
Unit 1 S&S Review
Authored by Marley Mcclune
Specialty
9th - 12th Grade
Used 51+ times

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40 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
What are the three types of hazards that make food unsafe?
Biological, Environmental, Chemical
Biological, Chemical, Sanitary
Chemical, physical, environmental
Chemical, Biological, Physical
2.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Cross Contamination occurs when
labels do not contain information on allergens
food is not held at correct temperature
pathogens transfer from one surface or food to another
deliveries of food are rejected
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
What is time temperature abuse?
allowing food to stay at temperatures good for the growth of pathogens
receiving frozen food frozen
transferring pathogens from one surface or food to another
staying home when sick with a fever
4.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. What type of hazard is this?
Biological
Chemical
Physical
Environmental
5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
A food handler transfers pathogens from hands to food. How could it have been prevented?
Preventing cross contamination
Practicing good personal hygiene
Controlling time and temperature
Cleaning and sanitizing correctly
6.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
After cutting up melons, a food handler puts them in the cooler. What is this an example of?
Practicing good personal hygiene
Controlling time and temperature
Preventing cross contamination
Correctly cleaning and sanitizing
7.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
A food handler uses the same cutting board to prepare raw meat and then immediately chop produce. This an example of?
poor personal hygiene
time temperature abuse
cross contamination
incorrect cleaning and sanitizing
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