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WorksheetsFood Safety Practices and Procedures
Total questions: 13
Worksheet time: 23mins
Name
Class
Date
1.
What is the "Temperature Danger Zone"?
a)
0°F to 32°F.
b)
165°F to 212°F.
c)
40°F to 140°F.
d)
30°F to 60°F.
2.
What is cross-contamination?
a)
Mixing different types of spices.
b)
Cooking food in two different pans.
c)
Transferring bacteria from one food or surface to another.
d)
Using too many ingredients in a recipe.
3.
How long should you wash your hands with soap and water before handling food?
a)
5 seconds
b)
10 seconds
c)
At least 20 seconds
d)
60 seconds
4.
What are the four main steps for keeping food safe from bacteria: Clean, Separate, Cook, and _____?
a)
Serve
b)
Chill
c)
Season
d)
Slice
5.
How quickly must perishable leftovers be refrigerated after a meal?
a)
Within 4 hours
b)
Within 3 hours
c)
Within 2 hours
d)
Within 1 hour
6.
What is the safe minimum internal cooking temperature for poultry (chicken/turkey)?
a)
145°F
b)
155°F
c)
165°F
d)
175°F
7.
Which shelf in the refrigerator is the safest place to store raw meat?
a)
The top shelf
b)
The bottom shelf
c)
The door shelves
d)
The middle shelf
8.
Name some common symptoms of a foodborne illness (food poisoning).
a)
Headache and fatigue
b)
Sneezing and coughing
c)
Nausea, vomiting, or diarrhea
d)
Skin rash
9.
Is it safe to thaw frozen food on the kitchen counter at room temperature?
a)
Yes, always.
b)
Only for small items.
c)
No, the outside will enter the Danger Zone while the inside thaws.
d)
Yes, as long as it's covered.
10.
What is the best method for checking if leftovers are still safe to eat?
a)
Smelling them
b)
Tasting a small bite
c)
Looking for mold or spoilage signs, and checking how long it's been stored.
d)
Heating them up until they bubble.
11.
Which of these is a SAFE method for thawing food?
a)
Under hot water
b)
On the kitchen counter
c)
In the refrigerator
d)
In a closed cabinet
12.
What is the main reason why foods in the Temperature Danger Zone can become unsafe?
a)
The food loses flavor.
b)
Bacteria can multiply rapidly.
c)
The food becomes too dry.
d)
Nutrients are lost.
13.
What should you do with a can that has a deep dent or bulge?
a)
Use the contents immediately.
b)
Cook the contents for a long time.
c)
Throw it away, as it may contain harmful bacteria (Botulism).
d)
Put it in the freezer.
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