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WorksheetsNOCTI Beginnings Week 1: Food Safety Fundamentals
Total questions: 15
Worksheet time: 8mins
Which term best describes maintaining clean conditions to prevent foodborne illness?
Disinfection
Sterilization
Cleaning
Sanitation
Foodborne illness is best defined as a disease caused by what?
Breathing unfiltered air
Consuming contaminated food
Touching dirty surfaces
Drinking excess water
Which statement best describes contamination in food safety?
Harmful substances or microorganisms present
Flavor additives intentionally present
Benign nutrients naturally present
Water content safely present
A cleaner splashes into a salad. What type of contamination is this?
Chemical contamination
Biological contamination
Physical contamination
Thermal contamination
Finding a metal shaving in a sandwich is an example of which contamination type?
Chemical contamination
Physical contamination
Biological contamination
Allergen contamination
What is the recommended minimum time for proper handwashing with warm water and soap?
20 seconds
10 seconds
30 seconds
45 seconds
When must disposable gloves be changed during food preparation?
After rinsing with water
Only at the end of shift
Between different tasks
Every two hours exactly
Hot holding requires keeping cooked food at what temperature or higher?
125°F or higher
145°F or higher
135°F or higher
130°F or higher
Cold holding requires keeping food at what temperature or lower?
45°F or lower
32°F or lower
39°F or lower
41°F or lower
Thermometer calibration is done to achieve what outcome?
Ensure accuracy of temperature readings
Prevent condensation inside probe
Speed up cooking and cooling times
Raise internal cooking temperatures
Which document provides information on chemical hazards and safe handling?
Inspection scorecard
Employee handbook
HACCP flow sheet
Safety Data Sheet (SDS)
HACCP is a system designed to do which of the following?
Control food safety risks using critical control points
Increase food sales using customer surveys
Label allergens using color coded stickers
Store dry goods using FIFO inventory
Food left too long in the danger zone is best described as what?
Time-temperature abuse
Thermal shock to food
Improper hand contact
Inadequate seasoning
Which item is most likely a TCS food requiring temperature control?
Cooked rice in a deep pan
Unopened canned beans
Dried pasta in a box
Whole uncut onions
Which scenario shows cross-contamination risk that HACCP aims to prevent?
Raw chicken on a shelf above salad greens
Cooked soup stored in clean covered pans
Allergens listed on posted menu board
Gloves changed between separate tasks
