Providing Safe Food. Activity Quiz 1. True or False?

Transcription

1 Activity Quiz 1 Providing Safe Food Name Date True or False? 1 A food handler s hands can transfer pathogens from one food to another. 2 Food handlers who don t wash their hands correctly can cause a foodborne illness. 3 A foodborne-illness outbreak is when two or more people get sick after eating at the same place. 4 Adults are more likely than preschool-age children to get sick from contaminated food. How Food Becomes Unsafe For each situation, circle the letter next to the way in which food became unsafe. 1 Leftover chili is cooled on the counter. A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing 2 A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing 3 A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing 4 After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad. A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing page 1 of 3

2 Activity Quiz 1: Providing Safe Food TCS Food Place an next to each food that is or contains a TCS food. 1 Baked potatoes 2 Orange juice 3 Pizza with diced tomatoes and green pepper 4 Poached salmon 5 Refried beans 6 Scrambled shell eggs 7 Shrimp fried rice 8 Tofu ice cream 9 Vanilla milk shake!0 Whole-wheat bread page 2 of 3

3 Activity Quiz 1: Providing Safe Food Answer Key True or False? 1 T 2 T 3 F 4 F How Food Becomes Unsafe 1 C 2 A 3 B 4 D TCS Food 1, 3, 4, 5, 6, 7, 8, and 9 should be marked. page 3 of 3

4 How Food Can Become Unsafe Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. Food is in the temperature danger zone when it is kept at temperatures between 0 F and 41 F (-18 C and 5 C). T F 2. Your hands can transfer pathogens from one food to another. T F 3. People who don t wash their hands properly are one of the biggest food safety risks. MULTIPLE CHOICE 1. Cross-contamination occurs when pathogens are transferred from one food or surface to another, carried by utensils, hands or a. other food. b. insects. c. dish detergent. d. seasonings. 2. Food is being time-temperature abused whenever it is kept between a. 0 F and 41 F (-18 C and 5 C). b. 32 F and 41 F (0 C and 5 C). c. 41 F and 135 F (5 C and 57 C). d. 135 F and 165 F (57 C and 74 C). 3. Food can become unsafe through a. improper cleaning and sanitizing. b. cross-contamination. c. poor personal hygiene. d. all of the above 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 1) v

5 How How Food Food Can Become Can Become Unsafe Unsafe Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T F X 1. Food is in the temperature danger zone when it is kept at temperatures between 0 F and 41 F (-18 C and 5 C). T X F 2. Your hands can transfer pathogens from one food to another. T X F 3. People who don t wash their hands properly are one of the biggest food safety risks. MULTIPLE CHOICE a 1. Cross-contamination occurs when pathogens are transferred from one food or surface to another, carried by utensils, hands or a. other food. b. insects. c. dish detergent. d. seasonings. c 2. Food is being time-temperature abused whenever it is kept between a. 0 F and 41 F (-18 C and 5 C). b. 32 F and 41 F (0 C and 5 C). c. 41 F and 135 F (5 C and 57 C). d. 135 F and 165 F (57 C and 74 C). d 3. Food can become unsafe through a. improper cleaning and sanitizing. b. cross-contamination. c. poor personal hygiene. d. all of the above 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 1) v

6 Activity Quiz 2 Forms of Contamination Name Date True or False? 1 All pathogens need oxygen to grow. 2 The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. 3 Salmonella Typhi is commonly linked with ground beef. 4 Parasites are commonly associated with seafood. Pathogen Growth List the six conditions that pathogens need to grow. Pathogens and Linked Food Write the letter of the food commonly linked with each pathogen. You will use food items more than once and some may not be used at all. Some pathogens are linked with more than one food. 1 Hepatitis A 2 Norovirus 3 Salmonella Typhi 4 Shigella spp. 5 Shiga toxin-producing Escherichia coli 6 Nontyphoidal Salmonella A Beverages B Eggs and poultry C Meat D Fish E Shellfish F Ready-to-eat food G Produce H Rice/grains I Milk/dairy products J Contaminated water Contaminants What are the three types of contaminants that are a risk to food? Give an example of each. page 1 of 2

7 Activity Quiz 2: Forms of Contamination 2 Answer Key True or False? 1 F 2 F 3 F 4 T Pathogen Growth Food Acidity Temperature Time Oxygen Moisture Pathogens and Linked Food 1 E, F, J 2 E, F, J 3 A, F 4 F, G, J 5 C, G 6 B, C, G, I Contaminants Biological: Examples include bacteria, viruses, parasites, fungi, and toxins from plants, mushrooms, and seafood. Physical: Examples include foreign objects such as dirt, broken glass, metal staples, and bones. Chemical: Examples include cleaners, sanitizers, and polishes. page 2 of 2

