WorksheetsFood Safety Quiz
Total questions: 20
Worksheet time: 10mins
What is a key factor in preventing foodborne illnesses?
Maintaining clean and short fingernails
Using the same gloves for all tasks
Ignoring symptoms of illness
Storing chemicals near food
How long should hands be washed, especially after handling raw meat?
10 seconds
15 seconds
20 seconds
5 seconds
At what temperature should cold foods be kept?
41°F or below
50°F or below
60°F or below
70°F or below
What should be done to cutting boards between tasks?
Leave them as they are
Wash, rinse, and sanitize
Only rinse them
Wipe with a dry cloth
What is the recommended temperature for hot foods?
135°F or above
120°F or above
100°F or above
150°F or above
What should be used to check and calibrate temperatures regularly?
Food thermometers
Bare hands
Visual inspection
Guessing
What is the first step in cooling food from 135°F?
Reduce to 70°F within two hours
Reduce to 50°F within two hours
Reduce to 60°F within two hours
Reduce to 80°F within two hours
Where should raw meat be stored to prevent cross-contamination?
Above other foods
Beneath other foods
Next to other foods
In the same container as other foods
What should be done with chemicals in a food establishment?
Store them near food
Store them away from food and utensils
Mix them with food
Ignore their storage
Who is responsible for ensuring employees are trained in food safety?
The person in charge
The customers
The suppliers
The delivery personnel
What should managers demonstrate and enforce?
Proper food safety practices
Ignoring food safety
Random cooking methods
Unhygienic practices
What should employees refrain from doing if experiencing symptoms like diarrhea or vomiting?
Continue working
Refrain from working
Ignore symptoms
Work extra hours
What is a key factor in improper food handling?
Poor temperature control
Proper hygiene
Regular handwashing
Correct food storage
What should be done with gloves after handling food with infected wounds?
Change them between tasks
Keep using the same pair
Wash and reuse them
Ignore changing them
What is the final temperature food should be cooled to within four hours?
41°F
50°F
60°F
70°F
Which of the following syptoms ISN'T listed as one that would require you to stay home when sick.
Diarrhea
Sneezing
Sore Throat
Fever
If experiencing diarrhea or vomiting, how long should you wait before returning to work.
At least 12 hours
At least 8 hours
At least 24 hours
At least 48 hours
What's the minimum amount of time you are required to scrub hands when washing?
20 seconds
1 minute
30 seconds
45 seconds
What are the requirements for drinking from a beverage cup while working at a food establishement?
Closed with lid
Doesn't matter as long as stored in a designated spot
Closed with lid & straw or a cup with a lid and handle
Cup with lid and handle or open cup with straw
What is the best way to cool food quickly?
Blow on food
Transfer to shallow hotel pan and set over ice.
Transfer to small plastic containers and set by air conditioner
Transfer to plastic tubs and set over ice.
