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WorksheetsFood Safety Quiz
Total questions: 1
Worksheet time: 46mins
An operation must hire a pest control operator who is
bonded
licensed
experienced
insured
What level of involvement do food workers have in executing a master cleaning schedule?
Rare
Planning
Voluntary
Mandatory
It is critical to have access to the Safety Data Sheet (SDS) when working with chemicals because they provide information on the
effectiveness of chemicals
locations to purchase chemicals
correct chemicals to use for dish machines
hazards associated with the use of chemicals
To prevent time-temperature abuse when transporting time/temperature control for safety (TCS) foods which practice should a food handler follow?
Stack all hot TCS food items together in a sturdy cardboard box
Transport cold TCS food in an ice chest that maintains a temperature of 45°F (7°C)
Load the delivery truck with cold TCS items first and hot items last
Transport hot TCS food in an insulated food container at 135°F (57°C) or higher
A food handler needs more lettuce for prepping salads and opens the cooler door with gloved hands. What should the food handler do upon returning to the prep area?
Remove gloves, wash hands, and put on new gloves
Label the prepared salads with the use by date
Wash, rinse, and sanitize the lettuce
Remove gloves after touching the refrigerator door and then put on new gloves
The minimum internal cooking temperature for scrambled eggs for immediate service is
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
Floor coving is used to
reduce sharp corners on hard-to-clean floors
eliminate the risk of slips and falls
increase the resiliency of hard-surface flooring
improve noise reduction capabilities
Hot food is being delivered to a banquet. What is the lowest temperature at which it should be received?
115°F (46°C)
125°F (52°C)
135°F (57°C)
145°F (63°C)
A cook uses one set of tongs to turn fish before turning steak. What has occurred?
A. Cross-contact
B. Cross-connection
C. Improper hygiene
D. Improper temperature control
What is the proper cold-holding temperature for fresh beef?
A. 41°F (5°C)
B. 45°F (7°C)
C. 50°F (10°C)
D. 55°F (13°C)
If a food handler comes to work in a dirty uniform, what should the Person in Charge (PIC) have the food handler do?
A. Remove garbage and wash dishes.
B. Work in the back where customers will not see the food handler.
C. Wear a bibbed apron so that it covers the dirty area.
D. Change into a clean uniform before starting work.
Cups and glasses are taking too long to air dry. This could be caused by
A. incorrect timing of the wash cycle.
B. an improper use of chemical sanitizer.
C. the water temperature being too high.
D. the ventilation system not working properly.
Partially thawed, torn packages of frozen steaks are delivered to an operation. The manager should
A. rewrap the steaks and place them in the cooler.
B. reject the entire delivery.
C. cook the steaks immediately.
D. discard the steaks that are partially thawed.
A container on the counter labeled “ground beef” is not properly date-marked. The cook tells the Person in Charge (PIC) that it was prepared recently. The PIC should
A. use the ground beef if its temperature is 41°F (5°C) or lower.
B. add the ground beef to chili or soup.
C. discard the ground beef.
D. use the ground beef on pizza prepared for immediate service.
Pork chops must reach which minimum internal cooking temperature for 15 seconds?
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 165°F (74°C)
Which food is classified as a time/temperature control for safety (TCS) food?
A. Uncooked rice
B. Whole watermelon
C. Pumpkin seeds
D. Sliced tomato
Who is required to wear a hair restraint while working in an operation?
Food handler
Server
Delivery driver
Greeter
Thermometers used to measure air temperature must be accurate to within
±1°F (±0.5°C)
±2°F (±1°C)
±3°F (±1.5°C)
±4°F (±2°C)
Who should the manager contact when reporting a suspected foodborne illness?
Centers for Disease Control and Prevention (CDC)
United States Department of Agriculture (USDA)
Local regulatory authority
Local newspaper
When is an operation required to have more than one type of sanitizer test kit?
