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WorksheetsServ Safe 3
Total questions: 25
Worksheet time: 17mins
You should wash your hands after taking a break to smoke.
True
False
You should not have painted fingernails when prepping food.
True
False
Handwashing Steps
A
Wet hands
B
soap hands
c
scrub hand for 10-15 sec
d
rinse hands
e
dry hands
Actions That Can Contaminate Food
When should food handlers who wear gloves wash their hands?
After putting on the gloves
Before taking off the gloves
Before putting on the gloves
After applying a hand antiseptic
Water used for handwashing must be
distilled
non-drinkable
reclaimed
drinkable
What is the primary reason for controlling time and temperature in TCS foods?
To enhance the flavor of the food
To prevent the growth of harmful bacteria
To increase the shelf life of food products
To make the food more nutritious
What is the maximum temperature hot holding TCS foods should be kept at to prevent bacterial growth?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
Which method is NOT listed as a rapid cooling technique for TCS foods?
Using ice baths
Dividing large portions into smaller ones
Leaving the food out at room temperature
Using shallow containers for storage
The "danger zone" for bacterial growth is between (a) and 135*F.
What are the four steps to properly wash hands?
Wet, Scrub, Dry, Repeat
Wet, Lather, Scrub, Rinse
Dry, Scrub, Rinse, Repeat
Lather, Rinse, Dry, Repeat
What are the symptoms of foodborne illness?
Rash, itchy eyes, runny nose
Muscle aches, joint pain, sore throat
Headache, dizziness, fatigue
Nausea, vomiting, diarrhea, abdominal pain, fever, and chills
Shell eggs received at an air temperature of 39ºF
Accept
Reject
Live oysters received with an internal temperature of 50ºF
Accept
Reject
Which is not considered a physical contaminant?
Hair
Pesticides
Glass
Nails
What is the final step in cleaning and sanitizing a prep table?
Sanitize the surface.
Allowing the surface to air dry.
Washing the surface.
Rinsing the surface.
All the following are key points to consider when receiving food except:
Expiration Date
Brand Name of Product
Temperature
Damages
True or False: It is acceptable to put hot food straight into the refrigerator.
True
False
Which group of individuals has a higher risk of developing a foodborne illness?
Teenagers
Elderly people
Elderly people
Vegetarians
Reorder the following based on the FIFO system (first in, first out) and the expiration dates below:
9/23/2022
9/25/2022
9/29/2022
10/1/2022
10/5/2022
Oc October 24th, a food handler sees a correctly covered and labeled pan of fried poultry in the cooler. The food is dated October16th. The poultry should be
thrown out.
put into the freezer
used for salad
correctly reheated and served.
The safest way to thaw frozen food is:
In a refrigerator below 41 degrees F.
Under potable running water at 90 degrees F.
At room temperature on the countertop.
In a microwave two hours before cooking.
The temperature danger zone where bacteria reproduce fastest is between ____ - ____ F.
41 - 135 degrees F
0 - 32 degrees F
135 - 165 degrees F
32 - 41 degrees F
When a food service worker avoids personal behaviors that can contaminate food, they are:
Spreading foodborne illnesses
Managing inventory
Practicing proper personal hygiene
On time and ready for work
