WorksheetsFood Safety and Handling Quiz
Total questions: 8
Worksheet time: 4mins
When should food handlers wash their hands?
Before starting work
After eating
Only when they feel dirty
Once a day
What is the best way to prevent cross-contact with food allergens?
Mixing all foods together
Using separate utensils for allergen-free foods
Ignoring allergen warnings
Cooking all foods at the same temperature
What is the temperature danger zone (TDZ)?
0°F to 32°F
41°F to 135°F
150°F to 200°F
32°F to 41°F
What are the five steps for cleaning and sanitizing food-contact surfaces?
Rinse, dry, polish, store, repeat
Wash, rinse, sanitize, air dry, inspect
Scrub, soak, rinse, dry, sanitize
Wipe, rinse, dry, sanitize, store
What is a foodborne illness, and how can it be prevented?
An illness from overeating; prevented by dieting
An illness from contaminated food; prevented by proper food handling
An illness from undercooked food; prevented by cooking thoroughly
An illness from spicy food; prevented by avoiding spices
What is the first-in, first-out (FIFO) method, and why is it important?
A cooking method; ensures even cooking
A storage method; prevents spoilage
A cleaning method; ensures cleanliness
A serving method; ensures customer satisfaction
What is the minimum safe internal cooking temperature for ground beef?
145°F
160°F
120°F
180°F
What should food servers avoid touching when serving customers?
The rim of a glass
The handle of a spoon
The bottom of a plate
The side of a bowl
