Preassessment_intro_cul

What is the primary purpose of using FIFO (First In, First Out) in a kitchen?

• To reduce cooking time

• To ensure the oldest food is used first to minimize spoilage

• To prioritize food safety over taste

• To organize food based on color

Which of the following best describes a Critical Control Point (CCP) in a food safety plan?

• A step where food can be safely cooked

• A stage where a specific action must be taken to prevent a food safety hazard

• A point in the kitchen where contamination is most likely

• A location where food is stored

What is the primary goal of HACCP (Hazard Analysis and Critical Control Points)?

• To maintain the aesthetic quality of food

• To eliminate allergens from food

• To identify and control potential food safety hazards

• To improve the taste of food

Which of the following is an example of a biological contaminant?

• Glass shards

• Metal shavings

• Salmonella bacteria

• Cleaning chemicals

What is a common foodborne illness caused by a virus?

• E. coli

• Salmonella

• Hepatitis A

• Listeria

The temperature danger zone is the range in which foodborne pathogens can grow rapidly.

• True

• False

Sanitizing and cleaning are the same thing.

• True

• False

Hand washing should be done for at least 20 seconds to be effective.

• True

• False

A Safety Data Sheet (SDS) provides information on how to handle food safely.

• True

• False

Food spoilage indicators include changes in color, texture, and smell.

• True

• False