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Quizzes > Lifestyle & Hobbies > Food & Cooking

Flow of Food Quiz: Are You a Food Safety Pro?

Think you know what is the flow of food and its first step? Take the quiz!

Difficulty: Moderate
2-5mins
Learning OutcomesCheat Sheet
Paper art illustrating a food safety quiz on a coral background

Use this free Flow of Food quiz to practice safe steps from receiving to service and see where your food safety skills stand. Answer quick questions on temperatures, cooling, and cross-contamination, then get feedback to spot gaps before a food handler test or your next shift. For more practice, try this related safety quiz.

What is the safe cold holding temperature for TCS foods in a refrigerator?
32°F or below
50°F or below
45°F or below
41°F or below
TCS foods must be held at 41°F or below to slow bacterial growth and ensure safety during refrigeration. Temperatures above 41°F enter the danger zone where pathogens multiply rapidly. Regular monitoring of refrigeration units is essential to maintain this threshold.
What minimum internal temperature must poultry reach for at least 15 seconds when cooking?
155°F
145°F
135°F
165°F
Poultry must reach an internal temperature of 165°F for at least 15 seconds to destroy harmful pathogens like Salmonella. Lower temperatures may not effectively eliminate all bacterial hazards. Use a calibrated thermometer to verify the temperature in the thickest part of the meat.
Which practice best prevents cross-contamination between raw meat and ready-to-eat foods?
Washing produce under cold water
Storing raw meat on a shelf above produce
Cooking raw meat separately from vegetables
Using separate cutting boards for raw meat and produce
Using separate cutting boards for raw meat and ready-to-eat produce prevents direct pathogen transfer. Washing alone may not remove all bacteria. Proper color-coding or labeling of boards helps staff maintain this separation.
At what minimum temperature should hot TCS foods be held to ensure safety?
150°F
125°F
145°F
135°F
Hot TCS foods must be held at 135°F or above to prevent bacterial growth during service. Temperatures below this threshold allow pathogens to multiply. Equipment must be regularly checked to maintain consistent heat.
What is the correct two-stage cooling procedure for cooked TCS foods?
135°F to 50°F in 2 hours, then to 41°F in 4 hours
135°F to 70°F in 4 hours, then to 41°F in 2 hours
135°F to 70°F in 2 hours, then to 41°F in 4 hours
135°F to 41°F in 6 hours
Cooked TCS foods must cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within an additional 4 hours. This two-stage process minimizes time in the danger zone where pathogens grow. Monitoring times and temperatures ensures compliance.
How often should you check the internal temperature of hot holding foods?
Every hour
Every 4 hours
Every 2 hours
Once per shift
Hot holding foods should be checked at least every 2 hours to ensure they remain at 135°F or above. Frequent checks help identify equipment failures quickly. If temperatures drop, corrective actions like reheating are required.
What temperature range is considered the 'Danger Zone' for bacterial growth?
41°F - 135°F
32°F - 41°F
135°F - 165°F
165°F - 212°F
The danger zone is 41°F to 135°F, where many pathogens grow rapidly. Food held in this range for extended periods increases the risk of foodborne illness. Keeping foods out of this temperature band is a fundamental safety practice.
What should you do with TCS foods that have been in the danger zone for more than 4 hours?
Reheat to 165°F and serve
Discard the food
Keep at room temperature until sold
Cool rapidly and refrigerate
TCS foods in the danger zone (41°F - 135°F) for over 4 hours must be discarded to prevent foodborne illness. Cooling or reheating does not eliminate toxins produced by bacteria. Discarding prevents potential health risks.
Which method is most effective for sanitizing cutting boards after food preparation?
Wiping with a damp cloth
Air drying overnight
Rinsing under hot water only
Immersing in an approved sanitizer solution
Immersion in an approved sanitizer solution reduces microorganisms to safe levels on food-contact surfaces. Surface rinsing or wiping alone does not guarantee adequate pathogen removal. Follow manufacturer instructions for concentration and contact time.
Which type of thermometer is best for measuring the internal temperature of a thick burger patty?
Refractometer
Thermocouple with penetration probe
Bimetallic stemmed thermometer
Infrared thermometer
A thermocouple with a penetration probe gives fast, accurate readings in thick foods like burgers. Infrared devices measure surface temperature only, and refractometers are for liquids. Bimetallic stemmed thermometers are slower and less precise.
What is the proper method for thawing frozen poultry safely?
Under hot running water
Under cool tap water for 30 minutes
At room temperature on a counter
In a refrigerator at 41°F or below
Thawing in a refrigerator at 41°F or below keeps poultry out of the danger zone during thawing. Other methods may allow the outer portions to enter unsafe temperatures. If quicker thawing is needed, use cold water or microwave following FDA guidelines.
How many days can TCS food be stored at 41°F or below before it must be discarded?
10 days
5 days
7 days
14 days
Prepared TCS foods stored at 41°F or below should be used within 7 days to minimize pathogen growth. After this period, spoilage bacteria or toxins can pose health risks. Proper labeling with dates helps manage inventory.
What is the correct minimum internal cooking temperature for ground beef?
