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

Last updated about 5 years ago
65 questions
1

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

1

Which government agency is responsible for inspecting food service operations?

1

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

1

Itching and tightening of the throat are symptoms of what?

1

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

1

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

1

The best way to carry a knife in the kitchen is

1

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

1

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

1

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

1

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

1

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

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

1

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

1

Foodborne pathogens grow well at temperatures

1

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

1

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

1

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

1

Which of the following IS a TCS food?

1

Eggs and peanuts are dangerous for people with which condition?

1

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

1

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

1

Which item would mostl likely cause an allergic reaction?

1

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

1

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

1

Which of the following is NOT a TCS food?

1

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

1

When could hand antiseptics be used?

1

Food handlers should keep their fingernails

1

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

1

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

1

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

1

Food can become unsafe through

1

You should wash your hands before

1

Which of the following is considered a chemical hazard?

1

Which of the following is NOT a physical hazard?

1

The whole handwashing process should take at least _______ seconds.

1

Molds grow well in food with little __________________.

1

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

1

Parasites are commonly associated with what food?

1

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

1

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

1

Which is not a symptom of a food allergy reaction?

1

All of the following are common food allergens, except

1

To prevent food allergens from being transferred to food

1

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

1

What does the acronym FAT TOM represent?

1

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

1

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

1

Who is most at risk of contaminating food?

10

Match the number with the letter of its definition

Draggable itemCorresponding Item
ready-to-eat food
Allergens transferred from food containing an allergen to food served to the customer.
cross contamination
Transfer of pathogens from one surface or food to another.
virus
Food that can be eaten without further prep, washing or cooking.
bacteria
Pathogens that grow rapidly when the conditions are right. Some produce toxins that make people sick.
cross contact
The leading cause of foodborne illness. Best controlled by practicing personal hygiene.
10

Put the hand washing steps in the correct order.

Draggable itemCorresponding Item
Third step
Wet hands and arms.
First step
Apply soap.
Fourth step
Scrub hands & arms thoroughly.
Fifth step
Rinse hands & arms thoroughly.
Second step
Dry hands & arms w/a single use paper towel.
1
1

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

1

Your hands cannot transfer pathogens from one food to another.

1

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

1

Bacteria grow well in foods with high levels of acidity.

1

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

1

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

1

Wearing a dirty uniform or apron can contaminate food.

1

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

1

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

1

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

1

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

1

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