If using more than one kind of chemical sanitizer
If using powder rather than liquid forms of a sanitizer
When sanitizing with both hot water and chemicals
When using one kind of sanitizer for multiple purposes
Single-use gloves must be worn by a food handler when he or she
is prepping food that will be cooked prior to service.
is correctly washing produce in the food prep sink.
rotates canned goods in storage.
has an open wound on one of his or her hands.
Checking temperatures with a cleaned and sanitized thermometer complies with which HACCP principle?
Hazard analysis
Monitoring
Record-keeping
Verification
Ready-to-eat time/temperature control for safety (TCS) food prepared in an operation may be stored at or below 41°F (5°C) for a maximum of how many days?
1
3
5
7
Food probe thermometers that display both Fahrenheit and Celsius scales must have an accuracy of
(a)
Why are empty bleach containers unacceptable for transporting food to off-site serving locations?
Hot foods could melt the plastic.
Labels could come off when washed between uses.
Plastic containers could react with acidic food.
Chemical residue is difficult to remove from used containers.
Food handlers with vomiting or diarrhea should be excluded from the operation until they are
symptom-free for at least 24 hours.
symptom-free for at least 3 days.
symptom-free after signing a statement to report the illness.
approved to return to work by the regulatory authority.
When a regulatory authority finds a critical violation, what should the Person in Charge (PIC) do first?
Immediately close the operation.
Review restaurant training program.
Discuss corrections with the inspector.
Seek guidance from upper management.
What is the correct response to a sewage backflow in an operation?
Report the backflow to the municipal water authority.
Mop the entire operation with a sanitizing solution.
Modify service temporarily to eliminate dishwashing.
Close the operation immediately.
Storing sanitizers away from food is one way to help prevent which type of contamination?
Cross
Physical
Chemical
Environmental
Cold potentially hazardous foods in a customer self-service display must be maintained at or below a temperature of
31°F (−1°C).
41°F (5°C).
45°F (7°C).
55°F (13°C).
A food handler must wear single-use gloves when
washing vegetables for use on a salad bar.
pouring a beverage from a pitcher into a glass.
serving a plate of food to a customer.
making a cold sandwich with ready-to-eat deli meat.
Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes, and raw poultry. The raw ground pork should be placed above the
fish.
steak.
poultry.
crab cakes.
A cherry pit in a slice of pie is which type of contaminant?
Biological
Viral
Physical
Chemical
The only acceptable jewelry for a food handler is a
waterproof watch
rubber bracelet
medical bracelet
plain metal ring
Food handlers should wash their hands after
working with ready-to-eat food and before handling raw food.
removing gloves and before handling trash.
engaging in activities that contaminate hands.
entering the restroom.
When manually cleaning equipment in a three-compartment sink, the third sink is used for
sanitizing
scraping
rinsing
washing
Recalled products should be separated from food being served until the
food expires.
food establishment closes.
food supplier provides disposal instructions.
health department completes the food recall.
Chemical sanitizer concentration is expressed as
pH.
ppm.
ROP.
TTI.
What should staff do to decrease the number of mice, flies, and cockroaches in the operation?
Store food and supplies in the boxes in which they were delivered.
Use open bait stations, tracking powder pesticides, and fly swatters.
Leave the back door open when taking out the garbage to the dumpster.
Maintain a clean facility and seek help from a pest control operator.
Which item may a customer reuse at a self-service area?
Single-service utensils
Dinner plate
Drinking glass
Ice cream bowl
An operation must be closed immediately in the event of a:
person entering the kitchen unauthorized.
health inspection.
foodborne illness complaint.
rodent infestation.
When an operation is notified of a food item recall, what is the best action for the Person in Charge (PIC) to take?
Report the recall to the FDA.
Close the operation immediately.
Separate recalled food from other food and equipment.
Post a sign in the operation warning customers of the recall.
What must be done with test results from a private water source?
Keep them on file in the establishment.
Post them for public viewing.
Report them to the CDC.
Send them to the federal regulatory agency.
Which is a common food allergen?
Milk
Coconut
Strawberries
Tomatoes
When using the ice-point method for calibration, what must a food handler do?