8 How Food Can Become Contaminated Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. You can contaminate food if you touch it after sneezing into your hands. T F 2. You should never touch a pimple or wound before handling food. T F 3. Wearing a dirty uniform or apron can contaminate food. SHORT ANSWER 1. Name four ways that you can contaminate food. EXERCISE Place a check mark next to each action that can lead to the contamination of food. Running your fingers through your hair Wearing a hat or hair net Touching a wound or pimple Wearing a clean apron Wiping your nose 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 2) v

9 How How Food Food Can Become Can Become Contaminated Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T X F 1. You can contaminate food if you touch it after sneezing into your hands. T X F 2. You should never touch a pimple or wound before handling food. T X F 3. Wearing a dirty uniform or apron can contaminate food. SHORT ANSWER 1. Name four ways that you can contaminate food. Scratching your scalp Wiping or touching your nose Touching a pimple or infected wound Wearing a dirty uniform Running your fingers through your hair Rubbing your ears Coughing and sneezing into your hand Spitting in the establishment EXERCISE Place a check mark next to each action that can lead to the contamination of food. Running your fingers through your hair Wearing a hat or hair net Touching a wound or pimple Wearing a clean apron Wiping your nose 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 2) v

10 Activity Quiz 3 The Safe Food Handler Name Date True or False? 1 You should wash your hands after taking a break to smoke. 2 You should not have painted fingernails when prepping food. 3 Wearing a dirty uniform or apron can contaminate food. 4 Use hand antiseptic before washing hands. Handwashing Steps Put the handwashing steps in the correct order. 1 A Vigorously scrub hands and arms for at least 10 to 15 seconds. 2 B Apply enough soap to build up a good lather. 3 C Dry hands and arms with a single-use paper towel or a hand dryer. 4 D Wet your hands and arms with warm running water. 5 E Rinse your hands and arms thoroughly under warm running water. Actions That Can Contaminate Food Place an next to each action that can contaminate food. 1 Touching your hair, face, or body 2 Wearing a hat while prepping food 3 Handling money 4 Wearing a clean apron 5 Sneezing, coughing, or using a tissue Exclude or Restrict? Write an E next to the statement if the food handler should be excluded from the operation. Write an R next to the statement if the food handler should be restricted from working with or around food. 1 A food handler at a hospital has a sore throat and a fever. 2 A food handler at a nursing home has jaundice from an infectious condition. 3 A food handler at a restaurant was vomiting this morning from an infectious condition. 4 A food handler at a restaurant has been diagnosed with an illness caused by Salmonella Typhi. page 1 of 2

11 Activity Quiz 3: The Safe Food Handler Answer Key True or False? 1 T 2 T 3 T 4 F Handwashing Steps 1 D 2 B 3 A 4 E 5 C Actions That Can Contaminate Food 1, 3, and 5 should be marked. Exclude or Restrict? 1 E 2 E 3 E 4 E page 2 of 2

12 Before You Come To Work Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. Jewelry should not be worn while handling food, except for a plain metal band ring. T F 2. Nail polish and false fingernails should not be worn when handling food. T F 3. You should shower or bathe before you come to work each day. SHORT ANSWER 1. To keep food safe, what should you leave at home? 2. What should you do before coming to work? EXERCISE Laura, a server at the local restaurant, began her day by preparing to go to work. She took a shower, trimmed her nails, and put on a fresh coat of nail polish. Then she put on a bracelet, a watch, and her clean clothes, and went to work. What did Laura do right and what did she do wrong? What Laura did right. What Laura did wrong National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 3) v

13 Before Before You Come You Come To Work To Work Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T X F 1. Jewelry should not be worn while handling food, except for a plain metal band ring. T X F 2. Nail polish and false fingernails should not be worn when handling food. T X F 3. You should shower or bathe before you come to work each day. SHORT ANSWER 1. To keep food safe, what should you leave at home? Jewelry including watches Except for a plain metal band ring. 2. What should you do before coming to work? Shower or bathe daily Trim and clean fingernails Remove nail polish or false nails Wear clean clothes EXERCISE Laura, a server at the local restaurant, began her day by preparing to go to work. She took a shower, trimmed her nails, and put on a fresh coat of nail polish. Then she put on a bracelet, a watch, and her clean clothes, and went to work. What did Laura do right and what did she do wrong? What Laura did right. What Laura did wrong. 1. She took a shower. 1. She put nail polish on. 2. She trimmed her nails. 2. She put on a bracelet. 3. She put on clean clothes. 3. She put on a watch National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 3) v

14 Activity Quiz 4 The Flow of Food: An Introduction Name Date True or False? 1 Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. 2 Some thermometers cannot be calibrated. 3 Chicken held at an internal temperature of 125 F (52 C) has been time-temperature abused. Cross-Contamination Name two ways you can prevent cross-contamination. Temperature Danger Zone 1 Fill in the thermometer below to show the temperature danger zone in either Fahrenheit or Celsius. F ( C) to F ( C) 2 Fill in the thermometer below to show the temperature range at which foodborne pathogens grow most quickly in either Fahrenheit or Celsius. F ( C) to F ( C) page 1 of 3

