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WorksheetsDenny's Food Safety Exam
Total questions: 13
Worksheet time: 7mins
These are the possible food contamination except
Biological Hazard
Chemical Hazard
Mechanical Hazard
Physical Hazard
These are the factors that helps provide safe food, except
Food-Borne Illness
People
Environment
The Food Itself
When cleaning and sanitizing all work surfaces, equipment and utensils after each task, you will prevent what?
Physical Hazard
Food-Borne Illness
Cross-Contamination
Biological Hazard
It is defined as transferring of hazardous substances, mainly microorganisms, to a food from another food or another surface, such as equipment, worktables, or hands.
Food-borne Illness
Diseases
Cross-contamination
Hygiene
Which of following is NOT TRUE about the use of hand sanitizer?
Hand Sanitizer kills 100% of the germs in your hands.
Hand Sanitizer should be used only after hand washing.
Hand Sanitizer must never be used to replace hand washing.
Hand Sanitizer should be allowed to dry before touching food or equipment.
What needs to be done to food-contact surfaces to prevent foodborne illness?
Wiping
Cleaning
Deodorizing
Sanitizing
Type of sanitation that involves the use of hot water and steam
Disinfecting Sanitation
Physical Sanitation
Chemical Sanitation
Thermal Sanitation
Types of sanitation that involves the use of an approved chemical sanitizer at a specified concentration and time
Chemical Sanitation
Physical Sanitation
Thermal Sanitation
Biological Sanitation
It is the temperature where the bacteria grow rapidly
65F-130F
70F-125F
41F-135F
5F-57F
Frozen foods should be stored on what temperature?
-5C to -1C
-18C to -15C
-10C to -5C
-20C to -5
What is Ice Bath Method
10% Ice- 90% Water
30% Ice- 70% Water
80% Ice- 20% Water
50% Ice- 50% Water
It is a disease transmitted to people through food
Contamination
Sanitation
Foodborne Illness
Food Safety
They are the people who have a higher risk of getting foodborne illness, except
Elderly People
Preschool-age children
Elderly People
Physically Fit People
