Safety and Sanitation Test

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

Correctly identify an example of cross contamination.

Required

1

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

Required

1

What is a possible symptom of a foodborne illness?

Required

1

How can you prevent a steam burn?

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

Freezing food destroys bacteria completely.

Required

1

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

Required

0

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

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

1

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

Required

5

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

Required

5

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

Required

4

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

turn disposal on
turn water on
turn water off
turn disposal off

1

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

1

	Biological	Chemical	Physical
Hair
Parasites
Bacteria
Bleach
Staple

	Biological	Chemical	Physical
Hair
Parasites
Bacteria
Bleach
Staple

Safety and Sanitation Test

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

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

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

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

Correctly identify an example of cross contamination.

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

What is a possible symptom of a foodborne illness?

How can you prevent a steam burn?

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

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

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

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

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

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

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

Freezing food destroys bacteria completely.

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

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

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

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

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

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

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

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

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

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

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

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

Match the following foodborne illnesses with their main sources.

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

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

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

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

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

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

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

Correctly identify an example of cross contamination.

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

What is a possible symptom of a foodborne illness?

How can you prevent a steam burn?

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

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

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

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

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

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

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

Freezing food destroys bacteria completely.

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

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

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

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

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

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

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

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

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

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

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

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

Match the following foodborne illnesses with their main sources.

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

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

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