Fill a container with crushed ice and clean tap water.
Place the thermometer in the ice-maker in the back of the unit.
Put salt in a container with ice and water and let it stand for 1 hour.
Rest the thermometer probe on the side and bottom of the container.
ALERT is an acronym that represents:
actions that food handlers can take when a customer has an allergic reaction.
a way to decrease the risk of intentional food contamination.
the factors that affect the growth of bacteria in food.
five ways that food can become contaminated.
New food handlers have been hired to work in a food preparation area. What must the Person in Charge (PIC) do before the food handlers begin work?
Assign the food handlers their work schedules.
Require the food handlers to provide medical history reports.
Provide the food handlers with training relating to their job duties.
Check the food handlers’ references listed on their job applications.
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?
Time-temperature abuse of the roast beef
Physical contamination from the cleaning process
Chemical contamination of the slicer with the sanitizing solution
Cross-contamination of the roast beef with the sanitizing solution
Food preparation equipment must be certified or classified for sanitation by
the state regulatory authority
the Food and Drug Administration
an ANSI accredited certification program
a certified USDA environmental specialist
A non-food-contact surface must be
Underwriters Laboratories (UL) certified
nonabsorbent
Occupational Safety and Health Agency (OSHA) approved
color coded
Linen used to line bread baskets should be replaced
at least daily
every 4 hours
for each new customer
when dirty
Cleaning agents should be stored
under the three-compartment sink
away from foodservice items
next to or above cookware
under prep tables
What precaution should a food handler take when cleaning up vomit?
Determine the correct sanitizer to use
Wash hands before beginning clean up
Wear personal protective equipment
Notify the local regulatory authority
Which steps should the manager take if multiple customers complain of getting sick from food eaten at the operation?
Notify the regulatory authority and begin collecting information
Continue providing service of food until the regulatory authority determines the problem
Discard all of the food in the operation and send all of the employees home
Talk to the press and tell them the customers did not get sick from the operation’s food
According to the FDA Food Code, what is the minimum lighting requirement for a food prep area?
10 foot-candles (108 lux)
20 foot-candles (215 lux)
50 foot-candles (538 lux)
100 foot-candles (1,076 lux)
According to the FDA Food Code, what is the primary reason why a food establishment should develop a food defense program?
To prevent cross-contact with allergens
To help investigate foodborne outbreaks
To contribute to a safer and more secure food supply
To receive accreditation from the regulatory authority
What is the minimum number of compartments a sink must have for manual warewashing?
1
2
3
4
Ciguatera is caused by toxic
algae.
mushrooms.
industrial waste.
chemical contamination.
Which action is effective in preventing the transmission of foodborne viruses and bacteria?
Requiring food handlers to report illnesses at the end of a shift
Labeling and date-marking food in storage
Correct handwashing procedures
Thorough handwashing before bare-handed contact
Which item is a food handler permitted to wear on hands and arms?
Medical alert bracelet
Gold and diamond ring
Short, unpolished artificial fingernails
Plain metal band ring
Knives and utensils used to cut melons at room temperature must be cleaned and sanitized at least every how many hours?
3
4
5
6
Which procedure would help protect food from contamination by food handlers and customers?
Installing sneeze guards above the salad bar
Mopping floors every 4 hours
Freezing food that has been held for more than 4 hours
Replacing cloth hand towels in the restrooms at least once an hour
Outside garbage containers must be
made of plastic.
steel-coated.
enclosed.
sealed with tight-fitting lids.
Los pisos, paredes, techo, estantes y bastidores de un refrigerador tipo 'walk-in' deben limpiarse:
diariamente
semanalmente
mensualmente
según sea necesario
¿Cuál es la forma correcta de asegurar que una solución química desinfectante en un fregadero de tres compartimentos tenga la fuerza correcta?
Cambiar la solución cada 4 horas
Cambiar la solución al final de cada turno
Usar una tapa de desinfectante por galón de agua
Usar una tira de prueba para medir la concentración del desinfectante
¿Qué artículo requiere un aviso al consumidor en el menú?
