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Food Safety Practice Test: Basic Concepts and Best Practices, Exams of Food Science and Technology

A practice test for food handlers covering the basics of food safety, including the importance of food safety, health and hygiene practices, temperature control, and avoiding contamination and cross-contamination. The test includes questions on topics such as common causes of foodborne illness, susceptible populations, food allergens, personal hygiene, hand washing, cooking temperatures, and thawing and cooling methods.

What you will learn

  • What is the most important hygiene practice?
  • What is the most effective way of keeping a kitchen pest-free?
  • What temperature should TCS foods be kept at?
  • What are five possible sources of chemical contaminants?
  • Where should soaps, sanitizers, cleaners, and pesticides be stored?
  • What are the 'Big 6' illnesses that prevent food handlers from working with food?

Typology: Exams

2021/2022

Uploaded on 02/24/2022

aseema
aseema 🇺🇸

4.5

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BASIC FOOD HANDLERS PRACTICE TEST
Name:_________________________________ Date:______________________
1. Foodborne illness results in ______________ hospitalizations and ______________ deaths
annually.
2. Contaminated food often ______________, _______________, _______________, the same as any
other food.
3. The three hazards that cause foodborne illness are: _________________,
___________________,__________________.
4. Highly Susceptible Populations include: __________________, __________________, and
_________________.
5. The 8 most common Food Allergens are:
1 -
2 -
3 -
4 -
5 -
6 -
7 -
8 - 
6. PIC stands for: _____________________________________
7. List 5 Biological Contaminants:
1 -
2 -
3 -
4 -
5 -
Chapter 1: Importance of Food Safety
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BASIC FOOD HANDLERS PRACTICE TEST

Name:_________________________________ Date:______________________

  1. Foodborne illness results in ______________ hospitalizations and ______________ deaths annually.
  2. Contaminated food often ______________, _______________, _______________, the same as any other food.
  3. The three hazards that cause foodborne illness are: _________________, ___________________, __________________.
  4. Highly Susceptible Populations include: __________________, __________________, and _________________.
  5. The 8 most common Food Allergens are:
  1. PIC stands for: _____________________________________
  2. List 5 Biological Contaminants:

Chapter 1: Importance of Food Safety

  1. List 5 possible sources of Chemical Contaminants:
  1. List 5 types of Physical Contaminants:
  1. Food Handlers must not work with food when they are sick with the following symptoms: _________________, ____________________, ___________________, and ___________________ with __________________ ____________________.
  2. Food handlers may not work with food when they are sick with any of the "Big 6" illnesses. These include:
  1. Good personal hygiene practices save lives! The most important hygiene practice is:

Chapter 2: Health & Hygiene

  1. The temperature range in which bacteria can grow rapidly is between ___________ ° F and ___________ ° F. We call that temperature range the Danger Zone.
  2. Time and Temperature for Safety Foods (TCS) left out at room temperature for more than four hours, must be: __________________.
  3. he only way to be sure that you’ve cooked something to the right temperature is with a: _________________ _____________________.
  4. When you are working with food it’s key to _________________ quickly in _______________ batches.
  5. Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix ___________________ with __________________.
  6. Cold, cooked food that needs to be reheated for hot holding must be heated to ________°F for 15 seconds within _______ hours, before being put onto the steam table to be held at _________°F.
  7. Unsafe thawing can let ______________ grow in the outer layers of the food, while the inside stays frozen.

Chapter 3: Temperature Control

  1. The three types of thawing methods are:
  1. The three types of cooling methods are:
  1. Fill in the missing times and temperatures for proper cooking:

Meat - (Pork or Beef Roast, etc.)

°F: __________

Time: __________

Raw eggs cooked for immediate service OR Fish (Fresh or Frozen)

°F: __________

Time: __________

Ground meats OR Flaked meats

°F: __________

Time: __________

Poultry (Chicken, Turkey) OR Ground poultry

°F: __________

Time: __________

  1. Just like ________ drying is not acceptable for hand washing, it is also not used for dishwashing.
  2. Pesticides are harmful substances that must only be handled by _________ __________, and only when food is carefully protected.
  3. ___________ is the most effective way of keeping your kitchen pest-free.

Chapter 5: Safe Food Sources

  1. Foods obtained from _________________ _________________ are never appropriate to serve to customers.
  2. Time and Temperature for Safety (TCS) foods should be kept cold during their journey to your establishment and arrive at or below _________°F.
  3. Packaged and canned foods that are opened, rusty, or severely damaged are not in _______________ condition and _______________ be returned or thrown away.

ANSWER KEY

Chapter 1

2 - Looks, tastes, smells 3 - Biological, chemical, physical 4 - Younger than 5, older than 65, immune compromised 5 - Milk, soy, eggs, wheat, peanuts, nuts, fish, shellfish 6 - Person In Charge 7 - Bacteria, Viruses, Live Parasites, Fungi, Molds 8 - Cleaning and sanitizing chemicals; pesticides; personal care products; paints; certain types of metal when improperly used 9 - Bones; fruit pits; dead bugs; artificial nails; bandages

Chapter 2

1 - Diarrhea, vomiting, jaundice, fever, sore throat 2 - Nontyphoidal Salmonella; Salmonella Typhi; Shigella; Shiga Toxin Producing E. Coli; Hepatitis A; Norovirus 3 - Handwashing 4 - Get hands wet; apply soap; scrub hands 10-15 sec; back of hands and between fingers; rinse hand; disposable towel or air dryer 5 - Arrive to work with clean appearance and in clean clothes; hair must be effectively restrained; long beards must be restrained; fingernails must be trimmed; gloves must be worn; over nail polish or artificial nails; no watches, rings, bracelets or other jewelry 6 - Plain band style rings may be worn under a glove 7 - sliced fruits and vegetables; salads; sandwiches; baked goods; tortillas; ice in drinks or food 8 - Utensils; deli paper; single-use gloves