WorksheetsProviding Safe Food
Total questions: 15
Worksheet time: 8mins
What are the three ways to contaminate food?
Biological, Chemical, Physical
Biological, Chemical, Nutritional
Physical, Nutritional, Biological
Chemical, Physical, Nutritional
Fill in the blank: An illness is considered an outbreak when ______.
One person has symptoms
Two or more people have the same symptoms after eating the same food
An investigation is conducted by local authorities
The outbreak is confirmed by laboratory analysis.
Which of the following is NOT a common symptom of foodborne illness?
Diarrhea
Vomiting
Fever
Headache
Fill in the blank: To prevent cross-contamination, it is important to wash hands and cook to proper temperatures. Which bacteria is commonly associated with farm animals and requires these precautions?
A) Salmonella (Typhi)
B) Salmonella
C) Shigella
D) E. coli
Which of the following statements is true about viruses according to the ServSafe study sheet?
Cooking kills viruses.
Viruses can grow in food.
Viruses require humans or animals to be transferred.
Viruses are as common as bacteria.
To prevent parasites, it is important to ______.
Cook properly
Use high heat
Freeze food
Use preservatives
What is the minimum time required for scrubbing hands during hand washing?
5 seconds
10-15 seconds
20 seconds
30 seconds
Fill in the blank: The temperature danger zone for food is between ___ and 135°F.
A) 32°F
B) 41°F
C) 50°F
D) 60°F
Which type of thermometer measures temperature using only the tip of the probe?
Bimetallic
Thermocouples and Thermistors
Infrared
Mercury
Fill in the blank: According to the thermometer guidelines, bimetallic thermometer accuracy must be within ____.
+/- 1°F
+/- 2°F
+/- 3°F
+/- 4°F
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
What is the minimum internal temperature for cooking poultry safely?
145°F
175°F
155°F
165°F
What is the primary purpose of a food safety management system?
To improve customer service
To reduce food costs
To prevent foodborne illness
To increase food production
What is the recommended temperature for storing cold food?
At 41°F (5°C) or lower
Above 41°F (5°C)
Below 32°F (0°C)
At 50°F (10°C) or higher
True or False: Cross-contamination can occur when raw meat juices come into contact with cooked or ready-to-eat foods.
True
False
