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WorksheetsF2 - SAFETY AND SANITATION TEST REVIEW
Total questions: 40
Worksheet time: 21mins
TO PREVENT CUTS IN THE KITCHEN WHICH OF THE FOLLOWING WOULD NOT BE TRUE?
HOLD TOOLS BY THE HANDLE TO CARRY OR PASS.
TO AVOID DAMAGE TO THE BLADE - CATCH A FALLING KNIFE BEFORE IT HITS THE FLOOR.
SHARP BLADES ARE SAFER THAN DULL BLADES
LAY KNIVES BESIDE THE SINK, NOT IN IT TO BE WASHED
TO AVOID BURNS WHILE COOKING IN THE KITCHEN WHICH WOULD YOU NOT DO?
KEEP YOUR FACE CLEAR OF THE OVEN DOOR
USE OVEN MITTS
TURN POT HANDLES TO THE BACK OF THE STOVE
REMOVE LID FROM A STEAMING POT TOWARD YOU SO YOU CAN SEE THE CONTENTS INSIDE THE POT
MOST LIKELY CAUSE OF THIS FOODBORNE ILLNESS INCLUDES RAW POULTRY, EGGS, UNPASTEURIZED MILK AND REPTILES
CAMPLOBACTER
E. COLI 0157:H7
LISTERIA
SALMONELLA
THE MOST LIKELY CAUSE OF THIS FOODBORNE ILLNESS IS EATING RAW OR COOKED FOOD HANDLED BY SOMEONE WHO IS INFECTED WITH THIS VIRUS OR CONTACT WITH THE PERSON. AKA - CRUISE SHIP VIRUS
SALMONELLA
CLOSTRIDIUM PERFRINGENS
NOROVIRUS
STAPHYLOCOCCCUS AUREUS
THE MOST LIKELY CAUSE OF THIS FBI IS EATING CONTAMINATED FOODS SUCH AS UNDERCOOKED GROUND BEEF, UNPASTEURIZED MILK, FRUITS & VEG TAINTED WITH CONTAMINATED WATER.
SALMONELLA
LISTERIA
E. COLI 0157:H7
NOROVIRUS
THIS FBI IS FOUND IN UNPASTEURIZED MILK, SOFT CHEESE, HOT DOGS, DELI MEATS AND IS ESPECIALLY DANGEROUS FOR PREGNANT WOMEN AND UNBORN BABIES
NOROVIRUS
LISTERIA
SALMONELLA
E. COLI 0157:H7
THIS FBI IS FOUND IN HIGH-PROTEIN COOKED FOODS THAT ARE MISHANDLED BEFORE SERVING, SUCH AS DELI MEATS, SANDWICHES, PROTEIN SALADS, BAKERY PRODUCTS WITH CREAM FILLING BY AN INFECTED FOODHANDLER.
STAPHYLOCOCCUS
TOXOPLASMA GONDII
LISTERIA
C. PERFRINGENS
THE TRANSFER OF HARMFUL MICROORGANISMS FROM ONE FOOD SOURCE TO ANOTHER.
CROSS-CONTAMINATION
FOOD BORNE ILLNESS
RECALL
CONTAGION
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS WHICH COLOR WOULD BE USED FOR RAW MEAT?
RED
GREEN
BLUE
YELLOW
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH COLOR WOULD BE USED FOR COOKED FOODS?
RED
YELLOW
GREEN
TAN
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH COLOR WOULD YOU USE FOR POULTRY?
RED
YELLOW
GREEN
BLUE
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH WOULD YOU USE FOR BREAD AND CHEESE?
BLUE
WHITE
TAN
ORANGE
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH COLOR WOULD YOU USE FOR FISH?
GREEN
WHITE
BLUE
TAN
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH COLOR WOULD YOU USE FOR APPLES AND CUCUMBERS?
RED
GREEN
WHITE
ORANGE
ACCORDING TO THE USDA COLD FOODS SHOULD BE HELD AT WHAT TEMPERATURE?
0*F
30*F
40*F
72*F
ACCORDING TO THE USDA LEFTOVERS SHOULD BE REHEATED TO A SAFE INTERNAL TEMPERATURE OF ___.
