WorksheetsFood Safety Essentials Quiz
Total questions: 20
Worksheet time: 10mins
Which of the following is the correct temperature for storing cold foods to keep them safe?
41°F or lower
55°F or lower
60°F or lower
75°F or lower
What is the minimum internal temperature that poultry should be cooked to in order to be safe to eat?
135°F
145°F
155°F
165°F
Which of the following is a common food allergen?
Rice
Peanuts
Apples
Carrots
What does the acronym FIFO stand for in food safety?
First In, First Out
Fast In, Fast Out
Food In, Food Out
Freeze In, Freeze Out
Which of the following is NOT a safe way to thaw frozen food?
In the refrigerator
Under running cold water
On the counter at room temperature
In the microwave
Which piece of equipment is used to check the internal temperature of food?
Thermometer
Timer
Scale
Blender
Why is it important to wash your hands before handling food?
To keep hands warm
To remove dirt and germs
To make food taste better
To dry your hands
Which of the following is an example of cross-contamination?
Using the same cutting board for raw chicken and vegetables
Washing hands before cooking
Storing food in sealed containers
Cooking food to the correct temperature
If you see mold on a block of cheese, what should you do?
Cut off the mold and eat the rest
Eat it quickly before it spreads
Throw the entire block away
Wash the mold off with water
A food worker touches their face and then prepares a salad. What food safety mistake did they make?
Not wearing gloves
Not washing hands after touching their face
Not using a thermometer
Not labeling the salad
Why should ready-to-eat foods be stored above raw meats in the refrigerator?
To keep the refrigerator organized
To prevent juices from raw meat contaminating ready-to-eat foods
To save space
To keep raw meat colder
Which action helps prevent the growth of bacteria in food?
Leaving food out at room temperature
Keeping food hot at 135°F or above
Storing food in open containers
Mixing raw and cooked foods
A restaurant receives a delivery of frozen fish. What should the staff do first to ensure food safety?
Put the fish in the refrigerator
Check the temperature of the fish
Cook the fish immediately
Leave the fish on the counter
If a food handler is sick with vomiting or diarrhea, what should they do?
Continue working but wear gloves
Tell their manager and stay home
Only handle packaged foods
Work in the dining area
A chef is planning a menu for a group that includes people with food allergies. What should the chef do to keep everyone safe?
Ignore the allergies
Clearly label foods that contain common allergens
Only serve foods with nuts
Use the same utensils for all foods
You notice that the refrigerator temperature is 50°F. What should you do to keep food safe?
Ignore it and continue using the refrigerator
Move perishable foods to another refrigerator and report the problem
Turn the refrigerator off
Leave the door open
A food worker is preparing a large batch of soup. What is the safest way to cool it quickly?
Leave it on the counter to cool
Place it in shallow pans and refrigerate
Put it in a deep pot in the refrigerator
Add ice cubes directly to the soup
If you see a coworker not following food safety rules, what should you do?
Ignore it
Tell your manager or supervisor
Join them
Tell a customer
A customer tells you they have a severe shellfish allergy. What should you do to ensure their food is safe?
Tell the kitchen and make sure their food does not come into contact with shellfish
Serve them shellfish anyway
Ignore the allergy
Only wash your hands before serving
You are in charge of training new staff on food safety. What is the most important topic to cover first?
How to decorate the dining area
Proper handwashing techniques
How to fold napkins
How to greet customers
