NEW
Font size
S
M
L
XL
WorksheetsSafety and Sanitation- Davis
Total questions: 62
Worksheet time: 31mins
Name
Class
Date
1.
Jessica found a hair in her food, this is an example of a ________________ hazard.
a)
Biological
b)
Chemical
c)
Physical
d)
Emotional
2.
After eating at Fiesta Taco, Sally was diagnosed with a case of Salmonella. This is an example of ___________.
a)
Biological
b)
Chemical
c)
Emotional
d)
Physical
3.
Students preparing a lab at school accidentally put oven cleaner in the recipe, not corn starch, due to an unlabeled bottle. This is an example of ___________.
a)
Biological
b)
Chemical
c)
Emotional
d)
Physical
4.
Sarah is diagnosed with a case of hepatitis A after eating shellfish from contaminated water. This is an example of ________ hazard.
a)
Biological
b)
Chemical
c)
Emotional
d)
Physical
5.
A batch of tomatoes has traces of pesticides remaining on them. This is an example of a(n) _______________ hazard.
a)
Biological
b)
Chemical
c)
Emotional
d)
Physical
6.
Monica was eating a burger at a local restaurant and found what appeared to be a fingernail in her fries. This is a(n) _______ hazard.
a)
Biological
b)
Chemical
c)
Emotional
d)
Physical
7.
Improperly home canned foods are most associated with
a)
Botulism
b)
E. Coli
c)
Hepatitis A
d)
Salmonella
8.
Ground Beef is most often associated with
a)
Botulism
b)
E. Coli
c)
Hepatitis A
d)
Salmonella
9.
A type of pathogen that grows on food and doubles every 20 minutes in the Food Danger Zone
a)
Bacteria
b)
Mold
c)
Parasite
d)
Virus
10.
A type of fungus that produces fuzzy looking spores
a)
Bacteria
b)
Mold
c)
Parasites
d)
Virus
11.
A type of pathogen that requires a host to survive
a)
Bacteria
b)
Mold
c)
Parasites
d)
Virus
12.
A type of pathogen that uses foods as a means to get to your intestinal tract and make you ill
a)
Bacteria
b)
Mold
c)
Parasites
d)
Virus
13.
The minimum internal temperature for poultry (chicken)
a)
165 degrees Fahrenheit
b)
155 degrees Fahrenheit
c)
145 degrees Fahrenheit
d)
135 degrees Fahrenheit
14.
The minimum internal temperature for ground beef
a)
165 degrees Fahrenheit
b)
155 degrees Fahrenheit
c)
145 degrees Fahrenheit
d)
135 degrees Fahrenheit
15.
The minimum internal temperature for eggs is
a)
165 degrees Fahrenheit
b)
155 degrees Fahrenheit
c)
145 degrees Fahrenheit
d)
135 degrees Fahrenheit
16.
The minimum internal temperature for reheated foods is
a)
165 degrees Fahrenheit
b)
155 degrees Fahrenheit
c)
145 degrees Fahrenheit
d)
135 degrees Fahrenheit
17.
The minimum internal temperature of seafood is
a)
165 degrees Fahrenheit
b)
155 degrees Fahrenheit
c)
145 degrees Fahrenheit
d)
135 degrees Fahrenheit
18.
The minimum internal temperature for steak is
a)
165 degrees Fahrenheit
b)
155 degrees Fahrenheit
c)
145 degrees Fahrenheit
d)
135 degrees Fahrenheit
19.
The movement of pathogens from one location, or food, to another is
a)
Cross Contamination
b)
Cleaning
c)
Hazards
d)
Cleaning
20.
Removing pathogens, things unseen
a)
Cross Contamination
b)
Clean
c)
Hazard
d)
Sanitize
21.
Removing dust and particles from surfaces
a)
Cross Contamination
b)
Clean
c)
Hazard
d)
Sanitize
22.
A source of danger, for example an ingredient in food that has a risk for carrying a foodborne illness, that is identified and followed through the flow of food.
a)
Cross Contamination
b)
Clean
c)
Hazard
d)
Sanitize
23.
