Download Food Safety Practice Test: Basic Concepts and Best Practices and more Exams Food Science and Technology in PDF only on Docsity!
BASIC FOOD HANDLERS PRACTICE TEST
Name:_________________________________ Date:______________________
- Foodborne illness results in ______________ hospitalizations and ______________ deaths annually.
- Contaminated food often ______________, _______________, _______________, the same as any other food.
- The three hazards that cause foodborne illness are: _________________, ___________________, __________________.
- Highly Susceptible Populations include: __________________, __________________, and _________________.
- The 8 most common Food Allergens are:
- PIC stands for: _____________________________________
- List 5 Biological Contaminants:
Chapter 1: Importance of Food Safety
- List 5 possible sources of Chemical Contaminants:
- List 5 types of Physical Contaminants:
- Food Handlers must not work with food when they are sick with the following symptoms: _________________, ____________________, ___________________, and ___________________ with __________________ ____________________.
- Food handlers may not work with food when they are sick with any of the "Big 6" illnesses. These include:
- Good personal hygiene practices save lives! The most important hygiene practice is:
Chapter 2: Health & Hygiene
- The temperature range in which bacteria can grow rapidly is between ___________ ° F and ___________ ° F. We call that temperature range the Danger Zone.
- Time and Temperature for Safety Foods (TCS) left out at room temperature for more than four hours, must be: __________________.
- he only way to be sure that you’ve cooked something to the right temperature is with a: _________________ _____________________.
- When you are working with food it’s key to _________________ quickly in _______________ batches.
- Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly, and remember to never mix ___________________ with __________________.
- 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.
- Unsafe thawing can let ______________ grow in the outer layers of the food, while the inside stays frozen.
Chapter 3: Temperature Control
- The three types of thawing methods are:
- The three types of cooling methods are:
- 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: __________
- Just like ________ drying is not acceptable for hand washing, it is also not used for dishwashing.
- Pesticides are harmful substances that must only be handled by _________ __________, and only when food is carefully protected.
- ___________ is the most effective way of keeping your kitchen pest-free.
Chapter 5: Safe Food Sources
- Foods obtained from _________________ _________________ are never appropriate to serve to customers.
- Time and Temperature for Safety (TCS) foods should be kept cold during their journey to your establishment and arrive at or below _________°F.
- 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
