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Woerndle - Intro to Culinary Unit 1 - Safety & Sanitation - Test

Last updated over 5 years ago

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Draggable item		Corresponding Item

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Draggable item		Corresponding Item

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Question 65

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Which of the following people is NOT considered a high risk population for a foodborne illness?

a 41 year old man with high blood pressure

a 24 year old female on chemotherapy

a 71 year old male

a two year old female

Which government agency is responsible for inspecting food service operations?

FDA

CDC

USDA

local health department

The worst cuts (injuries) are caused by a _________________ because they cut unevenly and require more force.

oyster knife

dull knife

vegetable peeler

sharp knife

Itching and tightening of the throat are symptoms of what?

Hepatitis A

Hemorrhagic colitis

Food allergy

Fish poisoning

When using a fire extinguisher, what does the acronym P. A. S. S. stand for

Pull, Arrest, See, Show

Pull, Aim, Search, Shoot

Push, Arm, Sweep, Squeeze

Pull, Aim, Squeeze, Sweep

The best way to put out a stove top grease fire is

to spray it with water

to sprinkle it with salt

to use a lid to cover the flames

to smother it with a damp cloth

The best way to carry a knife in the kitchen is

to hold the blade pointing outward & close to your side

to hold the blade pointing upward & above your head

to hold the blade pointing downward & close to your side

to hold the blade pointing forward & above your head

A foodborne illness can cost a restaurant greatly.  Which of the following is NOT a cost associated with a foodborne illness?

lawsuits & legal fees

negative media exposure

increased customer sales

increased insurance premiums

When should you clean up the wet spill on the floor of your kitchen?

when you're done with what you're doing

whenever it's convenient for you

get someone else to do it instead

immediately after it happens

Why are elderly people at a higher risk for foodborne illnesses?

Their immune systems have weakened with age.

They are more likely to spend time in a hospital.

They are more likely to suffer allergic reactions.

Their appetites have decreased with age.

The three categories of food safety hazards are biological, physical and

temporal

practical

chemical

thermal

For a foodborne illness to be considered an “outbreak,” a minimum of how many
people must experience the same illness after eating the same food?

1

2

10

20

The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and

Bacteria abatement.

Toxic-metal leaching.

Pathogen measurement.

Time-temperature control.

According to the CDC, the five most common mistakes that can cause foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

Reheating leftover food.

Serving ready-to-eat food.

Using single-use disposable gloves.

Purchasing food from unsafe sources.

Foodborne pathogens grow well at temperatures

Below 32℉

Between 0℉ to 40℉

Between 41℉ to 135℉

Above 212℉

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and

Meat.

Moisture.

Melatonin.

Management.

What type of hazard can result from using a glass to scoop ice?

physical

chemical

thermal

biological

Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to

Use pasteurized eggs.

Wash their hands.

Determine the correct moisture level.

Purchase beef from approved, reputable suppliers.

Which of the following IS a TCS food?

bread

flour

sprouts

strawberries

Eggs and peanuts are dangerous for people with which condition?

FAT TOM

Food allergies

Chemical sensitivity

Poor personal hygiene

To prevent chemical contamination, chemicals should be stored ____________ food and utensils.

Next to

Above

Separate from

In the same area as

Raw chicken breasts are left out at room temperature on a prep table.  What is the risk that could cause a foodborne illness?

Cross-contamination

Poor cleaning and sanitizing

Poor personal hygiene

Time-temperature abuse

Which item would mostl likely cause an allergic reaction?

beef steak

chicken breast

mixed vegetables

shrimp salad

What must food handlers do after touching their hair, face or body?

Wash their hands

Rinse their gloves

Change their aprons

Use a hand antiseptic

What should food handlers do after prepping food and before using the restroom?

Wash their hands

Take off their hats

Change their gloves

Take off their apron

Which of the following is NOT a TCS food?

bean sprouts

baked potato

sliced melon

peanut butter cookie

Which piece of jewelry can be worn by a food handler?

diamond ring

medical bracelet

plain band ring

watch

When could hand antiseptics be used?

Before washing hands

After washing hands

In place of washing hands

In place of wearing gloves

Food handlers should keep their fingernails

Short and unpolished

Long and unpolished

Long and painted with nail polish

Short and painted with nail polish

Food handlers should not eat, drink, smoke or chew gum or tobacco while

Bare handed.

