Unit 4

What is a food-borne illness?

• A disease caused by consuming contaminated foods

• A disease caused by lack of exercise

• A disease caused by excessive sugar intake

• A disease caused by dehydration

Which of the following is NOT a type of biological hazard?

• Bacteria

• Viruses

• Parasites

• Metals

What does the acronym FAT TOM stand for in food safety?

• Food, Acidity, Temperature, Time, Oxygen, Moisture

• Food, Air, Temperature, Time, Oil, Moisture

• Food, Acidity, Temperature, Time, Oil, Minerals

• Food, Air, Temperature, Time, Oxygen, Minerals

What is the temperature danger zone for food safety?

• 32°F to 100°F

• 41°F to 135°F

• 50°F to 150°F

• 60°F to 140°F

What is the correct hand-washing procedure?

• Wet hands, apply soap, scrub for 10 seconds, rinse

• Wet hands, apply soap, scrub for 20 seconds, rinse

• Wet hands, apply soap, scrub for 30 seconds, rinse

• Wet hands, apply soap, scrub for 5 seconds, rinse

When should you wash your hands according to the guidelines?

• Before using the bathroom

• After handling garbage

• Before touching your hair

• After arriving at work

What is the purpose of wearing disposable gloves?

• To keep hands warm

• To prevent bare hands from contacting ready-to-serve foods

• To make hands look clean

• To avoid washing hands

What should you do if your gloves become ripped or dirty?

• Continue using them

• Wash them with soap

• Change them immediately

• Use hand sanitizer on them

What is the correct order of compartments in a three-compartment sink?

• Detergent, sanitizer, rinse

• Hot water, clean water, very hot water

• Rinse, detergent, sanitizer

• Clean water, hot water, very hot water

What is the purpose of sanitizing in cleaning and sanitizing?

• To remove soil or food particles

• To make surfaces shiny

• To reduce the number of pathogens to a safe level

• To dry the surfaces