Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Food Safety

Total questions: 37

Worksheet time: 19mins

Name
Class
Date
1.

The condition or practice conductive to maintaining health and preventing disease is which of the following? 

a)

Hygiene

b)
Nutritional therapy
c)

Music education

d)
Disease management
2.

Chemical effectiveness is NOT dependent on which of the following factors? 

a)
pH level of the chemical
b)
Color of the chemical
c)
Temperature of the chemical
d)
Concentration of the chemical
3.

Which of the following is a written procedure a food production facility develops and implements to prevent direct contamination? 

a)
Quality Control Checklist
b)
Standard Operating Procedure (SOP)
c)
Food Safety Manual
d)
Employee Training Guide
4.

Which of the following is NOT a step of HACCP? 

a)
Monitoring procedures
b)
Product marketing
c)

Identify critical control points

d)

Establishing effective record keeping

5.

When an inspection happens unannounced, it is called which of the following? 

a)
Planned evaluation
b)

Routine inspection

c)

Follow-up inspection

d)
Scheduled inspection
6.

Safety includes which of the following measures? 

a)

Wearing loose jewelry

b)
Conducting regular fire drills only
c)

Using glove when handling ready to eat food

d)
Ignoring safety protocols
7.

Foodborne illnesses are the result of which of the following things? 

a)

Having you car carpet clean

b)

Leftovers which are reheated properly

c)

Influenza viruses

d)

Infection of the gastrointestinal tract caused by food containing bacteria

8.

Which of the following is required protective clothing in food production? 

a)

Aprons and Hair cover

b)

Hard hats

c)

Leather gloves

d)

Face masks

9.

Which of the following defines employability? 

a)

Positive work behaviors and personal qualities which make individuals more likely to gain employment and succeed in their chosen career

b)
Employability refers to the number of job applications submitted.
c)
Employability is the ability to work only in a specific field.
d)
Employability is defined as the total years of work experience.
10.

Which of the following is NOT a problem-solving strategy? 

a)
Analytical thinking
b)
Guessing
c)
Brainstorming
d)
Trial and error
11.

Food industry safety is the responsibility of which of the following? 

a)
Food manufacturers exclusively
b)
Only government regulators
c)

Industry workers, government and consumers

d)
Consumers alone
12.

Which of the following agencies does NOT oversee food industry safety? 

a)

Strategic Homeland Intervention, Enforcement, and Logistics Division (SHIELD)

b)

National Institute of Standards and Technology (NIST)

c)

Center for Disease Control and Prevention (CDC)

d)

Occupational Safety and Health Administration (OSHA)

13.

Which of the follow describes suggested footwear for preventing falls and slips? 

a)
High-heeled shoes for style
b)
Non-slip shoes with good traction and secure fit.
c)
Flip-flops for comfort
d)
Sandals with slippery soles
14.

Which of the following is NOT a reason for completing accident reports which is listed in the presentation? 

a)
To improve workplace safety.
b)

To better understand how to prevent similar and more serious accidents

c)

To track employee negligence and mistakes

d)

For insurance purposes

15.

What is the “danger zone” in which foods should NOT be kept for more than one to two hours? 

a)
40°F to 140°F (4°C to 60°C)
b)

0°F to 30°F (-18°C to -1°C)

c)
50°F to 150°F (10°C to 65°C)
d)
30°F to 120°F (−1°C to 49°C)
16.

Menu disclaimers are required for which of the following? 

a)

“Cooked to order” meat and eggs

b)
Desserts that are gluten-free
c)
Beverages without any ingredients
d)
Items with no nutritional value
17.

Who should perform health inspections? 

a)
Unqualified volunteers
b)

An objective third party

c)
Local restaurant owners
d)
School teachers
18.

Which of the following is NOT suggested to prevent falls and slips? 

a)
Wearing appropriate footwear
b)
Regularly cleaning floors
c)

Wear fancy BAPE sneakers

d)
Using non-slip mats
19.

Kingston White is cutting vegetables for a stew. Which of the following should he do to prevent cutting himself? 

a)
Use a sharp knife and proper cutting techniques.
b)
Avoid using a cutting board altogether.
c)
Cut vegetables with one hand only.
d)
Use a dull knife for better control.
20.

Which of the following is NOT something taught in safety training? 

a)

Proper use of the Computer

b)

Necessary response to minor accidents

c)

Proper use of appliances

d)

Proper use of the knife

21.

Which of the following accurately describes sanitation? 

a)

Protection from contamination after cleaning

b)

Use of disinfectants

c)

Removal of bacteria

d)

Absence of dirt

22.

Which of the following is the recommended temperature at which freezer storage should be kept? 

a)

0°F (-18°C)

b)

20°F (-7°C)

c)

-20°F (-29°C)

d)

32°F (0°C)

23.