A disease carried or tranferred to people by food.
a)
Cross Contamination
b)
Foodborne Illness
c)
Hazard
d)
Sanitize
24.
The legal responsibility one has to another.
a)
CPR
b)
First Aid
c)
Heimleich
d)
Liability
25.
A maneuver used to stop someone who is choking.
a)
CPR
b)
Heimleich
c)
First Aid
d)
Liability
26.
The medical treatment given to an injured person either for light injuries or until more complete treatment can be received.
a)
CPR
b)
First Aid
c)
Heimleich
d)
Liability
27.
A process to administer when there is no pulse and no breathing.
a)
CPR
b)
Heimleich
c)
Liability
d)
OSHA
28.
The federal agency responsible for creating and enforcing safety standards in the workplace.
a)
CPR
b)
Heimleich
c)
Liability
d)
OSHA
29.
Washing hands on a consistent basis can help prevent bacteria, viruses and parasites from being spread.
a)
True
b)
False
30.
A salsa with added tomatoes and vinegar, making it high in acid, is more likely to have pathogen growth.
a)
True
b)
False
31.
Removing oxygen and moisture during the packaging and processing stages does not help prevent the growth of pathogens.
a)
True
b)
False
32.
Sanitation involves taking precautions to destroy pathogens.
a)
True
b)
False
33.
The same dish (cloth) towel is great for drying the hands, cleaning the counters and doing the dishes.
a)
True
b)
False
34.
Cooking utensils can become a source of cross contamination from raw meats, poultry and seafood to raw, uncooked produce, such as lettuce and tomatoes.
a)
True
b)
False
35.
Refrigerators set to the wrong temperature (above 41 degrees), can become a breeding ground for bacteria.
a)
True
b)
False
36.
Freezer temperatures kill all bacteria.
a)
True
b)
False
37.
Viruses grow rapidly on food.
a)
True
b)
False
38.
Mold can be used to enhance foods, such as bleu cheese, as well as indicate the age of food, such as bread.
a)
True
b)
False
39.
Waiters and waitresses do not need to be concerned with the ingredients in recipes when their customers ask questions concerning common allergens in food.
a)
True
b)
False
40.
PASS is an acronym used to describe how to use a fire extinguisher.
a)
True
b)
False
41.
When shelves or racks are higher than eye level, ladders and step stools should be used, anything lower can be reached for.
a)
True
b)
False
42.
Potentially hazardous foods must be kept out of the food danger zone, this zone is
a)
-20 to 15 degrees Fahrenheit
b)
15 to 40 degrees Fahrenheit
c)
41 to 135 degrees Fahrenheit
d)
135 to 165 degrees Fahrenheit
43.
Which of the following is an example of cross contamination?
a)
Cooling large stockpots of hot food in refrigerator units.
b)
Cooking food to temperatures below 135 degrees.
c)
Cutting carrots for the salad bar with the same knife used to cut raw chicken.
d)
Washing hands after handling raw, uncooked meats.
44.
Below are various examples of thawing, which one causes the most potential risk for the growth of pathogens?
a)
Suzie thaws chicken in the refrigerator the night before she plans to cook it.
b)
Devin thaws his chicken in a sink with cold water, replaced every 20 minutes.
c)
Brian thaws his chicken on the kitchen counter while he is gone to work.
d)
Peggy thaws her chicken in the microwave after returning home from work.
45.
A HACCP food safety system focuses primarily on
a)
employee habits and actions.
b)
potentially hazardous foods and how they can be handled to prevent pathogen growth.
c)
the flow of food for only dry goods, purchased and received.
d)
the front of the house and customer service.
46.
Which of the following would not be a critical limit for ground beef?
a)
Ground beef must be cooked to an internal temperature of 155 degrees Fahrenheit.
b)
Ground beef must be frozen or kept in a refrigerator below 41 degrees Fahrenheit.
c)
Ground beef should be kept out of the food danger zone.
d)
Ground beef should be bought from a reputable dealer.
47.
