Practice Life Cycle Test

The application of a chemical or heat to a clean surface which kills microorganisms is known as which of the following?

• Hygiene

• Maintenance

• Cleaning

• Sanitizing

Which of the following is NOT true of biofilms?

• Do not stick well to food contact surfaces

• Should be removed with detergents

• Produce a substance which protects them from their environment

• Are not easily seen on food contact surfaces

Foodborne illnesses are the result of which of the following things?

• Influenza viruses

• Leftovers which are reheated properly

• Sanitation of food contact surfaces

• Infection of the gastrointestinal tract caused by food containing bacteria

What are Sanitary Standard Operating Procedures (SSOPs)?

• bacterial communities which produce a substance which protects them from their environment and helps them to stick to food contact surfaces

• management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product

• written procedures a food production facility develops and implements to prevent direct contamination

• infection or irritation of the gastrointestinal (GI) tract caused by food or beverages which contain bacteria, parasites, viruses or chemicals

What is Sanitation?

• application of a chemical or heat to a clean surface which kills microorganisms

• removal of visible soil and food residue on a surface

• bacterial communities which produce a substance which protects them from their environment and helps them to stick to food contact surfaces

• condition or practice conductive to maintaining health and preventing disease

If collecting information from a Material Safety Data Sheet (MSDS), which of the following pieces of information are NOT found on the sheet?

• Manufacturer’s address

• Chemical contents

• Potential hazards

• Best protective clothing to wear

What is the first step when entering the kitchen?

• Gather ingredients

• Wash hands

• Run dishwasher

• Pre-heat oven

What should you never do when a grease fire occurs?

• Turn off heat

• Smother it with baking soda

• Throw water on it

• Smother it with the pan lid

When cooking in a microwave why is a "cold spot" potentially dangerous?

• It can hurt your tongue

• bacteria can survive

• it will make your food taste

  bad

• none of the above

What percentage does a normal infant increases in length from birth to one year of age?

• 60%

• 40%

• 50%

• 100%