WorksheetsChapter 1-6 Quiz
Total questions: 45
Worksheet time: 28mins
Reorder the following based on the FIFO system (first in, first out) and the expiration dates below:
9/23/2022
9/25/2022
9/29/2022
10/1/2022
10/5/2022
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and __.
gloves
a clock
a timer
soap
What is required in order for food to be displayed on a self-service bar?
All food must be protected by sneeze guards
Single-use items must be labelled
Cold food must be maintained at 45 F
Food labels must include nutritional information
Food removed from hot-holding at 135 degrees or greater can be held for service without temperature control for how many hours?
1 hour
2 hours
4 hours
5 hours
Shell eggs that will be hot held must reach what temperature for 15 second?
135 F
145 F
155 F
165 F
How many days can TCS foods be safely kept under refrigeration at 41 F.
2
4
7
10
What information must be on the container of potato salad that was prepped on site and held for more than 24 hours?
Use-by date
Throw out date
Name of food handler
Food list
Oc October 24th, a food handler sees a correctly covered and labeled pan of fried poultry in the cooler. The food is dated October16th. The poultry should be
thrown out.
put into the freezer
used for salad
correctly reheated and served.
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?
140F
155F
165F
145F
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Chocolate candy filled with peanut butter cream
Raw oysters on the half shell
Potatoes sauteed in duck fat
Mushrooms seasoned with soy sauce and brown sugar
The three categories for unsafe food contamination.
Biological
Chemical
Physical
Supernatural
Metal shavings are what type of contaminant
Biological
Chemical
Physical
Microbial
What are the high risk populations?
The elderly
People with compromised immune systems
Middle-aged men
Pre-school aged children
To wash hands correctly, a food handler must first......
apply soap
wet hands and arms
scrub hands and arms vigorously
use a single-use paper towel to dry hands
What is calibration?
making sure a knife is sharp
making sure the kitchen is clean
sanitizing the thermometer before using
making sure the thermometer is accurate before using
How can you calibrate a bimetallic stemmed thermometer?
you can't
with cold water
with ice water
with boiling water
What internal temp should ground poultry be cooked to?
140F
155F
165F
170F
What is the minimum temperature for hot water when heat sanitizing?
160 degrees Fahrenheit
171 degrees Fahrenheit
150 degrees Fahrenheit
180 degrees Fahrenheit
What should the flooring material in food prep and storage areas be?
Highly decorative
Carpeted
Smooth, non-absorbent, and easy to clean
Made of soft wood for comfort
What is the correct sequence for cleaning and sanitizing in a three-compartment sink?
Wash, rinse, sanitize
Rinse, wash, dry
Sanitize, wash, rinse
Wash, dry, sanitize
What is the minimum light intensity required in prep areas?
50 foot candles
100 foot candles
10 foot candles
20 foot candles
What is the final step in cleaning and sanitizing a prep table?
Sanitize the surface.
Allowing the surface to air dry.
Washing the surface.
Rinsing the surface.
What does FIFO stand for?
First in, first out
Food in, food out
Fix it, feed it
First included, first out
The safest way to thaw frozen food is:
In a refrigerator below 41 degrees F.
Under potable running water at 90 degrees F.
At room temperature on the countertop.
In a microwave two hours before cooking.
Contamination, as it relates to food, is:
The presence of chemicals in food or water.
The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.
The presence of visible objects in food or water.
All of the above.
When measuring the internal temperature of food, you should hold the thermometer up to _____ seconds to get an accurate read.
5 seconds
10 seconds
15 seconds
20 seconds
Dry food storage should be _____ inches off the ground and _______ inches away from the wall.
5 inches, 6 inches
6 inches, 5 inches
7 inches, 7 inches
6 inches, 6 inches
True or False:
HACCP is an acronym for Hazzard Analysis Critical Control Point
True
False
What is the correct minimum internal temperature for: Pork chops
165 F (74 C) for < 1 second
155 F (68 C) for 17 seconds
145 F (63 C) for 15 seconds
145 F (63 C) for 4 minutes
135 F (57 C)
What is the correct minimum internal temperature for: Glazed carrots for hot-holding
165 F (74 C) for < 1 second
155 F (68 C) for 17 seconds
145 F (63 C) for 15 seconds
145 F (63 C) for 4 minutes
135 F (57 C)
Poisons produced by pathogens, plants, or animals. They can also occur in animals as a result of their diet.
(a)
Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the reezing point or boiling point of water.
(a)
Chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that elach from cookware and equipment, that have contaminated food.
(a)
Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels.
(a)
Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment.
(a)
Transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.
(a)
FAT TOM: he conditions needed by most foodborne microorganisms to grow
(a)
Illness carried or transmitted to people by food
(a)
Foreign OBJECTS that can accidentally get into food and contaminate it
(a)
Eggs that have been cracked open and combined in a common container.
(a)
Water that is safe to drink
(a)
