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WorksheetsFood Safety and Sanitation Worksheet
Total questions: 85
Worksheet time: 43mins
When washing items in a three-compartment sink, wash items in a detergent solution at a temperature of at least ______ degrees F.
110 degrees F
90 degrees F
130 degrees F
100 degrees F
In a three-compartment sink, what goes in the second compartment?
Rinse water
Soapy water
Sanitizer solution
Dirty dishes
Chemicals that remove food, dirt, rust, stains, and minerals are ______.
Cleaners
Preservatives
Emulsifiers
Stabilizers
For proper hand care, nails should be kept ______.
Short
Long
Dirty
Painted
What are ready to eat foods?
Food items that can be eaten without further preparation, washing, or cooking.
Foods that require boiling for at least 30 minutes before eating.
Foods that must be stored in the freezer for a week before eating.
Foods that can only be eaten after deep frying.
Which type of cleaner has a scouring agent that helps scrub hard to remove dirt?
Abrasive
Solvent
Detergent
Disinfectant
Objects being sanitized must be immersed in the solution for a specific period of time called the ______ time.
Contact time
Exposure time
Reaction time
Holding time
Which is an organization that creates standards for equipment that comes in direct contact with food?
National Sanitation Foundation (NSF)
Food and Drug Administration (FDA)
Occupational Safety and Health Administration (OSHA)
Centers for Disease Control and Prevention (CDC)
The best way to dry utensils after they have been cleaned and sanitized is ______.
Air-drying
Using a towel
Wiping with paper napkins
Drying with a hair dryer
If tableware and utensils are being sterilized using the heat sanitizing method, the water temperature should be at least ______ degrees F.
171 degrees F
120 degrees F
140 degrees F
160 degrees F
How many seconds should hands be scrubbed with soap during handwashing?
10-15 seconds
5-7 seconds
20-25 seconds
30-40 seconds
When washing hands, the water should be ______.
As hot as you can comfortably stand
Ice cold
Boiling hot
Room temperature
The level of dilution of a chemical and water solution is called ______.
Concentration
Evaporation
Filtration
Sublimation
After washing your hands, you should dry your hands with ______.
A single-use paper towel
Your shirt sleeve
A shared cloth towel
The air by waving your hands around
The correct order for cleaning and sanitizing food-contact surfaces is to ______, ______, ______, and ______.
Clean, rinse, sanitize, and air-dry
Rinse, clean, sanitize, and air-dry
Sanitize, clean, rinse, and air-dry
Clean, sanitize, rinse, and air-dry
When washing your hands, the water temperature should be at least ______ degrees F.
100 degrees F
80 degrees F
120 degrees F
60 degrees F
What reduces pathogens on a surface to safe levels? ______
Sanitizing
Contaminating
Cooking
Freezing
A system that organizes all of the cleaning and sanitizing tasks in the kitchen is a(n) ______.
Master cleaning schedule
Inventory checklist
Food safety log
Maintenance report
Which food handler should go to work?
A food handler with a headache
A food handler with a sore throat and fever
A food handler with vomiting
A food handler with diarrhea
What is the most important part of personal hygiene?
Handwashing
Wearing perfume
Brushing hair
Wearing jewelry
Which symptom must be reported to a manager?
Fever
Headache
Itchy skin
Sore muscles
If a food handler has just finished preparing raw chicken, the food handler needs to ______.
Change his/her gloves
Wash the chicken again
Start preparing desserts
Serve the food immediately
What will keep pests out of your operation? ______
Covering openings around pipes
Leaving food uncovered
Keeping doors open
Ignoring spills
How far should food and supplies be kept off the ground? ______
6 inches
2 inches
12 inches
18 inches
To use gloves properly, ______ before putting gloves on.
Wash your hands
Dry your hands with a towel
Apply lotion to your hands
Rub your hands together quickly
Which type of cleaner is used on mineral deposits?
Delimer
Degreaser
Disinfectant
Glass cleaner
After emptying the dishwasher, you notice that a few items are still dirty. What should you do?
Rewash the dishes with hot water and soap
Put the dirty dishes back in the cupboard
Ignore the dirty dishes and leave them as they are
Use a towel to wipe off the visible dirt only
Removing food and other dirt from a surface is called ______.
Cleaning
Cooking
Painting
Freezing
If items are in constant use, all food-contact surfaces need to be cleaned and sanitized after ______.
4 hours
1 hour
8 hours
12 hours
Which type of detergent removes fresh dirt and can be used on almost anything?
General purpose
Bleach
Enzyme-based
Fabric softener
Cleaning reduces pathogens on a surface to safe levels.
True
False
In a three-compartment sink, what goes in the third compartment?
Sanitizing solution
Soap and water
Dirty dishes
Rinse water
In a three-compartment sink, what goes in the first compartment?
Detergent
Sanitizer
Rinse water
Bleach
What condition describes a very yellow or orange coloring of the skin associated with Hepatitis A?
Jaundice
Eczema
Psoriasis
Rosacea
Wearing gloves can take the place of handwashing.
True
False
Towels that come in contact with raw meat, poultry, or seafood should be kept separate from other cleaning towels.
True
False
Food cannot be contaminated if a food handler touches his/her face.
True
False
Contact time, temperature, and concentration affect the effectiveness of sanitizers.
True
False
What type of cleaner dissolves grease?
Degreaser
Disinfectant
Air Freshener
Glass Cleaner
In order to be called a foodborne-illness outbreak, what is the minimum number of people who must get sick?
2
1
5
10
A bottle of sanitizer stored over food is which type of hazard?
Chemical
Physical
Biological
Ergonomic
What is the temperature range for the temperature danger zone?
