WorksheetsSafety Test
Total questions: 15
Worksheet time: 8mins
Cooked rice was left out on a prep table to cool for several hours. This is an example of
cross-contamination.
time-temperature abuse.
improper personal hygiene.
poor cleaning and sanitizing.
Which is considered a ready-to-eat food?
Raw cookie dough
Mozzarella cheese
Unwashed kale
Dried beans
Which of the following is not a risk factor for foodborne illnesses?
Failing to cook food correctly
Holding food at incorrect temperatures
Ensure the dish water is the proper temperate
Getting food from unsafe sources
Which of the following does NOT a Big 8 allergen?
Yogurt
Shrimp Cocktail
Sliced Apples
Peanut Butter and Jelly Sandwich
Which of the following is a physical contaminant?
Bone in a filet
Virus on a salad
Cleaning solution in a spray bottle
Toxin in seafood
Which contaminants pose the greatest threat to food safety?
Toxins
Allergens
Pathogens
Chemicals
Which of the following people are at high risk for getting a foodborne illness?
Preschool-age children
Women in their twenties and thirties
Middle-aged men
Teenagers who have reached puberty
What is a foodborne-illness outbreak?
When two or more food handlers contaminate multiple food items
When an operation serves contaminated food to two or more people
When two or more people report the same illness from eating the same food
When the CDC receives information on two or more people with the same illness
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?
Using contaminated equipment
Practicing poor personal hygiene
Purchasing food from unsafe sources
Holding food at incorrect temperatures
The three potential hazards to food are biological, physical, and
situational.
chemical.
terminal.
Procedural
Which food requires time and temperature control to keep it safe?
Whole strawberries
Uncut melons
Washed carrots
Baked potatoes
Someone coming to work sick is which type of way food becomes unsafe?
Time-temperature abuse
Personal hygiene
Poor cleaning and sanitizing
Cross-contamination
Why are the elderly at a higher risk for getting foodborne illnesses?
They have stronger immune systems
The have access to better healthcare
They have weaker immune systems
They have better food safety practices
In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered an “outbreak”?
1
2
3
4
Which is a common food-handling mistake that can cause foodborne illness?
Failing to supervise food deliveries
Failing to exclude food handlers who are ill
Failing to calibrate thermometers regularly
Failing to prevent cross-contact from allergens
