Safety & Sanitation

Which should not be worn while handling food?

• 
• 
• 
• 

Dull knives are safer than sharp knives

• 
• 

Freezing kills harmful bacteria

• True

• False

Which is the second step in keeping food safe?

• Clean

• Cook

• Separate

• Chill

Which is an example of a chemical hazard?

• Flammable gas
• Sharp object
• Loud noise
• Toxic substance

Which is an example of a biological hazard?

• Chemical
• Virus
• Radiation
• Bacteria

What is the temperature danger zone?

• 32°F to 212°F
• 41°F to 135°F

• 60°F to 120°F
• 50°F to 100°F

After touching the hair hair, scratching the skin or rubbing the face a food service worker must do which of the following?

• Continue working without washing their hands.
• Wipe their hands on a towel.
• Use hand sanitizer.
• Wash their hands

Name the four types of pathogens that can contaminate food and cause foodborne-illness:

• bacteria, viruses, parasites, and fungi
• pollutants, radiation, allergens, and toxins
• insects, rodents, pesticides, and allergens
• mold, yeast, toxins, and chemicals

What is an example of a physical hazard?

• slippery floor
• falling object
• sharp object
• loud noise