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WorksheetsServsafe Chapters 1 - 4
Total questions: 30
Worksheet time: 18mins
Which of the following is the most important reason why you should not store fruit juices in a pewter pitcher?
the juice will not be stored at the proper temperature
acids in the fruit juice can leach the metal into the juice
the juice will spoil quickly
the juice will absorb a metallic taste
Which of the following could result in chemical contamination?
a foodservice worker sprays insecticide around the food preparation area
a metal scoop is used to handle ice
orange juice is served to customers in a plastic pitcher
a foodservice worker uses dried herbs to flavor a soup she is making
Which of the following are examples of physical hazards that can result in food contamination?
pesticides and cleaning products
staples from food packaging and broken glass
bacteria and viruses
toxins produced by microorganisms
Which of the following is an example of an action that could reduce the risk of physical contamination?
using galvanized containers to store lemonade
Practicing proper hygiene
keeping food tightly covered during pesticide applications
storing toothpicks away from food preparation areas
Which of the following groups could be a source of deliberate contamination?
Competitors
Current or former employees
Terrorists
all of the above
A foodborne illness can be caused by cross-contamination when (check all that apply):
Contaminated ingredients are discarded and not used
Foods touch contaminated surfaces right before being served
Foods are properly stored, cooked, handled and served
Dirty unwashed towels are used to clean food-contact surfaces
When a food service worker avoids personal behaviors that can contaminate food, they are:
Spreading foodborne illnesses
Managing inventory
Practicing proper personal hygiene
On time and ready for work
Why is personal hygiene important in food safety?
To increase the shelf life of the food.
To improve the taste of the food.
To save time and money.
To prevent the spread of harmful bacteria and viruses and reduce the risk of contamination and foodborne illnesses.
What are food safety regulations?
Rules and standards implemented by government agencies to ensure the safety and quality of food products.
Regulations that control the pricing of food items.
Laws that restrict the sale of certain food products.
Guidelines for proper food handling and storage.
Why is temperature control important in food safety?
To enhance the taste of the food.
To save energy.
To make the food look more appealing.
To prevent the growth of harmful bacteria and maintain food quality.
You are planning to open a restaurant and you need to store some perishable food items. What should be the correct temperature for storing these items to ensure they remain fresh?
Below 32°F (0°C)
Above 40°F (4°C)
Between 50°F (10°C) and 60°F (15°C)
Below 40°F (4°C)
Work with _____ batches of food to ______ the time food spends in the Temperature Danger Zone during preparation.
small
minimize
large
increase
Dispose of potentially hazardous/ TCS foods that have been in the Temperature Danger Zone for ____ hours or longer
five
three
four
Identify three micro-organisms responsible for contamination of food
Bacteria, yeast, moulds,
Yeast, fungi, bacteria
Mould, yeast,fungi
What are the most common symptoms of foodborne illness?
Swollen glands and rash.
Swollen feet and ankles.
Vomiting and diarrhea.
Sneezing and coughing.
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Parasites
Allergic reaction
Biological toxins
Chemical contamination
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order
Cook food to the appropriate minimum internal temperatures
Store cold food at 41* or lower
Label chemical containers correctly
What's the best way for a waiter NOT to handle food allergies?
Describe dishes fully, including "secret" ingredients
Suggest items that do not contain the food customer is allergic to
Ignore customer allergy and have him/her order what you want to serve
Make sure to know all ingredients in a dish
A proven personal hygiene technique is the ______ second scrub.
10 second scrub
20 second scrub
30 second scrub
40 second scrub
Foods that are ______ and rich in ________ are good sources for supporting bacteria growth.
dry, fiber
moist, protein
dry, fat
moist, fat
When should hand antiseptics be used?
After washing hands
Before washing hands
When soap is unavailable
When gloves are not being used
What are Critical Control Points?
Specific points in a process where control can be applied to promote, enhance, or increase a food safety hazard to an acceptable level.
Specific points in a process where control cannot be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Specific points in a process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an unacceptable level.
Specific points in a process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
What are the steps involved in Hazard Analysis?
Identify hazards, Assess risks, Determine control measures, Implement control measures, Monitor and review effectiveness
Identify hazards, Assess risks, Implement control measures, Determine control measures, Monitor and review effectiveness
Assess hazards, Identify risks, Determine control measures, Implement control measures, Monitor and review effectiveness
Identify risks, Assess hazards, Determine control measures, Implement control measures, Monitor and review effectiveness
What are the common sources of cross-contamination in a kitchen?
Raw meat, poultry, and seafood; cutting boards and utensils; unwashed hands; contaminated surfaces and equipment.
Processed food, canned goods, and frozen items; dirty cutting boards and utensils; unwashed hands; contaminated surfaces and equipment.
Baked goods, dairy products, and condiments; used cutting boards and utensils; unclean hands; contaminated surfaces and equipment.
Cooked food, fruits, and vegetables; clean cutting boards and utensils; washed hands; sanitized surfaces and equipment.
