WorksheetsFood Safety and Handling Quiz
Total questions: 20
Worksheet time: 10mins
When should a shipment of fresh chicken be rejected?
The flesh of the chicken appears moist
ID tags are not attached to the container
The flesh of the chicken is firm and springs back when touched
The receiving temperature is 50 degrees
In top to bottom order, how should fresh roast beef, fresh fish, lettuce, and a pan of raw chicken be stored in a cooler?
Lettuce, fresh beef roast, raw chicken, fresh fish
Lettuce, fresh fish, fresh beef roast, raw chicken
Fresh fish, lettuce, raw chicken, fresh beef roast
Fresh fish, fresh beef roast, raw chicken, lettuce
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
Where should ground fish be stored in a cooler?
Above shellfish
Below ground poultry
Above ready-to-eat food
Below pork roasts
What food safety practice can prevent cross-contact?
Using only food grade equipment
Washing, rinsing, and sanitizing, utensils before each use
Keeping food frozen until use
Purchasing food from approved, reputable suppliers
What is the minimum water temperature required when using hot water to sanitize objects?
171 degrees
173 degrees
176 degrees
179 degrees
What is the final step in cleaning and sanitizing a prep table?
Sanitizing the surface
Allowing the surface to air dry
Washing the surface
Rinsing the surface
What should a food service operator do when responding to a food born illness outbreak?
Notify the media
Segregate the product
Close the operation for the day
Ask customers for proof of their symptoms
Food held at 41 degrees in the cooler can be brought out and held without temperature control for up to how many hours?
2
6
8
4
When partial or par cooking food to be finished later, what is the maximum cooking time allowed during initial cooking time?
60 minutes
45 minutes
30 minutes
15 minutes
What action requires a food handler to change gloves?
Working with seafood that is above 41 degrees
Prepping raw chicken on a yellow cutting board
Working with raw ground beef for more than an hour
Wearing gloves that have been torn
Metal shavings are which type of contaminant
Biological
Physical
Chemical
Microbial
Option 5
Which food may be re-served to customers?
Unused, Uncovered condiments
Uneaten bread
Unused whole fruit garnish
Unopened prepackaged food
How should the temperature of a shipment of cottage cheese be taken when arriving to an operation?
Use an air probe to check the temperature of the delivery truck
Hold an infrared thermometer outside the case or carton of the product
Place the thermometer stem between shipping boxes for a reading
Place the thermometer stem into an opened container
TCS foods can be held without temperature control for a maximum of...
2 hours
6 hours
8 hours
4 hours
What is the basic characteristic of a virus?
Destroyed by cooking
Grows in food
Requires a living host
Commonly found in cattle intestine
If a food surface is in constant use, how often should it be cleaned and sanitized?
Every 2 hours
Every 4 hours
Every 6 hours
Every 8 hours
What is most likely the cause of wheezing and hives?
Food Allergies
Norovirus
Coronavirus
Hepatitis A
Which is a TCS food?
Saltines
Bananas
Baked Potato
Coffee
What is the minimum internal cooking temperature for green beans that are hot-held for service?
165 degrees
155 degrees
145 degrees
135 degrees
