Food Service Worker Test Review

Questions and Answers

What is Salmonella?

A cooking technique

A kitchen tool

A type of vegetable

A food borne illness (correct)

What are the two most common food borne illness symptoms?

Diarrhea and vomiting

Who must be present at all hours of operation of a food service establishment?

Person-In-Charge

A food service worker should wash their hands after: taking out the trash, touching their hair and putting meat on the grill. All of these. A food service worker should wash their hands after: ___________________________

All of these actions Signup and view all the answers

Which position in a Food Service Establishment is not required to wear a hair restraint?

Person who is only the cashier Signup and view all the answers

Dried grains and spices are considered to be a potentially hazardous food.

False Signup and view all the answers

Ground Beef must be cooked to ______ minimum internal food temperature for 15 seconds to kill bacteria present in the meat.

155° F Signup and view all the answers

Chicken or turkey must be cooked to _____ minimum internal food temperature for at least 15 seconds to kill bacteria present in the meat.

165° F Signup and view all the answers

When cooking raw meat in a ________, the minimum internal food temperature of the meat must reach 165°F in all parts.

microwave Signup and view all the answers

The minimum internal food temperature for vegetables and fruits held hot on a steam table must be ______.

135° F Signup and view all the answers

It is required that watermelon be washed with soap and water, and then rinsed before ___________.

cutting Signup and view all the answers

Bacteria grow best within a temperature range called the 'Danger Zone' which is between:

41° and 135° F Signup and view all the answers

For which tasks must the Food Service Worker wear gloves?

Both A and B Signup and view all the answers

After using your wiping cloth, the cloth must be: _______________________.

promptly stored in sanitizing solution Signup and view all the answers

"Consume by dates" are required on which of the following food items?

All of these Signup and view all the answers

All dishes and utensils must be washed, rinsed and sanitized within _______ hours after use.

4 hours Signup and view all the answers

After dishes are washed in a Food Service Establishment they must be ________________________.

rinsed and sanitized Signup and view all the answers

When using a mechanical dishwasher to wash and sanitize the dishes with a hot water rinse, the dish surface temperature must reach at least 160° F.

True Signup and view all the answers

What is the #1 cause of food borne illness?

Norovirus Signup and view all the answers

All potentially hazardous foods that have been cooked and cooled need to be reheated to minimum internal food temperature of ______________ within 2 hours to be safe.

165° F within two hours Signup and view all the answers

Food borne illness can be caused by:

All of these Signup and view all the answers

According to the FDA Food Code all potentially hazardous foods that are to be held hot must be held at __________________________F minimum internal food temperature or above.

135° or above Signup and view all the answers

___________ must be held at 41° F minimum internal food temperature or below.

Cold foods Signup and view all the answers

Which is an acceptable personal hygiene practice?

Wearing a proper hair restraint Signup and view all the answers

Proper hand washing is washing your hands vigorously for __________.

20 seconds Signup and view all the answers

What is the best way to thaw potentially hazardous foods?

In the refrigerator Signup and view all the answers

All precooked and ready-to-eat foods that are to be held cold should be held at ________F or below.

41° F Signup and view all the answers

The primary responsibility of food establishment managers in pest control is to ensure:

Good sanitation that will eliminate food, water and harborage areas. Signup and view all the answers

The best way to encourage employees to wash their hands when needed is to:

Provide properly equipped hand washing stations convenient to work areas. Signup and view all the answers

Which is NOT one of the five reportable symptoms?

Sneezing Signup and view all the answers

A food service worker must wash their hands and change their gloves after:

All of these Signup and view all the answers

Which is considered a major food allergen?

All of these Signup and view all the answers

A highly susceptible population facility may serve raw or partially cooked animal foods.

False Signup and view all the answers

The ______________________ when washing dishes in a three compartment sink when using chlorine must be greater than or equal to 50 ppm.

sanitizer level Signup and view all the answers

Study Notes

Food Borne Illness

Salmonella is a common food borne illness.
Norovirus is identified as the primary cause of food borne illness.
Symptoms of food borne illnesses primarily include diarrhea and vomiting.

Food Safety Practices

A Person-In-Charge is required to be present during all operating hours at a food service establishment.
Hand washing is necessary after various activities like taking out the trash, touching hair, or handling raw meat.
Gloves must be worn during specific tasks such as cutting lettuce for salads and preparing sandwiches.
Hands should be washed vigorously for at least 20 seconds.
Food service workers must wash hands and change gloves after handling dirty dishes or preparing raw foods.

