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WorksheetsFood Safety and Hygiene Quiz
Total questions: 35
Worksheet time: 18mins
A piece of broken glass found in soup is an example of:
Chemical contamination
Biological contamination
Physical contamination
Cross-contact
Pesticide residue left on unwashed apples is:
Physical contamination
Chemical contamination
Biological contamination
Allergen contamination
Salmonella on raw chicken is an example of:
Chemical contamination
Biological contamination
Physical contamination
None of the above
A bandage falling into food is:
Physical contamination
Chemical contamination
Biological contamination
Allergic contamination
Sanitizer spray misting onto uncovered food is:
Physical contamination
Chemical contamination
Biological contamination
None of the above
Mold growing on bread is:
Physical contamination
Biological contamination
Chemical contamination
Allergen contamination
Metal shavings from a can opener falling into canned peaches is:
Physical contamination
Biological contamination
Chemical contamination
Cross-contact
A hair found in a salad is:
Physical contamination
Biological contamination
Chemical contamination
None of the above
Cleaning chemicals stored above flour could lead to:
Biological contamination
Physical contamination
Chemical contamination
Cross-contact
Norovirus from an ill food handler is an example of:
Physical contamination
Biological contamination
Chemical contamination
Allergen contamination
The most important step food handlers can take to prevent foodborne illness is:
Wearing gloves
Washing hands properly
Using a hair net
Cleaning equipment
When must food handlers wash their hands?
Before work only
After handling money
Once per shift
Only after using the restroom
A food handler comes to work with diarrhea and vomiting. They should:
Wash their hands frequently
Wear gloves at all times
Be sent home immediately
Work in the dishroom
Why is good personal hygiene critical in foodservice?
It makes customers happy
It prevents cross-contact
It reduces risk of foodborne illness
It saves money on cleaning supplies
Which action requires handwashing?
Putting on an apron
Taking out the trash
Serving food with tongs
Wearing a hair restraint
Food handlers should keep fingernails:
Long and polished
Short and clean
Covered with false nails
Painted
Why are gloves not a substitute for handwashing?
Gloves are expensive
Gloves can become contaminated
Gloves can break
Customers don’t like gloves
A food handler touches their hair, then touches food without washing hands. This can cause:
Physical contamination
Chemical contamination
Biological contamination
None of the above
Which jewelry is acceptable for a food handler?
Large hoop earrings
Medical ID bracelet
Plain band ring
Diamond ring
Why must food handlers cover cuts and wounds?
To keep bandages from getting dirty
To protect themselves
To prevent pathogens from entering food
To avoid washing hands
Which food is considered TCS?
Raw chicken
Crackers
Saltine crackers
Sugar
Which of the following is not a TCS food?
Sliced melon
Cooked rice
Baked potato
Dried pasta
Which food requires refrigeration at or below 41°F?
Whole apples
Cheese sauce
Salt
Unopened canned beans
Cooked beans are a TCS food because they:
Are dry
Have high protein and moisture
Are acidic
Contain preservatives
Why are baked potatoes considered TCS foods?
They contain starch
They are high in acid
Their moist, neutral environment supports bacterial growth
They are always eaten hot
Which cut fruit must be kept cold to prevent bacterial growth?
Strawberries
Bananas
Cantaloupe
Pineapple
Which of the following is safe to store at room temperature?
Cooked rice
Dry cereal
Cut tomatoes
Pasta salad
A carton of milk is considered TCS because it is:
High in sugar
High in protein and neutral pH
Low in moisture
Acidic
Which of these foods is NOT considered TCS?
Raw sprouts
Whole oranges
Cooked poultry
Fish
Which factor makes cut leafy greens a TCS food?
High protein
Neutral pH and high moisture
Natural acidity
Dryness
According to ServSafe, food can remain in the Temperature Danger Zone (41–135°F) up to 4 hours, but best practice is to discard after how many hours if unsure?
1 hour
2 hours
6 hours
12 hours
Within the Temperature Danger Zone, bacteria grow most rapidly between:
32–41°F
41–135°F
70–125°F
125–165°F
Which of the following foods becomes a TCS food only after it is cooked?
Raw chicken
Cooked beans
Sliced melon
Milk
Foods with water activity (aW) above what level can support bacterial growth?
0.50
0.65
0.85
1.0
Bacteria grow best in foods with a pH between:
2–4
4.6–5.5
6.6–7.5
9–11
