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Safety and Sanitation Test

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Last updated about 1 month ago
32 questions
Multiple Choice
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True/False
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Matching
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Brain Drain
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Question 1
1.

What causes an illness (vomiting, diarrhea, nausea, etc.) that results from eating contaminated foods?

Question 2
2.

The temperature danger zone, in which pathogens can grow rapidly is:

Question 3
3.

Which of the following ways, if used correctly, completely kills bacteria that can cause a foodborne illness?

Question 4
4.

Which of the following is NOT an acceptable way to thaw food?

Question 5
5.

Correctly identify an example of cross contamination.

Question 6
6.

How long is the minimum length of time acceptable to wash your hands?

Question 7
7.

What is a possible symptom of a foodborne illness?

Question 8
8.

How can you prevent a steam burn?

Question 9
9.

If a grease fire occurs in the kitchen, which product will smother the fire?

Question 10
10.

Chemical hazards are any chemicals that could contaminate food. Which statement is FALSE?

Question 11
11.

Which of the following is NOT an example of a physical contamination

Question 12
12.

Which of the following is NOT a safe way to handle food?

Question 13
13.

Washing your hands often while cooking, especially after touching raw meats, is a good way to prevent cross contamination.

Question 14
14.

Using a damp paper towel is a good way to pick up tiny shards of broken glass.

Question 15
15.

If you cannot find a can opener you should use a sharp knife.

Question 16
16.

Freezing food destroys bacteria completely.

Question 17
17.

Using a dull knife is safer than using a sharp knife.

Question 18
18.

Always plug electrical appliances into the wall outlet before you plug them into the appliances themselves

Question 19
19.

Pulling your long hair back into a ponytail before beginning to cook is a good sanitary practice

Question 20
20.

Fruits and vegetables cannot be contaminated so they do not need to be washed before cooking or eating.

Question 21
21.

Using a thermometer or a taste-test are both ways to check 'doneness' of meat and seafood.

Question 22
22.

Each letter in FAT TOM stands for a condition that pathogens need for growth.

Question 23
23.

Chemical contamination can be avoided if you leave chemicals in their original containers and use them according to the instructions.

Question 24
24.

Spills on the floor are one of the major causes of falls in the kitchen.

Question 25
25.

Sharp knives should be left in the sink to be washed with other dishes.

Question 26
26.

It is safe to store a frying pan on the top shelf to help keep it out of the way.

Question 27
27.

Use a dry pot holder to get baking sheets, pans, and other hot dishes out of the over.

Question 28
28.

Match the following hazard with the correct category. Answers can be used more than once.

Biological
Chemical
Physical
Hair
Parasites
Bacteria
Bleach
Staple
Question 29
29.

Match the following foodborne illnesses with their main sources.

Salmonella
E. Coli
Botulism
Listeria
Staph
Main sources is from improperly canned foods.
Processed meats like hot dogs or lunch meat.
Poultry, poultry products and eggs.
Raw or undercooked beef.
Spreads due to improper hand-washing and not cover up cuts
Question 30
30.

When using a garbage disposal you should exercise caution. Place the following steps in order

  1. turn disposal on
  2. turn water on
  3. turn water off
  4. turn disposal off
Question 31
31.

Brain Drain: Tell me something you learned about during this unit that was not covered on the test.

Question 32
32.

After finishing the exam, what part of the material do you feel you knew best, and what part still feels shaky?