WorksheetsFood Managers Practice 1
Total questions: 17
Worksheet time: 9mins
The three main causes of a foodborne illness are:
Biological Chemical and Physical
Bacteria Viruses and Parasites
Contamination Improper Storage and Spoilage
All of the above
A “vehicle of contamination” can include:
Pathogenic bacteria
Food handlers
Unclean food-contact surfaces
Both B and C
Which food is considered a TCS (Time/Temperature Control for Safety) food?
Cooked meat
Fresh fruit
Bread
Bottled water
Which is NOT a management skill required for a food safety manager?
Practical knowledge of food safety
Ability to maintain operational standards
Ability to train and monitor staff
Strong negotiation skills
Which is NOT a vulnerable group for foodborne illness?
Preschool age children
Pregnant women
Healthy adults
The elderly
The purpose of food safety legislation is to:
Protect profits of food businesses
Ensure uniforms are worn
Protect the health of the public
Generate revenue
Which is NOT a type of food contamination?
Biological
Chemical
Physical
Electrical
When one bacterial cell splits into two cells it is called:
Mitosis
Binary fission
Meiosis
Sporulation
The temperature range from 41°F to 135°F is called:
The Cooling Zone
The Temperature Danger Zone
The Safe Storage Zone
The Cooking Range
The six elements bacteria need to grow are known as:
FATTOMS
FAT-TOMS
TCS Rules
HACCP Steps
The pathogen responsible for most foodborne illnesses in the U.S. is:
Norovirus
Hepatitis A
Shigella
STEC (E. coli)
A major control measure for toxin-producing or spore-forming bacteria is:
Cooking only
Limiting time in the Danger Zone
Food labeling
Wearing gloves at all times
Parasites are most commonly spread through:
Canned foods
Undercooked seafood
Pasteurized milk
Bottled water
The most common source of fecal contamination in food is:
Dirty utensils
Cross-contamination
Improperly washed fingertips
Spoiled produce
Proper handwashing should last at least:
10 seconds
15 seconds
20 seconds
30 seconds
Gloves should be changed:
Only when they rip
After handling raw meat poultry seafood
When they get dirty
All of the above
The golden rule for hot holding is:
145°F or above
155°F or above
165°F or above
135°F or above
