Chapter 1: Importance of Food Safety
1. Foodborne illness results in ______________ hospitalizations and _____________ deaths annually.
2. Contaminated food often ____________, _____________, _____________ the same as any other food.
3. The three hazards that cause foodborne illness are: _________________, _________________,
_________________.
4. Use extra caution when serving people in these three categories ________________, _______________,
and _______________________
5. The 8 most common Food Allergens are: _____________
_____________ _____________
______________ ______________ _____________ _____________ _____________
6. PIC stands for ______________ _______ ______________.
Basic Food Safety
Basic Food Safety
Chapter 1: Importance of Food Safety
8. List 5 Biological Contaminants
1. ________________________________________________
2. ________________________________________________
3. ________________________________________________
4. ________________________________________________
5. ________________________________________________
9. List 5 possible sources Chemical Contaminants
1. ________________________________________________
2. ________________________________________________
3. ________________________________________________
4. ________________________________________________
5. ________________________________________________
10. List 5 types of Physical Contaminants:
1. ________________________________________________
2. ________________________________________________
3. ________________________________________________
4. ________________________________________________
5. ________________________________________________
Chapter 2: Health and Hygiene
1. Food Handlers must not work with food when they are sick with the following symptoms: _____________,
____________, _____________, and ___________ with ___________ ______________.
2. Food handlers may not work with food when they are sick with any of the “Big 6” illnesses. These include:
__________________________ __________________________ __________________________
__________________________ __________________________ __________________________
3. Good personal hygiene practices save lives! The most important hygiene practice is: ________________
4. Proper Handwashing is a 6 Step Process:
1. ____________________________
2. ____________________________
3. ____________________________
4. ____________________________
5. ____________________________
6. ____________________________
Basic Food Safety
5. What are six important hygiene practices that all employees must follow?
1. ________________________________________________
2. ________________________________________________
3. ________________________________________________
4. ________________________________________________
5. ________________________________________________
6. ________________________________________________
6. What is the one acceptable piece of jewelry that a food worker can wear under a glove when
prepairing food?
____________________________________________
Basic Food Safety
Chapter 2: Health and Hygiene
7. Ready-to-eat foods are foods served without additional washing or cooking to remove germs
List some examples of Ready-to-eat foods:
1. ____________________________
2. ____________________________
3. ____________________________
4. ____________________________
5. ____________________________
6. ____________________________
8. Food Handlers can prevent barehand contact with ready-to-eat food by using: _________________,
___________________, and ___________________.
Basic Food Safety
Chapter 2: Health and Hygiene
Chapter 3: Temperature Control
1. The temperature range in which bacteria can grow rapidly is between ____ ° F and ____ ° F.
We call that temperature range the Danger Zone.
2. Potentially Hazardous Foods ( PHF) left out at room temperature for more than four hours, must be:
______________________.
3. The only way to be sure that you’ve cooked something to the right temperature is with a:
______________ __________________.
4. When you are working with food it’s key to ____________ quickly in ____________ batches.
5. Use thermometers when you are working with food, cover pans, and stir food often to distribute heat evenly,
and remember to never mix __________________ with __________________.
6. 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.
7. Unsafe thawing can let ____________ grow in the outer layers of the food, while the inside stays frozen.
8. The three types of thawing methods are:
a) _________________________________
b) _________________________________
c) _________________________________
9. The three types of cooling methods are:
a) ________________________________
b) ________________________________
c) ____________________________________
Basic Food Safety
Basic Food Safety
Chapter 3: Temperature Control
10. Fill in the missing times and temperatures for proper cooking.
_____°F for ____ seconds
Commercially raised game animals, rabbits
Meat (Pork or Beef Roast, etc.)
Fish (Fresh or Frozen)
Raw eggs cooked for immediate service
_____°F for ____ seconds
Raw eggs not for immediate service
Tenderized meats
Meats injected with liquids (to enhance flavoring or texture)
Ratites (Ostrich, Rhea and Emu)
Ground meat, fish, or commercially raised game animals (Buffalo, Elk etc.)
_____°F for ____ seconds
Stuffing containing fish, meat, ratites & poultry
Stuffed fish, meat, pork, pasta, ratites & poultry
Poultry (Chicken, Turkey)
Wild game animals (Wild - Buffalo, Elk etc.
Chapter 4: Avoiding Contamination and Cross Contamination
1. Cross contamination is the spread of contaminants from one _______ or __________ to another.
2. Prevent cross-contamination by using one __________ ___________ for fresh produce and a separate
one for raw meat, poultry, and seafood.
3. To minimize contamination from accidental drips or other contact, store meat with a ________ cooking
temperature (like chicken) below meat with a ________ cooking temperature (like fish).
4. Both of these steps are important to keeping kitchens clean and safe, but the differences are important;
____________ uses soap and water to remove dirt and food from surfaces, while _____________ uses
chemical or heat to kill germs.
5. When cleaning and sanitizing dishware in a 3-compartment sink, you must first __________, then
___________, and then ___________.
6. Store soaps, sanitizers, cleaners, and pesticides separate from ________ and ________________ areas.
7. If you have a mechanical dishwasher, you need to know that the dishes are reaching correct temperatures
for sanitization, so _____________ gauges and _____________ levels must be monitored.
8. Just like _____________ drying is not acceptable for hand washing, it is also not used for dishwashing.
9. Pesticides are harmful substances that must only be handled by _____________ _____________, and
only when food is carefully protected.
10. _________________ is the most effective way of keeping your kitchen pest-free.
Basic Food Safety
Chapter 5: Safe Food Sources
1. Foods obtained from __________ _____________ are never appropriate to serve to customers.
2. Potentially hazardous foods should be kept cold during their journey to your establishment and arrive
at or below _____°F.
3. Packaged and canned foods that are opened, rusty, or severely damaged are not in ________ condition
and _________ be returned or thrown away.
Basic Food Safety
Chrome Web Store
It looks like you haven't installed the Fill Chrome Extension Add to Chrome