02 Food Safety and Sanitation - On Cooking

Multiple Select

Which practices help ensure proper food storage and prevent cross-contamination?

• Storing raw meat and poultry separately from ready-to-eat foods

• Using a thermometer to check food temperatures

• Storing dry goods at least 6 inches off the floor

• Storing cleaning chemicals with food items

Open Ended

Describe how direct contamination and cross-contamination differ in the context of food safety.

Multiple Choice

Why is food safety and sanitation important in the restaurant industry?

• To prevent food-borne illnesses and protect customers

• To make food taste better

• To reduce food costs

• To speed up food preparation

Open Ended

Explain the difference between intoxication, infection, and toxin-mediated infection as forms of food-borne illnesses caused by bacteria.

Multiple Choice

What is the most important factor in the pathogenic bacteria's environment that food service workers can most easily control?

• Acidity

• Temperature

• Oxygen

• Moisture

Multiple Choice

Which of the following is NOT a condition necessary for bacterial growth, according to the acronym FAT TOM?

• Food

• Acidity

• Temperature

• Light

Multiple Select

Which of the following are effective ways to prevent food-borne illnesses caused by bacteria?

• Thoroughly cook or reheat foods

• Exclude food handlers with symptoms of illness

• Store cooked foods above 135°F (57°C) or below 41°F (5°C)

• Add sugar to foods

Open Ended

Describe the steps you would take to safely cool and store leftover cooked foods to minimize the risk of bacterial growth.

Multiple Select

Which of the following are examples of chemical contaminants that can affect food safety?

• Residual chemicals from pesticides

• Food service chemicals like cleaners and polishes

• Toxic metals such as lead and mercury

• Bacteria from unwashed hands

Open Ended

Explain the importance of personal cleanliness in preventing foodborne illnesses and describe at least two recommended hygiene practices for food handlers.

Multiple Choice

Which of the following is NOT a recommended practice to reduce the risk of cross-contamination in food service operations?

• Using single-use gloves and changing them frequently

• Washing hands before and after handling food

• Using the same cutting board for raw meat and vegetables without cleaning

• Properly washing and sanitizing all equipment after each use

Multiple Choice

What is the correct order of steps in the procedure for manually washing, rinsing, and sanitizing dishes and equipment?

• Wash, rinse, sanitize, air dry

• Scrape, wash, rinse, sanitize, air dry

• Rinse, wash, sanitize, air dry

• Scrape, sanitize, wash, rinse, air dry

Open Ended

Explain the importance of labeling food with the date and time it was made in a food service operation.

Multiple Choice

Which shelf in the refrigerator should raw poultry be stored on to prevent cross-contamination?

• Top shelf

• Second shelf

• Bottom shelf

• Third shelf

Multiple Choice

According to the HACCP system flowchart, what is the first step in establishing a food safety management system?

• Monitor the critical control points.

• Identify potential hazards and evaluate their severity and risks.

• Establish procedures for controlling hazards and correcting problems.

• Set up and use a record-keeping system.

Multiple Select

What are two critical actions to take when receiving food to ensure safety, according to the HACCP analysis table?

• Inspect all deliveries and reject as necessary

• Plan physical workflow and train employees

• Maintain proper temperatures and other storage conditions

• Avoid mixing raw product with old product

Open Ended

List three common food allergens that food service establishments should be aware of when preparing meals for customers.

Multiple Choice

What are some important steps to take in the event of a fire in a professional kitchen?

• Immediately call for help, shut off all exhaust fans, and turn off kitchen equipment if time permits.

• Try to put out the fire yourself without calling for help.

• Leave the kitchen doors open and continue working.

• Ignore the fire if it seems small.

Multiple Choice

Which of the following is NOT a type of hazard discussed in food safety and sanitation?

• Biological hazard

• Chemical hazard

• Physical hazard

• Nutritional hazard

Open Ended

Summarize one key takeaway you learned about food safety and sanitation from this lesson. How might you apply it in a real-world setting?

Open Ended

Explain the differences between biological, chemical, and physical contamination in foods. Give an example of each.