Safety and Sanitation Test

Front

What is the temperature danger zone where bacteria reproduce rapidly?

Back

Between 41°F and 135°F

Front

Which of the following is NOT considered a biological hazard? a. Bacteria, b. Viruses, c. Cleaning supplies, d. Parasites

Back

Cleaning supplies

Front

Example of a chemical hazard:

Back

Pesticides on unwashed produce

Front

What type of hazard is represented by a fingernail found in food?

Back

Physical hazard

Front

Which foodborne illness is associated with improperly handled foods in cans and vacuum-packed bags?

Back

Botulism

Front

What is the primary way to prevent the spread of viruses like Hepatitis A and Norovirus in food service?

Back

Practicing excellent personal hygiene

Front

What is the correct action to take if chemicals are accidentally mixed in the kitchen?

Back

Call poison control for guidance

Front

Best practice for storing kitchen chemicals?

Back

Store in original containers

Front

What is cross-contamination in food safety?

Back

Transfer of harmful bacteria from one food or surface to another

Front

How often should you clean and sanitize cutting boards and utensils when preparing food?

Back

After each use