Free Printable Food Safety Quiz

1.

Potentially hazardous foods must be kept out of the temperature danger zone, which is ______ degrees F to ______ degrees F.

a)

41 degrees F to 135 degrees F

b)

32 degrees F to 100 degrees F

c)

50 degrees F to 140 degrees F

d)

60 degrees F to 120 degrees F

2.

What method is the safest way to thaw out frozen food?

a)

In the refrigerator

b)

On the kitchen counter

c)

In hot water

d)

Using a hairdryer

3.

Which of the following microorganisms is responsible for causing the most foodborne illnesses?

a)

viruses

b)

molds

c)

parasites

d)

bacteria

4.

Which of the following is an example of cross-contamination?

a)

cooling large stock pots of hot food in refrigerator storage units

b)

cooking foods to temperatures below 135 degrees F

c)

thawing frozen food at room temperature

d)

cutting carrots with the same knife used to cut raw chicken

5.

A HACCP food safety system focuses primarily on:

a)

employee habits and actions on the job

b)

potentially hazardous foods and how they are handled in the flow of food

c)

the flow of food for all dry goods and chemicals purchased and received

d)

the clean and sanitary conditions of the restaurant

6.

Foodservice cleaning chemicals should be stored in:

a)

refrigerators

b)

dry food storage areas

c)

food storage containers

d)

a cabinet away from food and food preparation storage areas

7.

Which of the following is a sign of a contaminated canned good?

a)

torn label

b)

swelled top or bottom

c)

dirt on top of the can

d)

dust on top of the can

8.

What is the first step in the flow of food?

a)

storing

b)

preparing

c)

receiving

d)

cooking

9.

What is the correct order for cleaning and sanitizing food-contact surfaces?

a)

rinse, sanitize, wash

b)

wash, sanitize, rinse

c)

wash, rinse, sanitize

d)

rinse, sanitize, dry

10.

Hot food can be put directly into the refrigerator for cooling.

a)

True

b)

False

11.

All foods have a MINIMUM internal temperature at which they must be cooked. Please list the correct temperature of the following foods in the blank: Chicken _______ degrees F Ground Beef _______ degrees F Fish _______ degrees F Pork _______ degrees F

a)

Chicken 150 degrees F

b)

Pork 145 degrees F

c)

Chicken 165 degrees F

d)

Ground Beef 160 degrees F

e)

Fish 145 degrees F

12.

The time during the preparation process that potentially hazardous foods can safely remain at temperatures in the temperature danger zone for no more than _____ hours.

a)

4 hours

b)

2 hours

c)

6 hours

d)

8 hours

13.

What are the three types of hazards and give an example of each?

a)

1. Physical Example: Wet floor, 2. Chemical Example: Cleaning agents, 3. Biological Example: Bacteria

b)

1. Mechanical Example: Sharp tools, 2. Electrical Example: Exposed wires, 3. Ergonomic Example: Poor posture

c)

1. Physical Example: Noise, 2. Chemical Example: Pesticides, 3. Biological Example: Viruses

d)

1. Physical Example: Heavy lifting, 2. Chemical Example: Solvents, 3. Biological Example: Mold

14.

FAT TOM is an acronym used in food safety. What does each letter in FAT TOM stand for?

a)

Food, Acidity, Time, Temperature, Oxygen, Moisture

b)

Fat, Acid, Temperature, Time, Oxygen, Mold

c)

Fiber, Acid, Temperature, Time, Oxygen, Moisture

d)

Food, Alkalinity, Temperature, Time, Oxygen, Mold

15.

Place the appropriate foods on the correct color cutting board by writing the name of the food in the blank by the correct color board. Raw Chicken, Raw Beef, Fresh Fish, Carrot, Bread, Cooked Chicken ____________________ Blue board

a)

Fresh Fish

b)

Raw Chicken

c)

Carrot

d)

Bread

16.

Place the appropriate foods on the correct color cutting board by writing the name of the food in the blank by the correct color board. Raw Chicken, Raw Beef, Fresh Fish, Carrot, Bread, Cooked Chicken ____________________ Yellow board

a)

Raw Chicken

b)

Raw Beef

c)

Fresh Fish

d)

Carrot

17.

Place the appropriate foods on the correct color cutting board by writing the name of the food in the blank by the correct color board. Raw Chicken, Raw Beef, Fresh Fish, Carrot, Bread, Cooked Chicken ____________________ White board

a)

Bread

b)

Raw Chicken

c)

Carrot

d)

Cooked Chicken

18.

Place the appropriate foods on the correct color cutting board by writing the name of the food in the blank by the correct color board. Raw Chicken, Raw Beef, Fresh Fish, Carrot, Bread, Cooked Chicken ____________________ Green board

a)

Carrot

b)

Raw Chicken

c)

Fresh Fish

d)

Bread

19.

Place the appropriate foods on the correct color cutting board by writing the name of the food in the blank by the correct color board. Raw Chicken, Raw Beef, Fresh Fish, Carrot, Bread, Cooked Chicken ____________________ Red board

a)

Raw Beef

b)

Carrot

c)

Bread

d)

Cooked Chicken

20.

