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WorksheetsCatering 1 Safety Quiz
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
The last thing you do before handling food or utensils/equipment should be...
a)
Get out everything you need for the lab
b)
Wash your hands
c)
Pick up lab plans
2.
The best way to clean your hands to avoid food borne illness is...
a)
Wash with soap and water
b)
Use hand sanitizer
c)
Rinse hands for at least 30 seconds under running water
3.
To prevent contaminating food by coughing or sneezing
a)
Turn away from the food prep area
b)
Cover your mouth
c)
Turn your head and cover your nose and mouth with a "dracula" arm
4.
You must wash your hands after touching all EXCEPT...
a)
Ears
b)
Nose
c)
Eyes
d)
Apron
5.
In the foods lab, before you begin to prepare food (and before you wash your hands)...
a)
Tie back or secure long hair
b)
Change your shoes
c)
Put your cell phone on the table
6.
The "danger zone" is the range of temperatures in which bacteria grows rapidly. It is the temperatures...
a)
60-160 degrees
b)
80-160 degrees
c)
41-135 degrees
7.
At temperatures between 33-40 degrees (refridgerator temperature)...
a)
Bacterial growth slows down
b)
Bacteria becomes dormant but is not destroyed
c)
Bacteria is destroyed
8.
At temperatures below freezing...
a)
Bacterial growth slows down
b)
Bacteria becomes dormant but is not destroyed
c)
Bacteria is destroyed
9.
At temperatures above 145 degrees...
a)
Bacteria growth slows down
b)
Bacteria becomes dormant but is not destroyed
c)
Bacteria is destroyed
10.
The agent that makes you ill in food poisoning is...
a)
The actual bacteria
b)
The toxins produced by bacteria as they grow
c)
Chemicals that have been sprayed on the food
11.
The agent that makes you ill in a food infection is...
a)
The actual bacteria
b)
Toxins produced by the bacteria as they grow
c)
Chemicals sprayed on the food
12.
Which of the following contain bacteria that can lead to food borne illness?
a)
Your nose, throat and skin
b)
Your mucus membranes including those in your eyes
c)
Your intestonal (and that of other animals) tract
d)
All of the above
13.
When you are sick for about 24 hours with gastrointestinal symptoms...
a)
You have the 24 hour flu
b)
You likely have food poisoning
c)
You likely have a food infection
14.
When you are ill for days with gastrointestinal symptoms...
a)
You have the flu
b)
You have food poisoning
c)
You have a food infection
15.
Food can safely be left out at room temperature (The danger zone) for...
a)
2 hours
b)
4 hours
c)
6 hours
16.
When the room or outside is over 90 degrees, food can be left lout for...
a)
4 hours
b)
2 hours
c)
1 hour
17.
Left overs are okay in the refrigerator for...
a)
1-2 days
b)
3-4 days
c)
1 week
18.
When a food comes in contact with a contaminate and becomes contaminated itself what has happened?
a)
Food contamination
b)
Bacterial contamination
c)
Cross contamination
19.
The groups most likely to develop and dangerous food borne illness include all EXCEPT...
a)
Children under 5
b)
Pregnant women
c)
Teenagers
d)
Elderly people
20.
You are more likely to get hurt this was than any other in the kitchen...
a)
Cuts
b)
Burns
c)
Falls
d)
Poisonings
21.
To avoid injuries in the kitchen you should...
a)
Pay attention
b)
wear close toed shoes
c)
Avoid wearing long or baggy clothes
d)
All of the above
22.
Mixing a cleaner containing ammonia with one containing bleach will...
a)
Not clean very well
b)
Make and explosive gas
c)
Make a toxic gas
23.
Cleaners should be stored
a)
In a plastic water bottle
b)
In a clearly marked container
c)
In the same cabinents as the food
24.
The handles of saucepans and skillets...
a)
Shoudl be turned in toward the center of the stove
b)
Should be turned towards the front so they are not over a burner
c)
Should be watched so nobody bumps into them
25.
You can put out a grease fire on the stove top by...
a)
Putting salt on it
b)
Putting water on it
c)
Covering it with a cookie sheet
26.
To avoid being burned by steam...
a)
Lift the lid of a cooking pot straight up
b)
Lift the lid of a cooking pot away from you
c)
Lift the lid of a cooking pot to the side
27.
To avoid burns...
a)
Use dry hot pads and mitts to handle equipment
b)
Let others know you are moving a hot pan
c)
Put only fry foods into dry fat
d)
All of the above
28.
If you are burned, the best way to treat it is...
a)
Apply ointment or grease
b)
Put ice on it
c)
Put it under cool running water until it does not feel hot anymore
29.
If there is a fire in the oven...
a)
Open the oven door and spray it with a fire extinguisher
b)
Leave the oven door closed and let the fire burn out
c)
Turn up the oven heat to burn all the food rapidly
30.
Knives should be...
a)
Soaked in hot sudsy water to sanitize them
b)
Washed with the other dishes
c)
Washed separately, one at a time
31.
The most dangerous knife is...
a)
A dull one
b)
A serrated one
c)
A sharp one
32.
Hold food to be cut with a grip known as...
a)
Lobo paw
b)
Vice grip
c)
Bear claw
33.
When cutting you should do all EXCEPT
a)
Keep your eyes on the blade of the knife
b)
Cut round foods in half first
c)
Use a chefs knife to peel fruit
34.
To avoid falls...
a)
Use a step ladder to reach high cabinets or items
b)
Store backpacks, purses and jackets under the table
c)
Clean up spills immediatley
d)
All of the above
35.
When you are handling small appliances you should...
a)
Pull on the cord to avoid being shocked by the plug
b)
Clean them by washing them in the sink
c)
Pull on the plug to unplug the appliance
36.
When all visible soil is removed from a surface it is...
a)
Sanitary
b)
Clean
c)
Sterilized
37.
When pathogens have been removed from s surface it is
a)
Sanitary
b)
Clean
c)
Sterilized
38.
Thawing food is safely done by...
a)
Leaving food on the counter to thaw slowly
b)
Thawing in the microwave
c)
Running warm water over it
39.
The method of making sure food that has been stored the longest is used the soonest is
a)
SFUF
b)
LILO
c)
FIFO
40.
The "new" danger zone is temperatures of...
a)
40-140 degrees
b)
39-145 degrees
c)
41-135 degrees
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