What does HACCP stand for? 

a)
Hazardous Analysis and Control Points
b)
Hazard Analysis and Critical Control Points
c)
Health Analysis and Critical Control Procedures
d)
Hazard Assessment and Control Points
24.

Which of the following is the appropriate range of food storage temperatures? 

a)

Above 140°F (60°C) for hot products

b)

Above 160°F (71°C) for hot products

c)

Above 60°F (15°C) for cold products

d)

Below 40°F (4°C) for hot products

25.

Which of the following is the appropriate range of food storage temperatures? 

a)
32°F to 40°F for refrigeration; below 0°F for freezing.
b)
20°F to 30°F for refrigeration; below 5°F for freezing.
c)
50°F to 60°F for refrigeration; 10°F for freezing.
d)
0°F to 10°F for refrigeration; above 32°F for freezing.
26.

Cross-contamination can occur during which of the following? 

a)

Preparing food

b)

Storing food

c)

all of the above

d)

Receiving merchandise food

27.

Which of the following individuals are NOT classified as a vulnerable population for foodborne illness? 

a)

A twenty three year old man

b)

A thirty year old man with diabetes

c)

A twenty three year old pregnant woman

d)

A three year old boy

28.

When should leftovers be used? 

a)
Use leftovers within 1 week in the refrigerator.
b)
Leftovers can be stored indefinitely in the freezer.
c)
Use leftovers within 3 to 4 days in the refrigerator or 2 to 6 months if frozen.
d)
Consume leftovers only if they smell good.
29.

Which of the following is a disease causing organism? 

a)

Antibiotic

b)

Antigen

c)
Pathogen
d)

Pandemic

30.

How can the Temperature Danger Zone be avoided?

a)
Store food at room temperature for longer periods.
b)
Refrigerate food only when it is completely cooled.
c)
Cook food to a lower temperature than recommended.
d)
Keep foods out of the Temperature Danger Zone by maintaining safe temperatures.
31.

The Temperature Danger Zone can be avoided in all of the following ways EXCEPT? 

a)

Keeping foods above 140°F (60°C) while serving

b)
Cooking food to the proper temperature.
c)
Storing food in the refrigerator.
d)

Allowing foods to reach room temperature prior to storage

32.

Which of the following is NOT a preventative measures one can take to avoid toxoplasmosis? 

a)
Avoiding contact with infected cats
b)

Storing leftovers at the correct temperature

c)
Washing hands after handling cat litter
d)
Cooking meat to safe temperatures
33.

Which of the following ways can help prevent foodborne illnesses when storing food?  

a)
Store food in open containers
b)
Keep food at safe temperatures and use proper storage methods.
c)
Keep food in direct sunlight
d)
Mix raw and cooked foods together
34.

Which of the following ways can one prevent foodborne illnesses when preparing food?

a)
Using expired ingredients
b)
Cooking food at low temperatures
c)
Ignoring cross-contamination risks
d)
Practice proper hygiene and safe food handling techniques.
35.

Which of the following should be done before serving or eating food? 

a)
Wash your hands.
b)
Use utensils without cleaning them first.
c)
Eat food directly from the cooking pot.
d)
Serve the food immediately without checking.
36.

What should one use to determine safe internal temperatures?

a)
An oven timer
b)
A microwave
c)
A cooking guide
d)
A food thermometer
37.

You should disinfect cutting boards and other surfaces when which of the following has touched them? 

a)
Dairy products
b)
Raw meat, poultry, or fish
c)
Cooked meats
d)
Fruits and vegetables

Similar Resources on Wayground

1. Dasar-Dasar Perhotelan - Proses Bisnis Industri Perhotelan

35 questions

1. Dasar-Dasar Perhotelan - Proses Bisnis Industri Perhotelan

quiz

Worksheet

•

10th Grade

H&T Travel and Tourism Quiz

34 questions

H&T Travel and Tourism Quiz

quiz

Worksheet

•

10th Grade

Hotel Industry Quiz

40 questions

Hotel Industry Quiz

quiz

Worksheet

•

11th Grade

Hospitality Sectors Quiz

37 questions

Hospitality Sectors Quiz

quiz

Worksheet

•

9th Grade

Cookie Baking Quiz

33 questions

Cookie Baking Quiz

quiz

Worksheet

•

10th Grade - University

PBB Industri Perhotelan Kelas X

40 questions

PBB Industri Perhotelan Kelas X

quiz

Worksheet

•

10th Grade

Study Guide: Exam 4

42 questions

Study Guide: Exam 4

quiz

Worksheet

•

11th Grade - University

Kejuruan ULP

40 questions

Kejuruan ULP

quiz

Worksheet

•

10th Grade