WorksheetsFH Chapter 4 - Preventing Cross-Contamination Quiz
Total questions: 15
Worksheet time: 8mins
Food and nonfood items should be stored away from walls at least ___________ off the floor.
2 inches
6 inches
1 foot
3 feet
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce
Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast
What is the storage order in a cooler based off of?
First in First out
Minimum internal cooking temperatures
Cross contamination
Proper cleaning sanitizing
What are you NOT allowed to handle ready-to-eat food with?
Tongs
Gloved hands
Deli sheets
Bare hands
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
2
1
8
4
Which is a Big Eight food allergen?
Broccoli
Grapes
Wheat
Pork
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of:
Time-temperature abuse
Cross contamination
Poor personal hygiene
Purchasing from unapproved suppliers
How should chemicals be stored?
Above food
Away from prep areas
In food storage areas
With kitchenware
Soup on a buffet should be labeled with the:
Use-by date
Soup’s ingredients
Prep date
Name of the food
Which item is stored correctly in the cooler?
Raw poultry stored above raw pork roast
Raw ground pork stored below raw poultry
Macaroni salad stored above raw salmon
Sliced pineapple stored below raw steaks
Peanuts and soy products are two possible food items that can be dangerous for people with:
Chemical sensitivity
FAT TOM
Food allergies
Poor personal hygiene
Which action could contaminate food at a self-service area?
Labeling all containers and handles
Allowing customers to reuse plates
Keeping hot TCS food at 135°F (57°C)
Taking food temperatures every hour
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the:
Common name of the chemical
Name of the person who transferred the chemical
Expiration date of the chemical
Date the chemical was transferred
Clean, sanitized, dry cups and glasses should be stored:
Upside down
Uncovered
4 inches (10.2 cm) off the floor
In a locked area
Which food should a guest with a shellfish allergy avoid?
Shrimp
Bass
Cod
Salmon
