WorksheetsSemester 1 Safety Review
Total questions: 70
Worksheet time: 5hrs 22mins
Why are preschool-aged children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
They are more likely to spend time in a hospital.
They are more likely to suffer allergic reactions.
their appetites have increased since birth.
What is a TCS food?
Bread
Flour
Sprouts
Strawberries
The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
Reheating leftover food.
Serving ready to eat food.
Using single-use, disposable gloves.
Purchasing food from unsafe sources.
What is an important measure for preventing foodborne illness?
Serving locally grown food.
Using new equipment.
Measuring pathogens.
Controlling time and temperature.
Raw chicken breast are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
Time-temperature abuse
Cross-contamination
Poor cleaning and sanitizing
Poor personal hygiene
A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?
Cross-contamination
Poor cleaning and sanitizing
Poor personal hygiene
Time-temperature abuse
Which agency enforces food safety in a restaurant or food service operation?
Centers for Disease Control and Prevention
Food and Drug Administration
State or local regulatory authority
U.S. Department of Agriculture.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
When to register with the EPA
How to fill out an incident report.
Where to find Safety Data Sheets in the operation.
Whom to contact about suspicious activity.
Cut melons should be stored at what internal temperature?
41 F
45 F
51 F
55 F
What is one factor that affects the growth of bacteria in food?
Leanness
Density
Ripeness
Acidity
Peanuts and soy products are two possible food items that can be dangerous for people with
FAT TOM
food allergies
chemical sensitivity
poor personal hygiene
Wheezing and hives are symptoms of
Food allergies
Norovirus
Botulism
Hepatitis A
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness.
Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache.
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness.
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature.
Prevent cross-contamination.
Practice good personal hygiene.
Practice good cleaning and sanitizing.
Shiga Toxin-producing E. Coil (STEC) is commonly linked with what type of food?
Potato salad
Thick stews
Dairy products
Raw ground beef
What is the most important way to prevent a foodborne illness from viruses?
Control time and temperature.
Prevent cross-contamination
Practice good personal hygiene.
Practice good cleaning and sanitizing.
Parasites are commonly linked with what type of food?
Rice
Poultry
Seafood
Canned food
A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
Stored the sanitizer bottle away from the prep area.
Stored the sanitizer bottle on the floor between uses.
Stored the sanitizer bottle on the prep table between uses.
Stored the sanitizer bottle with food supplies below the prep table.
An example of a physical contaminant is a
sanitizer
pesticide
metal fragment
parasite
Which plant food must be transported to the serving site at 41 F or below?
whole celery
diced tomatoes
seedless cucumbers
baby carrots
A food handler prepping salad stops to scratch an itch on her arm and then returns to making the salad. What is the risk that could cause foodborne illness?
Which of the following is an example of an action that could reduce the risk of physical contamination?
using galvanized containers to store lemonade
Practicing proper hygiene
keeping food tightly covered during pesticide applications
storing toothpicks away from food preparation areas
Which of the following could result in chemical contamination?
a foodservice worker sprays insecticide around the food preparation area
a metal scoop is used to handle ice
orange juice is served to customers in a plastic pitcher
a foodservice worker uses dried herbs to flavor a soup she is making
Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne illness outbreak?
No, because they ate different foods.
No, because they ate different foods and had different symptoms.
Yes, because they ate different foods.
Yes, because they ate different foods and had different symptoms.
The three potential hazards to food are biological, physical, and
toxical.
chemical.
terminal.
procedural.
Food was left out on a prep table to cool for several hours. This is an example of
cross-contamination.
time-temperature abuse.
poor personal hygiene.
poor cleaning and sanitizing.
What internal temperature do you cook a steak to?
135*
145*
155*
165*
What internal temperature do you cook a whole chicken to?
135*
145*
155*
165*
What internal temperature do you cook a hamburger to?
135*
145*
155*
165*
What internal temperature do you cook ground turkey to?
135*
145*
155*
165*
What internal temperature do you cook tuna to?
135*
145*
155*
165*
What internal temperature do you cook a pork chop to?
135*
145*
155*
165*
What internal temperature do you cook duck to?
135*
145*
155*
165*
What internal temperature do you cook shrimp to?
135*
145*
155*
165*
What internal temperature do you reheat leftovers to if they are going to be hot-held?
135*
145*
155*
165*
What is the minimum internal cooking temp for prepackaged steam-able broccoli cooked in the microwave?
What is the minimum internal cooking temp for eggs that will be hot held for service ?
135*
145*
155*
165*
What is the temperature danger zone?
39*-139*
32*-140*
41*-135*
40*-175*
Pathogens grow well in the temperature danger zone. They grow much faster at temperatures between
70* - 125*
41* - 140*
60* - 140*
40* - 125*
When cooling food for storage, if food has not reached 70°F (21°C) within two hours, it must be
thrown out.
reheated & consumed.
reheated & cooled again.
all of the above are true.
In order to cool food safely you must first cool food from 135°F to 70°F within ____ hours. Then, cool it to 41°F (5°C) or lower in the next _____ hours.
2, 4
1, 4
3, 5
1, 3
There are many ways to cool food quickly and safely including
using ice paddles
using ice as an ingredient
reduce the size of the food or split into multiple containers
all of the above
Thaw TCS food safely in all of these ways EXCEPT:
on the counter
as part of the cooking process
under running, potable water
in the microwave
in the refrigerator
How can you calibrate a bimetallic stemmed thermometer?
you can't
with cold water
with ice water
with boiling water
Which type of thermometer measures through a metal stem and measures to a dimple?
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which type of thermometer measures through a metal probe, displays the temperature digitally, and has a sensing area on the tip?
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which type of thermometer measures the surface temperature only of food and equipment?
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
If used to check food, thermometers must be
accurate to +/ 2 ˚F or +/ 1 ˚C.
True
False
