WorksheetsKeeping Food Safe Quiz
Total questions: 20
Worksheet time: 11mins
What is the temperature danger zone?
31-171
41-135
40-130
35-170
What is the presence of harmful substances in food?
(a)
What is the second step in proper handwashing?
Wet
Rinse
Lather
Scrub
Young Adults are more likely to get sick from eating contaminated food than preschool-aged children.
True
False
Are unwashed, uncut tomatoes considered TCS?
Yes
No
The "Blue Spray" should always be used first when cleaning prep tables during labs.
True
False
Which one of the following food items is NOT considered a TCS food:
Shrimp
Potato Chips
Baked Potatoes
Sliced Watermelon
Which one of the following foods is a TCS food?
Sprouts
Unwashed lettuce
After which activity would you need to wash your hands again?
Fixing your chef hat because your hair came loose,
Checking the oven to see if the cookies are done baking.
A (a) is defined as a microorganism that causes illness.
Blue Spray = Sanitizer, Red Spray = Cleaner
True
False
FDA and USDA conduct research into the causes of foodborne illness outbreaks.
True
False
What is the best precaution for preventing foodborne illnesses?
Buy from an approved vendor
Use the vendor with the best quality food
Proper Handwashing
Having a clean restaurant
Which one of the following tasks would you need to wash your hands after when working in the kitchen?
Washing dishes
Putting away clean dishes
What are the steps to proper handwashing?
wet hands , rinse and dry hands
apply soap, scrub, rinse,dry
wet hands, apply soap, scrub hands, rinse,and dry
wet hands , scrub, rinse, and dry
Keeping food out of the temp danger zone is one way to control bacteria growth in food.
True
False
Negative media exposure and lawsuits are two examples of (a) to a foodborne illness outbreak.
How long should you wash your hands for?
5 minutes
1 minute
3 seconds
20 seconds
What is the best way to control bacteria growth and minimize the risk of causing a FBI?
Control FATTOM conditions
Only serve pre-packaged potato chips
When harmful substances are added to ingredients that won’t be cooked any further.
Contamination
Cross-Contamination
Pathogen
Foodborne Illness Outbreak
