Food Chain worksheets
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What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
What internal temp should ground poultry be cooked to?
140F
155F
165F
170F
What internal temp should ground beef or pork be cooked to?
140F
155F
165F
170F
What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?
140F
155F
165F
145F
What internal temp should roasts of beef, pork, veal, or lamb be cooked to?
145F for 15 seconds
155F for 15 seconds
155F for 4 minutes
145F for 4 minutes
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Green beans dressed with olive oil and garlic
Smoked salmon wrapped in a lettuce leaf
Multigrain bread made with wheat
Melon slices wrapped with prosciutto (ham)
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Chocolate candy filled with peanut butter cream
Raw oysters on the half shell
Potatoes sauteed in duck fat
Mushrooms seasoned with soy sauce and brown sugar
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Squash sauteed in corn oil
Mixed green salad topped with walnut pieces
Banana shake made with vanilla ice cream
Vegetable omelet topped with tomato sauce
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order
Cook food to the appropriate minimum internal temperatures
Store cold food at 41* or lower
Label chemical containers correctly
The three categories for unsafe food contamination.
Biological
Chemical
Physical
Supernatural
What are the high risk populations?
The elderly
People with compromised immune systems
Middle-aged men
Pre-school aged children
Metal shavings are what type of contaminant
Biological
Chemical
Physical
Microbial
To wash hands correctly, a food handler must first......
apply soap
wet hands and arms
scrub hands and arms vigorously
use a single-use paper towel to dry hands
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