41°F to 135°F (5°C to 57°C)
32°F to 100°F (0°C to 38°C)
50°F to 150°F (10°C to 65°C)
0°F to 40°F (-18°C to 4°C)
What is the most important way to slow bacterial growth in TCS food?
Controlling time and temperature
Adding more salt
Storing food in open containers
Using food coloring
Which pathogen is best controlled by practicing good personal hygiene?
viruses
bacteria
fungi
protozoa
To prevent food allergens from being transferred to food, ________ and sanitize utensils before use.
clean
heat
freeze
dry
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
They eat more fruits and vegetables.
They have a higher body temperature.
They wash their hands more often.
Which of the following dishes contains a food allergen?
seafood boil
chicken
rice
salad
Which of the following is not a food allergen?
chicken
peanuts
milk
eggs
Which regulatory authority is responsible for inspecting restaurants for food safety?
Local or state health department
Department of Transportation
Environmental Protection Agency
Department of Education
Federal Aviation Administration
Why is a food defense system needed?
To prevent the intentional contamination of food
To improve the taste of food
To increase the shelf life of food
To reduce the cost of food production
Hair in your food is an example of which type of contamination?
Physical
Chemical
Biological
Allergenic
Which of the following is a ready to eat food?
washed strawberries
raw chicken
uncooked rice
raw eggs
Which is a TCS food?
Cooked rice
Raw carrots
Dried beans
Salt
When a food item containing allergens comes in contact with another food and the proteins mix, it is called ________.
cross-contact
cross-contamination
pasteurization
fermentation
Fingernails are what kind of hazard?
physical
chemical
biological
ergonomic
Which of the following is not a high risk population?
elderly
preschool children
teenagers
people with compromised immune systems
Yeast is an example of what kind of pathogen?
Fungi
Bacteria
Virus
Protozoa
Glass is what kind of hazard?
physical
chemical
biological
ergonomic
Bacteria is what kind of hazard?
biological
chemical
physical
ergonomic
You should not work around food if you have...
vomiting
diarrhea
sore throat with fever
all of the above
What is HACCP?
A food safety plan (Hazard Analysis Critical Control Points)
A type of cooking method
A brand of kitchen equipment
A food storage technique
Shellstock ID tag is a product information tag that must be kept for how many days after shellfish are used up?
90 days
30 days
60 days
120 days
Receiving procedures include:
trained staff check and put away food deliveries
leave food deliveries outside
accept all deliveries without checking
none of the above
Reasons to reject food deliveries include:
mold or off color
slimy or sticky
bad odor
all of the above
Live shellfish can be received at 45 degrees but must be stored at what temperature quickly?
41 degrees
50 degrees
32 degrees
60 degrees
Proper food storage:
keep cold food below 41 degrees
keep hot food above 135 degrees
both a and b
none of the above
FIFO stands for first in first out; stock rotation method to make sure old product gets used first.
True
False
Ready to Eat food ________ stored on the top shelf of the cooler.
should be
should not be
must never be
can never be
What is a proper thawing method?
in the cooler at 41 or lower
on the counter at room temperature
under a heat lamp
in hot water
Match the internal temperature to the correct food:
poultry
165 degree internal temp foods
seafood
145 degree internal temp foods
ground meat
155 degree internal temp foods
fruits, vegetables, grains held for service
135 degree internal temp foods
Proper food cooling methods - ________.
put into smaller batches or containers
leave food at room temperature overnight
cover hot food tightly and refrigerate immediately
place large pots of hot food directly in the fridge
Ground meat and fish stored ________ whole cuts of meat.
below
above
beside
with
Seafood stored on the ________ cooler shelf; below RTE food.
second
top
bottom
third
Whole cuts of beef, pork, lamb stored on the ________ shelf down in the cooler.
third
first
second
fourth
What is cross contamination?
Pathogens spreading from one surface or food to another.
Cooking food at a high temperature.
Washing hands before eating.
Storing food in the refrigerator.
Poultry stored on the ________ shelf of the cooler.
bottom
top
middle
upper
What is time/temperature abuse? What do we call food that has remained too long in the temperature danger zone?
time/temperature abuse
cross-contamination
sanitization
flash freezing
What is a bimetallic stemmed thermometer?
A common restaurant thermometer with metal stem and dial top
A thermometer used only for measuring air temperature
A digital thermometer used for medical purposes
A device for measuring humidity in the air
How do we temp foods properly?
Check the thickest part of the food item
Check the thinnest part of the food item
Check only the surface temperature
Rely on the color of the food
What is calibrating?
Setting the accuracy of a thermometer.
Cleaning a thermometer thoroughly.
Storing a thermometer in a safe place.
Using a thermometer to measure temperature.
What is the boiling point method?
A calibration technique of using boiling water to calibrate a thermometer
A method to measure air pressure using a barometer
A technique for freezing water quickly
A way to determine the melting point of ice
What is the proper reheating procedure?
Food must reach 165 degrees for 15 seconds, within 2 hours or be thrown out.
Food must reach 145 degrees for 30 seconds, within 4 hours or be thrown out.
Food must reach 155 degrees for 10 seconds, within 1 hour or be thrown out.
Food must reach 180 degrees for 5 seconds, within 3 hours or be thrown out.
What are proper serving techniques?
Use tongs, gloves, etc.
Use bare hands for all foods
Serve food directly from the floor
Taste food before serving
What is an approved food source?
A supplier that is inspected and licensed by appropriate agencies
A local farmer who is not regulated
Any store that sells food
A home kitchen
What is purchasing in the flow of food?
The first step in the flow of food; only use approved suppliers
The last step in the flow of food; only use local markets
A process of cooking food at the right temperature
A method of serving food to customers
