WorksheetsKeeping Food Safe Quiz
Total questions: 38
Worksheet time: 20mins
Young Adults are more likely to get sick from eating contaminated food than preschool-aged children.
True
False
The "Blue Spray" should always be used first when cleaning prep tables during labs.
True
False
Blue Spray = Sanitizer, Red Spray = Cleaner
True
False
FDA and USDA conduct research into the causes of foodborne illness outbreaks.
True
False
Keeping food out of the temp danger zone is one way to control bacteria growth in food.
True
False
Which one of the following tasks would you need to wash your hands after when working in the kitchen?
Washing dishes
Putting away clean dishes
You would need to wash your hands after completing which task?
Shredding cooked chicken for chicken salad
Prepping raw chicken to grill
When trying to keep bacteria from growing in food, we should not leave food out for more than four hours.
True
False
After which activity would you need to wash your hands again?
Fixing your chef hat because your hair came loose,
Checking the oven to see if the cookies are done baking.
Which one of the following food items is NOT considered a TCS food:
Shrimp
Potato Chips
Baked Potatoes
Sliced Watermelon
Is Cooked Rice a TCS food?
Yes
No
Which one of the following foods is a TCS food?
Sprouts
Unwashed lettuce
Which one of the following is considered a TCS food?
Frozen Shrimp
Box of Cake Mix
Baked Banana Nut Muffins
Little Debbie Christmas Tree Cakes
What does TCS stand for?
Time Control for Shrimp
Temperature Control for Sprouts
Time-Temp Control for Sautéing
Time-Temp Control for Safety
Are unwashed, uncut tomatoes considered TCS?
Yes
No
What is the best way to control bacteria growth and minimize the risk of causing a FBI?
Control FATTOM conditions
Only serve pre-packaged potato chips
When does a foodborne illness occur? Read each of the statements or questions below and select the answer from the options that follow.
When three people eat at the same restaurant and have the same symptoms.
When three people eat the same food at the same restaurant and have the same symptoms.
When two people eat at the same restaurant and have the same symptoms.
When two people eat the same food at the same restaurant and have the same symptoms.
A (a) is defined as a microorganism that causes illness.
The first step in proper handwashing is....
Wet
Lather
What is the second step in proper handwashing?
Wet
Rinse
Lather
Scrub
Time, money, literacy, and pathogens are all examples of (a) to a foodservice operation?
When food has stayed too long at temperatures that are good for pathogen growth, this occurs.
Contamination
Outbreak
Time-Temperature Abuse
Poor Personal Hygiene.
Which of the following pathogens is not considered to be one of the most contagious and causes severe illnesses?
Anasakis Simplex
Shigella
e.Coli
Hepatitis A
Norovirus
Considering the five common risk factors, poor personal hygiene includes...
Contaminated rags touch food surfaces.
Equipment not being washed, rinsed, and sanitized properly.
Failing to properly wash your hands correctly.
Tomatoes were purchased from an unapproved supplier selling produce in a van down by the river.
The Big 6 Pathogens are:
the ones that cause FBIs from raw food
Only from eating at McDonald's
considered to be the ones that are the most contagious and cause severe illnesses
only from eating baked potatoes
Negative media exposure and lawsuits are two examples of (a) to a foodborne illness outbreak.
When harmful substances are added to ingredients that won’t be cooked any further.
Contamination
Cross-Contamination
Pathogen
Foodborne Illness Outbreak
What does RTE stand for?
Ready to Explain
Ready to Entertain
Ready to Eat
What is the presence of harmful substances in food?
(a)
What is the temperature danger zone?
31-171
41-135
40-130
35-170
What is the SUPER temperature danger zone?
41-135
70-125
Which of the following foods are not considered ready to eat?
Prepackaged Snacks
Unwashed vegetables
Baked Cookies
Washed vegetables
Which government organization oversees the inspection of all meat, poultry, and eggs?
FDA
CDC
USDA
PHS
How does most contamination of food happen?
Through contaminated water.
When contaminants are airborne.
When people cause the contamination.
Through the use of contaminated animal products.
What is the best precaution for preventing foodborne illnesses?
Buy from an approved vendor
Use the vendor with the best quality food
Proper Handwashing
Having a clean restaurant
True or false, It is important to wash between your fingers, under your nails, the tops of your hands.
True
False
How long should you wash your hands for?
5 minutes
1 minute
3 seconds
20 seconds
What are the steps to proper handwashing?
wet hands , rinse and dry hands
apply soap, scrub, rinse,dry
wet hands, apply soap, scrub hands, rinse,and dry
wet hands , scrub, rinse, and dry
