WorksheetsFlow of Food Test
Total questions: 50
Worksheet time: 26mins
What temperature do bacteria grow the fastest?
40°-140°
35°-120°F
50°-135°F
70°-125°F
How long can cold TCS foods be held without temperature control?
1 hour
2 hours
4 hours
6 hours
Which of the following should be stored on the bottom shelf of a refrigerator?
raw cuts of pork
raw ground beef
green salad
raw poultry
What is the proper way to store dry goods like flour and sugar?
In the refrigerator
In dry storage in proper container
In open containers on the counter
In the freezer
What is the temperature danger zone range for food?
0°F to 32°F
32°F to 70°F
41°F to 135°F
145°F to 165°F
How quickly should hot food be cooled to 41°F or below?
Within 2 hours
Within 4 hours
Within 6 hours
Within 8 hours
What is the proper method for cooling large amounts of hot food?
Leave it on the counter to cool naturally
Put it directly in the refrigerator
Divide into smaller portions and use an ice bath
Cover it tightly and leave it in a warm area
To what internal temperature should leftovers be reheated?
135°F
145°F
155°F
165°F
What is the minimum temperature for holding hot foods?
125°F
135°F
145°F
155°F
What is the maximum temperature for holding cold foods?
32°F
41°F
50°F
60°F
How often should the temperature of foods in a buffet be checked?
Every 30 minutes
Every hour
Every 2 hours
Every 4 hours
What should be done with food that has been in the danger zone for more than 4 hours?
Reheat it thoroughly
Cool it quickly
Throw it away
Serve it immediately
What type of thermometer is best for checking the internal temperature of meat?
Infrared thermometer
Oven thermometer
Digital probe thermometer
Mercury thermometer
How long can you hold hot TCS foods without temperature control?
3 hours
4 hours
5 hours
6 hours
Where should you insert a thermometer to check the temperature of ROP foods?
The center
The side
The top
In between the packages
What should you check first visually when receiving a food delivery?
The invoice
The temperature of cold foods
The temperature of the delivery truck
The packaging integrity
Ice crystals are a sign of what?
time temperature abuse
cross contamination
cross contact
thawing
What should you do if you receive canned goods that are swollen or dented?
Accept them but use them first
Accept them but store them separately
Reject them
Accept them if they're not expired
How long are TCS foods good for after opening/prepping?
24 hours
3 days
5 days
7 days
Which of the following is NOT a common symptom of foodborne illness?
Nausea
Vomiting
Diarrhea
Sneezing
What is the most common cause of foodborne illness?
Viruses
Bacteria
Parasites
Chemical contaminants
Which foodborne illness is associated with undercooked eggs?
E. coli
Salmonella
Listeria
Botulism
What does Mise En Place mean?
things in place
gather ingredients
my house
let's have a party
What is the first step in proper handwashing?
Apply soap
Wet hands with warm water
Rinse hands
Dry hands
How long should you wash your hands?
5 seconds
10 seconds
20 seconds
30 seconds
What is cross-contamination?
Mixing different types of food
Transferring bacteria from one surface to another
Cooking foods at the wrong temperature
Storing foods improperly
Which of the following is the best way to thaw frozen meat?
On the counter at room temperature
In the refrigerator
In hot water
In the microwave on high power
What does FIFO stand for in food storage?
First In, First Out
Food In, Flavor Out
Freeze It, Fry It Often
Fresh Is Fully Optimal
Which of the following should NOT be used to handle ready-to-eat foods?
Tongs
Gloves
Bare hands
Deli paper
Where must you store chemicals?
Next to food but on a different shelf
In a different area away from food
Under the prep counter
None of the above
Which of the following is NOT a safe way to cool hot soup?
Use an ice paddle
Place in shallow pans
Leave it covered on the counter
Use an ice bath
What should you do if you see signs of pest infestation in a food storage area?
Ignore it if it's minor
Try to catch the pests yourself
Report it to PCO immediately
Use strong pesticides to eliminate the problem
How often should cutting boards and work surfaces be sanitized?
Once a day
After each use
Once a week
When they look dirty
What is the proper order for washing dishes by hand?
Rinse, wash, sanitize
Wash, rinse, sanitize
Sanitize, wash, rinse
Wash, sanitize, rinse
What is the minimum internal cooking temperature for a pork chop?
140°
145°
155°
165°
What is the best way to check if meat is cooked thoroughly?
Cut into it and look at the color
Touch it to feel the texture
Use a food thermometer
Cook it for the recommended time
What is the purpose of a food safety management system like HACCP?
To increase food production
To improve food flavor
To prevent foodborne illnesses
To reduce food costs
Which of the following is NOT a way to prevent cross-contamination?
Using separate cutting boards for raw meat and vegetables
Washing hands between handling different foods
Storing raw meat above ready-to-eat foods
Using different utensils for different foods
When should you change your gloves?
After each task
When you tear a hole in them
When they are dirty
All of the above
What internal temperature should poultry be cooked to?
140F
155F
165F
170F
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Lettuce, fresh beef roast, ground chicken, fresh halibut
Lettuce, fresh halibut, fresh beef roast, ground chicken
Fresh halibut, lettuce, ground chicken, fresh beef roast
Fresh halibut, fresh beef roast, ground chicken, lettuce
Any item not stored in its original container must be
labeled.
thrown out.
used immediately.
served as quickly as possible.
What must be included on the label of food that has not been stored in its original container?
The food’s common name
A list of ingredients
Major allergens
Preservatives in the food
What is the discard date for tuna salad that was prepared and stored on October 1?
October 6
October 7
October 8
October 9
Match the following products with their minimum internal cooking temperature.
165°
145°
155°
135°
145°
What is the first step in cooking in a microwave?
Put a lid on it
Set the cook time
Take the temperature of the food
Shake the food
Prepping raw meat on a separate cutting board from vegetables is preventing what?
time-temperature abuse
cross contamination
How long doyou have to cool food from above 135° to 70°?
1 hour
2 hours
3 hours
4 hours
Leaving food in the temperature danger zone for more than 4 hours is time temperature abuse.
True
False
