WorksheetsISBE Food Handler Training Study Guide
Total questions: 74
Worksheet time: 37mins
Which of the following is NOT a common cause of foodborne illness?
Poor hand washing practices
Employees working while they are ill
Cross contamination
Proper food storage
Fill in the blank: Inadequate _______ temperatures can be a cause of foodborne illness.
cooking
freezing
serving
washing
Which of the following is considered a physical hazard in the food service area?
Cleaners
Hair
Bacteria
Viruses
Which of the following is a chemical hazard that can contaminate food?
Jewelry
Glass
Cleaners
Dirt
Fill in the blank: _______ alone can cause foodborne illness, but also produce toxins that may not be destroyed during the cooking process.
Bacteria
Viruses
Fungi
Parasites
Which of the following is a recommended practice to prevent the transmission of viruses by food handlers?
Single hand washing
Double hand washing
Not washing hands
Wearing jewelry
Fill in the blank: Parasites may be in meat or fish, but using proper endpoint _______ temperatures will kill parasites.
cooking
freezing
boiling
marinating
What is the temperature danger zone for food safety? Fill in the blank: The temperature danger zone is ____°F to ____°F.
41°F to 135°F
32°F to 100°F
50°F to 150°F
60°F to 120°F
Foods being cooled or heated must move through the temperature danger zone quickly.
True
False
How long can foods remain in the temperature danger zone before they must be discarded? Fill in the blank: Foods that are allowed to remain in the danger zone for ____ or more hours are unsafe to eat, and must be discarded.
4
1
2
6
Which foods are of greatest concern for Time-Temperature Control for Safety (TCS)?
Dry foods
Moist, nutrient or protein rich foods
Sugary foods
Frozen foods
What is one method to ensure even cooling of foods? Fill in the blank: Stir foods to speed and ensure even cooling or use _____?
ice paddles or wands
plastic wrap
paper towels
wooden spoons
Proper cooling must occur within ____ hours.
6
2
8
12
Foods must go from 135°F to 70°F within how many hours?
2
1
4
6
Foods must go from 70°F to 41°F within how many hours? Fill in the blank: Foods must go from 70°F to 41°F within ____ hours.
4
2
6
8
At what minimum internal temperature and for how long should poultry (whole or ground) be cooked to ensure safety?
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
135°F for 15 seconds
At what minimum internal temperature and for how long should ground hamburger be cooked?
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
135°F for 15 seconds
At what minimum internal temperature and for how long should whole meats and fish/seafood be cooked?
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
135°F for 15 seconds
Proper Thawing: In a refrigerator, food must be thawed at ____° F or less.
41
50
45
32
Proper Thawing: When thawing food under running water, the water temperature must be ____° F or less.
70
80
60
100
Proper Thawing: True or False: No part of food can be above 41° F for more than 4 hours when thawing under running water.
True
False
Proper Thawing: True or False: Microwaving is allowed as part of the cooking process as long as the food is immediately moved to the standard cooking process.
True
False
Date Marking: Any food that is going to be used within ____ hours does not need to be date marked.
24
12
48
72
Prepared, previously cooked, or open TCS products can be stored for ____ days at a temperature of 41° F or below.
7
3
10
14
On which day should food be discarded if stored at 41° F or below?
After the 7th day
After the 3rd day
After the 10th day
After the 1st day
Reheating: Any previously prepared or cooked item that must be heated for service, must be reheated to ____° F.
165
140
120
180
Cold Holding: Refrigerated foods must be held at ____° F or less.
41
45
50
32
Cold Holding: Frozen foods should be held at ____° F or less.
0
10
32
-10
Hot Holding: Cooked, ready to serve foods must be held at ____° F or hotter.
135
120
100
150
Using a food thermometer: Where should you insert the thermometer when checking the temperature of food?
In the thickest part of the food
Near the edge of the food
On the surface of the food
In the thinnest part of the food
Which of the following is the correct procedure for calibrating food thermometers?
Pack a container with crushed ice and water, put thermometer in ice-water mixture (at least 2 inches of probe submerged), hold for 30 seconds, thermometer should read 32°F, calibrate if not, and reinsert in fresh ice/water mixture.
Place thermometer in hot water and wait for 10 seconds.
Put thermometer in boiling water and check for 100°F.
Wipe thermometer with a dry cloth and use immediately.
Food handlers should use which of the following as an effective hair restraint?
Hat
Hair Net
Beard Restraint
Or other clothing or body covering that covers body hair
All of the above
Food handlers should wear clean clothing each shift.
True
False
Which items are considered appropriate clean clothing for food handlers?
Shirts, pants, aprons, hats
Shorts, sandals, tank tops, scarves
Jeans, t-shirts with logos, flip-flops, sunglasses
Sweaters, skirts, open-toed shoes, jewelry
Fingernails of food handlers should be ______ and maintained.
trimmed
painted
dirty
long
Food handlers should not wear fingernail polish or artificial fingernails.
True
False
Food handlers should not be wearing any jewelry when preparing and/or serving food. What is the exception?
