Chapter 1-Keeping Food Safe

What are some personal hygiene practices that should be followed in a food service establishment?

• Regular handwashing, wearing clean uniforms, covering hair, and avoiding touching face and hair while handling food.

• Not washing hands at all

• Eating while preparing food

• Wearing dirty uniforms

How can cross-contamination be prevented in a food service setting?

• Using separate cutting boards and utensils for raw and cooked foods, regularly cleaning and sanitizing surfaces, and properly storing and handling food.

• Infrequent cleaning and sanitizing of surfaces

• Leaving raw and cooked foods uncovered and exposed

• Using the same cutting board and utensils for raw and cooked foods

Why is temperature control important in food safety?

• To prevent the growth of harmful bacteria and pathogens

• To save energy costs

• To make the food taste better

• To speed up the cooking process

Why is it important to use separate cutting boards for raw meat and produce?

• To make the kitchen look more organized

• To make the food taste better

• To prevent cross-contamination and reduce the risk of foodborne illness.

• To save money on buying extra cutting boards

What are some examples of personal protective equipment that should be worn when handling food?

• High heels, a tie, and a belt

• Winter coat, gloves, and a scarf

• Sunglasses, sandals, and a hat

• Gloves, hairnets, aprons, and non-slip shoes

What type of contaminate is a finger nail polish?

• physical

• Biological

• Chemical

• All of the above

Put a check beside each group that is highly susceptible to foodborne disease.

• Young

• Healthy teenagers

• Elderly

• Immune Compromised

Which one is a naturally occurring physical hazard?

• metal

• feather

• glass

• false nails

Check each item that is a chemical hazard

• false nails

• pesticide

• cleaners

• sanitizers

Select each one that is a Biological Hazard.

• bacteria

• fungi

• bandages

• viruses

• parasites