15 Activity Quiz 4: The Flow of Food: An Introduction General Thermometer Guidelines Fill in the blanks with the word or words that complete the sentences correctly. 1 Thermometers used to measure the temperature of food must to accurate to. 2 Place a probe into the part of the food. 3 Wait seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food. 4 Make sure your thermometers are accurate by them regularly. 5 Sanitize thermometers by using a sanitizing solution appropriate for surfaces. page 2 of 3

16 Activity Quiz 4: The Flow of Food: An Introduction Answer Key True or False? 1 F 2 T 3 T Cross-Contamination Here are some ways to prevent cross-contamination: y Use separate equipment for raw and ready-to-eat food. y Clean and sanitize all work surfaces, equipment, and utensils before and after each task. y Prep raw meat, fish, and poultry; and ready-to-eat food at different times. y Buy prepared food. Temperature Danger Zone 1 41 F (5 C) to 135 F (57 C) 2 70 F (21 C) to 125 F (52 C) General Thermometer Guidelines 1 +/- 2 F or +/- 1 C 2 thickest calibrating 5 food-contact page 3 of 3

17 When And How To Wash Your Hands Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. Hands can be washed with cold water. T F 2. If you are taking a break to smoke, you should wash your hands before handling food. T F 3. When washing your hands, you should scrub them with soap and a hand towel. MULTIPLE CHOICE 1. You should wash your hands before a. sneezing. c. taking out the garbage. b. touching your hair. d. starting work for the day. 2. When washing your hands, you should scrub them for at least a. 5 to 10 seconds. c. 15 to 20 seconds. b. 10 to 15 seconds. d. 20 to 25 seconds. EXERCISE Place the following handwashing steps in the proper order by putting a number in front of each step? Apply soap. Vigorously scrub hands and arms for at least 10 to 15 seconds. Dry hands and arms with a single-use paper towel or warm-air hand dryer. Rinse your hands and arms thoroughly under running water. Wet your hands with running water as hot as you can comfortably stand (at least 100 F/38 C) National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 4) v

18 When When And How And How To Wash To Wash Your Your Hands Hands Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T F X 1. Hands can be washed with cold water. T X F 2. If you are taking a break to smoke, you should wash your hands before handling food. T F X 3. When washing your hands, you should scrub them with soap and a hand towel. MULTIPLE CHOICE d 1. You should wash your hands before a. sneezing. c. taking out the garbage. b. touching your hair. d. starting work for the day. b 2. When washing your hands, you should scrub them for at least a. 5 to 10 seconds. c. 15 to 20 seconds. b. 10 to 15 seconds. d. 20 to 25 seconds. EXERCISE Place the following handwashing steps in the proper order by putting a number in front of each step? 2 Apply soap. 3 Vigorously scrub hands and arms for at least 10 to 15 seconds. 5 Dry hands and arms with a single-use paper towel or warm-air hand dryer. 4 Rinse your hands and arms thoroughly under running water. 1 Wet your hands with running water as hot as you can comfortably stand (at least 100 F/38 C) National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 4) v

19 Activity Quiz 5 The Flow of Food: Purchasing, Receiving, and Storage Name Date True or False? 1 You can store food in any durable container that you can cover. 2 Arrange stored food by its use-by-date so that you use the oldest food first. 3 You should reject a delivery of frozen steaks covered in ice crystals. Complete the Label Use the information below to complete the food-storage label. On Sunday, 8/3, you prepped melon balls at 2:00 p.m. You used some for a fruit salad and stored the rest. Make the label for the food you stored. USE BY Date a.m. p.m. Fill in the Blank Fill in the blank with the correct word. 1 Store food at least inch(es) [ centimeter(s)] off the floor. 2 Store raw meat, poultry, and seafood ready-to-eat food. 3 Purchase food from, reputable suppliers. 4 Store ready-to-eat TCS food that is prepared on-site for no more than days. page 1 of 3

20 Activity Quiz 5: The Flow of Food: Purchasing, Receiving, and Storage Store the Food Next to the number of each food item, write the letter of the shelf it belongs on. A b c Raw Poultry 1 2 Ground Beef 3 Cake page 2 of 3

21 Activity Quiz 5: The Flow of Food: Purchasing, Receiving, and Storage Answer Key True or False 1 F 2 T 3 T Complete the Label USE BY Date 8/9 a.m. 2:00 p.m. Melon Balls Fill in the Blank 1 six; fifteen 2 below 3 approved 4 seven Store the Food 1 C 2 B 3 A A b c page 3 of 3

22 How To Calibrate A Thermometer Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. Thermometers should be calibrated regularly to make sure the readings are correct. T F 2. When calibrating thermometers using the ice-point method, the final reading of the thermometer should be 45 F (7 C). SHORT ANSWER Explain the steps for calibrating a thermometer using the ice-point method. EXERCISE Put the following in order from 1-3. Put the thermometer stem or probe into the ice water. Wait 30 seconds or until the reading stays steady. Fill a large container with crushed ice and tap water. Mix well. Rotate the head of the thermometer until it reads 32 F (0 C) National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 5) v

