Food Safety and Sanitation - Culinary 1

How do you use a fire extinguisher properly?

• Hold it upright and point the nozzle.

• Hold it upright, remove the safety pin, and point the nozzle

• Hold it sideways, remove the safety pin, and point the nozzle.

• Hold it sideways and point the nozzle.

Which of these is not a characteristic of appropriate foodservice shoes?

• They are comfortable.

• They have laces.

• They have slip-resistant sole.

• They have closed toes.

Which of these is not a cleaning product used in the kitchen?

• Polishes

• Degreasers

• Acid cleaners

• Hygiene detergents

Which of these is a frequently found hazard?

• Poor personal hygiene.

• Cross-contamination.

• Improper reheating.

• All of the above.

How many inches off the floor should food be kept to discourage pests?

• 4 inches

• 6 inches

• 7 inches

• 9 inches

You should change your apron only when serving customers

• True

• False

You should catch a falling knife.

• True

• False

Food preparation means cooking and preparing foods to be eaten

• True

• False

If you have symptoms such as fever, sneezing, coughing, vomiting, or diarrhea, you should call your employer immediately.

• True

• False

Wherever there is food, there may be insects and rodents.

• True

• False