WorksheetsIllinois Food Handler Training
Total questions: 50
Worksheet time: 25mins
Define foodborne pathogen?
Biological hazards like bacteria & viruses
Chemical preservatives used in food
Natural flavors added to food
Physical hazards like glass or metal fragments
How can you avoid accidental chemical contamination in the kitchen?
Store chemicals away from food and make sure the containers are clearly labeled.
Keep chemicals in the refrigerator with food items.
Use food containers to store cleaning chemicals.
Mix cleaning chemicals with food to save space.
______________________________ is when food comes into contact with a food hazard and becomes potentially dangerous.
Cross-contamination
Pasteurization
Fermentation
Irradiation
Identify the THREE ways cross-contamination can occur in the kitchen.
Through unwashed hands, using the same cutting board for raw meat and vegetables, and improper storage of food
By cooking food thoroughly, washing hands, and using separate utensils
By keeping raw and cooked foods together, using clean utensils, and refrigerating food
Through proper handwashing, using different chopping boards, and storing food correctly
Which of the following lists the 5 steps to proper handwashing?
Wet, lather, scrub, rinse, dry
Wet, soap, shake, wipe, dry
Rinse, lather, scrub, towel, dry
Soap, rinse, shake, dry, clap
What is the minimum time you must spend on handwashing?
20 seconds
5 seconds
1 minute
10 seconds
Select the correct list of 5 instances when you must rewash your hands.
After using the restroom, before eating, after touching garbage, after coughing or sneezing, after handling raw meat
After watching TV, before sleeping, after reading a book, after tying shoelaces, after sitting down
After making your bed, before brushing teeth, after petting a cat, after opening a window, after walking
After drinking water, before going outside, after talking on the phone, after wearing a hat, after listening to music
It is recommended to “double handwash” in which of the following situations, and how should this be done?
When hands are visibly soiled; wash hands with soap and water, dry, then wash again with soap and water.
After using hand sanitizer; wash hands with soap and water, then use sanitizer again.
Before putting on gloves; wash hands with water only, then use sanitizer.
After touching clean surfaces; rinse hands with water twice.
Where must an employee wash their hands?
In the sink meant for handwashing. Bathroom sink and hand sink in food preparation area.
In the mop bucket.
In the dishwashing sink.
In any available container.
Name at least THREE things that must be available at the sink in question #10:
liquid soap, paper towels and garbage can OR air dryer, clock
toothpaste, comb, and shampoo
books, pencils, and erasers
plates, cups, and forks
Define Ready-to-eat (RTE) food
Food that will not be reheated or cooked.
Food that must be cooked before eating.
Food that is only for infants.
Food that is always frozen.
Name THREE ways you can protect ready-to-eat food:
deli tissue, clean & sanitized utensils, single use gloves
bare hands, dirty utensils, double dipping
leaving food uncovered, using the same gloves all day, not washing hands
using unwashed produce, storing with raw meat, reusing single-use gloves
List at least 3 rules for glove use:
Change when they get dirty or torn; Change after 4 hours of continuous use; Change after taking a break; Change when switching tasks, especially after working with raw animal products
Wear gloves only when hands are clean; Never change gloves during a shift; Use the same gloves for all tasks; Only change gloves at the end of the day
Change gloves only if they are wet; Do not change gloves between handling different foods; Gloves can be reused after washing; Change gloves only if supervisor asks
Gloves should be worn only in cold environments; Change gloves every 8 hours; Never remove gloves during work; Use gloves only for raw vegetables
What is the ONE EXCEPTION to the no-bare-hand-contact rule?
You may wash fruits and vegetables with bare hands.
You may handle cooked meat with bare hands.
You may serve ready-to-eat food with bare hands.
You may prepare salads with bare hands.
The chef says, 'I'm coming to help.' Is this a personal hygiene (PH) issue or a cross-contamination (CC) issue?
PH
CC
The chef says, 'I don't feel so good.' Is this a personal hygiene (PH) issue or a cross-contamination (CC) issue?
PH
CC
The chef is sneezing and says, 'ACHOO!' Is this a personal hygiene (PH) issue or a cross-contamination (CC) issue?
PH
CC
The chef is wearing jewelry while preparing food. Is this a personal hygiene issue or a cross-contamination issue?
PH
CC
The chef is drinking from a can labeled 'COLA' near the food preparation area. Is this a personal hygiene (PH) issue or a cross-contamination (CC) issue?
PH
CC
The chef has a beard and is not wearing a beard net. Is this a personal hygiene (PH) issue or a cross-contamination (CC) issue?
PH
CC
Food Worker Illness: Reportable Symptoms An employee may not work if he/she has any of the following symptoms:
vomiting, jaundice (yellowing of skin or eyes), diarrhea, sore throat with fever
headache, runny nose, cough, sneezing
muscle cramps, dry mouth, itchy skin, fatigue
back pain, blurred vision, earache, toothache
Name the BIG SIX illnesses that must be reported if you are diagnosed with one.