23 How How To Calibrate To Calibrate A Thermometer A Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T X F 1. Thermometers should be calibrated regularly to make sure the readings are correct. T F X 2. When calibrating thermometers using the ice-point method, the final reading of the thermometer should be 45 F (7 C). SHORT ANSWER Explain the steps for calibrating a thermometer using the ice-point method. 1. Fill a large container with crushed ice. Add clean tap water until the container is full. Mix well. 2. Put the thermometer stem or probe in the ice so that the sensing area is completely submerged. Wait 30 seconds or until the reading stays steady. 3. Hold the calibration nut securely with a wrench or other tool. Rotate the head of the thermometer until it reads 32 F (0 C). EXERCISE Put the following in order from Put the thermometer stem or probe into the ice water. Wait 30 seconds or until the reading stays steady. 1 Fill a large container with crushed ice and tap water. Mix well. 3 Rotate the head of the thermometer until it reads 32 F (0 C) National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 5) v

24 Activity Quiz 6 The Flow of Food: Preparation Name Date True or False? 1 Coolers are designed to cool hot food quickly. 2 Cook a whole turkey to a minimum internal cooking temperature of 155 F (68 C) for 15 seconds. 3 The first step in cooling TCS food is to cool it from 135 F to 70 F (57 C to 21 C) within three hours. 4 Fish cooked in a microwave must be cooked to a minimum internal temperature of 145 F (63 C). Methods of Thawing What are the four acceptable methods of thawing food? Minimum Internal Cooking Temperatures Match each food item with its minimum internal cooking temperature by writing the correct letter in the space provided. (Temperatures may be used more than once.) 1 Swordfish steaks 2 Whole chicken 3 Pork chops 4 Ground-beef patties 5 Glazed carrots for hot-holding A 165 F (74 C) for 15 seconds B 155 F (68 C) for 15 seconds C 145 F (63 C) for 15 seconds D 145 F (63 C) for 4 minutes E 135 F (57 C) Cooling Food What is one way you can correctly cool a large pot of chili? page 1 of 2

25 Activity Quiz 6: The Flow of Food: Preparation Answer Key True or False? 1 F 2 F 3 F 4 F Methods of Thawing Here are the four acceptable methods of thawing food: In the cooler Under running drinkable water at 70 F (21 C) or lower In a microwave As part of the cooking process Minimum Internal Cooking Temperatures 1 C 2 A 3 C 4 B 5 E Cooling Food Divide it into smaller containers and use one of the following methods for cooling it: Place it in an ice-water bath and stir it. Stir the chili with ice paddles. Place it in a blast chiller. The chili could also be made with less water than required. Cold water or ice could then be added after cooking to cool the chili and provide the remaining water. page 2 of 2

26 How To Store Food Properly Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. Deliveries should be stored immediately after they have been inspected. T F 2. The temperature of food stored in refrigerators should be checked regularly. T F 3. Food should be stored by use-by-dates so the oldest product gets used first. MULTIPLE CHOICE 1. Food should be stored at least inch(es) off the floor. a. one b. two c. four d. six 2. Chemicals should be stored a. above food. b. below food. c. away from food. d. behind food. 3. Raw seafood, meat, and poultry should be stored a. above cooked and ready-to-eat food. b. on the same shelf as cooked and ready-to-eat food. c. below cooked and ready-to-eat food. d. behind cooked and ready-to-eat food. EXERCISE Draw a line from each food item to the proper walk-in storage shelf National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 6) v

27 How How To Store To Store Food Food Properly Properly Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T X F 1. Deliveries should be stored immediately after they have been inspected. T X F 2. The temperature of food stored in refrigerators should be checked regularly. T X F 3. Food should be stored by use-by-dates so the oldest product gets used first. MULTIPLE CHOICE d 1. Food should be stored at least inch(es) off the floor. a. one b. two c. four d. six c 2. Chemicals should be stored a. above food. b. below food. c. away from food. d. behind food. c 3. Raw seafood, meat, and poultry should be stored a. above cooked and ready-to-eat food. b. on the same shelf as cooked and ready-to-eat food. c. below cooked and ready-to-eat food. d. behind cooked and ready-to-eat food. EXERCISE Draw a line from each food item to the proper walk-in storage shelf National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 6) v

28 Activity Quiz 7 The Flow of Food: Service Name Date True or False? 1 Hold cold TCS food at an internal temperature of 41 F (5 C) or lower. 2 Hold hot TCS food an internal temperature of 120 F (49 C) or higher. 3 Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. 4 When holding TCS food for service, the internal temperature must be checked at least every four hours. Service Guidelines Under each picture, describe what the server is doing wrong and explain what the server should do instead Short Answer 1 Why shouldn t a server use a glass to scoop ice? 2 When serving food, how many serving utensils must be available? page 1 of 2

