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WorksheetsSS food handler 1-3
Total questions: 15
Worksheet time: 8mins
Based on Food Handler Training Parts 1–3: What is a foodborne illness?
A disease spread through air
A disease transmitted through food
An allergic reaction to food
A stomach ache from overeating
Based on Food Handler Training Parts 1–3: Which type of hazard is the greatest threat to food safety?
Physical
Chemical
Biological
Environmental
Based on Food Handler Training Parts 1–3: Which of the following is an example of a physical hazard?
Bleach
Bacteria
Glass shards
Mold
Based on Food Handler Training Parts 1–3: What causes MOST foodborne illness outbreaks?
Unsafe suppliers
Poor cooking temperatures
Poor personal hygiene
Dirty equipment
Based on Food Handler Training Parts 1–3: Cross-contamination means:
Cooking food too long
Improper storage
Transferring pathogens between foods or surfaces
Cooling food too fast
Based on Food Handler Training Parts 1–3: How long should hands be scrubbed when washing?
5 seconds
10 seconds
10–15 seconds
30 seconds
Based on Food Handler Training Parts 1–3: Which sink must be used for handwashing?
Prep sink
Dish sink
Mop sink
Designated handwashing sink
Based on Food Handler Training Parts 1–3: When must gloves be changed?
When torn or dirty
After handling raw meat
Before a new task
All of the above
Based on Food Handler Training Parts 1–3: What does TCS stand for?
Temperature Control System
Time & Cooking Safety
Time & Temperature Control for Safety
Thermal Control Standard
Based on Food Handler Training Parts 1–3: What is the temperature danger zone?
32°F–212°F
41°F–135°F
0°F–32°F
135°F–165°F
Based on Food Handler Training Parts 1–3: Poultry must be cooked to at least:
145°F
155°F
160°F
165°F
Based on Food Handler Training Parts 1–3: Cold TCS food must be stored at:
45°F or lower
50°F or lower
41°F or lower
32°F or lower
Based on Food Handler Training Parts 1–3: What does FIFO mean?
Food In, Food Out
First In, First Out
Fresh In, Fresh Out
Fast In, Fast Out
Based on Food Handler Training Parts 1–3: Which is a safe way to thaw food?
On the counter
In warm water
In the refrigerator
In sunlight
Based on Food Handler Training Parts 1–3: How long can ready-to-eat TCS food be stored at 41°F?
3 days
5 days
7 days
10 days
