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WorksheetsPreventing Food-Borne Illness Quiz
Total questions: 12
Worksheet time: 6mins
To minimize the growth of disease causing bacteria, the maximum amount of time food can be kept between 70o and 140o is
30 minutes
2 hours
4 hours
6 hours
Sean cooks hamburgers at a fast food restaurant. What is the proper internal temperature for the burgers he prepares?
145 degrees F
155 degrees F
165 degrees F
175 degrees F
Amanda isn't sure if she should go to work as a line cook for a local diner. She hasn't been feeling well, but doesn't want to anger her supervisor by missing work. Under which conditions should Amanda avoid preparing food?
She has a runny nose.
She received an immunization today.
Amanda has had a sore throat for several days.
Amanda has diarrhea and an upset stomach.
Each year in the United States there are _______ incidences of food-borne illness.
10 million
26 million
39 million
48 million
Juan is about to start his shift prepping salads for a local restaurant. When should Juan wash his hands while on the job?
When entering the kitchen, changing tasks and before putting on gloves.
When leaving the kitchen, after using cleaning supplies and after touching his face.
After using the phone, leaving the kitchen and after using the restroom
When entering the kitchen, between making kinner salads and before cutting vegetables.
In order to prevent contamination of food in the refrigerator, which is the safest order to place food starting at the bottom of the refrigerator?
Ready-to-eat food, fish, pork roast, chicken
Whole fish, ground beef, poultry, ready-to-eat food
Chicken, hamburger, roasts, fish, ready-to-eat food
Hamburgers, ready-to-eat food, roasts, fish, chicken
What single action by food handlers is the greatest cause of food-borne illness?
improper dishwashing
poor handwashing
working while ill
cooking food at too hot of a temperature.
What is the role of sanitizers in foodservice?
Sanitizers are an excellent substitution for handwashing.
Sanitizers can be used, but only after hand washing.
Sanitizers are the most important step in removing bacteria from hands.
Sanitizers must be used in order to clean hands thoroughly.
What food-borne illnesses are spread by flies?
Salmonella and staph
E. coli and staph
E. coli and listeria
Listeria and shigella
At what temperatures do bacteria multiply the most rapidly?
0-40 degrees F
41-135 degrees F
90-150 degrees F
140-165 degrees F
Megan is preparing a pork roast for dinner. What temperature does the center of the roast need to be, in order to be cooked properly?
145 degrees F
155 degrees F
165 degrees F
175 degrees F
What is the rule for handling ready-to-eat foods?
You may touch it if you recently washed your hands.
Always use a tool or serving spoon to avoid touching the food.
As long as the food is fresh, it's okay to touch it.
Avoid touching food unless you have a food handler's card.
