Free Printable Food Safety

Worksheets

Food Safety

Total questions: 21

Worksheet time: 33mins

Name

Class

Date

What is the maximum time food can be left at room temperature?

1 hour

2 hours

2.5 hours

4 hours

What are the FOUR basic sanitation practices?

Clean, Sanitize, Cook, Chill

Clean, Separate, Cook, Chill

Clear, Separate, Cook, Cool

Clear, Sanitize, Cook, Cool

Why should you separate your raw meats from your produce?

So it's easier to find in your grocery bag

To avoid cross-contamination

To stay out of the "danger zone"

Which food product date-labeling phrase always relates to food safety?

Best if Used By/Before date

Expiration date

Sell-by date

Use-by date

The "danger zone" for foods is between

4 degrees Celsius and 0 degrees celsisus

60 degrees Celsius and 100 degrees celsius

Below 0

4 degrees Celsius and 60 degrees celsius

Contamination is the presence of harmful substances in food.

True

False

Bacteria is...

Tiny living things that live on food, plants, animals, and soil.

Large organisms that live on people.

BAD!

Little aliens that live on the moon!

Food-born illness is

an illness caused from not eating enough

an eating disorder

an illness caused by contaminated food

When you have a food baby

What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?

Just look at it.

Meat doesn't have to be cooked to a specific temperature.

Thermometer.

Temperature Gauge.

10.

How long should you scrub your hands with soap and water to effectively remove bacteria?

10 seconds

20 seconds

30 seconds

2 minutes

11.

Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea.

True

False

12.

Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

Clean

Separate

Cook

Chill

13.

Best way to wash your hands:

cold water, no soap

warm water with soap

cold water with soap

warm water, soap if you can find it

14.

Cook food to the proper ______ temperature

internal

external

surface

all of the above

15.

What is the acceptable tolerance of thermometer calibration?

-0c to 5c

0 to 5c (-+)

1c to 5c

-1c or +1c

16.

What is our Golden Rules for January?

Food Safety is my Life

Food Safety is my Value

Food Safety is Right

Food Safety is Important

17.

What is the temperature of handwash?

37c to 45c

3c to 42c

38c to 42c

38c to 43c

18.

What is the temperature of sanitizer in dish?

22c to 33c

20c to 31c

21c to 32c

21c to 31c

19.

What is the RINSE temperature?

44c

37c

41c

43c

20.

Product temperature during receiving

-12c or colder

-15c or colder

-13c or colder

-17c

21.

What is the PPM of veggies sanitizer?

300PPM

150PPM

100PPM

200PPM

Reset

Food Safety

Total questions: 21

Worksheet time: 33mins

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