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WorksheetsFood Safety and Sanitation Worksheet
Total questions: 38
Worksheet time: 19mins
What is the correct response to a sewage backflow in an operation?
Report the backflow to the municipal water authority.
Mop the entire operation with a sanitizing solution.
Modify service temporarily to eliminate dishwashing.
Close the operation immediately.
At which minimum height off the floor should a new oven be installed?
2 in (5 cm)
4 in (10 cm)
6 in (15 cm)
8 in (20 cm)
Which of the following vendors is legally authorized to apply pesticide?
Cleaning crew
Licensed plumber
Maintenance worker
Pest control operator
Where should mop water be disposed?
Toilet bowl
Service sink
Outside the establishment
Three-compartment sink
Why is a food handler required to wear a hair restraint?
Hide dirty, oily hair.
Keep hair away from food.
Improve personal appearance.
Match the food handler's uniform.
Which food is one of the major food allergens?
Spinach
Scallions
Buckwheat
Sesame
What is the primary food safety concern with overstocking a cooler?
Correct temperatures are difficult to maintain.
Specific foods are hard to find when in a hurry.
Newly added food cools too rapidly.
FIFO is difficult to implement.
Barracuda is a type of predatory tropical reef fish implicated as a source of which kind of toxin?
Fungal
Ciguatera
Histamine
Scombroid
What is the minimum hot-holding temperature for macaroni and cheese on a buffet line?
135°F (57°C)
140°F (60°C)
155°F (68°C)
165°F (74°C)
The place where the floor and wall meet in a food preparation must be
caulked.
resilient.
porous.
coved.
An individual who is infected with pathogens but shows no signs of illness is called a(n)
infector.
transporter.
carrier.
host.
What is a cross-connection?
A pressure gauge on a high temperature warewashing machine
The spread of allergens from one food item to another
A link from a potable water system to a nonpotable water system
The open space between the floor drain and the drainpipe of a sink
What is a step in practicing correct personal hygiene?
Using antiseptic lotions in place of washing with soap
Using a bandage on a hand cut under disposable gloves
Wearing clean, sturdy, closed-toed, rubber-soled shoes
Wearing disposable gloves while cleaning the kitchen
Food has been honestly presented if it
has been farmed locally in organic soil.
has been grown without the use of pesticides.
contains only the freshest ingredients.
does not contain color additives.
When using the heat-sanitizing method in a three-compartment sink, the temperature of the hot water should be at least
135°F (57°C)
171°F (77°C)
Where must any food that is expired, damaged, or unsafe to use be stored?
Inside a walk-in cooler
In the employee locker room
Beside the curbed mop sink area
Separate from all safe and usable food
Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?
Yes, because they switched tasks.
Yes, because the gloves may have become dirty by handling raw vegetables.
No, because raw vegetables are not considered potentially hazardous.
No, because there was no risk of cross-contamination when removing garbage.
In order to prevent food contamination, a food handler must
practice frequent handwashing.
maintain refrigerated foods at or about 45°F (7°C).
sanitize all work surfaces every 5 hours.
wash and rinse all utensils regularly.
A nursing home is revising its menu. Which item should not be included?
Roasted chicken
Breaded pork chops
Tuna melt sandwiches
Medium-rare hamburgers
Tabletop equipment on legs requires a clearance of at least
2 in (5 cm).
3 in (8 cm).
4 in (10 cm).
6 in (15 cm).
Cooked time/temperature control for safety (TCS) food must be cooled within a total of 6 hours from 135°F (57°C) to at least which temperature?
41°F (5°C)
45°F (7°C)
50°F (10°C)
70°F (21°C)
When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered
porous.
cleanable.
corrosion resistant.
coved.
Before preparing a sandwich for a customer, the deli clerk should
wipe hands on a wiping cloth.
rinse hands in warm water.
wash hands and put on disposable gloves.
apply hand antiseptic and put on disposable gloves.
What is the best way to handle recalled food items?
Keep them in inventory while awaiting further instructions.
Remove them from inventory and discard them as quickly as possible.
Keep them in inventory until you can donate them to a local food bank.
Remove them from inventory and relocate them to a separate area.
When taking a break, the employee who is following the correct procedure is one who
removes an apron before leaving the workstation.
returns from break and immediately begins chopping vegetables.
puts on the same pair of gloves worn before taking a break.
washes hands in the handwashing sink and dries them with an apron.
What is a primary role of the Food and Drug Administration?
Develop the Model Food Code.
Research the causes of foodborne-illness outbreaks.
Inspect meat, poultry, and eggs.
Create nutritional standards for use by hospitals.
The minimum internal cooking temperature for scrambled eggs for immediate service is
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
Which food is a major food allergen?
Corn
Pork
Apple
Sesame
An employee is vaping in the restroom. What should the Person in Charge (PIC) do?
Terminate the employee for vaping.
Lecture the employee on the health risks of vaping.
Direct the employee to the designated vaping area.
Confiscate the vape pen until the end of the employee's shift.
A employee is vaping in the restroom. What should the Person in Charge (PIC) do?
Terminate the employee for vaping.
Lecture the employee on the health risks of vaping.
Direct the employee to the designated vaping area.
Confiscate the vape pen until the end of the employee's shift.
In an operation, hand antiseptics that are approved by the FDA should be applied to hands
before cleaning them with warm, soapy water.
after cleaning them with warm, soapy water.
in place of cleaning them with warm, soapy water.
never. They are never permitted for use in an operation.
To prevent time-temperature abuse when transporting time/temperature control for safety (TCS) foods
Stack all hot TCS food items together in a sturdy cardboard box.
Transport cold TCS food in an ice chest that maintains a temperature of 45∘F (7∘C) .
Load the delivery truck with cold TCS items first and hot items last.
Transport hot TCS food in an insulated food container at 135∘F (57∘C) or higher.
While prepping food, the only acceptable jewelry that a food handler can wear is a
watch.
plain ring.
diamond ring.
bracelet.
What will happen if an operation does not take action when an imminent health hazard occurs?
Negative publicity from media sources
Immediate closure by the regulatory authority
Increased workers' compensation premiums
Poor performance reviews by the manager
Ready-to-eat hot food stored without temperature control must be discarded after how many hours?
2
4
8
Food, water, and shelter will not attract insects and rodents if recyclables are stored in what?
A dry-storage room
A chemical storage unit
A garbage compactor area
A clean, pest-proof container
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
Clean, sanitize.
Rinse, clean, sanitize.
Clean, sanitize, rinse.
Clean, rinse, sanitize.
A food handler's apron has become dirty. What should the food handler do?
Wash it in the handwashing sink.
Put it in a laundry bag for cleaning collection.
Wear it until laundry collection day.
Turn it inside out to expose the clean side.
