Chapter 3
What is a common food allergen?
A. Lettuce
B. Chicken
C. Shrimp
D. Rice
C. Shrimp
Shrimp have a protein called tropomyosin that some people's bodies think is dangerous
How long can ready-to-eat food be held without temperature control before it must be discarded?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
C. 4 hours
Food can be kept at room temperature for up to 4 hours before it becomes unsafe.
Which of the following is NOT one of the Big 8 food allergens?
A. Eggs
B. Soy
C. Strawberries
D. Milk
C. Strawberries
What should you do if food has not reached the required minimum internal temperature after cooking?
A. Serve it anyway
B. Cook it longer until it reaches the correct temperature
C. Put it in the refrigerator immediately
D. Cover it and leave it out to cool
B. Cook it longer until it reaches the correct temperature
If the food isn’t hot enough, cook it longer until it’s safe.
What should a food handler do to prevent physical contamination?
A. Store chemicals away from food
B. Wash hands frequently
C. Wear a hair restraint
D. Taste food before serving
C. Wear a hair restraint
Hair can fall into food, and it can carry dirt and sweat.
What is the danger zone temperature range?
A. 32°F to 70°F
B. 41°F to 135°F
C. 50°F to 120°F
D. 100°F to 160°F
Answer: B. 41°F to 135°F
Between 41°F and 135°F, bacteria can multiply quickly, increasing the risk of foodborne illness.
Keeping food below 41°F (cold) or above 135°F (hot) helps slow down or stop bacterial growth.
Which is a chemical contaminant?
A. A broken fingernail
B. Bleach in food
C. A piece of plastic
D. Moldy bread
B. Bleach in food
Bleach is bad in food because it’s a strong chemical that is toxic to humans.
A food thermometer should be inserted into which part of the food?
A. The thinnest part
B. The surface
C. The thickest part
D. Near the edge
C. The thickest part
Always check the thickest part to make sure the whole food is cooked safely.
Which of the following is an example of cross-contact?
A. Using the same spatula for fish and chicken
B. Cooking chicken to 145°F
C. Leaving milk on the counter
D. Storing raw meat above ready-to-eat food
A. Using the same spatula for fish and chicken
Allergens from the fish can stick to the spatula. If you then use it on the chicken without washing it, those allergens can transfer to the chicken.
How should a food handler check the temperature of thin foods like hamburger patties?
A. Insert the thermometer from the side of the food
B. Insert the thermometer in the center from the top
C. Hold the thermometer against the surface
D. Measure the temperature of the pan
A. Insert the thermometer from the side of the food
Thin foods like hamburger patties are not thick enough to get an accurate reading from the top.
Why is it important to report illnesses to your manager?
A. So they can tell others
B. To help prevent foodborne illness outbreaks
C. To take sick days
D. To get a raise
B. To help prevent foodborne illness outbreaks
If a food handler is sick (especially with vomiting, diarrhea, or fever), they can spread harmful germs to the food.
What should you do after using a thermometer?
A. Put it back in the drawer
B. Rinse it in hot water
C. Wipe it with a cloth
D. Clean and sanitize it
D. Clean and sanitize it
This prevents cross-contamination when you use it again.
Food allergens are dangerous because they can:
A. Make food taste bad
B. Causes illness only if not cooked
C. Causes life-threatening reactions in some people
D. Be removed by washing the food
C. Causes life-threatening reactions in some people
Because their immune system overreacts to certain proteins in food.
What’s the danger of partially cooking food and finishing it later?
A. It can overcook
B. It may lose flavor
C. It can allow bacteria to grow
D. It becomes too dry
C. It can allow bacteria to grow
Partially cooking food means it doesn't reach a high enough temperature to kill harmful bacteria.
Cross-contact can happen when:
A. Raw meat touches cooked food
B. The same cutting board is used for allergens and non-allergens without cleaning
C. Food is not cooked thoroughly
D. Food is stored in the fridge for too long
B. The same cutting board is used for allergens and non-allergens without cleaning
Cross-contact occurs when allergen proteins accidentally get onto safe food because shared tools aren’t cleaned properly.
What is the correct internal temperature for seafood, steaks, or whole cuts of beef or pork?
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 165°F (74°C)
B. 145°F (63°C)
This temperature is hot enough to kill harmful bacteria on the outside of these whole cuts.
Which practice can help prevent chemical contamination?
A. Using glass containers for all foods
B. Keeping food away from cleaning products
C. Washing hands with hand sanitizer
D. Cooking food to the correct temperature
B. Keeping food away from cleaning products
🧴 + 🍎 = ❌ Dangerous! Cleaning products have chemicals that are not safe to eat.
. How long do you have to cool food from 135°F to 41°F?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours total (2 hours to 70°F, then 4 hours to 41°F)
D. 6 hours total (2 hours to 70°F, then 4 hours to 41°F)
You have a total of 6 hours to cool food safely — 2 hours to get to 70°F, then 4 more hours to reach 41°F.
Which is an example of a biological contaminant?
A. Chemical residue
B. Bone fragment
C. Virus
D. Cleaning agent
C. Virus
Because it’s a living germ that can infect food and cause illness.
What is the safest way to handle raw meat during food prep?
A. Use the same utensils for raw and ready-to-eat foods
B. Prep raw meat before prepping ready-to-eat food
C. Wash hands only after handling raw poultry
D. Rinse meat with hot water before cooking
B. Prep raw meat before prepping ready-to-eat food
Prep raw meat first, then clean up before handling ready-to-eat foods to keep everything safe.