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WorksheetsIndependent Living Food Safety Quiz
Total questions: 16
Worksheet time: 8mins
Cold potentially hazardous food should be held at what temperature or below?
Above 41°F at all times.
Between 41°F and 135°F at all times.
Below 41°F at all times.
Any temperature if the food is pre-packaged.
Hot, cooked potentially hazardous food should be held at what temperature or above?
Above 41°F at all times.
Above 135°F at all times.
Between 41°F and 135°F at all times.
At any temperature if food is already cooked.
Storing food on the same shelf as your cleaning solutions would be what type of hazard?
Biological hazard.
Physical hazard.
Chemical hazard.
All of the above.
Consuming an undercooked meat product would be what type of hazard?
Biological hazard.
Physical hazard.
Chemical hazard.
All of the above.
Consuming food that contains shards of glass would be what type of hazard?
Biological hazard.
Physical hazard.
Chemical hazard.
All of the above.
What does the acronym FAT TOM stand for?
Fish, Albacore, Tilapia, Trout, Oyster, Mackerel.
Flank, Arm, Tenderloin, Top, Offal, Mock.
Fennel, Allspice, Thyme, Tarragon, Onion, Mint.
Food, Acidity, Time, Temperature, Oxygen, Moisture.
What temperature range does the “danger zone” fall under?
110°F - 170°F.
41°F - 135°F.
30°F - 120°F.
50°F - 150°F.
How would you check the temperature for a turkey?
Touch the outside and see if the turkey is hot.
Insert the thermometer making sure it’s touching bone.
Insert the thermometer in the thickest part of the meat.
Turkey should be properly cooked if cooking directions were followed correctly.
What is a proper procedure for cooling food?
The food should be placed in shallow, stainless steel pans in a walk-in cooler.
Leave the food at room temperature for 2 hours then proceed to put in the walk-in cooler.
Always cool the food in the same container it was cooked in.
The method used to cool down food doesn’t matter, as long as the food is reheated to above 165°F.
What is one of the correct ways to thaw food?
In a hot water bath.
At room temperature.
Inside a refrigerator or under cold running water.
In the oven.
How long should you scrub your hands for when you wash them?
10 seconds.
20 seconds.
30 seconds.
40 seconds.
How can a food handler cause cross-contamination?
Using the same cutting board with raw meat and vegetables.
Not washing their hands after using the restroom.
Coughing or sneezing into their hand.
All of the above.
How must raw animal foods (raw meat) be stored in the refrigerator?
On the top shelf.
In the middle shelf.
Stored in containers on the lowest shelves of the refrigerator.
Anywhere space is available.
When should you wash your hands when handling food?
After using the restroom.
Before handling food and utensils.
After handling dirty equipment, dishes, or utensils.
All of the above.
What is the difference between washing and sanitizing?
Washing makes things look clean while sanitizing makes them smell good.
Washing removes food stains while sanitizing removes contamination.
Washing removes contamination while sanitizing destroys microorganisms.
There is no difference.
In what order are you required to clean your food equipment and utensils?
Sanitize, Wash, Rinse.
Wash, Rinse, Sanitize.
Rinse, Wash, Sanitize.
Sanitize, Rinse, Wash.
