WorksheetsAlways Food Safe Chapt. 4.0, 5.1, 5.2
Total questions: 34
Worksheet time: 17mins
What are the two main areas that can significantly impact food safety within an operation?
Time and Temperature Controls
Staff Training and Equipment Maintenance
Ingredient Quality and Supplier Reliability
Customer Feedback and Satisfaction
What is the Temperature Danger Zone?
41°F to 135°F
32°F to 100°F
50°F to 140°F
60°F to 150°F
How often can pathogenic bacteria multiply under the right conditions?
Every 10 to 20 minutes
Every 30 to 40 minutes
Every 50 to 60 minutes
Every 70 to 80 minutes
Which of the following is NOT listed as a common cause of foodborne illness?
Preparing food too far in advance
Cooling food too slowly
Using expired ingredients
Not reheating food to the correct temperature
What is the simplest and most effective way to reduce the chances of a foodborne illness?
Increase the cooking time
Restrict the time food sits in the Temperature Danger Zone
Use more spices in the food
Store food at room temperature
At what temperatures do many bacteria die or become dormant?
Above 135°F and below 41°F
Above 100°F and below 50°F
Above 150°F and below 30°F
Above 120°F and below 60°F
What is the role of a manager in controlling food safety according to the video?
To cook all the food personally
To control Time & Temperature
To serve the food to customers
To clean the kitchen
What is a limitation of built-in temperature sensors in a refrigerator?
They measure the temperature of the food
They only measure the air temperature
They are always accurate
They are very expensive
What type of thermometer is recommended as a backup to check refrigerator and freezer temperatures?
Mercury thermometer
Hand-held infrared thermometer
Digital clock
Barometer
What are immersion probes ideal for?
Measuring air temperature
Liquids such as soups, sauces, frying or cooking oils
Measuring room temperature
Checking the temperature of ice
What is the recommended practice for using probe thermometers in a business?
Use only digital thermometers
Have several types of thermometers
Use thermometers only for cold foods
Avoid using thermometers in the preparation area
Where should you place the probe when measuring the temperature of food?
On the surface of the food
In the thinnest part of the food
In the thickest part of the food
Near the edge of the food
What should be done before and after using a temperature probe?
Heat the probe
Sanitize the probe
Freeze the probe
Dry the probe
What is the boiling point of water used for calibrating a probe thermometer?
100°F
150°F
212°F
250°F
What should you do if a thermometer reading is outside the acceptable range during calibration?
Ignore the reading
Change the batteries or repair the unit
Use the thermometer anyway
Increase the temperature
What is the acceptable temperature range for a digital probe thermometer according to the document?
30°F, 32°F, or 34°F
28°F, 30°F, or 32°F
32°F, 34°F, or 36°F
34°F, 36°F, or 38°F
What should be done if a digital probe thermometer gives a reading outside the acceptable range?
Ignore the reading
Change the batteries or repair/throw away the unit
Use a different thermometer
Record the reading and continue
What should delivery vehicles used for delivering food be designed for?
General transportation
Delivering food specifically
Transporting non-food items
Long-distance travel
What should you look for during a quick visual check of a supplier's delivery?
Signs of pests and damaged boxes
The color of the delivery truck
The supplier's logo
The delivery person's uniform
What is a key point to check when receiving a food delivery?
The delivery person's name
The food's freshness and packaging condition
The delivery truck's cleanliness
The supplier's business hours
What should be done if a delivery includes frozen or chilled products?
Check the temperature as close to the center of the delivery as possible
Leave them outside for a while
Store them without checking
Only check the temperature of one item
What is the recommended action if a delivery is not satisfactory and poses a threat to food safety?
Accept it and store it immediately
Refuse the delivery
Ignore the issues
Complain to the supplier later
What temperature should chilled foods not exceed upon delivery?
50°F
41°F
60°F
32°F
What must be included on a shellstock identification tag?
The price of the shellfish
The nutritional information
Where and when it was harvested
The cooking instructions
How long must you keep the paperwork after selling the last shellfish or fish?
30 days
60 days
90 days
120 days
What is a good practice when labeling food products?
Use only numbers
Label any allergens the food may contain
Use invisible ink
Label only the expiration date
What is the significance of date marking in food labeling?
It helps in marketing the product.
It ensures the food is cooked properly.
It monitors and controls time and temperature.
It provides nutritional information.
What is the minimum temperature mentioned that slows down bacterial multiplication?
32°F
41°F
50°F
60°F
What is the key point regarding the "Use By" date?
It is a suggestion for best taste.
It is against the law to sell food past this date.
It indicates the nutritional value.
It is the date when the food was packaged.
What does FIFO stand for in stock rotation?
First In - First Out
Fast In - Fast Out
Fresh In - Fresh Out
Final In - Final Out
What is the ideal condition for a dry goods storage area?
Warm and humid
Cool, dry, and well ventilated
Hot and moist
Dark and damp
How high should goods be kept off the floor in a dry goods storage area?
2 inches
4 inches
6 inches
8 inches
What type of containers should be used for storing food to protect against pests?
Open baskets
Cardboard boxes
Plastic with sealable lids
Paper bags
Where should ready-to-eat foods be stored in relation to raw meat and poultry?
Above them
Below them
Next to them
In the same container
