WorksheetsFood Handling: Basic Procedures Final Assessment
Total questions: 27
Worksheet time: 14mins
Foodborne illnesses may (a) be prevented by following safety and sanitation guidelines.
Sometimes
Never
Almost always
Always
Select all of the following which are topics which fall into food handling safety and sanitation.
Understanding how food may become unsafe
Preparing an appealing dish
Cleaning procedures
Personal hygiene
Controlling time and temperature
Chemical hazards are substances which may contaminate food and make it unsafe to consume.
True
False
What is the main purpose of controlling time and temperature when preparing food?
To make food taste better
To prevent the growth of bacteria
To speed up cooking time
To save energy
What is the temperature range of the danger zone for food?
32°F - 120°F (0°C - 49°C)
41°F - 135°F (5°C - 57°C)
50°F - 150°F (10°C - 66°C)
Kim noticed a food contact surface had been contaminated during a task. Which of the following should she do?
Continue using it since it is not visibly dirty
Clean the surface but skip sanitizing
Clean and sanitize the surface
Wait until the end of the day to clean and sanitize the surface
Pests, such as insects, are not a hazard in a kitchen.
True
False
What organizations may have extra rules for preparing food due to high-risk populations?
Local bakery
Chain restaurants
Schools
Coffee shop
Lindsey observes a coworker not wearing gloves while handling ready-to-eat foods. Which of the following is the appropriate action?
Ignore it because it is a common practice
Politely remind the colleague to wear gloves
Tell another coworker what she saw
Wait for someone else to address the issue
Which of the following is NOT true regarding chemical and cleaning supply storage?
Store in a designated area
Store away from food
Store near the area where they are most used
Store in the original container
Which of the following is the most important task in preventing cross-contamination?
Checking the internal temperature of food
Using gloves appropriately
Cleaning and sanitizing when needed
Following a recipe
When preparing a meal, an individual accidentally drops a utensil on the floor. Which of the following should they do with the utensil after it is dropped?
Pick it up and continue using it
Rinse it under running water and use it
Wash, rinse and sanitize the utensil before using it
Ignore it and continue with the task
When using a three-compartment sink, which compartment is used for sanitizing?
The first and third
The first
The second
Place the following hand-washing steps in the correct order.
Dry hands and arms using a towel or dryer
Wet hands and arms with warm water
Scrub hands, under nails, between fingers and arms for 10 to 15 seconds
Apply soap
Wet hands and arms with warm water
Scrub hands, under nails, between fingers and arms for 10 to 15 seconds
Rinse hands and arms using warm water
Rinse hands and arms using warm water
Apply soap
Dry hands and arms using a towel or dryer
Mark the following statements as True or False.
Gloves should be changed when they have been torn.
Gloves should be changed when they have potentially been contaminated.
Gloves do not need to be changed when handling raw meats or seafood.
Darren is wearing gloves while handling raw meats and needs to cut an onion. Which of the following should he do before cutting the onion?
Keep the same gloves for the new task
Remove gloves, wash hands and use new gloves
Wash hands with the gloves
Use the gloves until they have a tear in them
Fill in the blanks using the word bank provided below Poor personal ________ may lead to ________ being transferred from an individual’s ________ and clothing to food, which can lead to foodborne ________ from cross-contamination.
Poor personal hygiene may lead to pathogens being transferred from an individual’s body and clothing to food, which can lead to foodborne illnesses from cross-contamination.
Poor personal habits may lead to chemicals being transferred from an individual’s hands and clothing to food, which can lead to foodborne allergies from cross-contamination.
Poor personal appearance may lead to bacteria being transferred from an individual’s shoes and clothing to food, which can lead to foodborne infections from cross-contamination.
Poor personal care may lead to viruses being transferred from an individual’s hair and clothing to food, which can lead to foodborne diseases from cross-contamination.
Using the word bank, categorize the following hazards.
Biological Hazard
pathogens, illnesses
Chemical Hazard
none from the word bank
Physical Hazard
body, hygiene
What is a microorganism that can cause foodborne illness?
Bacteria
Salt
Plastic
Sugar
What hard part of animals can sometimes be found as a physical contaminant in food?
Bones
Feathers
Skin
Fur
What sharp object can accidentally contaminate food and cause injury?
Broken glass
Plastic wrapper
Paper towel
Wooden spoon
Metal tray
What chemical substance used for cleaning can be a food contaminant if not handled properly?
Cleaner
Salt
Sugar
Vinegar
What substance is intentionally added to food to enhance its properties?
Food additive
Preservative
Flavor enhancer
Emulsifier
What hard part found in some fruits can be a physical contaminant in food?
Fruit pit
Fruit skin
Fruit juice
Fruit leaf
What type of microorganism, other than bacteria, can cause food spoilage or illness?
Fungi
Algae
Protozoa
Viruses
What organism lives on or in a host and can cause illness?
Parasite
Producer
Predator
Scavenger
What chemical is used to reduce the number of microorganisms to safe levels on surfaces?
Sanitizing solution
Bleach
Vinegar
Soap
