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Food Safety and Handling Quiz

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

Which of the following is a TCS food?

a)

Tortillas

b)

Bread

c)

Can of corn

d)

Tofu

2.

Which of the following is NOT a TCS food?

a)

Shell eggs

b)

Baked beans

c)

Whole watermelon

d)

Cheddar cheese

3.

What does calibration mean in the context of thermometers?

a)

Thermocouple

b)

Coving

c)

Calibration

d)

Abrasion

4.

Which of the following is NOT true about using thermometers?

a)

Take the temperature only in the middle of the food item.

b)

Take temperature in more than one spot.

c)

Wait until the thermometer reading stays steady

d)

Stick the thermometer into the thickest part of the food.

5.

What is the temperature danger zone?

a)

50°F to 125°F

b)

41°F to 135°F

c)

100°F to 165°F

d)

0°F to 40°F

6.

What temperature should cold food be received at?

a)

40°F

b)

32°F

c)

41°F

d)

45°F

7.

What does finding ice crystals typically mean when you find them on frozen food?

a)

The food was cross contaminated.

b)

The food was purchased from unapproved supplier.

c)

The food was frozen solid, so it's all good.

d)

The food was time and temperature abused.

8.

What is NOT a reason that you should reject food?

a)

Has an abnormal color or moldy.

b)

Hot food was received at 135°F

c)

Smells wrong or unpleasant.

d)

It is passed the use-by or expiration date.

9.

All food that is not stored in its original container must be labeled with

a)

When it was prepped.

b)

Where it was prepped.

c)

The common name of the food

d)

Who prepped it

10.

Ready-to-eat TCS food must be marked if it will be held longer than _____ hours.

a)

8

b)

32

c)

24

d)

18

11.

Ready-to-eat TCS food prepared on site can only be stored for _____ days if it held at 41°F or lower.

a)

8

b)

7

c)

5

d)

3

12.

Which is NOT an appropriate method to thaw food?

a)

As a part of the cooking process

b)

In a refrigerator (cooler) at 41°F or lower

c)

Submerged under running warm water.

d)

In a microwave oven

13.

What is the correct minimum internal cooking temperature for whole and ground poultry?

a)

135°F

b)

145°F

c)

155°F

d)

165°F

14.

What is the correct minimum internal cooking temperature for ground meat?

a)

135°F

b)

145°F

c)

155°F

d)

165°F

15.

Which of the following is NOT a high risk population?

a)

2 year old female

b)

78 year old male

c)

38 year old on blood pressure medication

d)

28 year old on chemotherapy