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
135°F for 15 seconds
Ground beef must reach 155°F for at least 15 seconds to eliminate harmful bacteria like E. coli. Lower temperatures may not fully destroy pathogens throughout the patty. Always test in the thickest part for accuracy.
Which of the following is considered a chemical hazard in food safety?
Parasitic worms
Viruses
Listeria monocytogenes
Cleaning agent residue
Cleaning agent residue on food-contact surfaces is a chemical hazard that can cause illness if ingested. Biological hazards include bacteria, viruses, and parasites, while physical hazards are foreign objects. Proper rinsing after cleaning prevents chemical contamination.
What is the first step in cleaning and sanitizing food-contact equipment?
Drying with a clean towel
Rinsing with hot water
Removing food debris
Applying sanitizer
Removing food debris is crucial before cleaning and sanitizing, as debris can shield microorganisms from cleaners. After debris removal, equipment is cleaned with detergent, rinsed, and then sanitized. Skipping this step reduces the effectiveness of the process.
How often should food-contact surfaces be sanitized when in constant use?
Once per shift
Every hour
Every 2 hours
Every 4 hours
FDA guidelines state that food-contact surfaces in constant use must be sanitized at least every 4 hours. This frequency controls pathogen levels and reduces cross-contamination risks. More frequent sanitation may be required for certain operations.
When reheating leftover soup for hot holding, it must reach what temperature within 2 hours?
155°F
145°F
165°F
175°F
Leftovers reheated for hot holding must reach an internal temperature of 165°F within 2 hours to destroy any bacteria that grew during cooling. Failure to meet this standard risks serving unsafe food. Use a calibrated probe thermometer to verify.
Which pathogen can grow at refrigeration temperatures as low as 41°F?
Listeria monocytogenes
Escherichia coli O157:H7
Salmonella enterica
Clostridium botulinum
Listeria monocytogenes can grow at low temperatures including 41°F, making it a significant concern in refrigerated foods. Other common foodborne pathogens cannot proliferate as well under these conditions. Proper temperature control and hygiene help limit its growth.
What is the proper ice-point method for calibrating a food thermometer?
Place probe on a frozen surface and adjust to 0°F
Insert probe into crushed ice-water slurry and adjust to 32°F
Place in boiling water and adjust to 212°F
Submerge in warm water and adjust to 100°F
The ice-point method requires placing the thermometer probe in a slurry of crushed ice and water, then adjusting it to read 32°F. This creates a stable environment at the freezing point of water. Regular calibration maintains measurement accuracy.
What distinguishes sanitizing from cleaning in food safety operations?
Cleaning removes visible debris; sanitizing reduces microorganisms
Both terms mean the same thing
Cleaning uses chemicals; sanitizing uses water only
Sanitizing removes debris; cleaning reduces microorganisms
Cleaning removes food particles and debris from surfaces, while sanitizing applies chemicals to reduce microorganisms to safe levels. Both steps are necessary to ensure food-contact surfaces are safe. Mixing them up can compromise safety protocols.
Which parasite is controlled by cooking fish to an internal temperature of at least 145°F?
Cryptosporidium parvum
Giardia lamblia
Trichinella spiralis
Anisakis simplex
Cooking fish to 145°F effectively kills Anisakis simplex larvae, which can cause anisakiasis. Other parasites like Trichinella spiralis are controlled by cooking pork to higher temperatures. Ensuring seafood reaches the proper temperature is vital.
When using time as a public health control, how long can ready-to-eat TCS food be held before it must be discarded?
2 hours
8 hours
6 hours
4 hours
FDA Food Code allows time-only public health control for ready-to-eat TCS foods for up to 4 hours, provided temperatures are monitored and a written procedure is in place. After 4 hours, the food must be discarded. This controls bacterial growth when temperature control isn't practical.
Which factor most contributes to cross-contamination in sushi preparation?
Wearing gloves only when preparing rolls
Rinsing fish under tap water before slicing
Using the same knife for raw fish and rice without cleaning
Storing rice at 125°F before assembly
Using the same knife for raw fish and rice without cleaning transfers pathogens directly between ingredients. Proper utensil cleaning or using separate knives prevents this risk. Cross-contamination control is critical in raw item preparation.
Which step in a HACCP plan is concerned with cooking to control biological hazards?
Receiving
Storage
Service
Cooking
Cooking is a critical control point in a HACCP plan to eliminate biological hazards like bacteria and parasites. Proper cooking temperatures must be validated and monitored. Other steps focus on preventing hazards but do not neutralize existing pathogens.
According to the FDA Food Code, which process requires a variance and HACCP plan to operate safely?
Smoking food to extend shelf life
Packaging salads for same-day consumption
Reheating commercially processed low-acid foods
Cooking raw ingredients for immediate service
Smoking food as a preservation method changes the product's characteristics and requires a variance and HACCP plan under the FDA Food Code. This ensures control of specific hazards introduced by the process. Operations for immediate-service cooking do not need a variance.
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Study Outcomes