Foodservice cleaning chemicals should be stored in
a)
Refrigerators
b)
Dry food storage areas.
c)
Food storage containers.
d)
A cabinet away from food and food preparation areas.
48.
The maximum time during the preparation and serving process that potentially hazardous food can safely remain at temperatures between 41 degrees and 135 degrees is
a)
One hours
b)
Four hours
c)
Six hours
d)
Eight hours
49.
Viruses are often found (in)
a)
Natrually in potentially hazardous foods like ground beef.
b)
Unsanitary garbage cans and waste facilities.
c)
Food that have stayed too long in the food danger zone allowing the pathogen to grow on the food.
d)
Contaminated waters and from improper personal hygiene.
50.
Jessica is preparing to cook, which of the following is true?
a)
Jessica should remove all bracelets and rings before washing her hands.
b)
Jessica should wash her hands for approximately 20 seconds, the length of Happy Birthday twice.
c)
Jessica should scrub under her nails.
d)
All of the answers are correct!
51.
Which of the following products should be cooked until there is NO pink remaining in the center and the juice runs completely clear, to ensure the control of E. Coli?
a)
Steak
b)
Ground Beef
52.
Which of the following sets of steps, gives the best steps for washing the hands?
a)
Soap, scrub for a few seconds, rinse, dry with a paper towel.
b)
Wet the hands with the hottest water you can stand, soap and lather, scrub for 30 seconds, rinse and dry with paper towel.
c)
Soap, scrub for a few seconds, rinse and dry with a dish (cloth) towel.
d)
Rinse and dry with a paper towel.
53.
Which of the following groups of people would be considered high risk for a foodborne illness?
a)
Elderly adult
b)
Teenage boy or girl
c)
College age adults
d)
Middle aged adults
54.
A restaurant that is linked to a foodborne illness outbreak could potentially
a)
Be sued
b)
Be closed down, resulting in losing their business
c)
Ruin their reputation, resulting in the loss of customers.
d)
All of the above!
55.
Which of the following foods below would be considered a potentially dangerous food for the growth of bacteria?
a)
Eggs
b)
Beef
c)
Milk and Dairy Products
d)
All of the above
56.
Which of the following is the correct order for storing foods in the refrigerator from top to bottom?
a)
Beef, Poultry, Ready to Eat, Seafood, Ground Products
b)
Poultry, Ready to eat, ground products, beef, seafood
c)
Ready to eat, seafood, beef and pork, ground products, all poultry
d)
None of the above
57.
When stocking shelves in a grocery store or storing foods in a restaurant for later use, it is important to
a)
Place the newer items in front of the older items so that the foods being served to the customers is the freshest possible. Fresh is best!
b)
Place the older items in front of the newer items so that the foods that are still fresh are used before the newest items. Why waste money, it's still good! FIFO
c)
None of the above
58.
Steven is preparing a poultry dish and realizes that the poultry still appears to be raw in the center and has not reached its minimum internal temperature. Steven should choose which of the following options:
a)
Throw the food out.
b)
Place the food back on the grill, if it has not been at room temperature too long.
c)
Go ahead ad serve the food to the customers, there is only a small chace it will cause a foodborne illness.
d)
Throw it out or place it back on the grill to finish cooking, both are correct.
59.
In the flow of food, where does food have the most risk or potential for cross contamination?
a)
Serving
b)
Preparation
c)
Storage
d)
All of the above
60.
Which of the following is (are) the most common risk factor(s) for a foodborne illness?
a)
Time-Temperature Abuse
b)
Cross Contamination
c)
Poor Personal Hygiene
d)
All of the choices are correct!
61.
Which of the following employees should not come to work?
a)
Steven has been throwing up all night.
b)
Jessica's roommate has Hepatitis A and Jessica has not been tested, yet.
c)
Marvin has been diagnosed with E. Coli.
d)
None of these employees should go to work.
62.
Which of the following scenarios could cause the potential for contamination?
a)
Debbie picks her nose during lab.
b)
Bob sneezes directly on the salad he is preparing.
c)
Eve brushes her hair back out of her face with her hands.
d)
Ewww! They are all gross and can make us sick!
Reset