Wedding rings are allowed
Necklaces are allowed
Bracelets are allowed
Earrings are allowed
Which of the following symptoms require a food handler to stay home from work?
Diarrhea
Vomiting
Jaundice
Fever, sore throat
All of the above
Employees with any of the listed symptoms may only return to work after they have been symptom free for at least how many hours?
24 hours
6 hours
12 hours
48 hours
Which of the following injuries require a food handler to stay home from work?
Boils
Cuts
Burns
Sores
All of the above
Proper Glove Use: Are gloves a replacement for proper hand washing?
Yes
No
What should you do before putting on gloves?
Wash hands prior to putting on gloves
Put on your shoes
Eat a snack
Check your phone
Proper Glove Use: Gloves provide an additional ________.
barrier
risk
odor
weight
Proper Glove Use: Is bare hand contact with ready to eat foods allowed?
Yes
No
When should gloves be changed?
When changing job duties
At the end of the day only
Only when gloves look dirty
Once a week
Hand Sanitizer: Is the use of a hand sanitizer a replacement for proper hand washing?
Yes
No
Where should hand sanitizer be stored?
Near hand washing stations
Inside the refrigerator
On the floor
In a locked cabinet far from reach
When should hand sanitizer be applied?
After hands have been properly washed
Before touching any surface
Only when hands are visibly dirty
Every 10 minutes regardless of activity
Hand Sanitizer: Is using gloves AND hand sanitizer together an acceptable replacement for proper hand washing?
Yes
No
When to Wash Your Hands: Name one situation when you should wash your hands before handling food.
Before touching food preparation utensils or surfaces / Before touching food, especially foods that will not be cooked
After eating a meal
After watching television
After reading a book
Hand Washing Technique: What should you use to wash your hands?
Any sink
Sink specific for hand washing
Hand Washing Technique: How long should you scrub your hands?
Approximately 20 seconds
5 seconds
1 minute
2 minutes
What is recommended for cleaning under fingernails?
Use of a fingernail brush
Wiping with a dry towel
Rinsing with cold water only
Using hand sanitizer only
What temperature should dry goods be stored at or below?
70°F
90°F
50°F
100°F
What temperature should refrigerated items be stored at or below?
41°F
50°F
32°F
60°F
What temperature should frozen items be stored at or below?
0°F
32°F
40°F
10°F
Receiving: Should non-food items, especially chemicals, be stored with food items?
Yes
No
Which of the following best describes the First In, First Out (FIFO) storage procedure?
The newest products are used first
The oldest products are used first
Products are used in random order
Products are never rotated
Items should be stored at least ____ inches off the ground. Fill in the blank.
6
2
12
18
Expiration dates and product conditions of currently stored products should be checked as new products are stored.
True
False
Cleaning is the removal of:
Microorganisms
Visible dirt and debris
Chemicals
Expired products
Sanitizing is the use of chemicals or heat to reduce the number of _________.
microorganisms
minerals
vitamins
enzymes
What is the first step in the proper use of a three compartment sink?
Use warm soapy water in Compartment 1
Remove food and other debris
Rinse using warm, clean water in Compartment 2
Air dry
In which compartment should you use warm soapy water when using a three compartment sink?
Compartment 1
Compartment 2
Compartment 3
None of the above
High touch and heavily used items should be cleaned and sanitized on a regular basis.
True
False
School food service staff should perform scheduled cleaning and sanitizing practices on which of the following?
Only food contact surfaces
Only utensils
All equipment, utensils, other food contact surfaces, and all food service areas, including storage and garbage areas
Only storage areas
What are the main headings/sections required in a USDA School Food Safety Plan?
Overview, Standard Operating Procedures, Monitoring, Corrective Actions, Record Keeping, Review/Revisions
Introduction, Menu Planning, Food Preparation, Service, Clean-up, Budgeting
Mission Statement, Staff Training, Equipment Inventory, Food Purchasing, Marketing
Goals, Nutrition Education, Parent Involvement, Community Outreach, Fundraising
Hazard Analysis is the review or inspection of the food service area to look for potential food safety risks.
True
False
Critical Control Points are points in food preparation processes where correct procedures must be used to ensure food safety.
True
False
Control Measures are processes or steps that are performed to reduce food safety risks.
True
False
Critical Limits are measurable, typically times and/or temperature limits.
True
False
Give an example of a Critical Control Point in food safety as described in the worksheet.
Food handlers switching from prepping raw chicken to prepping salad bar
Washing hands after using the restroom
Storing canned goods in a dry area
Wearing a hairnet while cooking
What is the Control Measure to prevent cross contamination when food handlers switch from prepping raw chicken to prepping salad bar?
Food handlers must wash hands before prepping salad bar
Food handlers should use the same gloves for both tasks
Food handlers can wipe hands on a towel before prepping salad bar
Food handlers do not need to take any action before prepping salad bar
What is the Critical Limit for hand washing to limit food safety risks?
Food handler should scrub hands for 20 seconds (measurable time)
Food handler should rinse hands for 5 seconds
Food handler should wash hands only with water
Food handler should use gloves without washing hands