  1. Understand the Flow of Food -

    Gain a clear definition of what is the flow of food and explore its critical stages from procurement to service.

  2. Identify the First Step in the Flow of Food -

    Recognize the first step in the flow of food is proper receiving, ensuring ingredients meet safety standards before entering the kitchen.

  3. Analyze Time-Temperature Abuse Risks -

    Assess common hazards by examining scenarios such as eating soup that has been time-temperature abused can result in foodborne illness.

  4. Apply Temperature Control Measures -

    Learn to implement correct cooking, cooling, and holding temperatures to prevent bacterial growth and keep food safe.

  5. Differentiate Cross-Contamination Hazards -

    Distinguish between various sources of cross-contamination and adopt best practices to separate raw and ready-to-eat foods.

  6. Evaluate Safe Food Handling Practices -

    Test your knowledge to confidently improve kitchen protocols and ensure every step of the flow of food maintains safety.

Cheat Sheet

  1. Starting the Flow of Food: Receiving Safe Products -

    The first step in the flow of food is receiving ingredients at the correct temperature and from approved sources. Check delivery temps - 41°F or below for cold TCS foods, 135°F or above for hot items - and inspect packaging for damage or signs of contamination. A memory trick: "Check, Temp, Approve" helps you recall the three R's of safe receiving (FDA Food Code).

  2. Understanding the Danger Zone: Temperature Control Essentials -

    Keeping food out of the 41°F - 135°F "danger zone" is crucial for preventing pathogen growth. Regularly monitor storage, holding, and cooking temps to ensure compliance with FDA Food Code guidelines. Use a calibrated probe thermometer and record readings every 2 - 4 hours to stay on top of temperature control.

  3. Avoiding Time-Temperature Abuse: Soup Example -

    Eating soup that has been time-temperature abused can result in severe foodborne illnesses such as those caused by Clostridium perfringens or Bacillus cereus. Rapid cooling and proper reheating (to 165°F within 2 hours) are key controls to prevent toxin formation. Following the FDA's two-stage cooling method (135°F to 70°F in 2 hours, then to 41°F in 4 more hours) can keep soups safe and tasty.

  4. Preventing Cross-Contamination: Segregation Strategies -

    Cross-contamination spreads pathogens when raw and ready-to-eat foods share surfaces, equipment, or storage spaces. Implement color-coded cutting boards and utensils, and always clean and sanitize workstations between tasks, following NSF and HACCP best practices. Remember the mantra "Raw Below, Ready Up" to store raw foods at the bottom shelves, away from ready-to-eat items.

  5. Flow of Food Sequence: Cooling & Reheating -

    What is the flow of food sequence for safe cooling and reheating? Follow two-stage cooling (135°F to 70°F in 2 hours; 70°F to 41°F in 4 hours), then reheat to 165°F within 2 hours, as per USDA and FDA standards. Using shallow pans, ice-water baths, and precise timing helps maintain both safety and quality.

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