WorksheetsChapter 2: Food Safety and Sanitation
Total questions: 10
Worksheet time: 5mins
Which combination best describes conditions that allow bacteria to thrive in food?
High-sugar food above 140°F, moisture absent, alkaline pH
Protein food between 60–120°F, moisture present, neutral pH
Low-protein food below 40°F, dry environment, acidic pH
Frozen food at 0°F, no moisture, highly acidic pH
What is the correct sequence when using disposable gloves for food handling?
Wash hands before putting on gloves
Reuse gloves after one task
Sanitize gloves instead of washing hands
Put on gloves before washing hands
When should a food handler change disposable gloves during a shift?
At the end of the week
After four hours of wear
Never if hands stay clean
Only when gloves tear
Which action requires changing gloves to prevent cross-contamination?
Standing by the prep table
Switching from one task to another
Adjusting a clean apron
Continuing the same cutting task
Which method is safe for thawing frozen food?
In refrigerator under cool running water
On the counter at room temperature
In a sealed bag in warm sink water
Beside the stove while cooking
If frozen food will be cooked and served immediately, which thawing option is acceptable?
Place on prep table under a towel
Thaw in microwave or during cooking
Leave at room temperature overnight
Submerge in hot water to speed thaw
What is the time–temperature principle for food safety?
Cool hot foods slowly over hours
Reheat foods only when serving
Keep hot foods hot and cold foods cold
Hold all foods at room temperature
Which group is most often the primary cause of foodborne illnesses in operations?
Healthy customers
Sterile equipment supplies
Properly trained managers
Food service workers
Which items are part of the FAT TOM conditions for bacterial growth?
Food, temperature, moisture, pH, atmosphere, time
Flavor, texture, minerals, proteins, air, timing
Fats, toxins, meat type, oven heat, taste, minutes
Food, thawing, microwave, tools, order, minutes
To what minimum internal temperature must food be reheated before serving or hot holding?
155°F minimum internal temperature
145°F minimum internal temperature
165°F minimum internal temperature
135°F minimum internal temperature