Place the appropriate foods on the correct color cutting board by writing the name of the food in the blank by the correct color board. Raw Chicken, Raw Beef, Fresh Fish, Carrot, Bread, Cooked Chicken ____________________ Brown board

a)

Cooked Chicken

b)

Raw Chicken

c)

Carrot

d)

Bread

21.

Put the Steps To Hand Washing in the correct order by placing a “1” by the first step and so on. ________ Scrub vigorously

a)

1. Wet hands with water

b)

2. Apply soap

c)

3. Rinse hands

d)

4. Scrub vigorously

22.

Put the Steps To Hand Washing in the correct order by placing a “1” by the first step and so on. ________ Dry with single use paper towel

a)

5

b)

1

c)

3

d)

2

23.

Put the Steps To Hand Washing in the correct order by placing a “1” by the first step and so on. ________ Wet hands

a)

1. Wet hands

b)

2. Apply soap

c)

3. Rinse hands

d)

4. Dry hands

24.

Put the Steps To Hand Washing in the correct order by placing a “1” by the first step and so on. ________ Apply soap

a)

1. Wet hands with water

b)

2. Apply soap

c)

3. Rinse hands with water

d)

4. Dry hands with a clean towel

25.

Put the Steps To Hand Washing in the correct order by placing a “1” by the first step and so on. ________ Rinse

a)

1. Wet hands

b)

2. Apply soap

c)

3. Scrub hands

d)

4. Rinse

26.

In the 2 Stage Cooling Method, foods must be cooled from 135-70 degrees within ______ hours and 70 degrees to below 41 degrees within an additional ______ hours.

a)

2 hours and 4 hours

b)

3 hours and 5 hours

c)

4 hours and 6 hours

d)

1 hour and 3 hours

27.

FIFO (First in First out) is a method used in:

a)

Data structures

b)

Cooking recipes

c)

Music composition

d)

Painting techniques

28.

What is the difference between Cleaning and Sanitizing?

a)

Cleaning removes dirt and debris, while sanitizing reduces germs to a safe level.

b)

Cleaning and sanitizing are the same process.

c)

Sanitizing removes dirt and debris, while cleaning reduces germs to a safe level.

d)

Neither cleaning nor sanitizing involves the use of chemicals.

29.

How many seconds do you scrub your hands during handwashing?

a)

10 seconds

b)

20 seconds

c)

30 seconds

d)

40 seconds

30.

What shelf does raw poultry go on in the refrigerator?

a)

Top shelf

b)

Middle shelf

c)

Bottom shelf

d)

Door shelf

31.

What shelf does Ready to Eat (RTE) food go on in the refrigerator?

a)

Top shelf

b)

2nd Shelf

c)

3rd Shelf

d)

Door shelf

32.

What shelf does fresh fish go on in the refrigerator?

a)

Top shelf

b)

2nd Shelf

c)

Bottom shelf

d)

Crisper drawer

33.

What shelf does ground beef go on in the refrigerator?

a)

Top shelf

b)

2nd Shelf

c)

4th Shelf

d)

Door shelf

34.

What shelf does the whole roast go on in the refrigerator?

a)

Top shelf

b)

2nd Shelf

c)

3rd Shelf

d)

4th Shelf

35.

What should be done with a package of flour that is received with signs of dampness on the bag?

a)

Reject the flour and return it to the supplier

b)

Accept the flour and place in dry storage

c)

Dry the bag thoroughly before use

d)

Store the bag in a cooler at 41 degrees or lower

36.

True or false: You should wash your hands before, during and after preparing food.

a)

True

b)

False

37.

How long should you be washing your hands?

a)

5 seconds

b)

1 minute

c)

20 seconds

d)

45 seconds

38.

Why should you separate your raw meats from your produce?

a)

So it's easier to find in your grocery bag

b)

To avoid cross-contamination

c)

To stay out of the "danger zone"

39.

True or false: You should use separate cutting boards, plates and utensils for cooked and raw foods.

a)

True

b)

False

40.

What temperature should you set your refrigerator to?

a)

50°F or lower

b)

0°F or lower

c)

40°F or lower

d)

20°F or lower

41.

True or false: The safest way to thaw meat is in the refrigerator.

a)

True

b)

False

42.

True or false: Freezing food destroys harmful germs.

a)

True

b)

False

43.

What should you do with hot food before putting it in the fridge?

a)

Put some salt in it and then put it straight in the fridge.

b)

Heat it up a bit more and then put it in the fridge.

c)

Let it cool down a bit before putting it in the fridge.

d)

Put it in the fridge the following morning.

44.

Foodborne illness is often caused by

a)

Refrigerating leftovers within 2 hours

b)

Too many people working with a food

c)

Mayonnaise in prepared food items

d)

Unsafe food preparation and handling practices that cause contamination of food

45.

Cook food to the proper ______ temperature

a)

internal

b)

external

c)

surface

d)

all of the above

46.

When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?

a)

The middle

b)

The thickest part

c)

The right side

d)

Underneath

47.

When should items be received or rejected?

a)

When they are expired

b)

When they are damaged or contaminated

c)

When they are below the required temperature

d)

All of the above

48.

When should gloves be worn?

a)

Only when preparing raw meat

b)

Only when serving food to customers

c)

When handling food that is ready to eat

d)

Only in cases of allergies

Food Safety Quiz

Total questions: 48

Worksheet time: 24mins

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