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WorksheetsServ Safe Chapter 5
Total questions: 30
Worksheet time: 16mins
What is the first stage in the flow of food?
Cooking
Cleaning
Purchasing
Serving
From whom should food be purchased?
Online stores
Any available supplier
Approved, reputable suppliers
Local farmers only
What should you do if you see a mouse in the delivery truck?
Accept the delivery
Reject the whole delivery
Ignore it
Report it later
What is the correct air temperature for receiving live shellfish?
32°F
50°F
41°F
45°F
How long can ready-to-eat TCS food be stored at 41°F or lower?
5 days
10 days
3 days
7 days
What should you do with food that has been recalled?
Continue using it
Throw it away immediately
Store it with other food
Label it and store it separately
What is the minimum internal temperature for receiving hot food?
130°F
135°F
145°F
125°F
What should you do if a food item has an abnormal or unpleasant odor?
Store it separately
Cook it immediately
Reject it
Accept it
What is the correct storage order in a refrigerator?
Whole and ground poultry, ground meat and ground fish, whole cuts of beef and pork, seafood, ready-to-eat food
Ground meat and ground fish, whole cuts of beef and pork, seafood, ready-to-eat food, whole and ground poultry
Seafood, ready-to-eat food, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry
Ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry
Which of these would not be considered part of good hygiene in food handling?
using a paper towel to open the bathroom door after washing your hands
using hand sanitizer when it's inconvenient to wash your hands
using soap to lather your arms and hands
drying your hands with a paper towel after washing them
What condition promotes the growth of bacteria? (FATTOM)
High acidity.
Low levels of moisture.
Food held/prepped between 70 to 125 degrees F.
Food with a pH that is highly alkaline.
When are single use gloves required?
Making cookie dough.
Prepping a sub sandwich.
Cutting vegetables to be cooked in soup.
Forming raw beef patties.
Food can remain in the temperature danger zone for a maximum of how many hours?
1
2
3
4
All the following are key points to consider when receiving food except:
Expiration Date
Brand Name of Product
Temperature
Damages
What is a foodborne illness?
A foodborne illness is a type of allergy to certain foods.
A foodborne illness is caused by exposure to extreme temperatures while cooking.
A foodborne illness is a result of overeating unhealthy foods.
A foodborne illness is a disease caused by consuming contaminated food or beverages.
List three types of contamination.
Hot, cold, lukewarm
Solid, liquid, gas
Physical, chemical, biological
A, B, C
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
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
Should you accept or reject frozen shrimp with ice crystals and frozen liquid?
Accept
Reject
What is the main ingredient in bread?
Flour
Water
Hot TCS food received at 120ºF
Accept
Reject
Live oysters received with an internal temperature of 50ºF
Accept
Reject
Meat received at 40ºF
Accept
Reject
The stem of a meat thermometer must be made of:
stainless steel
durable glass
soft plastic
galvanized metal
What is the minimum temperature for hot water when heat sanitizing?
160 degrees Fahrenheit
171 degrees Fahrenheit
150 degrees Fahrenheit
180 degrees Fahrenheit
What are the high risk populations?
The elderly
People with compromised immune systems
Middle-aged men
Pre-school aged children
Contamination, as it relates to food, is:
The presence of chemicals in food or water.
The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.
The presence of visible objects in food or water.
All of the above.
Dry food storage should be 6 inches off the ground and 6 inches away from the wall.
5 inches, 6 inches
6 inches, 5 inches
7 inches, 7 inches
6 inches, 6 inches
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
What is the final step in cleaning and sanitizing a prep table?
Sanitize the surface.
Allow the surface to air dry.
Wash the surface.
Rinse the surface.
