Culinary 1 Safety Review

Living organisms found in or on our food that can make us sick are called:

• Physical hazards

• Chemical hazards

• Biological hazards

• Environmental hazards

An illness that results from eating contaminated food is referred to as

• Contamination

• Foodborne illness

• Food hazard

• Biological illness

Foreign objects, like metal or glass found in your food are called

• Physical hazards

• Chemical hazards

• Environmental hazards

• Biological hazards

When a glass is broken, what should be done with nearby food

• Cover it

• Throw it out

• Store until the glass is cleaned up

• Inspected for glass shards before serving

Cleaning compounds, bug spray, food adjectives and fertilizers are example of

• Physical hazards

• Chemical hazards

• Biological hazards

• Environmental hazards

Food service chemical should be stored where

• Close to refrigerators

• In dry food storage areas

• Conveniently near food storage containers

• Away from food, utensils, and equipment used for food.

The temperature danger zone allows organisms to grow well between temperatures of

• 31°F and 145°F

• 41°F and 135°F

• 41°F and 145°F

• 41°F and 165°F

disease producing organisms are afraid to as

• Allergens

• Chemical hazards

• Pathogens

• Illnesses

When I feel that it safe comes in contact with hazardous materials for being prepared, it is called

• Cross contact

• Cross contamination

• Food Allergen contact

• Food contamination

Using either heat or chemicals on a clean surface to reduce the number of pathogens to a safe level is called

• Sanitizing

• Diffusing

• Washing

• Cleaning