Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

ACP: Safety & Sanitation Quiz Review

Total questions: 10

Worksheet time: 5mins

Name
Class
Date
1.
Cutting boards, sponges, and towels are locations where this can occur:
a)
Cross Contamination
b)
Baking
c)
Regular Contamination
d)
Cooking
2.
All foodservice facilities must post Allergen Notices on all menus, drive-thru windows, and grab-and-go items.
a)
True
b)
False
3.

What must an Allergen Notice include?

a)

Full list of ingredients and alerts to ANY known potential allergy

b)

Full list of ingredients and alerts to The Big 8 known potential allergy

c)

Alerts to ANY known potential allergy

d)

Alerts to The Big 8 potential allergy

4.

Which allergens are included in The Big 8? (Check all that apply)

a)

Fish & Shellfish

b)

Peanuts & Tree Nuts

c)

Bananas & Mangos

d)

Eggs & Milk

e)

Wheat & Soy

5.
A HACCP Plan is put in place to:
a)
Track 1 menu item from customer to customer
b)
Track all menu items from customer to customer
c)
Track 1 menu item from storage to service
d)
Track all menu items from storage to service
6.

The Danger Zone is between which 2 temperatures?

a)

40-140

b)

41-135

c)

40-135

d)

41-140

7.

Which of the following is an example of Improper Handling?

a)

Using the same cutting board for raw chicken and vegetables

b)

Not washing hands correctly

c)

Placing raw chicken on the top shelf of the refrigerator

d)

Setting a knife down into the dirty dish water

8.

Fish and Vegetables need to be cooked to which temperature?

a)

135

b)

145

c)

155

d)

165

9.

Steak (cooked medium), pork, and ground beef should all be cooked to which temperature?

a)

135

b)

145

c)

155

d)

165

10.

Poultry, casseroles and stuffed foods, and all leftovers should be cooked to which temperature?

a)

135

b)

145

c)

155

d)

165