29 Activity Quiz 7: The Flow of Food: Service Answer Key True or False? 1 T 2 F 3 F 4 T Service Guidelines 1 The server is using his/her hands to put ice into a glass. The server should use an ice scoop or tongs. 2 The server is holding the spoon by the food-contact surface. The server should hold the spoon by the handle. 3 The server is touching the food-contact surface of the cup. The server should carry cups and glasses in a rack or on a tray to avoid touching the food-contact surfaces. Short Answer 1 The glass may break or chip. 2 When serving food, a separate utensil should be used for each food item. page 2 of 2

30 Minimum Internal Cooking Temperatures Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. A whole turkey should be cooked to a minimum internal cooking temperature of 155 F (68 C) for 15 seconds. T F 2. Hamburger patties should be cooked to a minimum internal cooking temperature of 145 F (63 C) for 15 seconds. T F 3. A steak should be cooked to a minimum internal cooking temperature of 145 F (63 C) for 15 seconds. EXERCISE Match each food item with its proper minimum internal cooking temperature by putting the appropriate letter in the space provided. (The temperatures may be used more than once.) Swordfish steaks Chicken Pork chops Ground beef patties a. 165 F (74 C) for 15 seconds. b. 155 F (68 C) for 15 seconds. c. 145 F (63 C) for 15 seconds National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 7) v

31 Minimum Internal Internal Cooking Cooking Temperatures Quiz Sheet Quiz Sheet Answers Name: Date: Score: TRUE OR FALSE T F X 1. A whole turkey should be cooked to a minimum internal cooking temperature of 155 F (68 C) for 15 seconds. T F X 2. Hamburger patties should be cooked to a minimum internal cooking temperature of 145 F (63 C) for 15 seconds. T X F 3. A steak should be cooked to a minimum internal cooking temperature of 145 F (63 C) for 15 seconds. EXERCISE Match each food item with its proper minimum internal cooking temperature by putting the appropriate letter in the space provided. (The temperatures may be used more than once.) c Swordfish steaks a Chicken c Pork chops b Ground beef patties a. 165 F (74 C) for 15 seconds. b. 155 F (68 C) for 15 seconds. c. 145 F (63 C) for 15 seconds National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 7) v

32 Activity Quiz 8 Food Safety Management Systems Name Date True or False? 1 Active managerial control focuses on managing the risk factors for foodborne illness. 2 The purpose of a food safety management system is to prevent foodborne illness. 3 Identifying risks is the first step in implementing active managerial control. Common Risk Factors List the five common risk factors responsible for foodborne illness. Active Managerial Control List two of the six steps in implementing active managerial control. FDA Public Health Interventions Place an X next to each item that is an FDA public health intervention. 1 Demonstration of knowledge 2 Staff health controls 3 Controlling hands as a vehicle of contamination 4 Time and temperature parameters for controlling pathogens 5 Consumer advisories 6 HACCP planning HACCP What does the acronym HACCP stand for? page 1 of 2

33 Activity Quiz 8: Food Safety Management Systems Answer Key True or False? 1 T 2 T 3 T Common Risk Factors The five common risk factors for foodborne illness are: Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene Active Managerial Control Identifying risks Monitor critical activities Corrective action Management oversight Training Re-evaluation FDA Public Health Interventions 1, 2, 3, 4, and 5 should be marked. HAACP Hazard Analysis Critical Control Point page 2 of 2

34 Proper Temperatures for Hot- and Cold-Holding Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. If food is not held at the proper temperature, customers can become ill. T F 2. The temperature danger zone is between 41 F (5 C) and 135 F (57 C). T F 3. Food being held at room temperature is in the Temperature Danger Zone. MULTIPLE CHOICE 1. Hot beef and vegetable stew should be held at a. 135 F (57 C) or higher. b. 120 F (49 C) or higher. c. 90 F (32 C) or higher. d. 70 F (21 C) or higher. 2. Cold tuna salad for sandwiches should be held at a. 60 F (16 C) or lower. b. 55 F (13 C) or lower. c. 50 F (10 C) or lower. d. 41 F (5 C) or lower. SHORT ANSWER What happens when food has not been held at the proper temperature? 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 8) v

35 Proper Proper Temperatures Temperatures for Hot- for and Hot- Cold-Holding and Cold-Holding Quiz Sheet Quiz Sheet Answers Name: Date: Score: TRUE OR FALSE T X F 1. If food is not held at the proper temperature, customers can become ill. T X F 2. The temperature danger zone is between 41 F (5 C) and 135 F (57 C). T X F 3. Food being held at room temperature is in the Temperature Danger Zone. MULTIPLE CHOICE a 1. Hot beef and vegetable stew should be held at a. 135 F (57 C) or higher. b. 120 F (49 C) or higher. c. 90 F (32 C) or higher. d. 70 F (21 C) or higher. d 2. Cold tuna salad for sandwiches should be held at a. 60 F (16 C) or lower. b. 55 F (13 C) or lower. c. 50 F (10 C) or lower. d. 41 F (5 C) or lower. SHORT ANSWER What happens when food has not been held at the proper temperature? Pathogens present in the food can grow and make someone ill National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 8) v

