Multiple Choice
Which is an example of chemical contamination?
A. Dirt
B. Hair
C. Sanitizer
D. Parasites
C. Sanitizer
Chemical contamination occurs when harmful chemicals (like cleaning agents or sanitizers) come into contact with food.
A food handler has a cut on their finger. What should they do BEFORE returning to food prep?
A. Ignore it if it isn’t bleeding
B. Wash it with cold water only
C. Cover it with a bandage and wear a glove
D. Put a glove on top of the uncovered cut
C. Cover it with a bandage and wear a glove.
Clean and bandage the wound, then cover it with a glove or finger cot before returning to food preparation.
A food handler puts on gloves without washing their hands first. What is the risk?
A. Gloves may tear
B. Hands may sweat
C. Pathogens can transfer to the gloves
D. Gloves will get dirty too fast
C. Pathogens can transfer to the gloves
Any bacteria or viruses on their hands can contaminate the outside of the gloves.
Raw meat and ready-to-eat foods can be stored on the same shelf if wrapped.
True or False
Answer: False
Raw meat must be stored below ready-to-eat foods to prevent cross-contamination.
Why is air-drying required instead of towel-drying after sanitizing?
Towels can reintroduce bacteria onto clean surfaces.
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.
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.
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.
Cold water is acceptable for handwashing if soap is used.
True or False
False
ServSafe expects warm running water for effective handwashing.
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.
A prep table has raw chicken on one side and a ready-to-eat salad on the other. What is the biggest risk?
A. Temperature problems
B. Food waste
C. Physical contamination
D. Airborne cross-contamination
D. Airborne cross-contamination
Tiny droplets or splashes can spread from raw poultry.
What is time-temperature abuse?
A. Cooking food too fast
B. Leaving food too long at unsafe temperatures
C. Freezing food incorrectly
D. Reheating food multiple times
B. Leaving food too long at unsafe temperatures
Time-temperature abuse happens when food stays too long in the danger zone (between 40°F–140°F or 4°C–60°C)
A food handler is wearing gloves while handling ready-to-eat food and answers the phone. What must they do before returning?
A. Continue working
B. Wipe gloves with sanitizer
C. Change gloves
D. Only wash hands
C. Change gloves
The food handler must remove and replace gloves before handling ready-to-eat food again.
Viruses, bacteria, and parasites are examples of chemical contamination.
True or False:
False
They are biological contaminants.
How should a food thermometer be cleaned before checking food temperature?
Correct answer:
1. Wash
2. Rinse
3. Sanitize
4. Air dry
A food handler washes hands and then uses their apron to dry them. What is the main concern?
A. Aprons are not absorbent
B. Aprons may contaminate clean hands
C. It wastes time
D. Hands will not dry properly
B. Aprons may contaminate clean hands
Aprons can carry bacteria and contaminants from food, surfaces, or the environment.
A food handler tastes food using a spoon and then continues using the same spoon. What rule is violated?
A. Time-temperature control
B. Cross-contamination prevention
C. Personal hygiene
D. Cleaning and sanitizing
B. Cross-contamination prevention
Using the same spoon after tasting food can transfer saliva (and pathogens) back into the food, contaminating it.
What is the MOST important cost of foodborne illness?
A. Loss of money
B. Damage to reputation
C. Human illness and death
D. Staff retraining
C. Human illness and death
The most important cost of foodborne illness is its impact on people’s health and lives.
Hair restraints are necessary for employees who only work with hot and prepped foods.
True or False
False
Hair restraints are required for all food employees in a food service establishment, not just those handling hot or prepped foods. That includes dishwashers, pot washers, and anyone working in kitchen areas where food or clean equipment is handled.
What is the term for foods that require time and temperature control for safety?
TCS Foods or Time/Temperature Control for Safety Foods
Why is the Temperature Danger Zone dangerous for food?
A. Food dries out too fast
B. Bacteria grows quickly
C. Food freezes during this time
D. Food becomes too moldy
B. Bacteria grows quickly
Bacteria can multiply rapidly in this range, increasing the risk of foodborne illness.
Which practice BEST prevents cooler cross-contamination?
A. Leaving containers uncovered with food inside
B. Labeling foods with prep dates only
C. Keeping raw and ready-to-eat foods in completely separate sections
D. Storing all food on the same shelf at different times of day
C. Keeping raw and ready-to-eat foods in completely separate sections
Separating raw and ready-to-eat foods is the most effective way to prevent cross-contamination in a cooler.
At what temperature should an ice-water mixture read when checking thermometer accuracy?
A. 0°F
B. 32°F
C. 41°F
D. 50°F
B. 32°F
An ice-water mixture should read 32°F (0°C) because that is the freezing point of water and the standard for checking thermometer accuracy.
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.
A chef uses a knife to cut peanuts for a dessert. Then immediately uses the same knife to cut strawberries for a fruit salad.
1. What should have been done to prevent a hazard?
The knife must be
1. WASHED
2. RINSED
3. SANITIZED
to prevent allergen cross-contact.