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WorksheetsSafety and Sanitation Retake
Total questions: 20
Worksheet time: 30mins
Name
Class
Date
1.
What is a foodborne illness?
a)
Any illness contracted by eating contaminated or spoiled food.
b)
Salmonella
c)
E-coli
d)
An illness you get from food
2.
What does the FAT in FAT TOM stand for?
a)
food, accuracy, time
b)
food, acidity, technique
c)
fat, acidity, time
d)
food, acidity, time
3.
What does the TOM in FAT TOM stand for?
a)
temperature, oxygen, measurement
b)
temperature, oxygen, moisture
c)
technique, oxygen, moisture
d)
temperature, observation, moisture
4.
Spread of harmful bacteria from one food to another:
a)
washing your hands
b)
cleaning your kitchen
c)
cross-contamination
d)
counter-combination
5.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
6.
What are the FOUR basic sanitation practices?
a)
Clean, Sanitize, Cook, Chill
b)
Clean, Separate, Cook, Chill
c)
Clear, Separate, Cook, Cool
d)
Clear, Sanitize, Cook, Cool
7.
What food safety step should you take to reduce cross-contamination?
a)
Clean
b)
Separate
c)
Cook
d)
Chill
8.
best place to store meat in the refrigerator:
a)
on top of your fresh fruits and vegetables
b)
meat shouldn't go in the refrigerator
c)
top shelf
d)
bottom shelf
9.
Which food borne illness is commonly found in deli meats?
a)
listeria
b)
clostridium botulinum
c)
giardia
d)
salmonella
10.
When cutting up ingredients, what type of hold do we use on the ingredient we are cutting?
a)
Death Grip
b)
Claw Hold
c)
Mighty Hand
d)
Spiderman Hold
11.
If someone is choking, what has to be done to save them?
a)
Heimlich maneuver
b)
CPR
c)
nothing
d)
panic
12.
What material should never be put into the microwave?
a)
plastic
b)
glass
c)
metal
d)
all of the above
13.
What foodborne illness is most associated with canned goods and foiled baked potatoes?
a)
Botulism
b)
E-coli
c)
Samonella
d)
Leftoveritis
14.
Which is a source of botulism?
a)
Raw eggs
b)
Bad canned food
c)
Infected handlers
d)
Human fecal matter
15.
The first aid for a cut:
a)
Run it under cool water
b)
Put butter on it
c)
Apply pressure
d)
Use dull knives
16.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
17.
Temperature zone in which bacteria grow and multiply rapidly?
a)
TCS
b)
Antiseptic
c)
Temperature Danger Zone
d)
Sterile Bandage
18.
When in doubt, ____________?
a)
scream and shout
b)
dance and scream
c)
eat it anyway
d)
throw it out
19.
What is the correct acronym for using a fire extinguisher?
a)
F A S T
b)
C A R D
c)
P A S S
d)
S M A E O G
20.
Using a cutting board for a salad after slicing raw chicken on it is an example of cross contamination.
a)
true
b)
false
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