Food Safety and Sanitation Practices

The video tutorial covers food safety and sanitation, focusing on personal hygiene, types of food hazards, and best practices for handling and preparing food. It emphasizes the importance of keeping food and tools clean, kitchen safety, and fire prevention. The tutorial also highlights the significance of understanding foodborne diseases and preventing cross-contamination through proper food handling techniques.

What is the primary goal of food safety and sanitation?

• To increase food production

• To reduce cooking time

• To prevent foodborne illnesses

• To enhance food flavor

Which of the following is considered a biological hazard?

• Bacteria

• Pesticides

• Cleaning agents

• Glass shards

What is the first step in preventing foodborne illnesses for a food worker?

• Washing utensils

• Using a hairnet

• Good personal hygiene

• Wearing gloves

Why should nails be kept short and clean in a food preparation area?

• To reduce the risk of contamination

• To improve dexterity

• To prevent chemical contamination

• To avoid scratching surfaces

What should be done with food that falls on the floor?

• Rinse it and use it

• Discard it immediately

• Cook it thoroughly

• Store it separately

How should baking tools be stored after cleaning?

• In a damp area

• Upside down

• In a closed container

• On the floor

What should you do if you spill something in the kitchen?

• Ignore it

• Leave it for later

• Wipe it immediately

• Cover it with a cloth

What is a recommended method for putting out small kitchen fires?

• Use salt or baking soda

• Use a fan

• Use a towel

• Use water

Which color chopping board is designated for raw meat?

• Yellow

• Green

• Blue

• Red

Why is it important to use color-coded chopping boards?

• To save time

• To organize the kitchen

• To prevent cross-contamination

• To match kitchen decor