WorksheetsFoodborne Illness and CDC Quiz
Total questions: 20
Worksheet time: 11mins
What is the definition of foodborne illness?
Any illness resulting from eating contaminated food
A disease caused by drinking unclean water
A condition caused by lack of food
A sickness caused by overeating
What is a risk factor for foodborne illness related to temperature?
Holding food at incorrect temperatures
Eating food too quickly
Storing food in sealed containers
Cooking food at high temperatures
Which of the following is NOT one of the 5 most common risk factors for foodborne illness?
Failing to cook food correctly
Poor personal hygiene
Eating food too quickly
Holding food at incorrect temperatures
What is the best way to prevent a virus or foodborne illness?
Handwashing
Wearing gloves
Using hand sanitizer
Avoiding contact with others
What is the recommended storage location for chemical hazards to prevent contamination?
On the top shelf near food
On the bottom shelf away from food
In the refrigerator
On the counter near food
Why should chemical containers be labeled with a common name if not in their original container?
To make them look more appealing
To ensure proper identification and safety
To match the color of the container
To avoid using them
What type of physical hazard is represented by a band-aid found in food?
Chemical hazard
Biological hazard
Physical hazard
Nutritional hazard
What is the maximum temperature cold foods should be kept at to ensure safety?
41°F
135°F
57°F
5°F
What is the temperature range of the Temperature Danger Zone (TDZ)?
32°F to 100°F
41°F to 135°F
50°F to 140°F
70°F to 125°F
Why is the Extreme Danger Area (70°F to 125°F) considered particularly hazardous for food safety?
It is too cold for bacteria to grow.
It is too hot for bacteria to survive.
Bacteria and pathogens grow well in this zone.
Food freezes in this temperature range.
Which factor in FAT TOM refers to the availability of water for bacterial growth?
Temperature
Moisture
Oxygen
Acidity
Which of the following is considered a common TCS (Time/Temperature Control for Safety) food?
Chopped leafy greens
Whole melons
Uncut tomatoes
Plain olive oil
What is a TCS food that is commonly used in many cuisines and is grown with water?
Sprouts
Rice
Bread
Pasta
Which of the following is an example of a TCS (Time/Temperature Control for Safety) protein?
Bread
Pork chops
Apples
Rice
Which of the following is an example of cooked plant food that is a TCS food?
Cooked pasta
Raw beans
Fresh fruits
Uncooked rice
What should you use to dry your hands after washing them?
A cloth towel
A single-use paper towel
Air dryer
A reusable napkin
What are the essential items that all food handlers should wear in the kitchen?
Clean apron, hat/hair net, and beard guard (if beard is longer than ¼”)
Casual clothes and sandals
Clean apron and open-toe shoes
Hat/hair net and gloves only
How often must you check the temperature of food that is being held with temperature control?
at least every 2 hours
at least every 4 hours
at least every 6 hours
at least every 8 hours
True of False: TCS food should never be held without temperature control.
True
False
