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WorksheetsFood Safety Management Quiz 1
Total questions: 23
Worksheet time: 12mins
Which food should be cooked to 165°F?
steamed sea scallops
roast beef
fried okra
poultry
Barry washed the prep table with a cloth towel and cleaning solution. Which step should he do next?
scrape or remove food
sanitize the surface
rinse the surface
allow to air-dry
Sneezing or coughing while preparing cuisine will:
clear one's sinuses of irritants.
cause accidents in the lab.
contaminate the food.
make a cold worse.
Kathy is ordering equipment for her restaurant that will come in contact with food. She should order equipment certified by which organization?
Centers for Disease Control (CDC)
National Standards Foundation (NSF)
National Restaurant Association (NRA)
U.S. Department of Agriculture (USDA)
What federal agency ensures consumers have truthful and informative labeling of products?
Federal Trade Commission (FTC)
Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
Consumer Product Safety Commission (CPSC)
How should hot TCS food be displayed on a self-service bar?
at 125°F or cooler
at 135°F or hotter
with a serving utensil stored in the food
with a serving utensil stored on a clean towel
Which practice prevents cross-contamination during food preparation?
placing cooked steaks back in the same dish with the marinade
rinsing a chef’s knife after chopping raw chicken and before chopping onions
using the reverse side of a cutting board to slice tomatoes after trimming a raw steak
washing and sanitizing a cutting board between preparation of raw meats and cooked foods
If a food handler is diagnosed with a foodborne illness, such as Norovirus, a manager must:
exclude the food handler from the operation.
restrict the food handler from working with or around food.
instruct the food handler to wear gloves while working with food.
instruct the food handler to wash his/her hands every fifteen minutes.
Several TCS hot food items are held on a cafeteria line. How can the food handlers ensure that these items are safe to eat?
by discarding the food every two hours
by discarding the food after 30 minutes
by checking the temperature with a thermometer every two to four hours
by checking the temperature using the temperature gauge on the holding unit every two to four hours
Which are common characteristics of a TCS food?
low acid and dry
dry and high in protein
high in moisture and low acid
high in carbohydrates and high acid
Which is an acceptable behavior around food?
leaving open wounds unbandaged
chewing gum during food preparation
wearing a dirty baseball hat as a hair restraint
wearing clean, disposable gloves to prepare ready-to-eat sandwiches
When must an employee wear single-use gloves?
when cutting raw chicken
when making sandwiches
when washing produce
when washing dishes
Which is a safe method to thaw frozen chicken?
on the counter
at room temperature
under running hot water
on the bottom shelf in a refrigerator
Which is a chemical hazard that can cause foodborne illnesses?
bacteria
fungi
pesticides
viruses
Foodborne illness from E. coli is associated with:
viruses that live in pork.
parasites found in rodents, dogs, and cats.
bacteria that live in the intestines of cattle.
bacteria found in oysters and other shellfish.
FDA stands for:
Federal Department of Agriculture.
Federal Diabetic Administration.
Food and Drug Administration.
Future Design Association.
The laws that govern foodservice establishments are enforced by:
the federal government.
the local police department.
county or city governments.
state and local health authorities.
Which are physical hazards that could contaminate food?
bandages and false nails
allergens and pesticides
viruses and parasites
bacteria and fungi
Which is a proper method to handle ice?
Cool iced tea with ice used on the salad bar.
Make ice from water that is safe to drink.
Store ice scoop in the ice machine.
Scoop ice with a water glass.
Mike has been charged with developing a plan for cleaning up vomit. In his plan, he includes procedures for wearing gloves and a face mask. Which procedure does he include in his plan?
segregating the contaminated area
using personal protective equipment
cleaning, sanitizing, and disinfecting surfaces
throwing away food that may have been contaminated
Where should frozen foods be defrosted?
in the pantry
on the counter
in the refrigerator
anywhere in the kitchen
Where should a food handler wash hands in a commercial kitchen?
any sink
only a handwashing sink
a handwashing or prep sink
a handwashing or dishwashing sink
Pork should always be cooked to a proper internal temperature to prevent:
botulism.
salmonella.
staphylococcus.
trichinosis.