Norovirus, Shiga toxin-producing E. Coli (STEC), Hepatitis A, Salmonella Typhi (typhoid fever), Shigella, Salmonella (nontyphoid fever)
Influenza, Tuberculosis, Measles, Mumps, Rubella, Chickenpox
Common cold, Strep throat, Bronchitis, Sinusitis, Tonsillitis, Laryngitis
Ebola, Zika, Dengue, Malaria, Yellow fever, Chikungunya
It can sometimes be hard for an employee to call in sick because:
They may fear negative consequences at work.
They want to take a vacation instead.
They do not know how to use a phone.
They are always healthy and never get sick.
What TWO steps must you take to cover a wound on your hand or wrist?
1. Cover it with a waterproof bandage. 2. Wear a single use glove over bandage.
1. Cover it with a cloth bandage. 2. Leave it uncovered.
1. Wash it with water only. 2. Do not cover it.
1. Apply ointment. 2. Wear a reusable glove.
What is a TCS food? What 2 things must you control with TCS foods?
TCS food: Time/Temperature Control for Safety.
Control: Time and Temperature.
TCS food: Total Carbohydrate Source.
Control: Sugar and Fiber.
TCS food: Traditional Cooking Style.
Control: Oil and Spices.
TCS food: Temperature Controlled Snacks.
Control: Freezing and Thawing.
What is the Temperature Danger Zone?
41-135°F
32-100°F
50-150°F
60-120°F
What is the maximum amount of TOTAL time a food can be in the TDZ?
4 hours
2 hours
6 hours
8 hours
Which of the following are guidelines for using a food thermometer?
Insert the thermometer into the thickest part of the food, clean the thermometer before and after use, and wait for the temperature to stabilize before reading.
Use the thermometer only for cold foods, never clean it, and read the temperature immediately after inserting.
Insert the thermometer into the thinnest part of the food, do not clean it, and read the temperature after removing it from the food.
Use the thermometer only for liquids, never calibrate it, and store it in the freezer.
What is the safest method for defrosting food
Moving frozen food to the refrigerator
Putting frozen food under cold, running water (70°F or colder)
Thawing frozen food during cooking
Microwave
Give the proper cooking temperature for each of the following foods:
Salmon filet, Cheeseburger, Scrambled Eggs, Grilled chicken thighs, Lasagna, Mozzarella Sticks
Salmon filet: 145°F, Cheeseburger: 155°F, Scrambled Eggs: 145/155°F, Grilled chicken thighs: 165°F, Lasagna: 165°F, Mozzarella Sticks: 135°F
Salmon filet: 120°F, Cheeseburger: 140°F, Scrambled Eggs: 130°F, Grilled chicken thighs: 150°F, Lasagna: 140°F, Mozzarella Sticks: 120°F
Salmon filet: 160°F, Cheeseburger: 170°F, Scrambled Eggs: 160°F, Grilled chicken thighs: 180°F, Lasagna: 175°F, Mozzarella Sticks: 160°F
Salmon filet: 135°F, Cheeseburger: 145°F, Scrambled Eggs: 135°F, Grilled chicken thighs: 155°F, Lasagna: 150°F, Mozzarella Sticks: 140°F
Cold food must be HELD at a temperature of _____°F or below.
41°F.
50°F.
32°F.
60°F.
What is the TOTAL number of hours you have to get food below 41°F if you are using the 2-stage cooling method?
6 hours.
2 hours.
8 hours.
4 hours.
29. Which of the following lists THREE methods to ensure leftover food cools fast enough?
Divide food into smaller portions, use shallow containers, and place in an ice bath.
Leave food at room temperature, cover tightly, and store in deep containers.
Keep food in large pots, stack containers, and avoid stirring.
Wrap food in foil, place in a warm oven, and let it sit out.
What safety rules should be applied to a chicken enchilada bake that was prepared yesterday and will be served on the buffet today?
Reheat to at least 165°F, keep hot above 140°F, and discard leftovers after service.
Serve cold directly from the refrigerator without reheating.
Leave at room temperature for several hours before serving.
Reheat to 120°F and keep uncovered on the buffet.
Which of the following are THREE tips for storing food safely in the refrigerator and freezer?
Keep raw meat separate from ready-to-eat foods, store food in airtight containers, and set the refrigerator below 5°C.
Store all foods together, keep the refrigerator door open, and set the freezer above 0°C.
Leave leftovers uncovered, store food at room temperature, and mix raw and cooked foods.
Keep food in open containers, set the refrigerator above 10°C, and store raw meat on top shelves.
What is the GENERAL rule of thumb when it comes to where to store food in your refrigerator?