Papas al horno
Palitos de apio
Huevos cocidos al gusto
Vegetales salteados
¿Quién debe ser contactado antes de comenzar una nueva construcción o una remodelación extensiva de una instalación existente?
Asociación Nacional de Restaurantes
Administración de Alimentos y Medicamentos
Fundación Nacional de Sanidad
Autoridad reguladora local
¿Cuál es la temperatura máxima permitida para el control de tiempo/temperatura para la seguridad (TCS) de los alimentos almacenados en un refrigerador?
0°F (−18°C)
10°F (−12°C)
32°F (0°C)
41°F (5°C)
La contaminación cruzada es una preocupación con:
contaminantes físicos
alérgenos alimentarios
puntos críticos de control
procedimientos de almacenamiento
Un manipulador de alimentos informa síntomas de dolor de garganta y fiebre y se le indica que no trabaje con alimentos ni con superficies en contacto con alimentos. Esto es un ejemplo de:
contaminación
aislamiento
exclusión
restricción
Un cliente que consume cacahuetes y experimenta hinchazón y dificultad para respirar puede estar experimentando:
envenenamiento químico
asfixia por un peligro físico
síntomas de un patógeno
una reacción alérgica
Green beans cooked for hot-holding on a buffet must reach a minimum internal temperature of
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
A consumer advisory must be given when an operation serves
steamed mussels
raw oysters
poached salmon
roasted pork
A Centers for Disease Control (CDC) risk factor for foodborne illness is
purchasing food from an unapproved supplier
allowing staff to skip mandatory training
incorrectly storing chemicals
using pewter pitchers for milk
In the FDA’s ALERT system, the “L” instructs managers to
label products that are possibly contaminated
look at the security of products in the operation
leave at the first sign of danger
lower threats with an emergency contact list
A service sink should be used to
dispose of mop water
cool cooked foods
wash produce
scrub pots and pans
Handwashing stations must contain which item?
Hand sanitizer
Handwashing signage
Antibacterial lotion
Nailbrush
What HACCP principle is addressed when ensuring panned food in the cooler has a label with a use-by date?
Verification
Hazard analysis
Monitoring
Corrective actions
Which of the following is the safest food to serve to high-risk populations?
Fully cooked burgers
Sushi rolls containing raw fish
Salads topped with raw seed sprouts
Prepackaged juices that are unpasteurized
Which type of thermometer checks the surface temperature of food?
Thermocouple
Infrared
Bimetallic stemmed
Time-temperature indicator
A food employee cooks chicken to 165°F (74°C). According to the FDA Food Code, what is the minimum hot-holding temperature for the chicken?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
If a ready-to-eat time/temperature control for safety (TCS) food has been properly reheated, cooled, and stored at a temperature of less than 41°F (5°C), what is its shelf-life?
4 days
5 days
6 days
7 days
What is the maximum allowable storage temperature for time/temperature control for safety (TCS) refrigerated deli products?
32°F (0°C)
41°F (5°C)
45°F (7°C)
50°F (10°C)
A food employee is removing food debris from utensils. What is this process called?
Cleaning
Sanitizing
Sterilizing
Soaking
If stored food has passed a day beyond expiration date, it should be
thrown out.
frozen for later use.
refrigerated for later use.
cooked thoroughly before serving.
A Person in Charge (PIC) checks the temperature of the food items on a self-service salad bar and notes that they are at 50°F (10°C). The last temperature check was more than 4 hours prior to this reading. Which food item may be safe to consume?
Cut melon
Diced ham
Cooked rice
Cooked bacon
Egg salad sandwiches are served at an offsite location without temperature control. The sandwiches are removed from cold-holding at 11 a.m. At what time will the sandwiches need to be thrown out?
1 p.m.
3 p.m.
4 p.m.
5 p.m.
Food can become contaminated when a food handler
eats while working.
smokes outside of the operation.
applies an antiseptic after washing hands.
puts on a clean apron when it becomes dirty.
