Multiple Choice
When does a foodborne illness outbreak occur?
A. When one person gets sick
B. When two or more people get the same illness from the same food
C. When food smells bad
D. When a restaurant is closed
B. When two or more people get the same illness from the same food
When multiple people experience the same illness after eating the same contaminated food.
Cold food must be stored at or below:
A. 45°F
B. 41°F
C. 50°F
D. 32°F
B: 41°F
Cold food must be stored at or below 41°F to keep it out of the Temperature Danger Zone and prevent bacteria from growing.
Hot food must be held at or above what temperature?
A. 90°F
B. 110°F
C. 135°F
D. 165°F
C: 135°F
Hot-held food must be kept at 135°F or higher to stay out of the Temperature Danger Zone and prevent bacterial growth.
Sanitizing food-contact surfaces is only required if the surface has touched raw animal products.
True or False
False
All food-contact surfaces must be sanitized regularly, regardless of the type of food handled.
What is FIFO?
FIFO: First In, First Out
It’s a food storage method used to make sure older food is used before newer food. This helps prevent food from expiring or spoiling.
Where should you check the temperature of the food?
A. The very top surface
B. The thickest part
C. A random spot
D. The side closest to the thick part
B: The thickest part.
This is where food takes the longest to heat or cool, so it gives the most accurate reading for food safety.
What is the Temperature Danger Zone?
A. 0°F–32°F
B. 32°F–70°F
C. 41°F–135°F
D. 135°F–200°F
C: 41°F–135°F
This range is known as the Temperature Danger Zone because bacteria can grow rapidly in food between these temperatures.
What is the main difference between cleaning and sanitizing?
A. Cleaning kills germs, and sanitizing removes dirt
B. Cleaning removes food and dirt, and sanitizing reduces germs
C. They are the same thing
D. Sanitizing removes grease only
B. Cleaning removes food and dirt, and sanitizing reduces germs
You must do both to keep food safe.
Handwashing alone is enough to prevent all types of cross-contamination in a kitchen.
True or False
False
Proper equipment use, storage, and workflow are also important.
A food handler washes their hands for 10 seconds using warm water and soap. What mistake was made?
The duration was too short
Proper handwashing guidelines require scrubbing with soap for at least 20 seconds.
What is the BEST way to prevent cross-contamination?
A. Store ready-to-eat food above raw meat
B. Wipe raw-meat juices with a towel
C. Use separate equipment for raw and ready-to-eat food
D. Mix foods that will be cooked later
C. Use separate equipment for raw and ready-to-eat food
Using separate cutting boards, utensils, and prep areas is one of the most effective ways to prevent cross-contamination.
A food handler reports nausea but insists they can work. What should the manager do?
A. Allow them to work with restrictions
B. Send them home
C. Assign them to cleaning only
D. Ignore the symptoms
B. Send them home
Nausea can be a symptom of a foodborne illness.
What is a foodborne illness?
A. A disease caused by poor nutrition
B. A disease transmitted to people through food
C. A disease caused by allergens only
D. A disease caused by dirty equipment
B. A disease transmitted to people through food
A foodborne illness occurs when harmful bacteria, viruses, parasites, or toxins are present in food and cause illness when consumed.
You only need to wash your hands after coughing if you touched your mouth.
True or False
False
Any coughing/sneezing requires handwashing.
You have raw beef, raw fish, and ready-to-eat salad.
1. How should you organize them?
2. Why? (+ 2pts)
1. Top: Ready-to-eat salad
Middle: Raw fish (cooks at a lower temperature than beef)
Bottom: Raw beef (cooks at the highest temperature)
2. Why: This prevents drips from raw foods from contaminating ready-to-eat foods.
A food handler washes and dries their hands with a cloth towel throughout the entire shift. What is the issue?
A. The towel may spread contamination
B. Cloth towels dry hands better
C. Hands should not be dried
D. Only warm air dryers should be used
A. The towel may spread contamination
Using the same cloth towel throughout the shift can transfer bacteria and other pathogens
Which food is MOST likely to become unsafe if held in the danger zone?
A. Unopened canned beans
B. Bag of flour
C. Sliced watermelon
D. Apples
C: Sliced watermelon
Cut or sliced fruits like watermelon are ready-to-eat foods and have moisture and nutrients that allow bacteria to grow quickly if left in the Temperature Danger Zone.
A food handler changes gloves after handling raw fish, but does not wash hands before putting on a new pair. What is the risk?
A. No risk if gloves are intact
B. Chemical contamination
C. Cross-contamination from hands to gloves
D. Time-temperature abuse
C. Cross-contamination from hands to gloves
Even though the gloves were changed, skipping handwashing means any contaminants (like bacteria from the raw fish) can transfer from the hands to the new gloves—and then to other food.
Time-temperature abuse occurs when food stays too long at unsafe temperatures.
True or False
True
What are the three types of contaminants?
Biological (Bacteria, Mold, Parasites, etc.) Physical (Hair, Glass, Bandages, etc.) Chemical (Cleaners and Sanitizers, Pesticides, etc.)
(Tips to Remember: Biological = Germs, Chemical = Chemicals, Physical = Objects)
What is contamination?
A. Cooking food incorrectly
B. The presence of harmful substances in food
C. Leaving food uncovered
D. Washing hands incorrectly
The presence of harmful substances in food
Contamination means that food has been made unsafe by harmful substances, such as bacteria, chemicals, or physical objects.
What does TCS stand for?
A. Temperature Control System
B. Time/Temperature Standard
C. Time/Temperature Control Safety
D. Total Cooking Standard
C. Time/Temperature Control Safety
TCS refers to foods that require careful time and temperature management to prevent harmful bacterial growth.
What is the BEST way to cool a large pot of chili?
A. Put it in the freezer while hot
B. Stir it until it cools
C. Divide into smaller, shallow containers
D. Leave it out on the counter overnight
C: Divide into smaller, shallow containers
This allows the chili to cool quickly and evenly, helping it pass through the Temperature Danger Zone faster and reducing the risk of bacterial growth.
Reheated food must reach at least 135°F before being placed on a hot-holding line.
True or False
False
Reheating must reach 165°F.
Reheated food must reach at least 165°F (for 15 seconds) before being placed on a hot-holding line to ensure any harmful bacteria are destroyed.
Why is air-drying required instead of towel-drying after sanitizing?
Towels can reintroduce bacteria onto clean surfaces.