WorksheetsChapter 1 - How to Provide Safe Food
Total questions: 15
Worksheet time: 15mins
What is a foodborne illness outbreak?
When food is not cooked properly
When one person gets sick from food
When food tastes bad
When two or more people have the same symptoms after eating the same food
Which of the following is NOT a type of contamination?
Nutritional
Physical
Biological
Chemical
Who are considered high-risk populations for foodborne illnesses?
Adults
Teenagers
Elderly, preschool children, and immunocompromised individuals
Athletes
What is NOT a substitute for washing hands?
Hand sanitizer
Washing with water only
Soap and water
Using a towel
Which organization is NOT involved in food safety enforcement?
NASA
USDA
FDA
CDC
What is a common cause of foodborne illness?
Time-temperature abuse
Eating too much
Not drinking enough water
Eating spicy food
What is an example of physical contamination?
Spoiled milk
A band-aid in food
Cleaning agents
Bacteria
What temperature should chicken be cooked to?
100°F
200°F
115°F
165°F
What is cross-contamination?
Improper storage leading to transfer of pathogens
Cooking food at high temperatures
Using too much salt
Mixing different types of food
What is the correct order for cleaning surfaces?
Wash, sanitize, rinse
Rinse, wash, sanitize
Wash, rinse, sanitize
Sanitize, rinse, wash
Why is ongoing staff training important?
To make food taste better
To maintain food safety standards
To reduce food costs
To increase food variety
What is the role of a certified food protection manager?
To serve food
To cook food
To clean the kitchen
To ensure accountability and expertise in food safety
What is the purpose of using blue band-aids in food service?
They are waterproof
They are easily detected if they fall into food
They are more comfortable
They are cheaper
What should be done if raw meat is stored above ready-to-eat food?
Throw away the raw meat
Cook the ready-to-eat food again
Move the raw meat below the ready-to-eat food
Nothing, it's fine
Why is it important to follow time-temperature guidelines?
To make food taste better
To save energy
To prevent pathogens from surviving and multiplying
To make food look good
