WorksheetsFood Safety and Nutrition Semester Test Study
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
Which of the following is NOT considered a safe way to thaw frozen meat?
a)
Under hot water
b)
Under cold water
c)
In a refrigerator
d)
In a microwave
2.
When is a foodborne illness considered an "outbreak"?
a)
When a foodborne illness is linked to multiple foodservice establishments
b)
When at least two people expierence the same symptoms after eating the same food
c)
When a person must be hospitalized due to foodborne illness
d)
When more than one variety of pathogens is discovered in the same food product
3.
What is a "thermocouple"?
a)
A type of impermeable single-use glove
b)
A metal probed thermometer
c)
A thermostat in a walk-in cooler
d)
A backflow prevention device
4.
Which is an example of a physical contaminant?
a)
Bones in chili
b)
Mold on cheese
c)
Pathogens on unwashed hands
d)
Raw chicken juices on a cutting board
5.
What is the FIFO method (first-in, first-out)?
a)
Storing food items so that the oldest is used first
b)
Mrking packaged food items with a use-by date
c)
Washing hands before and after each task
d)
Rotating food pans on a buffet line so that the food remains fresh
6.
Which symptom must be reported to your regulatory authority when it afflicts a food handler?
a)
An infected wound or boil
b)
Diarrhea
c)
Jaundice
d)
A severe allergic reaction
7.
Which of the following symptoms is most commonly associated with foodborne illness?
a)
Dizziness or vertigo
b)
A rash or hives
c)
Congestion
d)
Diarrhea
8.
What or who is the most responsible for training new staff about safe food handling practices?
a)
The general manager
b)
The certified food manager
c)
Staff should already have this knowledge before being hired
d)
The owner
9.
What should you do if food shipments are not delivered at the correct temperatures?
a)
Accept the delivery, but notify your supervisor
b)
Bring the food items to the correct temperature within 2 hours
c)
Reject the delivery
d)
File a complaint with your regulatory authority
10.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action?
a)
Wear an impermeable bandage and cover with a single-use glove
b)
Wash hands thoroughly between each task
c)
Stay home until the wound or boil is completely healed
d)
Be restricted to duties that do not involve food contact
11.
Where is the best place to store cleaning tools and chemicals?
a)
In a separate building outside of the establishments
b)
In an area that is used only for this purpose
c)
In a designed area that can only be accessed through the dish room
d)
Near the same area as the garbage so that you can keep both from coming into contact with food
12.
To effectively "heat sanitize" equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature?
a)
212 *F
b)
155*F
c)
171*F
d)
165*F
13.
A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet - contaminating the clean drinking water. What is this type of contamination called?
a)
Cross-Contamination
b)
Pressure fluctuation contamination
c)
Air-gap resistance contamination
d)
Cross-connection
14.
What is the first step when cleaning and sanitizing stationary equipment?
a)
Sanitize the equipment surfaces
b)
Unplug the equipment
c)
Wash the equipment with soapy water
d)
Disassemble the removable parts
15.
Which of the following would require obtaining a "variance" from your regulatory authority?
a)
Hiring a food handler who is under the age of 16
b)
Offering live shellfish from a display tank
c)
Offering customers al fresco style dining
d)
Smoking goof as a way to enhance their flavor (but not preserve it)
16.
What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving?
a)
165*F
b)
135*F
c)
145*F
d)
155*F
17.
The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?
a)
Serve the food as soon as possible
b)
Quickly bring the food to the correct temperature
c)
Throw it out
d)
Move the food to a cold storage unit and label it appropriately
18.
Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135°F to the storage temperature of 41°F or lower?
a)
8 hours
b)
4 hours
c)
6 hours
d)
2 hours
19.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what?
a)
That it must remain frozen until used
b)
It's nutrition facts
c)
If it's fresh catch or farm raised
d)
The SKU number
20.
If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held?
a)
41*F
b)
40*F
c)
32*F
d)
45*F
21.
Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?
a)
E. Coli
b)
Salmonella
c)
Hepatitis A
d)
Norovirus
22.
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to?
a)
The deliberate contamination of food
b)
Time and temperature abuse
c)
Poor personal hygiene
d)
Making a corrective action
23.
How long can you safely store ready to eat TCS food in a cooler at a temperature of 41°F or lower?
a)
10 days
b)
4 days
c)
7 days
d)
14 days
24.
All items should be stored away from the walls and how many inches from the floor?
a)
6 inches
b)
8 inches
c)
10 inches
d)
4 inches
25.
Which activity requires a food handler to wear single-use gloves?
a)
Taking out the gargabe
b)
Handling ready to eat foods
c)
Preparing food for cooking
d)
Washing fruits or produce
100 %
