
Chapter 1-Keeping Food Safe
Authored by Christi Dooley
Education
9th - 12th Grade
Used 6+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
What type of contaminate is a finger nail polish?
physical
Biological
Chemical
All of the above
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Put a check beside each group that is highly susceptible to foodborne disease.
Young
Healthy teenagers
Elderly
Immune Compromised
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