On their break.

Prepping food.

Counting money.

What should food handlers do if they cut their fingers while prepping food?

Cover the wound with a bandage.

Stay away from food and prep areas.

Cover the hand with a glove or finger cot.

Cover the wound with a bandage and a glove or finger cot.

Cross-contamination occurs when pathogens are transferred from one food or surface to another, carried by utensils, hands or

Other food.

Insects.

Dish detergent.

Seasonings.

Food can become unsafe through

Improper cleaning and sanitizing

Cross-contamination.

Poor personal hygiene.

All of the above

You should wash your hands before

Sneezing.

Touching your hair.

Taking out the garbage.

Starting work for the day.

Which of the following is considered a chemical hazard?

fish bone

bacteria

broken glass

sanitizer

Which of the following is NOT a physical hazard?

chicken bone

bandaid

toxic metal leaching

hair

The whole handwashing process should take at least _______ seconds.

5

15

20

30

Molds grow well in food with little __________________.

oxygen

moisture

fuel

acidity

________________ can not be destroyed by cooking or freezing once they form in food.

bacteria

parasites

toxins

viruses

Parasites are commonly associated with what food?

mushrooms

produce

mold

dairy products

What does the L stand for in the FDA’s ALERT tool?

Listen

Leave

Limit

Look

Toxic metal poisoning is commonly caused by all of the following except

lead

copper

zinv

stainless steel

Which is not a symptom of a food allergy reaction?

Itching in and around the mouth

Hives

Swelling of the face, eyes, hands or feet

Heart convulsions

All of the following are common food allergens, except

bran

wheat

eggs & milk

soy

To prevent food allergens from being transferred to food

Clean and sanitize utensils before use.

Buy food from approved, reputable suppliers.

Store cold food at 41F or lower.

Avoid pewter tableware and copper cookware.

Cooking tomato sauce in a copper pot can cause which foodborne illness?

Hemorrhagic colitis

Foodborne infection

Toxic-metal poisoning

Staphylococcal gastroenteritis

What does the acronym FAT TOM represent?

Benchmarks for receiving food correctly

Steps in the process of correct handwashing

Critical control points in the HACCP process

Conditions that favor the growth of most foodborne pathogens

All of the following could be used to clean up broken pieces of glass, EXCEPT

A broom

Your hands

A damp paper towel

A piece of bread

Using one prep table for meat & poultry and another for fruits & vegetables helps to prevent

Viruses

Training

TCS food

Cross-contamination

Who is most at risk of contaminating food?

A food handler whose spouse works primarily with high-risk populations.

A food handler whose young daughter has diarrhea.

A food handler who gets a lot of aches and pains.

A food handler who eats a lot of rare meat.

Match the number with the letter of its definition

cross contamination

Allergens transferred from food containing an allergen to food served to the customer.

virus

Transfer of pathogens from one surface or food to another.

bacteria

Food that can be eaten without further prep, washing or cooking.

cross contact

Pathogens that grow rapidly when the conditions are right.  Some produce toxins that make people sick.

ready-to-eat food

The leading cause of foodborne illness.  Best controlled by practicing personal hygiene.

Put the hand washing steps in the correct order.

Fourth step

Wet hands and arms.

Fifth step

Apply soap.

Second step

Scrub hands & arms thoroughly.

Third step

Rinse hands & arms thoroughly.

First step

Dry hands & arms w/a single use paper towel.

Food is in the temperature danger zone when kept at temperatures between 0℉ & 41℉.

True

False

Your hands cannot transfer pathogens from one food to another.

True

False

People who don’t wash their hands properly are one of the biggest food safety risks.

True

False

Bacteria grow well in foods with high levels of acidity.

True

False

You should never touch a pimple or wound before handling food.

True

False

Flour is the best substance to use to put out an oven fire.

True

False

Wearing a dirty uniform or apron can contaminate food.

True

False

Nail polish and false fingernails are ok to be worn when handling food.

True

False

The two FAT TOM conditions that the food handler can control are time and temperature.

True

False

A carrier is someone who has an illness that they can pass on but they do NOT show symptoms.

True

False

When washing your hands, you should scrub them with soap and a cloth hand towel.

True

False

The safest way to defrost meat is to leave it out on the counter all day

True

False