FOODSAFE Level 1

A worker moves from handling raw chicken to assembling a ready-to-eat salad. What should happen first?

A delivery contains a leaking raw-meat package above ready-to-eat food. What is the best response?

Why should raw meat generally be stored below ready-to-eat foods?

Which instrument should verify the internal temperature of a cooked food?

A probe thermometer is used for raw poultry and then cooked rice. What is needed between uses?

Why are time and temperature both recorded during cooling?

A large pot of soup must cool safely. Which method supports faster cooling?

What is the main difference between cleaning and sanitizing?

How should sanitizer concentration be checked?

A chemical spray bottle has lost its label. What is the safest action?

A customer reports a sesame allergy. What should staff do before promising a meal is suitable?

Why is an allergen-free ingredient list alone insufficient?

A worker has vomiting and diarrhea before a food-handling shift. What should the worker do?

What should a worker do after touching a phone and before handling ready-to-eat food?

Which item represents a physical hazard in food?

What does first-in, first-out stock rotation aim to support?

A food package is swollen and damaged. What should the receiver do?

Why should pest sightings be recorded and reported?

A cooling log shows a process outside the food safety plan's limits. What should staff do?

Which record best supports tracing a suspect ingredient delivery?