SY26 Safety and Sanitation

Multiple Choice

Which of the following is NOT a key area to focus on for preventing foodborne diseases in the kitchen?

• Personal hygiene

• Food-handling and storage techniques

• Cleaning and sanitizing techniques

• Menu design

Open Ended

Why is it important to understand sanitation and safety in a professional cooking environment?

Open Ended

Explain why preventing foodborne illness is considered one of the most important challenges for food-service workers.

Multiple Select

Which of the following are types of food hazards?

• Biological hazards

• Chemical hazards

• Physical hazards

• Allergens

Multiple Select

As food workers, which types of bacteria are we most interested in classifying for practical work purposes?

• Harmless bacteria

• Beneficial bacteria

• Undesirable bacteria

• Disease-causing bacteria

Open Ended

Describe the three ways bacterial pathogens can cause disease in the human body.

Multiple Choice

Which of the following is NOT a factor that promotes bacterial growth?

• Food

• Moisture

• Temperature

• Light

Multiple Select

Which of the following foods are considered potentially hazardous or TCS foods?

• Raw seed sprouts

• Uncooked rice

• Cut tomatoes

• Garlic and oil mixtures

Open Ended

Explain how bacteria can be transmitted from one place to another in a kitchen environment.

Multiple Choice

Which bacteria can be prevented by using only commercially canned foods?

• Botulism

• Salmonella

• Escherichia coli

• Listeriosis

Open Ended

Describe two methods to prevent the spread of Shigellosis in a food service environment.

Multiple Choice

Which of the following is a recommended prevention method for Yersiniosis?

• Avoid eating raw or undercooked shellfish

• Cook meats, especially pork, to proper internal temperatures

• Use only certified shellfish from safe waters

• Wash raw produce well

Multiple Select

Which of the following statements about viruses are correct?

• Viruses can reproduce on their own without a host cell.

• Viruses can survive on surfaces for days or months.

• Viruses are smaller than bacteria.

• Food-borne viral diseases are usually caused by contaminated water or surfaces.

Open Ended

Compare the sources of contamination and prevention methods for Hepatitis A and Norovirus as described in the table.

Multiple Choice

Which parasite can be prevented by cooking all pork products to an internal temperature of at least 145°F (63°C)?

• Anisakiasis

• Trichinosis

• Giardiasis

• Toxoplasmosis

Multiple Choice

Which toxin produced by certain molds can cause serious liver disease in some people?

• Botulinum

• Aflatoxin

• Histamine

• Mycotoxin

Multiple Choice

Which of the following is a way plant toxins can be transferred to humans, according to the slide?

• Through milk from cows that have eaten toxic plants

• By cooking the plants thoroughly

• By washing the plants with water

• By freezing the plants

Multiple Choice

What is the only protection against seafood toxins, as described in the slides?

• Cooking seafood thoroughly

• Purchasing seafood from approved suppliers

• Freezing seafood before eating

• Washing seafood with vinegar

Multiple Choice

Which of the following materials can cause foodborne illness if used improperly with food?

• Antimony

• Cadmium

• Copper

• All of the above

Open Ended

Describe the main differences between chemical and physical hazards in food safety, using examples from the slides.

Multiple Select

Which of the following are common symptoms of an allergic reaction to food?

• Itching

• Rash or hives

• Shortness of breath

• All of the above

Multiple Choice

Which of the following is NOT an area to focus on when preventing food poisoning and foodborne diseases?

• Personal hygiene

• Food-handling and storage techniques

• Cleaning and sanitizing techniques

• Menu design

Open Ended

What are some safe workplace habits that can help prevent injuries and fires in a professional kitchen?