Shellstock identification tags are not attached to the container.
The flesh of the chicken is firm and springs back when touched.
The receiving temperature is 50˚F (10˚C).
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Lettuce, fresh beef roast, ground chicken, fresh halibut
Lettuce, fresh halibut, fresh beef roast, ground chicken
Fresh halibut, lettuce, ground chicken, fresh beef roast
Fresh halibut, fresh beef roast, ground chicken, lettuce
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
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Sanitizing
Air-drying
Rinsing
Washing
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
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 internal temp should whole poultry be cooked to?
140F
155F
165F
170F
How many times can you reheat any food leftovers?
Once
Twice
As many as you can
Not sure
You should always rinse meat and poultry before cooking it
True
False
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 7 hours
Every 6 hours
Every 5 hours
Every 4 hours
Pete the busser poured some cleaner from its original container into a smaller, working container. What else does he need to do?
Read the safety data sheet (SDS) for the cleaner
Note on the original container that some cleaner was put into a working container
Label the working container with its contents
Use a new wiping cloth when first using the working container
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, sanitize, rinse, wash, air-dry
Remove food from the surface, wash, rinse, sanitize, air-dry
Remove food from the surface, air-dry, wash, rinse, sanitize
Remove food from the surface, wash, sanitize, air-dry, rinse