Cooking Temperatures

Ground beef must be cooked to a minimum internal temperature of 155°F for 15 seconds.
Chicken or turkey requires cooking to a minimum internal temperature of 165°F for 15 seconds.
When using a microwave, all parts of raw meat must reach 165°F.
Vegetables and fruits held hot should be maintained at a minimum temperature of 135°F.
Potentially hazardous foods must be reheated to at least 165°F within two hours.

Food Storage and Handling

Cold foods must be held at or below 41°F.
Foods should be thawed in the refrigerator for safety.
Precooked and ready-to-eat foods should be stored at or below 41°F.
Proper storage practices include prompt sanitizing of used cloths.

Personal Hygiene

Acceptable practices include wearing hair restraints to maintain hygiene.
Sneezing is notably NOT one of the five reportable symptoms for food service workers.

Dishwashing and Sanitization

Dishes must be washed, rinsed, and sanitized within four hours after use.
After washing, dishes must be rinsed and sanitized to ensure cleanliness.
In mechanical dishwashers, the dish surface temperature must reach at least 160°F.

Pest Control and Management

Effective pest control requires good sanitation to eliminate food, water, and harborage areas for pests.
Providing accessible, properly equipped hand washing stations encourages hygiene compliance.

Allergen Awareness

Major food allergens include peanuts, eggs, and soybeans.
Consumption dates are required for items like potato salad, sliced luncheon meat, and coleslaw.

Food Temperature Regulations

Potentially hazardous foods must be held hot at 135°F or above, and cold at 41°F or below.
The sanitation level while using chlorine in dishwashing should be at least 50 ppm.

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Description

Prepare for your Food Service Worker test with this engaging review of key terms and concepts. This quiz covers important topics such as foodborne illnesses, operational standards, and best practices in food safety. Mastering these flashcards will enhance your knowledge and readiness for the exam.

Food Service Worker Test Review

Questions and Answers

What is Salmonella?

What are the two most common food borne illness symptoms?

Who must be present at all hours of operation of a food service establishment?

A food service worker should wash their hands after: taking out the trash, touching their hair and putting meat on the grill. All of these. A food service worker should wash their hands after: ___________________________

Which position in a Food Service Establishment is not required to wear a hair restraint?

Dried grains and spices are considered to be a potentially hazardous food.

Ground Beef must be cooked to ______ minimum internal food temperature for 15 seconds to kill bacteria present in the meat.

Chicken or turkey must be cooked to _____ minimum internal food temperature for at least 15 seconds to kill bacteria present in the meat.

When cooking raw meat in a ________, the minimum internal food temperature of the meat must reach 165°F in all parts.

The minimum internal food temperature for vegetables and fruits held hot on a steam table must be ______.

It is required that watermelon be washed with soap and water, and then rinsed before ___________.

Bacteria grow best within a temperature range called the 'Danger Zone' which is between:

For which tasks must the Food Service Worker wear gloves?

After using your wiping cloth, the cloth must be: _______________________.

"Consume by dates" are required on which of the following food items?

All dishes and utensils must be washed, rinsed and sanitized within _______ hours after use.

After dishes are washed in a Food Service Establishment they must be ________________________.

When using a mechanical dishwasher to wash and sanitize the dishes with a hot water rinse, the dish surface temperature must reach at least 160° F.

What is the #1 cause of food borne illness?

All potentially hazardous foods that have been cooked and cooled need to be reheated to minimum internal food temperature of ______________ within 2 hours to be safe.

Food borne illness can be caused by:

According to the FDA Food Code all potentially hazardous foods that are to be held hot must be held at __________________________F minimum internal food temperature or above.

___________ must be held at 41° F minimum internal food temperature or below.

Which is an acceptable personal hygiene practice?

Proper hand washing is washing your hands vigorously for __________.

What is the best way to thaw potentially hazardous foods?

All precooked and ready-to-eat foods that are to be held cold should be held at ________F or below.

The primary responsibility of food establishment managers in pest control is to ensure:

The best way to encourage employees to wash their hands when needed is to:

Which is NOT one of the five reportable symptoms?

A food service worker must wash their hands and change their gloves after:

Which is considered a major food allergen?

A highly susceptible population facility may serve raw or partially cooked animal foods.

The ______________________ when washing dishes in a three compartment sink when using chlorine must be greater than or equal to 50 ppm.

Study Notes

Food Borne Illness

Food Safety Practices

Cooking Temperatures

Food Storage and Handling

Personal Hygiene

Dishwashing and Sanitization

Pest Control and Management

Allergen Awareness

Food Temperature Regulations

Studying That Suits You

Description

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