WorksheetsCounty Food Handler Practice Test
Total questions: 40
Worksheet time: 20mins
How many people in a commercial kitchen need a food safety handlers card?
all kitchen staff
only the general manager
One person in the kitchen
How many seconds do you lather with the soap when washing your hands?
20 seconds
5 seconds
10 seconds
40 seconds
What is the “Danger Zone”?
above 135 degrees F
above 41 degrees F but below 135 degrees F
above 65 degrees F but Below 155 degrees F
Food safety is “The prevention of unintentional contamination of food products”.
True
False
T/F : You can die from food borne illness?
True
False
Who is most at risk for food borne illness?
Elderly
young children under 8
pregnant women
all of the above
Which is an example of a biological hazard?
fecal contamination
a piece of glass
bleach contamination
Give one example of a physical hazard that you could find in food: ________________
a piece of glass
bacteria
salt
sugar
Mold is a chemical hazard?
True
False
Food Allergens are chemical hazards?
True
False
T/F: you can usually tell when food has been contaminated by its smell.
True
False
What does PHF stand for?
Potentially hazardous foods
Partially heated foods
physical hazard scare
Temperature Control for Safety is abbreviated by:
TTCS
TCS
TMTP
all of the above
Which of the following are Potentially Hazardous Foods?
milk
raw pork
cut leafy vegetables
all of the above
It is safe to defrost meat at room temperature.
True
False
What is the correct internal temperature for cooking chicken?
135 degrees F
155 degrees F
165 degrees F
175 degrees F
You can serve raw and undercooked food at your restaurant, as long as you have notified the public of the potential hazard on your menu?
True
False
Cooked foods should be cooled rapidly to avoid bacteria growth. How many hours do you have to cool the food to 41 degrees F?
4 hours
6 hours
2 hours
How long can prepared food be unrefrigerated and still be safe?
2 hours
4 hours
6 hours
It is better to break down large quantities of food into smaller containers when cooling food.
True
False
T/F: It is best to cool food at room temperature.
True
False
Cross contamination happens when:
raw and cooked foods are stored together
People store chemicals improperly
food is prepared in unsanitary conditions
all of the above
prepackaged food must have the date and time it was prepared on the packaging.
True
False
It is ok to wash dishes in the Hand Wash Sink?
True
False
Which of the following is a requirement for a hand wash sink?
a sign
running water
paper towels
all of the above
Gloves must be worn when making prepackaged foods.
True
False
A cut on your finger should be covered with a bandage and a glove when working in the kitchen?
True
False
It is ok to use a cloth towel at the hand wash station?
True
False
Utensils on a buffet line must be changed:
every 4 hours
every 30 minutes
twice per shift
never
Ready-to-eat PHF must be labeled with the discard date (7 days max).
True
False
All items in the refrigerator must be stored:
at least six inches from the ground
in plastic containers
for a maximum of 7 days
The most hazardous foods are to be stored on the lowest shelf of the refrigerator.
True
False
Which of the following can be used to sanitize?
Iodine
bleach
ammonia
all of the above
Bleach and ammonia CAN NOT be mixed?
True
False
In order to prevent Rat LungWorm Disease, you should:
work to eliminate rats and slugs
wash all fruits and vegetables carefully
cook foods to 165 degrees F when possible
all of the above
Circle the items that are in the “big 8” food allergy list:
Soy
wheat
dairy
eggs
Shellfish
About a quarter of the population has a food allergy.
True
False
A few cockroaches can turn into an infestation in just a few months.
True
False
Mice can fit through a hole the size of a pencil eraser.
True
False
When using a triple sink:
wash, sanitize then rinse
sanitize, wash, then rinse
wash, rinse, then sanitize