36 Activity Quiz 9 Safe Facilities and Pest Management Name Date True or False? 1 Different areas of a facility have different lighting intensity requirements. 2 When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor. 3 An electrical power outage is considered by local regulatory authorities to be an imminent health hazard. 4 The EPA creates national standards for foodservice equipment that comes in contact with food. Handwashing Stations What items are needed in a handwashing station? Building Systems Match the term with its definition. Note: Some definitions will not be used. 1 Air gap 2 Backflow 3 Cross-connection 4 Vacuum breaker A Air space that separates an outlet of safe water from a potentially contaminated source of water B Backup of sewage from an operation s floor drain C Mechanical device that prevents backsiphonage. D Reverse flow of contaminants through a cross-connection into a drinkable water supply E Measure of lighting intensity F Physical link between safe water and dirty water G Protective lighting page 1 of 2

37 Activity Quiz 9: Safe Facilities and Pest Management Answer Key True or False? 1 T 2 F 3 T 4 F Handwashing Stations Handwashing stations need the following items: Hot and cold running water Soap A way to dry hands Garbage container Signage for staff members to wash hands Building Systems 1 A 2 D 3 F 4 C page 2 of 2

38 Proper Ways To Serve Food Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. Carrying utensils improperly can contaminate food. T F 2. Serving a beverage by holding the rim of the glass is acceptable. MULTIPLE CHOICE 1. Coffee cups should be handled by the a. rim. b. handle. c. inside. d. top. 2. Ice should be handled using a. a scoop. b. a glass. c. your hands. d. a pitcher. 3. The proper way to handle a plate when serving food is to a. stack it on top of another plate of food. b. hold it by the bottom. c. place your thumb on the rim. d. balance it on your arm. EXERCISE Under each picture describe what the server is doing wrong and explain why it is wrong National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 9) v

39 Proper Proper Ways Ways To Serve To Serve Food Food Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T X F 1. Carrying utensils improperly can contaminate food. T F X 2. Serving a beverage by holding the rim of the glass is acceptable. MULTIPLE CHOICE b 1. Coffee cups should be handled by the a. rim. b. handle. c. inside. d. top. a 2. Ice should be handled using a. a scoop. b. a glass. c. your hands. d. a pitcher. b 3. The proper way to handle a plate when serving food is to a. stack it on top of another plate of food. b. hold it by the bottom. c. place your thumb on the rim. d. balance it on your arm. EXERCISE Under each picture describe what the server is doing wrong and explain why it is wrong. Server is scooping ice into a glass with a bare hand, which can contaminate the ice. The server is handling the spoon by the end the customer will eat from, which can contaminate it. The server is carrying a cup from the inside, which can contaminate it National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 9) v

40 Activity Quiz 10 Cleaning and Sanitizing Name Date True or False? 1 Surfaces must be sanitized before they are cleaned. 2 Cleaning reduces the number of pathogens on a surface to safe levels. 3 Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel. 4 Soaking items for 30 seconds in water at least 171 F (77 C) is an acceptable way to sanitize items. When to Clean and Sanitize List four instances when a food-contact surface must be cleaned and sanitized. Clean-In-Place Equipment In what order must the steps for cleaning and sanitizing stationary equipment be completed? A Take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed B Unplug the equipment C Sanitize the equipment surfaces D Rinse the equipment surfaces with clean water E Allow the surfaces to air-dry F Scrape or remove food from the equipment surface G Wash the equipment surfaces Sanitizers List the five factors that affect a sanitizer s effectiveness. page 1 of 3

41 Activity Quiz 10: Cleaning and Sanitizing Cleaning and Sanitizing in a Three-Compartment Sink Place the following steps for cleaning and sanitizing in a three-compartment sink in the correct order. A B C D E Sanitize items in third sink. Air-dry items on a clean and sanitized surface. Rinse items in second sink. Rinse, scrape, or soak items before washing them. Wash items in the first sink. page 2 of 3

42 Activity Quiz 10: Cleaning and Sanitizing Answer Key True or False? 1 F 2 F 3 F 4 T When to Clean and Sanitize A food-contact surface should be cleaned and sanitized at these times: After it is used Before food handlers start working with a different type of food After handling different raw TCS fruits and vegetables, for example between cutting melons and leafy greens After four hours if items are in constant use Clean In Place Equipment A 2 B 1 C 6 D 5 E 7 F 3 G 4 Sanitizers Here are the factors that affect a sanitizer s effectiveness: Concentration Temperature Contact time Water hardness ph Cleaning and Sanitizing in a Three-Compartment Sink A 4 B 5 C 3 D 1 E 2 page 3 of 3

