WorksheetsFood Safety Quiz '25-'26
Total questions: 30
Worksheet time: 30mins
The 3 contaminants that contribute to foodborne illnesses are physical, chemical, and
hygiene
time
biological
temperature
What does TCS mean?
time and temperature controlled for safety
temperature controlled for safety
time controlled for safety
time and temperature controlled for sanitation
Which food is an example of a ready-to-eat (RTE) food?
cold cuts
raw chicken
eggs
fresh lobster
What is the temperature danger zone?
40°-140°
41°-135°
45°-130°
35°-135°
What is the most important way to prevent foodborne illnesses?
wash your hands
avoid cross-contamination
control time and temperature
have a clean uniform
Match the following
e.coli
salmonella
shigella
botulism
bacillus cereus
Name the 6 conditions that bacteria need to grow using the acronym FAT TOM.
How long should you wash your hands with soap?
10 seconds
15 seconds
20 seconds
30 seconds
The 3 high-risk populations for foodborne illnesses are those with a compromised immune system, school-aged children, and
parents
the elderly
people in their 50s
high school teenagers
Pathogens transferred from one food/surface to another is called...
cross-contamination
cross-contact
biological contamination
physical contamination
Jaundice is a symptom of which foodborne disease?
norovirus
shigella
e.coli
hepatitis A
Which of the following is NOT one of the 9 major allergens?
shellfish
beef
soy
eggs
The fecal-oral route is when a person
does not wash their hands after using the bathroom
starts preparing food without washing their hands
touches raw chicken and then touches lettuce
does not clean their station when someone has an allergy
When should you wash your hands?
after using the bathroom
before cooking food
after touching raw beef
after sweeping the floor
all of the above
You can use hand sanitizer instead of washing your hands.
true
false
How many people must have the same symptoms and have eaten the same food for it to be considered a foodborne disease outbreak?
1 person
2 people
3 people
4 people
Which of the following is a physical contaminate?
hair
sanitizer
salmonella
flies
Which of the following is NOT a symptom of an allergic reaction?
nausea
swelling
fever
abdominal cramps
Chewing gum can be a contaminant for foodborne illnesses.
true
false
Which foodborne illness can cause miscarriage in pregnant women?
shigella
botulism
listeria
salmonella
What are the 6 symptoms of a foodborne illness?
What does Mise En Place mean?
With which of the following food CAN you have bare-hand contact?
chopped lettuce
cold cuts
pizza
fruit salad
What conditions do cockroaches need to thrive?
dark and damp
wet and warm
sunny and warm
cold and dry
Which of the following is a symptom of an allergic reaction?
jaundice
red eyes
swelling of the lips
fever
Which is the only piece of jewelry allowed in the kitchen?
watch
plain wedding band
medical bracelet
none of the above
Match the following pictures to the correct contaminate.
physical
chemical
biological
physical
biological
Organize these options into the right categories
blueberry
orange
apple
lychee
strawberry
potato
green bean
asparagus
cucumber
cauliflower
Define time and temperature abuse.
Which of the following is a TCS food?
bread
flour
strawberry
sprouts
