WorksheetsWorkplace Safety & Regulations Review
Total questions: 35
Worksheet time: 18mins
What is the minimum internal cooking temperature for poultry (chicken, turkey, duck)?
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
135°F for 4 minutes
What is the "Temperature Danger Zone"?
32°F–100°F
41°F–135°F
50°F–150°F
0°F–212°F
How quickly must food be cooled from 135°F to 70°F?
1 hour
2 hours
4 hours
6 hours
What is the minimum temperature for holding hot food safely?
120°F
125°F
130°F
135°F
What is the proper water temperature for handwashing?
Cold water
80°F
100°F
120°F
When should food handlers change gloves? (Select all that apply)
When gloves become dirty or torn
After handling raw meat
Every 4 hours during continuous use
Just once per shift
Why are hair restraints important in the kitchen?
They look professional
They keep sweat off your forehead
They prevent hair from contaminating food
They identify food handlers
What is the difference between cleaning and sanitizing?
Cleaning removes pathogens; sanitizing removes dirt
Cleaning removes dirt; sanitizing reduces pathogens to safe levels
They mean the same thing
Sanitizing is only needed for dishes
Which are approved chemical sanitizers?
Vinegar & baking soda
Bleach, soap, alcohol
Chlorine, iodine, quaternary ammonium compounds
Lemon juice & salt
What is the correct order for the three-compartment sink?
Rinse, Sanitize, Wash
Wash, Rinse, Sanitize
Wash, Sanitize, Rinse
Sanitize, Wash, Rinse
After cutting raw chicken on a cutting board, what should you do before using it for vegetables?
Rinse with cold water
Spray with sanitizer only
Wash, rinse, and sanitize
Just scrape off chicken pieces
Is it okay to store raw ground beef above lettuce in the refrigerator?
Yes, meat should be stored on top
No, juices could drip onto lettuce
Yes, if it’s wrapped tightly
Only for short-term storage
Using the same cloth for raw meat spills and wiping clean plates poses what risk?
No risk at all
Food waste
Cross-contamination
Faster cleaning
You see defrosted chicken left on the counter. What should you do?
Put it back in the freezer
Check its temperature
Cook it immediately
Throw it away
A pest control company has just sprayed the kitchen. What must happen before food prep resumes?
Air out the kitchen and continue as usual
Clean and sanitize all food-contact surfaces
Restock all food immediately
Do nothing; it’s safe once sprayed
A student has a small cut on their finger. What should they do before returning to work?
Cover with a waterproof bandage and glove
Wash hands only
Wear two pairs of gloves only
Continue working without covering it
What is the purpose of a HACCP system?
To improve cooking techniques
To identify hazards at specific points in the flow of food
To write recipes
To make food look more appealing
What is the correct order of the Flow of Food?
Receiving → Storage → Preparation → Cooling → Cooking → Service
Receiving → Storage → Freezing → Thawing → Preparation → Cooking → Hot/Cold Holding → Cooling → Reheating
Storage → Receiving → Cooking → Serving
Cooking → Cooling → Serving → Storage
Temperature is the most important factor in pathogen growth because it is the easiest to control
True
False
Which method ensures proper stock rotation in storage?
LIFO (Last In, First Out)
FIFO (First In, First Out)
FILO (First In, Last Out)
Random order
What is the maximum number of days ready-to-eat food can be stored at ≤41°F?
3 days
5 days
7 days
10 days
What is the correct refrigerator storage order (top to bottom)?
Poultry → Ground meat → Whole cuts → Seafood → RTE foods
RTE foods → Seafood → Whole cuts → Ground meat → Poultry
Seafood → Poultry → Ground meat → RTE foods → Whole cuts
RTE foods → Whole cuts → Seafood → Poultry → Ground meat
What is the safe temperature for frozen foods?
41°F or below
0°F or below
32°F or below
10°F or below
Which of the following is NOT an approved thawing method?
In refrigerator at ≤41°F
Under cold running water at ≤70°F
On the counter at room temperature
In microwave if cooking immediately
What is the maximum depth food should be when cooling in shallow pans?
1 inch
2 inches
3 inches
6 inches
What should food handlers avoid when preparing RTE foods?
Wearing gloves
Bare hand contact
Using sanitized utensils
Working in small batches
What is the minimum internal cooking temperature for ground meats?
135°F for 15 sec
145°F for 15 sec
155°F for 15 sec
165°F for 15 sec
Hot food must be held at what minimum temperature?
120°F
125°F
135°F
140°F
Which of the following is NOT one of the 9 major allergens?
Sesame
Peanuts
Soy
Rice
Which foods are common hidden allergens? (Select all that apply)
Worcestershire sauce
Bread
Olive oil
Pastry glaze
Severe allergic reactions that cause difficulty breathing and loss of consciousness are called:
Asthma
Gastroenteritis
Anaphylactic shock
Food intolerance
Which U.S. agency provides the foundation of all food safety laws?
USDA
FDA
CDC
OSHA
A Department of Health Inspector (DOHI) can enter a foodservice facility without prior notice during operating hours.
True
False
What does OSHA primarily enforce?
Fire prevention
Workplace safety
Food labeling
Allergen disclosures
What does PASS stand for in using a fire extinguisher?
Point, Aim, Spray, Stop
Pull, Aim, Squeeze, Sweep
Push, Alert, Spray, Sweep
Point, Activate, Squeeze, Stop
