Exam 1_Block2

When moving around the kitchen with a knife, what is the most secure and recommended method to carry it to ensure your safety and the safety of others?

• Holding the knife with the point facing upwards

• Carrying the knife tucked inside your apron

• Holding the knife with the point facing down and close to your side

• Carrying the knife with the blade exposed in front of you

When you need to hand a knife to another person in the kitchen, what is the safest and most proper way to do so?

• Toss it gently to them

• Hold it by the blade and offer the handle

• Pass it to them handle-first so they can safely take it

• Set it down on the counter for them to pick up

Which of the following actions is most likely to result in a cut injury while preparing food?

• Using a cutting board to stabilize food while cutting

• Using a dull knife instead of a sharp one

• Cutting away from your body to avoid injury

• Ensuring knife handles are dry before use

Which of the following is the most effective way to prevent slips and falls in the workplace when a spill occurs?

• Leave spills for the custodian to handle later

• Only mop up spills at the end of the workday

• Clean up spills immediately to prevent accidents

• Walk quickly past spills to save time

If a student accidentally cuts their hand while preparing food in the kitchen, what is the most appropriate first step to take to ensure safety and proper hygiene?

• Continue working as if nothing happened

• Immediately clean the wound thoroughly, cover it with a bandage, and wear a glove before resuming work

• Ask another student to assist without informing the instructor

• Try to hide the injury to avoid getting in trouble

At which times is it necessary for food handlers to thoroughly wash their hands to ensure food safety?

• Only at the beginning of their shift

• After touching or preparing raw meat

• Before putting on disposable gloves

• Both after handling raw meat and before putting on gloves

Which of the following actions demonstrates poor personal hygiene practices in a food preparation environment?

• Wearing a clean uniform

• Touching hair while preparing food

• Washing hands frequently during food prep

• Wearing gloves when handling ready-to-eat foods

When cleaning a food preparation surface, what is the very first step you should take to ensure it is properly cleaned?

• Rinse

• Sanitize

• Wash with detergent

• Air dry

Which of the following steps in food preparation is considered a Critical Control Point (CCP) for ensuring food safety?

• Handwashing

• Cooking poultry to an internal temperature of 165°F (74°C)

• Stocking shelves with food products

• Sweeping floors in the kitchen

The primary objective of the HACCP (Hazard Analysis and Critical Control Points) system in food safety management is to:

• Identify and prevent potential food safety hazards throughout the food production process

• Replace all existing food safety training programs with a new system

• Make cooking times easier to follow for kitchen staff

• Eliminate the need for maintaining any food safety records