NEW
Font size
WorksheetsFood Safety Glossary: G to N
Total questions: 30
Worksheet time: 15mins
Which statement best describes a single-use glove in food service?
Gloves shared among food handlers
Gloves washed between multiple tasks
Gloves for one task then discarded
Reusable gloves sanitized nightly
What is the main purpose of grease traps in a kitchen?
Cool grease to a safe temperature
Filter hot water before dishwashing
Store used cooking oil for recycling
Prevent grease buildup from blocking drains
Which statement about hand antiseptics is correct?
Used after handwashing and do not replace it
Replace handwashing when hands look clean
Used before handling equipment but not food
Only needed when wearing single-use gloves
What is HACCP primarily designed to do in food operations?
Identify significant hazards at specific points
Sterilize equipment with hot water daily
Measure brightness levels in prep areas
Schedule routine building maintenance
Which group is most often considered high-risk for foodborne illness?
Adults who cook frequently at home
Teen athletes on high-calorie diets
Office workers with sedentary jobs
Elderly and preschool-age children
What minimum temperature and time define heat sanitizing?
At least 171°F for 30 seconds
At least 165°F for 15 seconds
Exactly 135°F for 60 seconds
At least 180°F for 10 seconds
Which statement about hot food holding is accurate?
Cool to 41°F before serving to guests
Keep at room temperature with lids on
Keep at 120°F and stir once daily
Keep at 135°F or higher and check every four hours
Why is using an ice scoop or tongs recommended for ice?
Measures the temperature of the ice
Makes ice look clearer and cleaner
Reduces pathogen transfer compared to hands
Prevents ice from melting too quickly
What does the ice-point method do during thermometer calibration?
Adjusts to 32°F, the temperature water freezes
Sets probe to 0°F, the freezer temperature
Matches ambient room temperature of 70°F
Aligns with boiling point at 212°F
Which device checks the temperature of liquids like soup?
Ambient air thermometer
Immersion probe thermometer
Infrared laser thermometer
Glass bimetal thermometer
Which statement about laser (infrared) thermometers is true?
Designed only for freezer air temperatures
Must touch food to get accurate readings
Measure internal temperature of roasts
Measure surface temperature, not internal
What internal temperature must meat, seafood, poultry, and eggs reach when microwaving?
165°F and check in at least two places
135°F and stir once during heating
155°F and check in the thickest spot
145°F and rest for five minutes
What tool is used to check internal temperatures of foods like patties?
Penetration probe for internal temperature checks
Sanitizer solution for surface cleaning tests
Packaging scale for delivery weight checks
Plumbing gauge for water pressure checks
What is the main goal of pest management in food operations?
Deny pests access and reduce disease spread
Provide pests food and shelter away from guests
Inspect only dining rooms for pest signs
Allow limited pest access to control populations
Which example is physical contamination of food?
Hair or metal shavings ending up in food
Excess sanitizer residue after cleaning
Warm holding above recommended temperatures
Invisible pathogens multiplying on a surface
Why must plumbing be regularly inspected and tested?
To prevent unsafe water mixing with drinkable water
To add flavor filtration to beverage stations
To lower electric costs during dishwashing
To increase water pressure for faster rinsing
What must be done with preset tableware that is not covered or wrapped?
Store under the table without cleaning
Remove and sanitize after each guest
Leave on the table for the next guest
Cover with a napkin and keep in place
Which is one FDA public health intervention?
Skipping staff health controls during busy hours
Reducing consumer advisories to save time
Allowing bare-hand contact with ready-to-eat food
Time and temperature parameters for pathogens
What is a key purchasing guideline for safe operations?
Buy from approved, reputable suppliers
Purchase from any vendor during emergencies
Accept deliveries without inspection
Choose lowest-cost suppliers only
How should raw food be managed around ready-to-eat food?
Prep raw and ready-to-eat foods simultaneously
Store together if temperatures are correct
Keep separate and prep one food at a time
Sanitize only after cooking is finished
What is a receiving requirement when food orders arrive?
Hold at room temperature until lunch rush
Accept all shipments without checking labels
Place directly into service to save time
Inspect to confirm food is safe and properly stored
Which responsibility can regulatory authorities have?
Setting company menus and recipes
Managing private restaurant payroll
Serving meals and bussing tables nightly
Writing codes, inspecting, and approving plans
What is the purpose of rotation in storage?
Use earliest use-by dates before later dates
Place newest items at the back of shelves
Keep all items until they expire together
Rotate only beverages, not perishable foods
What does the sell-by date indicate?
Only the production batch number for tracking
When customers should consume the product
How long an item can be displayed for sale
The exact day to discard an unopened item
Which guideline applies when serving food in dining or self-service areas?
Let guests use employee-only utensils
Skip temperature checks during rush hours
Allow food handlers to ignore glove use
Follow specific procedures to prevent contamination
What should staff do about illnesses before coming to work?
Only report if a fever is above 102°F
Report illnesses and accept restricted duties if needed
Wait until the manager notices the symptoms
Hide symptoms to avoid missing work shifts
Thermocouples and thermistors measure temperature using what feature?
A metal probe inserted shallowly
An infrared sensor at a distance
A liquid glass bimetal strip
A wireless signal from utensils
Which practice reduces pathogen growth during thawing?
Thaw inside the temperature danger zone
Thaw near hot cooking equipment
Thaw at room temperature on counter
Never thaw food at room temperature
What does a surface probe check most appropriately?
Internal temperature of thick roasts
Temperature of flat cooking equipment
Air temperature inside walk-ins
Water temperature in sinks
Water hardness affects sanitizer effectiveness. What happens as hardness increases?
Water activity increases sharply
Sanitizers become less effective
Sanitizers become more effective
No change in effectiveness
