Safety and Sanitation Practices

Multiple Choice

Foodborne illness is often caused by

• improperly packaged commercial foods

• Handling practices that cause contamination of food

• Mayonnaise in prepared food items

• Too many people working with a food

Multiple Choice

When working in the kitchen:

• Hair must be up and an apron must be on mainly when you are cleaning

• Hair must be up and an apron must be on for the entire lab

• Hair must be up and an apron must be on only while food is being prepared

• Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty

Multiple Choice

What does HYGIENE mean?

• Keeping animals clean

• Practice for maintaining good health

• Portrays physical and mental health

• I have no idea

Multiple Choice

What is the meaning of sanitation?

• the maintenance of clean condition that will prevent food contamination or foodborne illness.

• he transferring of germs from one item to another item.

• the presence of harmful item in food.

• The physical removal of soil and dirt

Multiple Choice

What is wrong with this picture?

• Untrimmed fingernails

• Unclean equipment

• Raw food is being served

• Not wearing gloves

Multiple Choice

What can food & beverage industry employees do to prevent food contamination?

• Stay home when sick

• Wash hands properly & frequently

• Keep fingernails short & hair restrained

• All of these are correct

Multiple Choice

Which is an example of cross-contamination?

• Washing your hands before cooking

• Storing your meats and produce separately.

• Using the same knife to cut chicken and onions (without washing it).

• Using separate cutting boards for meats and produce

Multiple Choice

Food-born illness is

• An illness caused from not eating enough

• An illness caused by contaminated food

• An eating disorder

• When you have a food baby

Multiple Choice

What are the FOUR basic sanitation practices?

• Clean, Sanitize, Cook, Chill

• Clean, Separate, Cook, Chill

• Clear, Separate, Cook, Cool

• Clear, Sanitize, Cook, Cool

Multiple Choice

Which is not a common symptom of food borne illnesses ? 

• Vomitting

• headache

• fever

• dehydration

Multiple Choice

What is it called if you cut up raw chicken and then make a salad on the same cutting board?

• food poisoning

• cross-contamination

• e-coli

• food-borne illness

Multiple Choice

Which of the following is the correct sequence of dishwashing?

• Pre-rinse, scrape, wash with detergent, rinse, sanitize, air dry

• Pre-rinse, sanitize, scrape, wash with detergent, rinse, air dry

• Air dry, pre-rinse, wash with detergent, scrape, rinse, sanitize

• Sanitize, pre-rinse, scrape, wash with detergent, rinse, air dry

Multiple Choice

Which of the following is a sanitation guideline that should be followed when handling food?

• Store potatoes and onions under the kitchen sink

• wash greasy utensils before glasses and flatware

• use a sponge or dishcloth to wipe up juices from raw meat & poultry

• wear gloves if there is an open cut or sore on the hand

Multiple Choice

A food safety management system is a group of practices and procedures intended to:

• Make sure your operation is financially successful

• Keep people from bringing pets into restaurants

• Prevent foodborne illnesses

• None of the above

Multiple Choice

The general objective of food safety management system is to

• produce quality food to consumers

• create safety awareness among the public

• increase the profit of the company

• protect the public against food related hazards