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WorksheetsFood handler Final
Total questions: 25
Worksheet time: 14mins
Which of the following symptoms does NOT require an employee to be sent home?
Headache
Fever
Vomiting
Diarrhea
What is the maximum temperature that COLD foods need to be stored at?
41F
135F
50F
35F
When receiving a grocery truck, make sure that the food...
comes from an approved supplier
is at the right temperature
not expired
all of the above
What is the Danger Zone?
41F-135F
45F-140F
41F-140F
35F-135F
Shelves should be ___ inches off the floor.
4
5
6
7
What happens in the danger zone?
bacteria grows
fruit ripens
bacteria dies
none of the above
1. Which surface needs to be cleaned and sanitized?
Wall
Cutting Boards
Floors
Garbage containers
What is cleaning?
Reducing dirt from the surface
Reducing the hardness of water
Reducing the pH of a surface
Reducing pathogens to safe levels
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
Every 4 hours
Every 6 hours
Every 5 hours
Every 8 hours
1. After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Rinsing
Air-drying
rewashing
A food-contact surface must be cleaned and sanitized
before working with a different type of food
every 6 hours
only if the food handler changes gloves
at the end of the food handlers shift
True or False
If you are not feeling good you should tell your manager.
True
False
Which group of individuals has a higher risk of developing a foodborne illness?
Teenagers
Elderly people
Women
Vegetarians
What must food handlers do when handling ready to eat foods?
Wear single use gloves
Sanitize their hands.
Wear an apron.
Use bare hands.
At what temperature can prepped sushi be stored?
48 F
50 F
39 F
45 F
Disease causing organisms, such as bacteria, viruses, parasites, or fungi.
physical hazards
chemical hazards
pathogens
The temperature danger zone where bacteria reproduce fastest is between ____ - ____ F.
41 - 135 degrees F
0 - 32 degrees F
135 - 165 degrees F
32 - 41 degrees F
If food does not cool from 135 degrees F to 70 degrees F within 2 hours what must be done?
Continue to cool anyway.
Serve it.
Throw it out.
None of the above.
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
Who are considered high risk populations when it comes to food safety?
Athletes
Teenagers
Vegetarians
Young children, elderly people, pregnant women, and people with weakened immune systems
Give an example of ready to eat food.
Unwashed fruits
Pre-packaged salad
Raw meat
Expired dairy products
What is a foodborne illness?
A foodborne illness is a type of allergy to certain foods.
A foodborne illness is caused by exposure to extreme temperatures while cooking.
A foodborne illness is a result of overeating unhealthy foods.
A foodborne illness is a disease caused by consuming contaminated food or beverages.
