WorksheetsFood Safety and Sanitation Assessment
Total questions: 51
Worksheet time: 26mins
The three categories of food safety hazards are biological, physical, and
Temporal
Practical
Chemical
Thermal
Food and nonfood items should be stored away from wall at least off the floor.
2 inches
1 foot
3 feet
After mopping, where should the mop and bucket be stored?
Near Food-prep areas in case something spills
In the far corner of the food prep area
In the employee bathroom next to the sink
In a separate area away from the food
A food handler (chef) is prepping raw hamburger patties on a cutting board and then uses the same cutting board to cut the lettuce and tomatoes. What went wrong?
Poor cleaning and sanitizing
Poor Personal Hygiene
Cross-Contamination
Time-Temperature abuse
What is time temperature abuse?
Food left at temperatures good for the growth of pathogens.
Receiving food frozen
Transferring pathogens from one surface of food to another
staying home when sick with a fever
Handwashing sinks should be used for
handwashing only
handwashing and cleaning vegetables
handwashing and dumping mop water
handwashing and prepping food
Scrub hands and arms vigorously for
5-10 seconds
2 minutes
10-15 seconds
30-40 seconds
Hair and beard coverings (nets) should be worn if working in
Food prep areas
Area used to clean utensils
Areas used to clean equipment
Hair and bear coverings (nets) should be worn in all the areas above
Which is the correct order for handwashing?
Apply soap, scrub hands and arms, rinse and dry
Apply soap, wet hands and arms, rinse and dry
Wet hands and arms, apply soap, apply antiseptic and dry
Wet hands and arms, apply soap, scrub hands and arms, rinse and dry
You should wash your hands before or after
Sneezing
Touching your hair
Taking out the garbage
Starting the work day
All of the above
After which activity/task MUST food handlers wash their hands?
Putting on gloves
Serving customers
Applying hand antiseptic (hand sanitizer)
Clearing tables
B and D
What is the temperature danger zone?
41°F to 135°F
0°F to 40°F
50°F to 125°F
100°F to 165°F
Which item is stored correctly in the cooler?
Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw poultry stored above raw pork roast
Sliced pineapple stored below raw steaks
Fungi, parasites, bacteria, and viruses are what type of hazards?
Phsical
Biological
Chemical
Cleaning
Clean, sanitized, dry cups and glasses should be stored
In a locked area
4 inches off the floor
Uncovered
Upside down to prevent anything from getting into them
Food handlers should keep their fingernails
short and unpolished
long and unpolished
long and painted with nail polish
short and painted with nailpolished
Which of the following is NOT a method to help food cool quicker?
For thicker cuts of meat- cut into smaller pieces
Place in a deep pan
Place liquid items into several smaller bowls
Place in an ice water bath or use an ice wand
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce
Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon
Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast
Which procedure will help prevent food contamination?
Carefully stacking coffee cups on a shelf
Scooping ice with a clean drinking glass
Using tongs to serve dinner rolls to guests
Smoking only in the dry-food storage area
What method is the safest way to thaw frozen food?
On the kitchen counter
In the microwave
The cooking process
In the refrigerator (cooler)
Which of the following microorganisms is responsible for causing the most foodborne illness?
bacteria
molds
fingernails
viruses like norovirus
Which of the following is an example of cross-contamination?
Thawing frozen food at room temperature
cutting carrots with the same knife used to cut raw chicken
sneezing in your hand then tossing a salad
cooling large stock pots of hot food in an ice water bath
Both b and c
A HAACP food safety system focuses on
employee habits and actions on the job
the flow of food for all dry goods and chemicals purchased and received
the clean and sanitary conditions of the restaurant
proactively identifying, evaluating, and controlling biological, chemical, and physical hazards throughout the entire food production process, from raw materials to consumption to prevent any food born-illness
All of the above
Foodservice cleaning chemicals should be stored in
coolers
food storage containers
dry food storage areas
in a cabinet away from food and food preparation areas
Which of the following is a sign of a contaminated canned good?
swelling/bulging on the top, bottom, or side of the can
dirt on top of the can
dust on top of the can
torn label
What is the correct order for cleaning and sanitizing food-contact surfaces?
rinse, sanitize, wash, air dry
wash, rinse, sanitize, air dry
rinsh sanitize, dry
wash, sanitize, rinse, air dry
How long is the total handwashing process
10-15 seconds
25 seconds
20 seconds
30 seconds
What is the difference between clean and sanitizing?
clean is free of germs, sanitizing is free of dirt and debris
Clean is free of dirt and debris, sanitizing is free of most germs
clean means safe to eat, sanitizing is not safe due to chemicals
sanitizing removes all food debris and cleaning removes bacteria
What is an example of a biological contaminant that can be found in food?
hair
glass
bleach
salmonella
In the 2 stage cooling methods, foods must be cooled from 135 to 70 degrees within hours and from 70 degrees to below 41 degrees within an additional hours
4, 6
6, 4
Which is considered a physical contaminant?
Hair
salmonella
bleach
virus
What does FIFO stand for?
First in, first out
Fun in food outings
Food in, food out
First included, first out
What should be done with a package of flour that is received with signs of dampness on the bag?
air dry it out in the sun
reject the flour and return to supplier
Dry the bag with a towel before use
Accept the flour and place in dry storage
What is the minimum internal cooking temperature for chicken/poultry?
41 degrees F
145 degrees F
155 degrees F
165 degrees F
What is the minimum internal cooking temperature for fish?
41 degrees F
145 degrees F
155 degrees F
165 degrees F
What is the minimum internal cooking temperature for pork?
41 degrees F
145 degrees F
155 degrees F
165 degrees F
What is the minimum internal cooking temperature for ground beef?
41 degrees F
145 degrees F
155 degrees F
165 degrees F
All of the following are key points to consider when receiving food except
Expiration Date
Temperature
The brand of the food, for example Great Value vs Kraft
Damages
Where should fish be stored when in the cooler?
A
B
C
D
Where should whole meats be stored in the cooler?
A
B
C
D
Where should ready to eat (RTE) food be stored?
A
B
C
D
Where should poultry be stored?
Shelf A
Shelf B
Shelf C
Shelf D
Shelf E
Where should ground beef be stored?
A
B
C
D
E
Fish should be prepared on what color of cutting board?
Red
Green
Blue
White
Cooked meat such as a cooked steak should be sliced on a cutting board.
Red
Blue
Green
Fruits and Vegetables should be prepared on a cutting board
White
Blue
Red
Poultry such as chicken should be prepped on a cutting board
Green
Brown
Red
Bread and Cheese should be prepped on a cutting board.
Red
Green
Blue
What is the FIFO order of the Tuna Cans?
A, B, C, D
D, B, C, A
D, C, A, B
B, C, D, A
In the acronym FAT TOM for food safety, the F stands for?
Food
Fun
Fans
Fat
In the food safety acronym FAT TOM, The Two T's stand for
Time and Temperature
Time and Tools
Task and Temperature
Trust and Temperature
