WorksheetsFood Safety and Handling Quiz
Total questions: 20
Worksheet time: 10mins
Which temperature range is known as the “Danger Zone” where bacteria grow fastest?
0–32°F
32–41°F
41–135°F
140–165°F
The minimum internal cooking temperature for poultry is:
135°F
145°F
155°F
165°F
What is the correct temperature for holding hot foods?
100°F or above
125°F or above
135°F or above
150°F or above
Which of the following is a TCS food?
Crackers
Cooked rice
Apples
Sugar
Which type of jewelry is allowed while preparing food?
Necklace
Plain wedding band
Watch
Dangling earrings
What is the first step in proper handwashing?
Dry hands
Rinse with water
Apply soap
Wet hands with warm water
How long should you scrub your hands with soap during handwashing?
5 seconds
10 seconds
20 seconds
1 minute
Food handlers should not work if they have which symptom?
Runny nose
Fever and sore throat with fever
Headache
Cough
Which cutting board color is often used for raw poultry?
Red
Blue
Yellow
Green
What is cross-contamination?
Washing hands in dirty water
Transfer of pathogens from one surface or food to another
Cooking food to the wrong temperature
Using too much sanitizer
Which group is most at risk for foodborne illness?
Teenagers
Elderly people
Athletes
Adults aged 25–40
The correct way to thaw frozen meat is:
On the counter
In warm water
In the refrigerator
At room temperature overnight
How often should food contact surfaces be cleaned and sanitized during use?
Once a day
Every 2 hours
Every 4 hours
Every 6 hours
Which type of sanitizer is commonly used in foodservice?
Ammonia
Chlorine
Bleach only
Vinegar
Which of the following can contaminate food?
Hair
Dirt
Chemicals
All of the above
What is the proper storage order in a cooler (top to bottom)?
Poultry, seafood, ready-to-eat foods, beef
Ready-to-eat, seafood, beef, poultry
Seafood, beef, ready-to-eat, poultry
Beef, poultry, seafood, ready-to-eat
The minimum internal temperature for ground beef is:
135°F
145°F
155°F
165°F
Which government agency enforces food safety in restaurants?
CDC
FDA
USDA
Local health department
Which of these is a proper method for cooling food safely?
Ice bath
Blast chiller
Divide into shallow pans
All of the above
Which type of hazard is broken glass?
Biological
Physical
Chemical
Allergen
