WorksheetsChef E Food Manager Certification Quiz
Total questions: 38
Worksheet time: 29mins
What is the minimum safe internal cooking temperature for poultry, such as chicken or turkey?
145°F (63°C)
155°F (68°C)
165°F (74°C)
180°F (82°C)
Which of the following is a common food allergen?
Rice
Peanuts
Lettuce
Carrots
What is the primary purpose of handwashing in food service?
To keep hands moisturized
To remove dirt and germs
To cool down hands
To make hands smell nice
Which of the following is NOT a type of biological contaminant?
Bacteria
Viruses
Metal shavings
Parasites
What is the correct order for cleaning and sanitizing food-contact surfaces?
Rinse, wash, sanitize, air dry
Wash, rinse, sanitize, air dry
Sanitize, wash, rinse, air dry
Wash, sanitize, rinse, air dry
Which government agency is primarily responsible for regulating food safety in restaurants in the United States?
FDA
USDA
EPA
CDC
What is the maximum amount of time that perishable food can be left in the temperature danger zone (41°F to 135°F or 5°C to 57°C)?
1 hour
2 hours
4 hours
6 hours
Which of the following is an example of cross-contamination?
Using the same cutting board for raw chicken and vegetables
Cooking food to the correct temperature
Storing food in sealed containers
Wearing gloves while handling food
What is the first thing a food worker should do before starting food preparation?
Put on gloves
Wash hands
Clean the counters
Check the refrigerator temperature
Which of the following is the best way to thaw frozen food safely?
On the kitchen counter
In the refrigerator
In warm water
In direct sunlight
Which type of hazard is a piece of glass found in food?
Biological
Chemical
Physical
Allergenic
What is the main reason for keeping hot foods at or above 135°F (57°C)?
To keep food moist
To prevent bacterial growth
To improve flavor
To make food look appealing
Which of the following is a sign of a foodborne illness outbreak?
One person gets sick after eating at a restaurant
Two or more people get sick after eating the same food
A food worker has a cold
Food is left out overnight
What is the correct way to store raw meat in a refrigerator?
On the top shelf above ready-to-eat foods
On the bottom shelf below ready-to-eat foods
In the same container as vegetables
On the counter
Which of the following is NOT a proper method for cooling hot food quickly?
Placing food in shallow pans
Using an ice bath
Leaving food at room temperature
Dividing food into smaller portions
What is the main purpose of a food manager certification?
To allow managers to cook food
To ensure managers understand food safety practices
To help managers design menus
To allow managers to serve alcohol
Which of the following is a chemical hazard in food service?
Salmonella
Cleaning agents
Hair
Dust
What is the temperature range known as the "danger zone" for food safety?
0°F to 32°F
41°F to 135°F
135°F to 165°F
165°F to 212°F
Which of the following foods must be stored at 41°F (5°C) or lower?
Canned beans
Fresh milk
Dried pasta
Unopened crackers
What is the best way to prevent pests in a food establishment?
Leave food uncovered
Store food in sealed containers
Keep doors open
Ignore spills
Which of the following is NOT a symptom of foodborne illness?
Nausea
Headache
Sneezing
Vomiting
What should a food worker do if they have a sore throat and fever?
Continue working as usual
Work only with packaged foods
Report the illness to the manager
Work in the dining area
Which utensil should be used to serve ready-to-eat food?
Bare hands
Tongs
Dish towel
Measuring cup
What is the correct way to check the temperature of food?
Use a thermometer
Touch the food
Smell the food
Look at the food
Which of the following is a sign that food has been contaminated by mold?
Food is dry
Food has green or black spots
Food is cold
Food is crunchy
What is the best way to prevent the spread of viruses in a food establishment?
Use hand sanitizer only
Wash hands frequently
Wear a hat
Taste food before serving
Which of the following is NOT required on a food label?
Ingredients list
Expiration date
Price
Allergen information
What is the proper way to store cleaning chemicals in a food establishment?
On the same shelf as food
In a separate, labeled area away from food
Next to utensils
In the refrigerator
Which of the following is the most effective way to kill bacteria in food?
Freezing
Cooking to the proper temperature
Refrigerating
Drying
What should you do if you see signs of rodents in a food storage area?
Ignore it
Report it to the manager immediately
Move the food to another area
Clean the area with water only
A food worker prepares a salad using lettuce, tomatoes, and grilled chicken. The chicken was cooked earlier and stored in the refrigerator. What should the worker do before adding the chicken to the salad?
Add the chicken directly from the refrigerator
Reheat the chicken to 165°F (74°C)
Wash the chicken with water
Let the chicken sit at room temperature for 2 hours
A customer tells you they have a severe shellfish allergy. Which of the following actions should you take?
Recommend a dish that contains shrimp
Inform the kitchen and ensure no cross-contact with shellfish
Tell the customer to avoid all food
Ignore the allergy
If a food worker cuts their hand while preparing food, what is the correct sequence of actions?
Continue working and cover the cut with a napkin
Stop working, clean and bandage the wound, and wear a glove before returning to work
Ignore the cut
Rinse the cut and keep working
A refrigerator in a restaurant is found to be at 50°F (10°C). What should the food manager do with the perishable foods stored inside?
Serve the food immediately
Move the food to a working refrigerator and monitor temperature
Discard the perishable foods
Leave the food in the refrigerator
A food worker is preparing raw fish and then needs to prepare a salad. What should the worker do before preparing the salad?
Wipe hands on a towel
Wash hands and change gloves
Use the same gloves
Only change gloves
A food manager notices that a food worker is not following proper handwashing procedures. What is the best action for the manager to take?
Ignore the behavior
Remind the worker privately and retrain if necessary
Fire the worker immediately
Tell other workers to watch the employee
A batch of soup was cooled from 135°F (57°C) to 70°F (21°C) in 3 hours. What should be done next to ensure food safety?
Serve the soup immediately
Continue cooling to 41°F (5°C) within the next 4 hours
Leave the soup at room temperature
Reheat the soup to 135°F (57°C)
A food worker is about to use a cutting board that was just used to cut raw chicken. What should the worker do before using it to cut vegetables?
Wipe the board with a towel
Wash, rinse, and sanitize the cutting board
Use the board as is
Flip the board over
