Worksheets1/21/26 Quiz: Chapter 5 & 6 Food Managers
Total questions: 50
Worksheet time: 25mins
Which best describes FIFO in food storage?
Keep items sealed until the sell-by date
Freeze items first to extend shelf life
Store newest items at eye level for access
Use oldest items before newer stock arrives
Date marking on refrigerated ready-to-eat food primarily helps with what?
Indicating cooking instructions
Tracking how long the food can be kept
Identifying the supplier for recalls
Labeling allergens for consumers
The temperature danger zone for food is the range where bacteria grow fastest. What is the common range?
32°F to 41°F
41°F to 135°F
0°F to 32°F
135°F to 180°F
Cross-contamination occurs when
Pathogens transfer from one surface or food to another
Food is cooked unevenly in an oven
Labels are missing from stored containers
Dry goods absorb moisture from air
How high should food be stored off the floor in storage areas?
Flush on pallets touching floor
At least 12 inches off the floor
Exactly 2 inches off the floor
At least 6 inches off the floor
Storage areas should be kept
Dark, cool, and humid
Clean, dry, and organized
Bright, moist, and heated
Locked, warm, and airtight
Chemicals must be stored
In the freezer to prevent spills
Under prep tables for convenience
Beside dry goods on lower shelves
Away from food and food-contact surfaces
Food should be stored in which type of containers?
Cardboard-only containers
Open, vented containers
Covered, labeled containers
Reusable cloth bags
Labels on stored food should include the name of the food and
The supplier’s phone number
The cook’s initials only
The date prepared or opened
The expected customer count
Which item belongs at refrigerated storage temperature, not frozen or dry?
Canned goods
Fresh meat
Frozen vegetables
Unopened flour
Which item must be kept frozen for proper storage?
Canned goods
Dairy products
Fresh meat
Frozen vegetables
Which item is best stored at dry storage temperature?
Fresh meat
Frozen vegetables
Dairy products
Canned goods
In a refrigerator, which category should be stored on the top shelf?
Poultry
Whole cuts of beef and pork
Ready-to-eat foods
Ground meats
Which food should be stored at the very bottom of the refrigerator?
Seafood
Poultry
Whole cuts of pork
Ready-to-eat foods
Arrange from top to bottom: ready-to-eat, seafood, whole cuts of beef and pork, ground meats, poultry. Which belongs above ground meats?
Whole cuts of beef and pork
Seafood
Poultry
Ready-to-eat foods
A container of cooked pasta is stored without a date label. What is the main food safety issue?
Stored in a metal pan instead of plastic
Container not transparent for viewing
Insufficient pasta volume for service
No date marking for shelf-life control
How should the unlabeled cooked pasta be handled?
Discard or relabel immediately using preparation date
Move it to dry storage until used
Cover with foil and store on top shelf
Reheat to 165°F then relabel later
Raw chicken is stored above washed lettuce. What risk does this create?
Pest attraction from odors
Temperature danger zone exposure
Chemical contamination from sanitizer
Cross-contamination from raw juices
How should the chicken and lettuce be stored to prevent the risk?
Place lettuce on top and raw chicken on bottom
Keep both together on middle shelf
Store chicken in dry storage and lettuce frozen
Stack lettuce under chicken for airflow
Which statement about FIFO is true?
It reduces waste and helps prevent illness
It requires freezing all new deliveries
It eliminates the need for date labels
It prioritizes heavy items over light items
Which statement best defines an approved supplier in food safety?
A seller meeting health and regulatory standards
Any nearby store with low prices
A farm selling produce seasonally
A vendor recommended by a friend
Which food is most likely classified as TCS (Time/Temperature Control for Safety) food?
Cooked rice needing refrigeration
Unopened cans of beans
Dry pasta stored at room temperature
Whole apples with peel intact
What is cross-contamination?
Labeling packages with wrong dates
Germs moving from one food to another
Food cooling too slowly after cooking
Storing food at the wrong temperature
Which action helps prevent time-temperature abuse?
