WorksheetsFood Safety Quiz
Total questions: 24
Worksheet time: 17mins
When should items be received or rejected?
When they are expired
When they are damaged or contaminated
When they are below the required temperature
All of the above
When should gloves be worn?
Only when preparing raw meat
Only when serving food to customers
When handling food that is ready to eat
Only in cases of allergies
What are the high-risk populations?
Children and adults
Elderly people and pregnant women
Healthy individuals
All of the above
What is cross contact?
Mixing different types of food
Contact between allergens and non-allergen food
Cooking food at the wrong temperature
None of the above
What is cross contamination?
Mixing raw and cooked foods
Transferring bacteria from one food to another
Using the same utensil for different foods
All of the above
What are the requirements for a hand washing sink?
Must be located in the kitchen
Must have hot/cold running water, soap, towels
Must be used for food preparation
Must be labeled as a hand washing sink
What are the steps to cleaning and sanitizing?
Clean, rinse, sanitize, air dry
Rinse, sanitize, clean, air dry
Clean, sanitize, wash, dry
None of the above
How should things be stored in the kitchen?
Chemicals above food
Cooked food above raw food
How many days do you have to use an item once it is made?
1 day
3 days
7 days
14 days
What are the three types of contaminants?
Physical, biological, and chemical
Physical, thermal, and chemical
Biological, chemical, and mechanical
None of the above
How do you properly use hand sanitizer?
Apply a small amount and rub until dry
Use it instead of washing hands
Rinse with water after applying
Apply only to dirty hands
In what situations should hands be washed?
After using the restroom
Before eating
After handling raw meat
All of the above
What is the temperature danger zone?
0°F to 32°F
32°F to 40°F
41°F to 135°F
135°F to 165°F
What are the proper ways to thaw food?
At room temperature
Under cold running water
In the microwave
Both b and c
What are the steps to hand washing?
Wet, lather, scrub, rinse, dry
Rinse, scrub, dry
Wash, rinse, sanitize
None of the above
What are TCS foods?
What are the eight common food allergens?
Milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat
Milk, eggs, rice, corn, fish, soy, beef, pork
Milk, eggs, chicken, turkey, nuts, soy, gluten, corn
None of the above
How far should things be stored off the floor?
1 inch
4 inches
6 inches
12 inches
What is the difference between cleaning and sanitizing?
Cleaning removes dirt, sanitizing reduces germs
Cleaning is for surfaces, sanitizing is for food
Cleaning is optional, sanitizing is required
There is no difference
What is the first step in preventing foodborne illness?
Cooking food thoroughly
Keeping food at the right temperature
Practicing good personal hygiene
Storing food properly
Which of the following are common food allergens?
What is the minimum height that food should be stored off the floor?
4 inches
6 inches
8 inches
What is the difference between cleaning and sanitizing?
Cleaning removes dirt, sanitizing reduces germs
Cleaning reduces germs, sanitizing removes dirt
Both cleaning and sanitizing remove dirt and germs
Which of the following is an example of practicing good personal hygiene?
Wearing gloves while handling food
Practicing good personal hygiene
Using separate cutting boards for raw and cooked foods
