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WorksheetsFood Safety Test Review
Total questions: 40
Worksheet time: 20mins
What are three types of hazards that make food unsafe?
Biological, environmental, and chemical
Biological, chemical, and sanitary
Chemical, physical, and environmental
Chemical, physical, and biological
Cross-contamination occurs when
labels do not contain information on allergens.
food is not held at the correct temperature.
pathogens transfer from one surface or food to another.
deliveries of frozen food are rejected.
What is time-temperature abuse?
Allowing food to stay at temperatures good for the growth of pathogens
Receiving frozen food frozen
Transferring pathogens from one surface or food to another
Staying home when sick with a fever
A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. Which type of hazard is this?
Biological
Chemical
Physical
Environmental
A food handler transfers pathogens from hands to food. How could it have been prevented?
Preventing cross-contamination
Practicing good personal hygiene
Controlling time and temperature
Cleaning and sanitizing correctly
After cutting up melons, a food handler puts them in the cooler. What is this an example of?
Practicing good personal hygiene
Controlling time and temperature
Preventing cross-contamination
Correctly cleaning and sanitizing
A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of
poor personal hygiene.
time-temperature abuse.
cross-contamination.
incorrect cleaning and sanitizing.
Which is the correct order for handwashing?
Wet hands and arms, apply soap, rinse hands and arms, and dry
Apply soap, scrub hands and arms, wet hands and arms, rinse hands and arms, and dry
Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
Apply soap, scrub hands and arms, rinse hands and arms, and dry
Hands should be scrubbed with soap for how many seconds during handwashing?
1-2
3-5
6-9
10-15
A food handler has just finished busing a table. What must the food handler do before handling food?
Wash hands
Apply hand sanitizer
Rinse hands
Wipe hands clean
When should hand antiseptics be used?
After handwashing
Before handwashing
Instead of handwashing
When gloves aren’t available
Handwashing sinks should be used for
handwashing only.
handwashing and cleaning vegetables.
handwashing and dumping mop water.
handwashing and prepping food.
A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?
Check them for tears
Wash them
Wipe them on a towel
Change them
A food handler has an infected wound on a finger. What must be placed over the wound?
A bandage
A glove
A bandage and glove
A finger cot
What jewelry can food handlers wear while working?
Diamond bracelet
Sports watch
Medical ID bracelet
Plain band ring
To keep food safe, a hair restraint must be worn when
busing tables.
cleaning restrooms.
prepping food.
delivering food off-site.
Which symptoms must be reported to a manager?
Headache, ear ache, fever, dizziness
Toothache, back ache, itchy eyes, rash with fever
Diarrhea, vomiting, jaundice, sore throat with fever
Runny nose, fatigue, swollen joints, coughing
Pathogens grow well between which temperatures?
0°F and 32°F (-18°C and 0°C)
32°F and 41°F (0°C and 5°C)
41°F and 135°F (5°C and 57°C)
135°F and 165°F (57°C and 74°C)
Which food item needs time and temperature control to keep it safe?
Loaf of bread
Cooked rice
Whole apples
Bottled ketchup
Where should a food handler check the temperature of food?
On the bottom surface
On the top surface
In the thinnest part
In the thickest part
Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
At what minimum temperature must hot TCS food be held?
70°F (21°C)
100°F (38°C)
120°F (49°C)
135°F (57°C)
Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food
was purchased.
is stored.
will be prepared.
must be thrown out.
What is the correct temperature for receiving cold TCS food?
41°F (5°C) or lower
45°F (7°C) or lower
51°F (11°C) or lower
55°F (13°C) or lower
What is one of the correct ways to thaw TCS food?
On the counter overnight
As part of the cooking process
In a sink full of hot water
Under a heat lamp
Food containing an allergen comes in contact with another food item and their proteins mix. This is called
cross-contamination.
allergen spread.
cross-contact.
pathogenic safety.
To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should
prepare them at the same time on the same prep table.
clean and sanitize the work surfaces between each product.
wear gloves when handling the meat but not the ready-to-eat product.
hold both products at the correct temperature.
The correct way to scoop ice for a customer’s beverage is to use
clean bare hands.
customer cups.
clean glasses.
ice scoops.
Where should wiping cloths be stored when not in use?
On the counter
In sanitizer solution
In the cook’s apron pocket
On a hook by the prep table
Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?
Remove the dirty wrap, replace it with new wrap, and return the pan to storage.
Wipe the meat juice off the wrap with a towel, and return the pan to storage.
Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return it to storage.
Set the pan of strawberries aside and ask the manager what to do.
Where should cleaning supplies and chemicals be stored?
On a shelf above food
On a shelf next to food
In a designated storage area
In the walk-in cooler
What are three of the Big Eight food allergens?
Eggs, wheat, fish
Onions, broccoli, potatoes
Olives, mushrooms, lettuce
Coffee, raspberries, corn
A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?
Tell the customer to eat only the pie, and leave the ice cream on the plate.
Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it.
Scoop the ice cream off the plate and wipe off any that may have gotten on the pie and then serve it.
Wipe away any ice cream that may have gotten on the pie, place the pie on a clean and sanitized plate, and then serve it.
Surfaces that touch food must be
rinsed only.
cleaned only.
rinsed and sanitized.
cleaned and sanitized.
What is the first step when cleaning and sanitizing correctly?
Rinse the surface
Remove food from the surface
Sanitize the surface
Wash the surface
Why is it important to leave a sanitizer on a surface for the correct amount of time?
To make sure the surface is clean.
To remove food items from the surface more efficiently.
To reduce pathogens on the surface to safe levels.
To kill all pathogens that may have been on the surface.
What should a dish washer do to make sure a sanitizer is effective?
Use extra hot water with the sanitizer.
Add twice the amount of sanitizer.
Leave items in the sanitizer for twice as long.
Use a test kit to check the sanitizer’s strength.
Pests can cause which two types of contamination?
Chemical and nutritional
Nutritional and physical
Physical and biological
Biological and chemical
What must the third compartment in a three-compartment sink be filled with?
Water alone
Water and detergent
Water and sanitizer
Water and spot remover
After how many hours of constant use must a food-contact surface be cleaned and sanitized?
1
2
3
4
