WorksheetsBasic SSM Review
Total questions: 28
Worksheet time: 14mins
Which situation best meets the definition of a foodborne illness outbreak?
Two or more sick after different meals
One person sick after eating different foods
Two or more sick after the same food
One person sick confirmed by a lab
Which pair lists two types of food contamination correctly?
Biological and physical
Chemical and nutritional
Organic and biological
Physical and culinary
Ground beef is linked to which bacterial hazard that requires cooking to proper temperatures and purchasing from approved suppliers?
Hepatitis A from shellfish
Shigella contamination from flies
Salmonella Typhi from beverages
E. coli associated with cattle
A guest experiences tingling in extremities and hot/cold flashes after eating fish. Which hazard is most likely involved?
Chemical contamination from zinc cookware
Allergic reaction to wheat gluten
Physical contamination from plastic pieces
Ciguatera toxin from certain reef fish
How long should proper hand washing take for a food handler, including scrubbing time?
Less than 5 seconds total time
About 20 seconds total time
Exactly 30 seconds total time
About 10 seconds total time
A cook has a sore throat with fever. What is the most appropriate action for a standard operation serving the general public?
Allow food prep with extra handwashing
Restrict from food tasks until cleared
Assign to high‑risk population service
Exclude from work with no exceptions
Which practice best prevents time‑temperature abuse during prep in the Danger Zone of 41°F–135°F?
Hold foods between 70°F and 125°F
Take out only what you need to prep
Keep all ingredients at room temperature
Skip temperature monitoring and records
Which thermometer type reads temperature using only the tip of the probe?
Glass stem thermometer
Infrared laser thermometer
Thermocouples or thermistors
Bimetallic stem thermometer
A delivery of shucked shellfish arrives at 48°F. What is the proper action?
Reject because it exceeds 45°F
Reject only if dates are expired
Accept if packaging is undamaged
Accept after cooling within four hours
Which statement best describes FIFO in a food storage context?
Store food by cooking time and recipe
Rotate stock so first received is used first
Use freshest items before older stock
Label shelves by color rather than dates
What is the correct top-to-bottom storage order in a refrigerator to prevent cross-contamination?
Seafood, poultry, ground meat, whole cuts, RTE food
Poultry, ground meat, whole cuts, seafood, RTE food
RTE food, seafood, whole cuts, ground meat, poultry
Ground meat, RTE food, whole cuts, poultry, seafood
Which situation requires pasteurized eggs in a foodservice operation?
Eggs are used in cookies
Eggs are fried over-easy
Eggs are hard-boiled whole
Eggs are pooled before cooking
What is the correct two-stage cooling timeline for hot food to reach safe temperatures?
135°F to 70°F in two hours, then 70°F to 41°F in four hours
135°F to 95°F in one hour, then 95°F to 41°F in five hours
135°F to 70°F in four hours, then 70°F to 41°F in two hours
135°F to 41°F in six hours with no interim check
In a HACCP plan, which step comes immediately after identifying critical control points?
Conduct a hazard analysis
Establish critical limits
Verify that the system works
Establish monitoring procedures
A kitchen finds cooked chicken at 160°F after checking the thickest part. What is the best action to maintain food safety?
Serve immediately to avoid cooling
Hold at room temperature briefly
Put it back in the oven 3–5 minutes
Lower the critical limit to 160°F
Which feature best ensures floors, walls, and ceilings can be cleaned effectively in a food facility?
Porous, soft, cushioned surfaces
Rough, permeable, matte surfaces
Smooth, non-absorbent, durable surfaces
Textured, absorbent, decorative surfaces
You discover a hose submerged in a mop bucket connected to a potable water line. Which action most effectively prevents contamination from backflow?
Increase water pressure to prevent backsiphonage
Install a pressure gauge on the hose connection
Add a vacuum breaker in the hose line
Create an air gap between hose and bucket
Which action is NOT one of the three rules of pest prevention in foodservice?
Work with a licensed PCO
Deny food, water, and shelter
Provide food, water, and shelter
Deny access to the building
Which action is required for food contact surfaces after each use?
Rinse with warm water only
Wipe with dry towel only
Air dry without cleaning
Clean, sanitize and air dry
How often must food contact surfaces be cleaned when in constant use?
Every hour at minimum
Every 6 hours at minimum
Every 2 hours at minimum
Every 4 hours at minimum
Which tool can verify dish machine sanitizing temperatures?
Maximum registering thermometer
Kitchen timer device
Regular oven thermometer
Infrared wall thermometer
In a three-compartment sink, the first sink must contain what?
Detergent and water at least 110°F
Clean water at room temperature
Cold water and degreaser only
Sanitizer at correct concentration
What is the minimum water temperature for the wash sink in manual warewashing?
90°F minimum
120°F minimum
100°F minimum
110°F minimum
What documentation must be on-site for every chemical used in the building?
Material hazard posters
MSDS sheet for each chemical
Cleaning schedule log
Supplier purchase orders
Which step helps ensure the sanitizer concentration in the third sink is correct?
Estimate by dilution chart
Taste the solution briefly
Measure with test strips
Use temperature tape only
Why must equipment be unplugged before cleaning?
Prevents water hardness issues
Improves sanitizer effectiveness
Avoids electrical shock hazard
Speeds drying of components
What is a common misconception about storing clean glasses?
They should be stored near mop sink
They should be right side up
They should be upside down
They should be air-dried first
Which storage practice reduces recontamination of silverware after cleaning?
Wrapped together tightly
Handles up to avoid contact ends
Handles down to save space
Mixed with glassware on shelf
