WorksheetsFood Safety & Protection Quiz 2
Total questions: 23
Worksheet time: 12mins
Which is most likely to be a source of hepatitis A virus?
unpasteurized milk
shellfish and salads
uncooked ground beef
poultry and poultry products
Which food has been safely cooked?
lamb roast cooked to an internal temperature of 145°F
tuna burger cooked to an internal temperature of 155°F
turkey breasts cooked to an internal temperature of 140°F
brined ham steak cooked to an internal temperature of 135°F
The type of contaminants that cause the most foodborne illnesses are:
biological
chemical
environmental
physical
In two-stage cooling, cooked food must be cooled from 135°F to 70°F within how many hours?
2
3
4
6
Which microorganisms can be found in shellfish from contaminated water?
E.coli
Norovirus
Salmonella Typhi
Nontyphoidal Salmonella
In order for ground turkey to be safe, it should be cooked to what temperature?
135°F
145°F
155°F
165°F
At what temperature should deli meat be stored while on display in a deli counter?
41°F
45°F
50°F
70°F
Ready-to-eat TCS food prepped in-house must be dated marked if it is held for more than how many hours?
12 hours
24 hours
48 hours
72 hours
Frozen meats should be stored below:
45 F
32 F
20 F
0 F
Which is an unsafe guideline for commercial kitchen facilities?
purchase equipment that is NSF approved
put floor-mounted equipment on legs at least 6 inches high
create an air gap to prevent backflow
clean garbage containers near food-storage areas
What causes preschool-age children to be at risk for foodborne illness?
They have not built up strong immune systems.
They have not received all of their immunizations.
They only eat ready-to-eat food.
They have hidden allergies.
Proper hygiene in the kitchen means washing your hands after....
After using the restroom
After touching your hair or face
After coughing or sneezing
All of the above
How long should you wash your hands?
5 seconds
2 minutes
Just until all soap is removed
20 seconds
Bandage, fingernail, piece of glass, a ring are what type of hazard in food?
Biological
Physical
Temperture
Chemical
Freezer temperature should be set at ____ .
0 degrees F
32 degrees F
40 degrees F
41 degrees F
Leftovers should be heated up to an internal temperature of ___ to kill harmful bacteria.
40 degrees F
140 degrees F
160 degrees F
165 degrees F
What must a food handler with a hand wound do to safely work with food?
Bandage w/ impermeable cover and wear a single use glove
Bandage wound avoid contact w/ food for the rest of shift
Wash the wound and wear a single-use glove
Apply iodine solution and a permeable bandage
The refrigerator temperature should be kept at or just below ___.
32 degrees F
40 degrees F
140 degrees F
0 degrees F
The temperature danger zone is between:
50 and 170 degrees F
41 and 135 degrees F
68 and 135 degrees F
40 and 160 degrees F
Mould is an example of ................... contamination?
biological
physical
chemical
environmental
Which of the following are not examples of ‘high risk’ foods?
Meat, meat products and poultry
Milk and dairy products
Eggs
Bread
Which of the following is an example of physical contamination?
A hair strand from a chef in the kitchen
Pesticides from the farm
Fly spray used in the kitchen when preparing food
Microbial spoilage
Result when pathogens spread from one surface or food to another.
Cross-contamination
Cross-contact
Contact Time
Cross Time
