WorksheetsFood Safety Section 1: Introduction
Total questions: 20
Worksheet time: 10mins
Look at the slide showing “What does the CDC do?”. Which statement best describes the CDC’s role in food safety?
Inspects restaurant kitchens for daily cleanliness
Sets farming rules for growing all produce safely
Investigates and manages disease and outbreak events
Creates nutrition labels for packaged foods nationwide
Two students eat the same contaminated salad and both get sick. Using the definitions shown, what is this situation called?
A single case of foodborne illness
A confirmed cooking mistake incident
An outbreak of foodborne illness
A suspected food allergy event
Which action best prevents foodborne illness when preparing meals at home?
Wiping hands with a dry towel quickly
Washing hands with soap and running water
Rinsing food with cold water only
Wearing gloves without washing hands
A restaurant wants to lower its risk of foodborne illness. Which practice should be fixed first?
Cleaning utensils between different foods
Cooking meat to safe internal temperatures
Buying food from unknown street vendors
Serving food at proper hot temperatures
Which option best describes a biological hazard in food safety?
Bleach residue on cutting surfaces
Bacteria multiplying on raw chicken
Metal staples falling into sandwich
Broken glass pieces in salad bowls
Look at the sanitizer bottle. What is the safest storage practice for this chemical to prevent food contamination?
Keep unlabeled in random containers
Place next to fresh produce bins
Store on bottom shelf away from food
Keep above dry foods and spices
A chef finds a hard plastic fragment in soup. Which hazard type is this, and what is a reasonable immediate action?
Physical hazard; discard contaminated soup batch
Biological hazard; reheat the soup hotter
Biological hazard; spray sanitizer onto soup
Chemical hazard; add more water to dilute
Look at the burger image. Which item on the bun is a physical hazard that could injure someone if eaten?
Loose lettuce pieces on the bun
Melted cheese under the patty
Bandage stuck on the patty
Toasted top bun with crumbs
What is the highest safe temperature for keeping cold foods during storage?
41°F maximum, no higher
32°F minimum, no lower
50°F average, sometimes higher
60°F limit, usually lower
A pan of soup is held at 120°F for 3 hours. What should you do next to keep it safe?
Move it to the TDZ briefly
Reheat to at least 135°F promptly
Cool to around 70°F slowly
Leave it at 120°F two more hours
Food sat between 41°F and 135°F for over 4 hours. What is the safest action?
Add ice and keep serving
Throw it away immediately
Taste it and decide
Stir and reheat later
Which part of the FAT TOM acronym refers to the pH range that supports bacterial growth?
Time: up to around four hours
Temperature: danger zone described
Acidity: about 4.6 to 7.0 pH
Food: carbs or proteins listed
A deli plans to display bean sprouts at room temperature for lunch service. Using FAT TOM, what is the main reason sprouts are risky?
No oxygen present during storage
High acidity well below pH 4.0
Low moisture with limited water activity
High moisture from being grown with water
Which item in the image is a TCS protein that requires temperature control for safety?
Whole apples in bowls
Baked cookies on rack
Raw carrots in bags
Pork chops on trays
A student cooks rice for lunch and leaves it at room temperature for three hours. What is the safest action to prevent a foodborne illness?
Add salt to stop bacteria
Reheat rice to proper temperature
Cover bowl tightly with foil
Stir rice every fifteen minutes
Look at the image showing the complete handwashing process. What is the total time the process should take from start to finish?
About 30 seconds total
About 20 seconds total
About 10 seconds total
About 45 seconds total
Using the diagram of handwashing steps, which action should you do immediately after drying your hands with a single-use paper towel?
Use the same paper towel to turn off the faucet
Use soap again and scrub briefly
Turn off the faucet with bare hands
Throw the paper towel away
Examine the handwashing photo and notes. What water temperature is recommended during washing?
Around 120°F hot
Around 90°F warm
Around 100°F warm
Around 80°F warm
Which action best prevents spreading viruses or foodborne illness while preparing food?
Wearing gloves without washing hands first
Using hand sanitizer instead of washing
Rinsing hands quickly under cold water
Handwashing with soap and clean running water
Which statement shows the correct use of hand sanitizer in a kitchen setting?
Use it only when gloves are already on
Use it whenever hands look clean enough
Use it before washing hands, then skip washing
Use it after washing hands, not as a replacement
