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WorksheetsCulinary Arts 1
Total questions: 10
Worksheet time: 8mins
list three categories of contaminates.
Biological
Logical
Physical
Mythical
Chemical
What should a server be able to do when taking a food order from customers who have concerns about food allergies?
Don´t tell them anything
Tell them to go somewhere else to eat
Tell them the ingredients
Tell them to pick something else
How should chemicals be stored?
Above food
Away from prep areas
In food storage areas
With kitchenware (pots and pan)
Which food has been associated with Salmonella Typhi?
Ready-to-eat food
Produce
Shellfish from contaminated water
Under cooked ground beef
What does the L stand for in the FDA´s ALERT tool?
Listen
Leave
Limit
Look
What does the E stand for in the FDA´s ALERT tool?
Everyone
Employees
Effective
Expert
What condition promotes the growth of bacteria?
High acidity
Low levels of moisture
Food held between 70-125F
Food with a PH that is highly alkaline
What causes preschool-age children to be at risk for food borne illnesses?
A full develop immune system
HFMD (Hand foot mouth disease)
A under developed immune system
List the 4 major types of pathogens?
Virus
Parasites
Bacteria
Fungi
Chemical
How do you handle an employee who is vomiting or having diarrhea?
Give them some medicine
Tell them to keep working
Exclude them from the operation
