WorksheetsFood Safety Quiz
Total questions: 24
Worksheet time: 12mins
What is the correct order for washing your hands?
apply soap, scrub hands and arms, wet hands and arms, rinse hands and dry
wet hands and arms, apply soap, rinse hand and arms and dry
apply soap, scrub hands and arms, rinse hands and arms, and dry
wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
How long should hands be scrubbed with soap?
1 minute
20 seconds
1-2 seconds
10 seconds
A cook uses the same knife to cut raw meat and then cut a green pepper. This is an example of:
cross-contamination
time-temperature abuse
incorrect cleaning and sanitizing
poor personal hygiene
What is one way that you can thaw TCS foods?
under a heat lamp
in a sink of hot water
as part of the cooking process
outside in the sun
What are 3 of the big 8 allergens?
Eggs, wheat, fish
Onions, broccoli, potatoes
Olives, mushroom, lettuce
Coffee, raspberries, corn
The last step in cleaning and sanitizing is:
Air-drying to avoid re-contamination with a towel.
Scraping to remove caked-on food debris or grime.
Rinsing thoroughly.
Washing with hot, soapy water.
Pathogens grow well in the temperature range:
41°F to 135°
38°F to 100°
0°F to 32°
135°F to 165°
Cleaning supplies that are used in the kitchen that can contaminate food when exposed are examples of which type of hazard:
biological
physical
emotional
chemical
A fingernail found in soup is considered this type of safety hazard:
physical
chemical
biological
psychological
An example of a food that is most likely to become unsafe is:
raisins
peanuts
granola
sliced tomato
Rotating food in storage by moving items in front that have the sooner expiration dates as new food comes in is known as:
FDA
USDA
CDC
FIFO
Cold food should be stored at an internal temperature of:
51° F or below
0° F or below
65° F or above
41° F or below
To make sure a piece of chicken is done cooking; take an internal temperature that is:
165° F for 15 seconds
155° F for 15 seconds
100° F for 15 seconds
165° F for 5 seconds
To prevent microwaved foods from drying they should be:
rotated
covered
shook
thrown out
When thawing food, never let the temperature go above 41°F(5°C) for:
4 minutes or longer
5 hours or longer
6 hours or longer
1 hour or less
Bacteria can grow on food.
true
false
Hand sanitizer can be used to clean hands while preparing food.
true
false
Gloves can be washed in between use in the kitchen.
true
false
To protect those with food allergies, the Food and Drug Administration (FDA) created regulations for companies to list ingredients in foods.
true
false
Which of the following lists two symptoms of an allergic reaction to food?
Hives and swelling
Fever and cough
Headache and dizziness
Nausea and blurred vision
Which of the following lists includes 3 of the 8 common foods that cause an allergic reaction?
Milk, eggs, peanuts
Rice, apples, bananas
Carrots, lettuce, cucumbers
Beef, pork, lamb
A situation in which cross-contamination can occur in a kitchen is:
Using the same cutting board for raw meat and vegetables without washing it
Washing hands before handling food
Storing raw meat separately from cooked food
Using separate utensils for different foods
Which of the following lists three instances when a food handler would need to wash their hands?
After using the restroom, after handling raw meat, and after touching garbage.
Before eating, after sitting at a desk, and after reading a book.
After washing dishes, before leaving work, and after making a phone call.
Before putting on gloves, after drinking water, and after tying shoes.
FAT TOM stands for which of the following?
Food, Acidity, Time, Temperature, Oxygen, Moisture
Fat, Acid, Taste, Texture, Oil, Minerals
Fungi, Air, Temperature, Toxins, Oxygen, Mold
Fiber, Acidity, Temperature, Taste, Oil, Moisture
