Introduction to Culinary Arts Sanitation Test

The temperature danger zone is ______ to ______.

• 30 to 80

• 40 to 190

• 41 to 135

• 60 to 120

Bacteria, parasites, viruses, & Fungus are examples of

• Chemical Hazards

• Physical Hazards

• Biological Hazards

• Toxins

Hair, fruit pits, metal shavings, and glass are all examples of

• Chemical Hazards

• Biological Hazards

• General Hazards

• Physical Hazards

Clorox, Sanitizer, Windex, and Mr. Clean are examples of

• Chemical Hazards

• Biological Hazards

• Physical Hazards

• Bacteria Hazards

What type of shoes should you wear in a commercial kitchen?

• Steel toe Boots

• Slides

• Sandals and nonslip

• Closed toe and nonslip

What is the best way to extinguish a grease fire?

• Pour baking soda on it

• Turn the heat off, place lid on the pot, and smother the fire

• Turn off the heat and leave the kitchen

• Leave the kitchen and scream

A Three Compartment Sink has 3 sinks. The first one is ______________, the second one is for ______________________, and the third sink is for _______________________.

How many people determine a foodborne illness outbreak?

• 2

• 3

• 6

• 10

Chemicals should be stored ____ inches off the ground and ______________ from all food.

Perishable foods can be stored in the pantry.

• False

• Maybe it depends

• True

• Always