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WorksheetsFood Handlers: Pre-Quiz
Total questions: 25
Worksheet time: 1hrs 15mins
The temperature at the lower end of the temperature danger zone is...
20°F(-7°C)
32°F(0°F)
41°F(5°C)
50°F(10°C)
The upper end of the temperature danger zone is...
120°F (49°C)
126°F (52°C)
135°F (57°C)
164°F (73°C)
Select the food item that needs time and temperature control to keep it safe
All-Purpose Flour
Cooked Proteins
Fresh Strawberries
Baked Potatoes in Tin Foil
Select the food items that need time and temperature control to keep it safe.
Raw Hamburger Meat
Raw Fish
Alfalfa Sprouts
Canned Food
What should you do after using a thermometer?
Wash it well and then let it dry
Wipe if off and put it back in its case.
Let it air-dry
Wash, rinse, sanitize and air dry.
Select the cold food stored at the wrong temperature.
Cottage Cheese stored at 51 F.
Liquid Egg Yolks stored at 38 F
Select the image of the frozen chicken being thaw the wrong way.
Frozen chicken on the counter.
Frozen Chicken in a walk-in refrigerator
Select the image of the chicken that has been cooked to the incorrect temperature.
Select the image of the hamburger that has been cooked to the wrong temperature.
Who is at higher risk for foodborne illness?
a 36-year-old man
a 74-year old man.
Select the stew that was cooled correctly.
A pot of stew was cooled from 135F to 70F in two hours and to 41F in the next four hours.
Pot of stew that was cooled from 135F to 70F in four hours and to 41F in the next two hours.
Select the food items you would accept.
Milk received at an internal temperature of 38F.
Sushi-grade tuna frozen solid.
Hot roast beef received at an internal temperature of 125F.
What is the importance of personal hygiene when cooking?
It looks stylish
It prevents the transfer of pathogens
It saves money
What illness can be caused by wearing dirty clothing while cooking?
3rd Degree Burn
Foodborne illness
Skin rash
Headache
What is a potential consequence of having sick employees in a food-related workplace?
Spread of pathogens.
Increased food quality.
Enhanced customer service.
Reduced food waste.
You shouldn't cook while wearing loose clothes or without tying your hair back.
True
False
Clean means removing things you can
(a)
Sanitizing is removing what you can't
(a)
The 3 hazards that cause food born illness are:
Bacteria & danger zone
Biological, chemical, & physical
the person in charge
PIC stands for?
People in concert
People in catering
Person in charge
What is the danger zone?
Its when food gets to hot
Its when food cools to fast
Its the temperature where bacteria can grow quickly
Danger zone if between what temperatures?
30-180 degrees
100-200 degrees
41-135 degrees
which foods must be kept out of danger zone?
water, juice, soda
Meat, fish, poultry pastas
Dried spices and bread