The higher a food’s cooking temperature, the lower it should go on the shelves.
The lower a food’s cooking temperature, the lower it should go on the shelves.
Store all foods on the top shelf for best preservation.
Raw meats should always be stored above ready-to-eat foods.
In addition to which shelf you store food on, what else is required of food stored in the refrigerator or freezer?
Food should always be covered when stored in the refrigerator or freezer.
Food should always be stored with the door open.
Food should always be stored at room temperature.
Food should always be stored next to cleaning chemicals.
Which of the following is UNTRUE in regards to DATE MARKING of TCS food?
Food should be used or thrown away in 7 days or less.
Food that may not be served or sold in 24 hours must be labeled with a use-by-date.
Food must be labeled with the earliest use-by-date of any of its ingredients.
Food that do not contain any allergens do not need to be use-by-date labeled.
What is FIFO? How would it save a food facility money?
First In, First Out: Using ingredients that will expire first limits food waste and saves money.
Fast Inventory Food Order: Ordering food quickly saves money on delivery fees.
First In, First Out: Selling the most expensive items first increases profits.
Food In, Food Out: Serving food as soon as it arrives ensures freshness.
Explain the difference between cleaning and sanitizing
Cleaning removes debris from surfaces & sanitizing kills pathogens.
Cleaning and sanitizing are the same process.
Sanitizing removes visible dirt, cleaning kills germs.
Cleaning adds chemicals to surfaces, sanitizing removes them.
Give FOUR instances that you must clean and sanitize a food-contact surface.
1. Before & after handling food (especially raw meat) 2. When switching tasks 3. After taking breaks 4. After 4 hours of continuous use
1. Only at the end of the day 2. Only when food is spilled 3. Only before starting work 4. Only after handling cooked food
1. After every customer order 2. Only when equipment looks dirty 3. Only when instructed by a supervisor 4. Only after using cleaning chemicals
1. Before serving food to customers 2. Only after a health inspection 3. Only when food is dropped on the floor 4. Only after using disposable gloves
List the 5 steps to cleaning AND sanitizing a food-contact surface.
1) Scrape or rinse off food, dirt & grease into a trash can or garbage disposal 2) Scrub the surface with warm water & detergent 3) Rinse with clean water 4) Apply a sanitizing solution (or use a dishwashing machine) 5) Air-dry the surface
1) Wipe the surface with a dry cloth 2) Spray with water 3) Let it sit for 5 minutes 4) Wipe with a paper towel 5) Use a fan to dry
1) Soak the surface in cold water 2) Scrub with soap 3) Rinse with vinegar 4) Dry with a towel 5) Spray with sanitizer
1) Brush off loose debris 2) Wash with hot water only 3) Rinse with soapy water 4) Dry with a cloth 5) Apply sanitizer after drying
How should garbage be treated so that it does not attract pests?
Keep the lid on the garbage can
Leave the garbage can open
Store garbage in the kitchen overnight
Ignore spills around the garbage can
What are some signs of a rodent infestation?
Gnaw marks, nests, small black pellet-like droppings, dark discoloration around pipes, door frames and along surfaces indoors and outdoors
Brightly colored feathers and chirping sounds
Large cobwebs in every corner and silk threads across doorways
Strong floral scent and colorful flower petals scattered around
What are some signs of a roach infestation?
Strong oily odor, egg casings, dead cockroaches or droppings that look like grains of black pepper.
Brightly colored feathers, chirping sounds, and nests made of twigs.
Webs in corners, small flying insects, and silk threads.
Large holes in wood, sawdust piles, and gnaw marks on furniture.
Name the 9 most common food allergens.
peanuts, tree nuts, eggs, milk, wheat, soy, fish, crustacean shellfish, sesame
peanuts, tree nuts, eggs, milk, wheat, soy, beef, pork, chicken
peanuts, tree nuts, eggs, milk, wheat, soy, rice, oats, barley
peanuts, tree nuts, eggs, milk, wheat, soy, corn, peas, beans
When allergens move from one food to another, we call this: _________________.
cross-contact
cross-contamination
pasteurization
fermentation
Give an example of DIRECT cross-contact.
Topping salad with cheese cubes, then removing them.
Washing hands before preparing food.
Using separate utensils for each ingredient.
Storing foods in sealed containers.
Give an example of INDIRECT cross-contact.
Cooking fries in the same oil used to fry breaded chicken.
Serving salad with a side of fruit.
Boiling vegetables in plain water.
Grilling steak on a clean grill.
Which of the following lists THREE steps you can take to prevent cross-contact food allergy emergencies?
Wash hands, use separate utensils, and clean surfaces.
Store all foods together, share utensils, and avoid cleaning surfaces.
Ignore food labels, use the same cutting board, and skip handwashing.
Mix allergenic and non-allergenic foods, reuse plates, and avoid cleaning.