Keep hot foods above 135°F continuously
Store all foods at the same temperature
Leave cooked foods at room temperature
Thaw meats on the counter overnight
Why are receiving logs used in food operations?
Record recipes used by the kitchen
Track deliveries, temperatures, and conditions
Advertise daily specials to customers
Calculate employee weekly schedules
A restaurant purchases seafood. What must be attached to shellfish shipments to identify the harvest location?
Shellstock tag listing source details
Generic barcode with price only
Menu card showing preparation style
Sticker with chef’s name and date
Home-prepared foods are allowed or not allowed in a commercial food operation?
Allowed when customers request them
Allowed for simple baked goods
Allowed if the cook is experienced
Not allowed due to safety controls
Which set of requirements must approved suppliers meet?
Marketing, popularity, and discount policies
Regulatory, food safety, and quality standards
Speed, convenience, and delivery times
Organic, local, and seasonal guidelines
Wild game may be served only when which condition is met?
It is purchased during hunting season
It is cooked well-done with extra spices
It is legally obtained and properly inspected
It is caught by the chef and frozen quickly
A raw chicken package touches salad greens. What is the best plan to prevent illness?
Cook greens longer than usual
Separate prep areas and sanitize surfaces
Store both items on the same shelf
Rinse greens with cold tap water
Which item belongs on a receiving inspection checklist for a food delivery?
Ignore use-by dates
Raw with ready-to-eat stored
Products show thawing signs
Truck is clean and organized
Which action should happen first when a delivery arrives?
Sign paperwork first
Store items right away
Let truck depart quickly
Check temperatures immediately
What is the maximum acceptable temperature for receiving refrigerated foods?
32°F or lower
50°F or lower
45°F or lower
41°F or lower
What is the proper condition for frozen foods at receiving?
Partly melted but cold
Wet packaging acceptable
Soft with refreeze marks
Solid with no thawing
Which packaging condition requires corrective action at receiving?
Sealed and intact boxes
Dented or damaged cans
Clean labels and dates
Dry outer cartons
When checking use-by or expiration dates during receiving, what should be done?
Ask to store first
Ignore if refrigerated
Accept if looks fresh
Reject expired products
Why must food temperatures be within safe limits at receiving?
Reduce bacteria growth risk
Make food taste better
Speed up storage tasks
Help drivers unload faster
If shellfish are received, what must happen with shellstock tags?
Send tags to supplier
Keep tags on file
Throw tags away
Tape tags to freezer
A chicken delivery arrives at 50°F, packaging sealed. What is the best decision?
Cool later after storing
Accept if driver insists
Accept since sealed
Reject for being too warm
A case of canned tomatoes includes several dented cans. What should the manager do?
Accept entire case
Store dents at front
Open and use quickly
Reject damaged cans
Which statement about storing deliveries is correct?
Skip inspection if busy
Store then inspect
Mix raw with ready-to-eat
Inspect before storing
If products show signs of thawing and refreezing, what should happen?
Use immediately today
Accept and refreeze
Store at room temperature
Reject the products
Why is the receiving step one of the most important food safety control points?
Makes food cheaper overall
Reduces paperwork time
Helps promotions planning
Stops unsafe food entering
Which checklist item helps prevent cross-contamination during receiving?
Sign delivery quickly
Stack boxes very high
Separate raw and ready-to-eat
Turn off truck engine
If pests or contamination are seen on a delivery, what is the correct action?
Store then report
Reject the delivery
Ignore if few pests
Accept and wash later
With what foods do you need to wear gloves?
Lasagna
Raw steak about to grill
Turkey Sandwich
cutting carrots to go in chicken noodle soup
T/F: Deliveries should be inspected before stored
True
False
T/F: Receiving food quickly is more important than checking temperature
True
False
T/F: Shellstock tags must be kept on file after the shellfish is used
True
False
T/F: Food ca be accepted as long as it looks safe, even if it came from an unapproved supplier.
True
False
