Food Safety Basics for New Kitchen Staff: Knowledge Check
Name: ____________________ Date: ____________ Score: ____ / 20
Instructions for learners: Read each question carefully. For multiple-choice questions, circle one letter. For true/false questions, circle True or False. You need 16 correct out of 20 (80%) to pass.
Quiz
1. How long must you wash your hands?
A) At least 10 seconds B) At least 15 seconds C) At least 20 seconds D) At least 30 seconds
2. In the kitchen, you can use hand sanitizer instead of washing your hands.
True / False
3. Which of these is a time when you must wash your hands?
A) After taking out the trash B) After putting on your apron C) After checking the work schedule D) After folding clean towels
4. What temperature must cold foods be kept at?
A) 45°F or below B) 41°F or below C) 38°F or below D) 50°F or below
5. What temperature must hot holding foods be kept at?
A) 125°F or above B) 145°F or above C) 165°F or above D) 135°F or above
6. The Temperature Danger Zone is the range between 41°F and 135°F.
True / False
7. When must you check and log the walk-in cooler temperature?
A) Every hour B) At open only C) At open, mid-shift, and close D) At close only
8. Which cooking temperature is correct?
A) Poultry: 165°F B) Fish: 165°F C) Ground beef: 145°F D) Poultry: 155°F
9. Where is the allergen binder kept?
A) At the dish station B) By the walk-in cooler door C) At the host stand D) At the expo station
10. When a guest reports an allergy, the server writes ALLERGY in red on the ticket and also tells the kitchen out loud.
True / False
11. What color cutting board must the cook use for an allergy order?
A) Green B) Purple C) Red D) Blue
12. Which of these is listed as a major allergen on our menu?
A) Corn B) Garlic C) Sesame D) Rice
13. In the walk-in, which food goes on the bottom shelf?
A) Poultry B) Ground meats C) Seafood D) Ready-to-eat foods
14. What must every food container label show?
A) The item name and your name B) The item name and the date prepared C) The date prepared and the price D) The supplier name and the item name
15. You can keep prepped items for 10 days if they are labeled.
True / False
16. You have a cut on your hand. What must you do before working?
A) Cover it with a bandage only B) Cover it with a glove only C) Cover it with a bandage and a glove D) Wash it and leave it uncovered
17. Scenario: A ticket says ALLERGY in red. The guest has a peanut allergy. The dish has a sauce, and you are not sure if the sauce has peanuts. What should you do?
A) Ask another cook what they think B) Make the dish without the sauce and hope it is safe C) Tell the server the dish is probably fine D) Check the allergen binder at the expo station or ask the manager
18. Scenario: You do the mid-shift check. The walk-in cooler reads 45°F. What should you do?
A) Tell the shift lead immediately B) Write it down and check again at close C) Turn the dial colder and say nothing D) Move all the food to dry storage
19. Scenario: You are cooking a burger made with ground beef. You put a calibrated probe thermometer into the thickest part. It reads 150°F. What should you do?
A) Serve it, because it is above 145°F B) Keep cooking until it reaches 155°F C) Check the edge of the burger instead D) Serve it, because it is above 135°F
20. Scenario: You wake up and you are vomiting. Your shift starts in 4 hours. What should you do?
A) Come to work and wear gloves B) Come to work and tell the shift lead when you arrive C) Send a text to a coworker and ask them to tell the shift lead D) Stay home and call the shift lead at least 2 hours before your shift
--- PAGE BREAK: Answer Key below (remove before handing out quiz) ---
Answer Key: Food Safety Basics for New Kitchen Staff
| # | Answer | Why it's correct | Where in the material |
|---|---|---|---|
| 1 | C | The material says at least 20 seconds with soap and warm water. | Section 1: "wash hands for at least 20 seconds" |
| 2 | False | The material says sanitizer does not replace handwashing in the kitchen. | Section 1: "Hand sanitizer does not replace handwashing" |
| 3 | A | Taking out trash is on the handwashing list. The other options are not listed. | Section 1: "after taking out trash" |
| 4 | B | Cold foods must be 41°F or below. 45°F is a common mix-up. | Section 2: "Keep cold foods at 41°F or below" |
| 5 | D | Hot holding foods must be 135°F or above. 145°F and 165°F are cooking temperatures, not holding temperatures. | Section 2: "Keep hot holding foods at 135°F or above" |
| 6 | True | The material names 41°F to 135°F as the Temperature Danger Zone, where bacteria grow fastest. | Section 2: "Temperature Danger Zone" |
| 7 | C | The walk-in is checked and logged three times: open, mid-shift, and close. | Section 2: "at open, mid-shift, and close" |
| 8 | A | Poultry is cooked to 165°F. Fish is 145°F and ground beef is 155°F, so the other pairs are mixed up. | Section 2: "poultry 165°F, ground beef 155°F, fish 145°F" |
| 9 | D | The allergen binder is at the expo station. The walk-in door is where the temperature clipboard is kept. | Section 3: "allergen binder at the expo station" |
| 10 | True | The server must do both: write ALLERGY in red and tell the kitchen verbally. | Section 3: "write ALLERGY in red on the ticket and tell the kitchen verbally" |
| 11 | B | The cook uses the purple cutting board and utensils. Red is the ink color on the ticket, not the board color. | Section 3: "use the purple cutting board and utensils" |
| 12 | C | Sesame is on the menu's allergen list. Corn, garlic, and rice are not listed. | Section 3: "shellfish, and sesame" |
| 13 | A | Poultry goes on the bottom shelf. Ready-to-eat foods go on the top shelf. | Section 4: "poultry on the bottom shelf" |
| 14 | B | Labels must show the item name and the date prepared. | Section 4: "Label every container with |