WorksheetsFood Safety Quiz
Total questions: 10
Worksheet time: 10mins
Which of the following is considered a physical food hazard?
Bacteria
Mold
Detergent residue
A staple
The acronym FATTOM is used to remember the conditions for bacterial growth. Which of the following does the 'M' in FATTOM stand for?
Meat
Microwave
Minerals
Moisture
Which of the following describes the correct steps for cleaning and sanitizing a work surface?
Scrape, wash, rinse, sanitize, air-dry
Sanitize, wash, rinse, air-dry
Wash, air-dry, sanitize
Scrape, wash, sanitize, air-dry
What is the primary purpose of sanitizing a surface in a kitchen?
To reduce the number of bacteria on the surface to a safe level
To prevent cross-contamination
To remove dirt and grease
To make the surface look shiny
What is the safe temperature range for storing cold foods?
At or below 0°F
41°F or lower
165°F or higher
Between 41°F and 135°F
Why is it important to rotate food using the FIFO method?
To make the storage area look neat and organized
To make sure new foods are always in the back of the storage area
To ensure that food with an earlier expiration date is used first
To keep all food at the same temperature
What is cross-contamination in a kitchen setting?
When a chemical like a sanitizer is mixed with food.
When a physical item like a hair gets into food.
When food is not stored at the correct temperature.
When harmful bacteria are transferred from one food item to another.
According to the guidelines for Food Handler’s, what is the appropriate length of time to wash your hands?
20 seconds
5 seconds
10 seconds
60 seconds
Which of the following is considered a TCS food?
Cut leafy greens
A block of cheese
Dry pasta
Uncooked rice
What is a safe method for thawing a frozen food item?
Thawing in the microwave and then placing it in the refrigerator for later use
Leaving it on the countertop for several hours
Submerging it under cool, running water
Thawing it in a cooler at 50°F
