Safety and Sanitation Test

Last updated 4 months ago

32 questions

Multiple Choice

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

True/False

Required

1

Required

1

Required

1

Required

1

Required

1

Required

0

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Matching

Required

5

Required

5

Required

4

Brain Drain

1

Library

Safety and Sanitation Test

Last updated 4 months ago

32 questions

Multiple Choice

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

True/False

Required

1

Required

1

Required

1

Required

1

Required

1

Required

0

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Matching

Required

5

Required

5

Required

4

Brain Drain

1

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

1

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?

virus

bacteria

fungus

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

60-140 degrees

60-165 degrees

32-150 degrees

40-140 degrees

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

Water

Freezing temperatures

Heat

Air

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

on the countertop

in the microwave

in the refridgerator

in cold running water

Correctly identify an example of cross contamination.

Defrosting hamburger on the bottom shelf of the refrigerator

Cutting broccoli on a cutting board and then carrots

Slicing raw chicken, washing cutting board (with hot, soapy water) and then preparing broccoli

Preparing hamburger meat in a metal bowl, rinsing the bowl with hot water, and then tossing a salad

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

10 seconds

1 minute

20 seconds

45 seconds

What is a possible symptom of a foodborne illness?

diarrhea

nausea

vomiting

How can you prevent a steam burn?

by keeping the lid on the pot at all times

by keeping paper towels nearby when cooking

by using pot holders

by lifting the lid of a pot away from your face

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

baking powder

flour

baking soda

water

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

Store chemicals in clearly marked containers or leave in original containers.

Don’t store food in containers that previously held chemicals.

Store chemicals next to food prep or storage areas.

Only use chemicals according to instructions.

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

jewelry

band-aid

glass

lysol

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

always wash your hands thoroughly before handling food

use the same utensils for cutting your raw and cooked foods

immediately after meals, store leftovers properly and dispose of food scraps

keep working surfaces in the kitchen clean

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

True

False

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

True

False

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

True

False

Freezing food destroys bacteria completely.

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

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

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

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

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?

virus

bacteria

fungus

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

60-140 degrees

60-165 degrees

32-150 degrees

40-140 degrees

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

Water

Freezing temperatures

Heat

Air

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

on the countertop

in the microwave

in the refridgerator

in cold running water

Correctly identify an example of cross contamination.

Defrosting hamburger on the bottom shelf of the refrigerator

Cutting broccoli on a cutting board and then carrots

Slicing raw chicken, washing cutting board (with hot, soapy water) and then preparing broccoli

Preparing hamburger meat in a metal bowl, rinsing the bowl with hot water, and then tossing a salad

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

10 seconds

1 minute

20 seconds

45 seconds

What is a possible symptom of a foodborne illness?

diarrhea

nausea

vomiting

How can you prevent a steam burn?

by keeping the lid on the pot at all times

by keeping paper towels nearby when cooking

by using pot holders

by lifting the lid of a pot away from your face

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

baking powder

flour

baking soda

water

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

Store chemicals in clearly marked containers or leave in original containers.

Don’t store food in containers that previously held chemicals.

Store chemicals next to food prep or storage areas.

Only use chemicals according to instructions.

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

jewelry

band-aid

glass

lysol

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

always wash your hands thoroughly before handling food

use the same utensils for cutting your raw and cooked foods

immediately after meals, store leftovers properly and dispose of food scraps

keep working surfaces in the kitchen clean

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

True

False

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

True

False

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

True

False

Freezing food destroys bacteria completely.

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

True

False

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

Biological

Chemical

Physical

Hair

Parasites

Bacteria

Bleach

Staple

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

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

turn disposal off

turn disposal on

turn water off

turn water on