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WorksheetsProStart Level 1 Chapters 6, 7, 8, and 10
Total questions: 70
Worksheet time: 2hrs 48mins
After washing your hands, you should dry your hands with...
A multiple use paper towel.
A kitchen towel.
A single use paper towel.
Your apron.
Before serving any fruit--raw or cooked- the fruit must be
zested.
sliced.
peeled.
cleaned.
The temperature danger zone for potentially hazardous food is between:
61-120˚F
25-150˚F
70-100˚F
41-135˚F
The single most effective way to prevent foodborne illness is to
Thoroughly cook food
Wash hands often
Properly freeze food
Wear gloves at all times
Conditions that support the growth of microorganisms are:
Moisture & Oxygen
Food & Acidity
Time & Temperature
All of the above
To measure the temperature of cooked protein, place your food thermometer...
Into the thickest part
Into the thinnest part
On the surface
Near the bone
Food should be thrown out if it has been held within the temperature danger zone after...
At least two hours
At least three hours
At least four hours
At least five hours
Poultry should be cooked to a minimum temperature of...
135˚F
140˚F
150˚F
165˚F
Fish should be cooked to a minimum internal temperature of...
140˚F
145˚F
155˚F
165˚F
Reheat leftover or previously prepared TCS food to an internal temperature of...
140˚F
150˚F
155˚F
165˚F
The minimum internal temperature for cooked ground beef is...
135˚F
140˚F
155˚F
165˚F
Hot foods on a buffet should be held at a minimum temperature of...
135˚F
145˚F
155˚F
165˚F
Salads are stored at what temperature?
0 - 31˚F
45 - 51 ˚F
36 - 41 ˚F
41 - 70 ˚F
If your knife falls to the floor, stand back and
try to catch it
let if fall
When cutting food you should:
cut toward you
cut away from you
hold the food in your hand
Always use a cutting board between the counter and your knife
True
False
Knives should be placed in a sink of soapy water
True
False
A dull knife is safer than a sharp knife
True
False
This is the correct order for washing dishes by hand
Rinse, wash, scrape, sanitize, dry
Wash, scrape, rinse, sanitize, dry
Scrape, wash, rinse, dry, sanitize
Scrape, wash, rinse, sanitize, dry
If you have a runny nose and sore throat, the best thing to do is
Take some medicine before going to work
Go to work, but only handle food while wearing gloves
Go to work because you really need the money
Stay at home as you may spread germs and make people sick
ALL previously cooked foods must be reheated to this temperature.
130 degrees F
145 degrees F
165 degrees F
It doesn't matter as long as you don't burn your mouth
You can prevent food-borne illness by
Serving food that is delicious and nutritious
Washing hands, using gloves, and keeping food at the correct temperature.
Washing your hands at the beginning and end of your shift
Spraying pesticides on the kitchen floor so pests will not get in the food
What two parts of FATTOM does the food service worker have complete control of?
Food and Acidity
Temperature and Moisture
Time and Oxygen levels
Temperature and Time
Ready to eat foods should NOT be handled using
Utensils
Tongs
Wax Paper
Bare Hands
Cross contamination is
How bacteria is spread
Movement of harmful microbes from one place to another
Can be controlled by good personal hygiene and following safe food handling practices
All of these
If you have a cut on your hand, you should
Call in sick
Continue working and hope the bleeding stops
Stop the bleeding, cover it with a bandage, and wear a non-latex glove
Keep your hand elevated so that the bleeding stops
Which of the following is one way to prevent cross contamination?
Sanitizing utensils and equipment daily
Changing gloves every hour
Changing your gloves when you go to the bathroom
Storing raw meat, fish, or eggs on the lowest shelves of the refrigerator
Metal shavings from a can are this kind of contamination
Physical
Biological
Chemical
Which is an example of how you can prevent cross-contamination when preparing food?
Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
wash and sanitize surfaces between tasks
do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
All of these choices are good examples.
What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?
Nothing
Since there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked food
You could get the flu
All of the above
How long should you scrub your hands with soap and water to effectively remove bacteria?
10 seconds
20 seconds
30 seconds
2 minutes
Before handling any food, what is the first thing a person should do?
Clean the cutting board
Sharpen the knife
Call friends over
Wash your hands
Who is an example of someone who is at high-risk for foodborne illness.
A pregnant woman
Unborn babies and infants
older adults
All three of these are examples
What is the best way to defrost frozen meats, poultry and seafood?
In the refrigerator
On the counter
Under your arm
I don't know
Which of the following is a safe food-handling process?
Defrosting a frozen turkey at room temperature
Keeping leftovers in the fridge for 8 days
Cooling a casserole at room temperature over night
Testing meatloaf with a thermometer
What are the symptoms of food borne illness?
Coughing, sneezing, itchy eyes
Diarrhea, stomach cramping, nausea, vomiting
Headache, blindness
Kayla used a cutting board and a knife to cut raw beef and lettuce, which of the following is an example of what she did?
Sanitation
Cross-Contamination
Disposal
Food Swap
What is the best way to "taste test" food you are making?
Use a separate spoon
stick your finger in it
let your dog try it
use the spoon you are cooking with
Populations who are most "at risk" for a food borne illness include...
infants, pregnant women, older adults
teenagers
athletes
toddlers, teenagers, athletes
Which of the following is an example of the food safety step, Separate?
Using the same knife to cut tomatoes and raw steak.
Using the same cutting board to cut lettuce and bacon.
Using separate cutting boards and knives to cut ground beef and onions.
Placing raw meat and veggies in the sink to clean.
An emergency plan should include
history of safety audits in the operation
locations of PPE
Liability limits of the operation during accidents
How and when employees should respond to emergencies
What is the most important measure you can take to prevent parasites in your food?
Wash hands all the time
keep food out of the temperature danger zone
avoid bare hand contact with ready to eat foods
purchase food from approved, reputable suppliers
How far should food and supplies be kept off the floor?
1 inch
2 feet
6 inches
1 foot
A formal review or examination conducted to see if an operation is following food safety laws is called a(n)
HACCP Plan
Safety Management System
Prevention
Inspection
Plastic paddles that can be filled with ice or with water and then frozen are called (a) .
Cleaning reduces pathogens on a surface to (a) .
