Culinary Safety/Sanitation Review

Culinary Safety/Sanitation Review

9th - 12th Grade

40 Qs

quiz-placeholder

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Culinary Safety/Sanitation Review

Culinary Safety/Sanitation Review

Assessment

Quiz

Life Skills

9th - 12th Grade

Medium

Created by

Christina Botica

Used 22+ times

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40 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The risk of physical contamination can be reduced by...

washing hands before handling food.
keeping hot foods hot and cold foods cold.
keeping food tightly closed during pesticide applications.
keeping hair tied back or restrained using a hair net. 

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Foodborne illnesses are..

caused by poor eating habits.
caused by eating foods high in protein.
carried or transmitted to people by food.
transmitted by eating fruits and veggies. 

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When a food product touches something that contains harmful microorganisms. 

a physical hazard occurs. 
cross contamination occurs. 
a chemical hazard occurs. 
good safety practices are being used. 

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is NOT a proper way to thaw food.

in the microwave. 
on a counter top. 
under cold running water.
in the refrigerator. 

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

At what internal temperature should raw meat, seafood and poultry items be stored?

41⁰ F or lower.
50⁰ F or lower.
55⁰ F or lower.
45⁰ F or lower.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Peanuts and soy products are dangerous for people with what condition? 

FAT TOM
food allergies
chemical sensitivity 
poor personal hygiene 

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

You should not eat food from a can if...

the can is missing a UPC code. 
the can has a dent, bulge, or is swollen. 
the can has artificial ingredients inside of it. 
the can has fruit inside of it. 

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