WorksheetsFood Safety Quiz - Session 5
Total questions: 13
Worksheet time: 7mins
Where should you store raw meat, poultry, and seafood in a refrigerator?
Middle shelf
Bottom shelf
Top shelf
Any shelf will do
What is the best way to avoid cross-contamination between raw food and ready-to-eat food?
Prepare raw food on one half of cutting board, ready-to-eat on other half of same board
Wash hands after touching raw foods and before handling other food
Use color coded knives and cutting boards
Wiping hands on apron
When must Food Handlers wash their hands?
After handling money
After coughing or sneezing
After visiting the restroom
After handling raw meat
When can Food Handlers return to work after symptoms have stopped?
Same day
12 hours
Any time
24 hours
Which symptoms require Food Handlers to stop working?
Sore throat
Fever
Knee pain
Diarrhea
Vomiting
What is the primary purpose of sanitizing in food handling?
To reduce the number of microorganisms to a safe level
To remove detergent from items being cleaned
To remove all visible dirt, soil, residues and allergens
All of the above
What must hand washing sinks be equipped with?
Hot and cold water
Soap or detergent in a dispenser
Clean, single use towels
All of the above
What are the two most common methods for sanitizing in food handling?
Hot water sanitizing
Cold water sanitizing
Chemical sanitizing
Ultraviolet light
What is the correct sequence for washing dishes in a three-compartment sink?
Scrape / rinse / wash / sanitize / air dry
Scrape / wash / sanitize / rinse / air dry
Rinse / scrape / sanitize / wash / air dry
Scrape / wash / rinse / sanitize / air dry
Which of the following is NOT a critical control point?
The log book in which you keep all your records
Types of thermometers
Ways hazards in food preparation can be eliminated, prevented, reduced
The length of time you must wash your hands
According to the HACCP system, which food processing or preparation activity is considered hazardous if not done properly?
Cooking
Cooling
Reheating
All of the above
What should you do if you cut your hand in a food premises? (Select all that apply)
Bandage cut
Wear glove over hand
Only put a Band-Aid on it
Thoroughly clean cut
Wipe blood on apron, continue making food
What is the primary responsibility mentioned in the image regarding food handling?
To cook food thoroughly
To provide safe food
To serve food quickly
To create delicious meals
