Food Service Worker Test Review “Ace
the Food Service Worker Test:
Everything You Need to Know”
Salmonella ✔✔Is a food borne illness.
The two most common food borne illness symptoms. ✔✔Diarrhea and vomiting
Person-In-Charge ✔✔Must be present at all hours of operation of a food service
establishment.
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:
___________________________
Person who is only the cashier ✔✔Which position in a Food Service Establishment is
not required to wear a hair restraint?
Dried grains and spices ✔✔Is not considered to be a potentially hazardous food.
155° F ✔✔Ground Beef must be cooked to ______ minimum internal food temperature
for 15 seconds to kill bacteria present in the meat.
165° F ✔✔Chicken or turkey must be cooked to _____ minimum internal food
temperature for at least 15 seconds to kill bacteria present in the meat.
microwave ✔✔When cooking raw meat in a ________, the minimum internal food
temperature of the meat must reach 165°F in all parts.
135° F ✔✔The minimum internal food temperature for vegetables and fruits held hot on
a steam table must be ______ .
cutting ✔✔It is required that watermelon be washed with soap and water, and then
rinsed before ___________.
41° and 135° F ✔✔Bacteria grow best within a temperature range called the "Danger
Zone" which is between:
Both A. cutting lettuce for salads and B. making a ham and cheese sub. ✔✔For which
tasks must the Food Service Worker wear gloves?
the Food Service Worker Test:
Everything You Need to Know”
Salmonella ✔✔Is a food borne illness.
The two most common food borne illness symptoms. ✔✔Diarrhea and vomiting
Person-In-Charge ✔✔Must be present at all hours of operation of a food service
establishment.
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:
___________________________
Person who is only the cashier ✔✔Which position in a Food Service Establishment is
not required to wear a hair restraint?
Dried grains and spices ✔✔Is not considered to be a potentially hazardous food.
155° F ✔✔Ground Beef must be cooked to ______ minimum internal food temperature
for 15 seconds to kill bacteria present in the meat.
165° F ✔✔Chicken or turkey must be cooked to _____ minimum internal food
temperature for at least 15 seconds to kill bacteria present in the meat.
microwave ✔✔When cooking raw meat in a ________, the minimum internal food
temperature of the meat must reach 165°F in all parts.
135° F ✔✔The minimum internal food temperature for vegetables and fruits held hot on
a steam table must be ______ .
cutting ✔✔It is required that watermelon be washed with soap and water, and then
rinsed before ___________.
41° and 135° F ✔✔Bacteria grow best within a temperature range called the "Danger
Zone" which is between:
Both A. cutting lettuce for salads and B. making a ham and cheese sub. ✔✔For which
tasks must the Food Service Worker wear gloves?