43 Proper Ways To Cool And Reheat Food Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. Hot food should be cooled quickly to get it through the temperature danger zone. T F 2. Refrigerators are designed to cool hot food quickly. T F 3. Before cooling food, reducing the size will allow it to cool faster. MULTIPLE CHOICE 1. Which of the following is an improper method for cooling a large pot of chili? a. Stir the chili with plastic ice paddles. b. Place the pot of chili into an ice water bath. c. Place the chili into a blast chiller. d. Place the pot of hot chili into a refrigerator. 2. Food that will be hot-held must be reheated to an internal temperature of a. 135 F (57 C) for 15 seconds within two hours. b. 145 F (63 C) for 15 seconds within two hours. c. 155 F (68 C) for 15 seconds within two hours. d. 165 F (74 C) for 15 seconds within two hours. 3. Which of the following is not a proper way to cool hot food? a. Using an ice-water bath b. Stirring it with plastic ice paddles c. Placing it in a blast chiller d. Placing it directly into a refrigerator 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 10) v

44 Proper Proper Ways Ways To Cool To Cool And Reheat And Reheat Food Food Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T X F 1. Hot food should be cooled quickly to get it through the temperature danger zone. T F X 2. Refrigerators are designed to cool hot food quickly. T X F 3. Before cooling food, reducing the size will allow it to cool faster. MULTIPLE CHOICE d 1. Which of the following is an improper method for cooling a large pot of chili? a. Stir the chili with plastic ice paddles. b. Place the pot of chili into an ice water bath. c. Place the chili into a blast chiller. d. Place the pot of hot chili into a refrigerator. d 2. Food that will be hot-held must be reheated to an internal temperature of a. 135 F (57 C) for 15 seconds within two hours. b. 145 F (63 C) for 15 seconds within two hours. c. 155 F (68 C) for 15 seconds within two hours. d. 165 F (74 C) for 15 seconds within two hours. d 3. Which of the following is not a proper way to cool hot food? a. Using an ice-water bath b. Stirring it with plastic ice paddles c. Placing it in a blast chiller d. Placing it directly into a refrigerator 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 10) v

45 Cleaning vs. Sanitizing Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. Surfaces must be sanitized before they can be cleaned. T F 2. Cleaning reduces the number of pathogens on a surface to safe levels. T F 3. Surfaces that come into contact with food should be cleaned and sanitized each time you use them. MULTIPLE CHOICE 1. To be effective, cleaning and sanitizing must be a step process. a. one c. three b. two d. four 2. A surface must be cleaned with a a. chemical sanitizer. c. detergent. b. chlorine solution. d. bleach solution. 3. Food-contact surfaces should be cleaned and sanitized at least every a. seven hours. c. five hours. b. six hours. d. four hours. EXERCISE Place a check mark next to the items that need to be both cleaned and sanitized. Stockpots Plates Cutting boards Walls Forks Floors 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 11) v

46 Cleaning Cleaning vs. Sanitizing vs. Sanitizing Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T F X 1. Surfaces must be sanitized before they can be cleaned. T F X 2. Cleaning reduces the number of pathogens on a surface to safe levels. T X F 3. Surfaces that come into contact with food should be cleaned and sanitized each time you use them. MULTIPLE CHOICE d 1. To be effective, cleaning and sanitizing must be a step process. a. one c. three b. two d. four c 2. A surface must be cleaned with a a. chemical sanitizer. c. detergent. b. chlorine solution. d. bleach solution. d 3. Food-contact surfaces should be cleaned and sanitized at least every a. seven hours. c. five hours. b. six hours. d. four hours. EXERCISE Place a check mark next to the items that need to be both cleaned and sanitized. Stockpots Walls Plates Forks Cutting boards Floors 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 11) v

47 How To Clean And Sanitize In A Three-Compartment Sink Quiz Sheet Name: Date: Score: TRUE OR FALSE T F 1. You must always clean and sanitize each sink and drainboard before using a three-compartment sink. T F 2. After cleaning and sanitizing items in a three-compartment sink they must be wiped dry with a clean cloth. T F 3. A test kit should be used to check the concentration of a chemical sanitizer in a three-compartment sink. MULTIPLE CHOICE 1. The third step of the five steps for cleaning and sanitizing is to a. scrape the item. c. rinse the item. b. wash the item. d. air dry the item. 2. Water in the sink used for washing should be replaced when a. it becomes dirty. c. the water level doesn t reach the top of the sink. b. it feels too hot. d. it is diluted with bleach. 3. Cleaned and sanitized items should always be a. wiped dry with a clean cloth. c. allowed to air-dry. b. used again before being dried. d. placed under a warm air-dryer. EXERCISE Place the following steps for cleaning and sanitizing in a three-compartment sink in the proper order by putting a number in front of each step. Immerse items in the sanitizing solutions. Scrape or soak items. Rinse items. Allow items to air-dry. Wash items with hot water and detergent National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 12) v

