WorksheetsAdvanced Food Safety Test
Total questions: 20
Worksheet time: 11mins
Which of the following foods is considered a TCS food?
Raw carrots
Whole apples
Cooked rice
Dry pasta
What is the temperature range known as the "danger zone" where bacteria can grow rapidly?
32°F - 100°F
41°F - 135°F
50°F - 150°F
60°F - 165°F
Which of the following is an example of a critical control point (CCP) in the food production process?
Cleaning floors
Storing canned food
Cooking meat to the proper temperature
Labeling food
How often should food temperatures be checked during the holding phase?
Every hour
Every 2 hours
Every 4 hours
Every 6 hours
Which of the following is the best method for cooling large batches of hot food safely?
Leave the food out on the counter to cool
Divide the food into smaller portions and place in shallow pans
Place the food directly into the refrigerator
Cool the food in a closed container at room temperature
What is the most effective way to prevent cross-contamination?
Use separate cutting boards for raw meat and vegetables
Wipe cutting boards with a wet cloth after preparing raw meat
Store raw meat above ready-to-eat food in the refrigerator
Only wash your hands before preparing food
Match the term with the correct definition
Food that needs time and temperature control for safety
TCS Foods
First in, first out—method for rotating food
FIFO
Ideal conditions for bacterial growth
FAT TOM
Transferring pathogens from one surface or food to another
Cross-Contamination
Tool used to check the internal temperature of food
Food Thermometer
How should chemicals, like cleaning products, be stored to avoid contamination?
On the same shelves as food items
In open containers next to the food storage area
Near food preparation areas for easy access
In a cabinet away from food and utensils
For how long should a food handler wash their hands?
5-30 seconds
20 seconds
5-15 seconds
60 seconds
What should be done if food is found to be in the temperature danger zone for more than 4 hours?
Reheat the food to 165°F
Quickly cool the food to below 41°F
Serve the food immediately
Discard the food
Which of the following is NOT one of the Big 8 allergens?
Celery
Fish
Eggs
Milk
Which of the following methods is unsafe for thawing frozen food?
In a refrigerator
Under cold running water
In a microwave, if cooked immediately
On the kitchen counter
Scenario: A restaurant receives a delivery of raw chicken, canned vegetables, and frozen fish. Upon inspection, the raw chicken is at 45°F, the frozen fish shows signs of thawing, and the canned vegetables have no signs of damage. What should the restaurant do based on proper receiving procedures?
Accept all items since they were delivered at the correct time.
Reject the raw chicken and frozen fish, but accept the canned vegetables.
Accept the frozen fish but cook it immediately, and reject the chicken.
Reject the canned vegetables since they weren’t at a cold temperature.
Scenario: A cook is preparing chicken breasts for grilling. After handling the raw chicken, the cook uses the same knife and cutting board to chop vegetables for a salad without cleaning them first. The chicken is cooked to an internal temperature of 165°F and removed from the grill and plated. What food safety risk did the cook create?
Cross-contamination from the raw chicken to the vegetables.
Overcooking the chicken.
Three ways that food can be cooled safely include:
In an ice bath, on the counter, in the refrigerator
Adding ice, in a blast chiller, with ice paddles
Adding Ice, In a sink, on the counter
In an ice bath, Blast chiller, Fans
Indicate whether the scenario is safe or unsafe: Chicken soup was cooled from 135°F to 70°F in 1 hour and then from 70°F to 41°F for 4 hours.
Safe
Unsafe
Indicate whether the scenario is safe or unsafe: Chili was cooled from 135°F to 70°F in 2 hours and then from 70°F to 41°F in 4 hours.
Safe
Unsafe
For each scenario write a T for True or F for False: Bananas are a common food allergen.
True
False
The “A” in HACCP stands for:
Account
Adjustment
Analysis
Acquisition
Critical Control Points or CCPs are:
The steps in the food production process where a hazard can be prevented, eliminated, or reduced.
The process of identifying potential hazards in food production that could cause harm if not controlled.
The prepping stage in the reheating process of food service.
The inspection process of off site food service deliveries.
