Chp 9 Food Safety and Sanitation

Chp 9 Food Safety and Sanitation

Multiple Choice

A foodborne illness is....

• Sickness caused by eating contaminated food.

• Food that contains something that does not belong and can cause illness.

• Chemical that is toxic or not usually found in food, such as a pesticide.

Multiple Select

What are the three types of contaminants?

• physical

• emotional

• chemical

• biological

Multiple Choice

Cleaning agents are considered physical contaminants.

• True

• False

Multiple Choice

Chemical contaminants can get into food easily when cleaning supplies are not properly marked and stored.

• True

• False

Multiple Choice

Fingernails, insect parts, and wood splinters are examples of biological contaminants.

• True

• False

Multiple Choice

The three groups of pathogens that are responsible for most foodborne illnesses are the ____.

• pests, rodents, and pesticides

• physical, chemical, and biological contaminants

• bacteria, viruses, and parasites

Multiple Choice

____ contaminants are responsible for most cases of foodborne illness.

• Physical

• Chemical

• Biological

Multiple Choice

Temperatures in which bacteria grow well, usually between 41-135 degrees, is called the ___________.

• the cooking temperature

• temperature danger zone

Multiple Choice

Foods can carry a virus from one place to another.

• True

• False

Multiple Choice

The host that a parasite lives in can be a person, animal, or plant.

• True

• False

Multiple Choice

Preventing foodborne illness requires personal _____, sanitation, and proper handling of food.

• hygiene

• space

• storage

Multiple Choice

Even one instance of not washing hands can cause hundreds of people to become ill.

• True

• False

Multiple Choice

Cleaning and sanitizing are the same processes.

• True

• False

Open Ended

What is the difference between cleaning and sanitizing?

Multiple Choice

The two basic rules of safe food handling are ____.

• clean and sanitize

• keep cold foods cold and keep hot foods hot

• first out, first in

Multiple Choice

One of the main rules to prevent cross-contamination is to ____.

• keep raw foods away from cooked foods

• store raw foods with cooked foods

• cool down hot foods slowly

Multiple Choice

Safe holding of hot foods requires that foods be kept above ____ after cooking.

• 41°F

• 85°F

• 120°F

• 135°F

Multiple Choice

To properly store foods, refrigerators should be kept at temperatures at or below ____.

• 41°F

• 45°F

• 52°F

Multiple Choice

HACCP sets up control points to ensure the proper handling of food from the moment it ____.

• enters the restaurant until it is fully prepared and served

• enters the delivery truck until it is fully prepared and served

Multiple Choice

Whose responsibility is it to make sure foodservice employees follow the procedures for food safety and sanitation?

• the delivery person

• the foodservice manager

• the head chef

• the hostess