48 How To Clean And Sanitize In A Three-Compartment Sink Quiz Quiz Sheet Sheet Answers Name: Date: Score: TRUE OR FALSE T X F 1. You must always clean and sanitize each sink and drainboard before using a three-compartment sink. T F X 2. After cleaning and sanitizing items in a three-compartment sink they must be wiped dry with a clean cloth. T X F 3. A test kit should be used to check the concentration of a chemical sanitizer in a three-compartment sink. MULTIPLE CHOICE c 1. The third step of the five steps for cleaning and sanitizing is to a. scrape the item. c. rinse the item. b. wash the item. d. air dry the item. a 2. Water in the sink used for washing should be replaced when a. it becomes dirty. c. the water level doesn t reach the top of the sink. b. it feels too hot. d. it is diluted with bleach. c 3. Cleaned and sanitized items should always be a. wiped dry with a clean cloth. c. allowed to air-dry. b. used again before being dried. d. placed under a warm air-dryer. EXERCISE Place the following steps for cleaning and sanitizing in a three-compartment sink in the proper order by putting a number in front of each step. 4 Immerse items in the sanitizing solutions. 1 Scrape or soak items. 3 Rinse items. 5 Allow items to air-dry. 2 Wash items with hot water and detergent National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions (No. 12) v

49 Practice Tests and Answer Keys Practice Test Name Date 1 Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture 2 Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective action, and training. C identifying risks, creating purchase orders, and training. D identifying risks, record keeping, and training. 3 A broken water main has caused the water in an operation to appear brown. What should the manager do? A Contact the local regulatory authority before use. B Use the water for everything except dishwashing. C Boil the water for 1 minute before use. D Use the water for everything except handwashing. 4 To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know A when to register with the EPA. B how to fill out an incident report. C where to find Safety Data Sheets in the operation. D whom to contact about suspicious activity. 5 A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel 6 As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. page 1 of 6

50 Practice Tests and Answer Keys Practice Test 7 To work with food, a food handler with an infected hand wound must A cover the wound with an impermeable cover and wear a single-use glove. B cover the wound with an impermeable cover and limit contact with food. C wash hands and bandage the wound with an impermeable cover. D apply ointment and bandage the wound with an impermeable cover. 8 How should food handlers keep their fingernails? A Short and unpolished B Long and unpolished C Long and painted with nail polish D Short and painted with nail polish 9 What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? A Exclude the food handler from the operation. B Report the illness to the local regulatory authority. C Speak with the food handler s medical practitioner. D Restrict the food handler from working with food.!0 What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? A Keep the food handler away from duties that involve food. B Exclude the food handler from the operation. C Make sure the food handler is supplied with disposable gloves. D Make sure the food handler washes hands often.!1 Where should staff members eat, drink, smoke, or chew gum? A Where customers cannot see them B Outside the kitchen door C Dishwashing areas D Designated areas!2 How long must shellstock tags be kept on file? A 30 days after the day the shellfish were received B 90 days after the day the shellfish were received C 30 days after the last shellfish was sold or served from the container D 90 days after the last shellfish was sold or served from the container!3 When receiving a delivery of food for an operation, it is important to A inspect only the TCS food. B inspect all food immediately before storing it. C stack the delivery neatly and inspect it within 12 hours. D store it immediately and inspect it later. page 2 of 6

51 Practice Tests and Answer Keys Practice Test!4 Which item is stored correctly in the cooler? A Macaroni salad stored above raw salmon B Raw ground pork stored below raw poultry C Raw poultry stored above raw pork roast D Sliced pineapple stored below raw steaks!5 Ready-to-eat TCS food must be date marked if it will be stored for longer than A 12 hours. B 24 hours. C 36 hours. D 48 hours.!6 A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? A Refer to the vendor notification for next steps B Contact the supplier and arrange for the product to be picked up C Label the item to prevent it from accidently being placed back in inventory D Inform the local media, customers, and employees of the reason for the recall!7 What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41 F (5 C) before it must be sold, served, or thrown out? A 2 days B 5 days C 7 days D 9 days!8 Pathogens are likely to grow well in a meat stew that is A below freezing temperature. B at refrigeration temperatures. C between 41 F and 135 F (5 C and 57 C). D cooked to the correct internal temperature.!9 Which is a TCS food? A Bananas B Coffee C Crackers D Cut melons should be stored at what internal temperature? A 41 F (5 C) or lower B 45 F (7 C) or lower C 51 F (11 C) or lower D 55 F (13 C) or lower page 3 of 6

52 Practice Tests and Answer Keys Practice Why are preschool-age children at a higher risk for getting a foodborne illness? A They do not have strong appetites. B They do not receive enough nutrition. C They are more likely to suffer allergic reactions. D They have not yet built up their immune What is one factor that affects the growth of bacteria in food? A Leanness B Density C Ripeness D Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of A cross-contamination. B time-temperature abuse. C physical contamination. D toxic-metal Peanuts and soy products are two possible food items that can be dangerous for people with A FAT TOM. B food allergies. C chemical sensitivity. D poor personal Wheezing and hives are symptoms of A food allergies. B Norovirus. C botulism. D hepatitis A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00 How often must you check the temperature of hot food that is being held with temperature control? A At least every 2 hours B At least every 4 hours C At least every 6 hours D At least every 8 hours page 4 of 6