Safety & Sanitation

What is the method used to prevent and control the spread of bacteria and other microorganisms?

• Management

• Sanitation

• Clean

• Mise en place

Which of the following is an example of sanitation practice?

• Using paper plates and cups

• Making sure knives are sharp

• Washing hands prior to food preparation

• Wearing closed toe shoes

What is the first and most important step to prevent the transfer of bacteria?

• washing hands

• Using cutting board

• Keeping hot foods hot and cold foods cold

• Wearing snug shoes

when should you wash your hands?

• after opening a can

• after turning on stove

• after handling raw food

• after getting out your ingredients

What is the most sanitary method to wash dishes in the lab?

• Bleach Water

• Cold Soapy Water

• Scalding Water

• Warm Soapy Water

What is caused by eating food that contains a contaminant?

• Spore Spore Illness

• Foodborne Illness

• Recall Illness

• Toxin Illness

Which of these food combinations are most likely to result in cross-contamination?

• Bread and cereal

• Milk and cheese

• Lettuce and raw meat

• Nuts and legumes

Which foodborne illness is caused by eating raw or undercooked poultry or eggs?

• Botulism

• E. Coli

• Listeria

• Salmonella

Why is it recommended to cook hamburgers thoroughly until no pink color remains?

• To prevent botulism

• To prevent E. coli

• To prevent Staphylococcus

• To prevent Perfringens

Which temperatures are considered to be in the “Danger Zone”?

• 0 and 40

• 41 and 135

• 0 and 140

• 40 and 200