140*F
145*F
160*F
165*F
ACCORDING TO THE USDA FULL CUTS OF MEAT, ROASTS, CHOPS, BEEF, PORK AND LAMB SHOULD BE COOKED TO A SAFE INTERNAL TEMPERATURE OF ___.
140*F
145*F
160*F
165*F
ACCORDING TO THE USDA GROUND MEATS SUCH A BEEF, PORK AND LAMB SHOULD BE COOKED TO A SAFE INTERNAL TEMPERATURE OF ___.
140*F
145*F
160*F
165*F
ACCORDING TO THE USDA POULTRY AND POULTRY DISHES SHOULD BE COOKED TO A SAFE INTERNAL TEMPERATURE OF ___.
140*F
145*F
160*F
165*F
ACCORDING TO THE USDA THE TEMPERATURE DANGER ZONE FOR FOOD STORAGE IS ___
35*F-200*F
40*F-165*F
42*F-74*F
40*F-140*F
ACCORDING TO FOOD SAFETY CODE, HOW LONG CAN FOOD SAFELY BE STORED IN THE TEMPERATURE DANGER ZONE BEFORE IT HAS TO BE THROWN OUT?
2 HOURS
4 HOURS
8 HOURS
NO LIMIT
HOW LONG CAN FOOD SAFELY STAY IN THE DANGER ZONE BEFORE IT NEEDS TO BE REFRIGERATED?
1 HOUR
2 HOURS
3 HOURS
4 HOURS
WHAT INTERNAL TEMPERATURE WOULD YOU COOK A PORK ROAST TO?
140*F
145*F
160*F
165*F
WHAT INTERNAL TEMPERATURE WOULD YOU COOK TURKEY HOTDOGS TO?
140*F
145*F
160*F
165*F
HOW CAN MOST INSTANCES OF CHOKING BE PREVENTED?
CHEWING FOOD THOROUGHLY BEFORE SWALLOWING
TALKING WITH FOOD IN YOUR MOUTH
DRINKING FLUIDS BEFORE A MEAL
NEVER SERVING GRAPES, HOT DOGS OR CARROTS TO CHILDREN
TO HELP PREVENT ELECTRIC SHOCK, USE ___ EXTENSION CORDS WITH SMALL APPLIANCES.
LIGHTWEIGHT
LONG
HEAVY-GAUGE
SHORT
BACTERIA TRANSFERRING TO OTHER FOODS FROM A LEAKY PACKAGE OF RAW CHICKEN IS AN EXAMPLE OF ___.
INFECTION
CROSS-CONTAMINATION
BACTERIA GROWTH
FOOD BORNE ILLNESS
SEPARATING A COOKED POT OF CHILI INTO SMALL CONTAINERS AND REFRIGERATING WITH IN A 2 HOUR WINDOW IS AN EXAMPLE OF ...
CLEAN
SEPARATE
COOK
CHILL
PUTTING RAW MEAT AND RAW VEGETABLES INTO INDIVIDUAL PLASTIC BAGS BEFORE PUTTING THEM INTO YOUR GROCERY CART IS AN EXAMPLE OF ...
CLEAN
SEPARATE
COOK
CHILL
WASHING YOUR HANDS FOR 20 SECONDS BEFORE AND DURING PREPARATION OF FOOD IS AN EXAMPLE OF ...
CLEAN
SEPARATE
COOK
CHILL
USING A MEAT THERMOMETER TO CHECK THAT YOUR HAMBURGERS HAVE REACHED THE PROPER INTERNAL TEMPERATURE IS AN EXAMPLE OF ...
CLEAN
SEPARATE
COOK
CHILL
THE AMERICAN RED CROSS RECOMMENDS STORING AT LEAST A ___ DAY SUPPLY OF FOOD AND WATER FOR EACH PERSON IN CASE OF EMERGENCY.
ONE
THREE
FIVE
TEN
THE BEST WAY TO GET A WOUND TO STOP BLEEDING IS TO ___.
APPLY PRESSURE
BANDAGE
APPLY ANTISEPTIC
COVER WITH A STERILE CLOTH
A ROPE, A LONG PIECE OF DRY CLOTH, AND A WOODEN POLE ARE EXAMPLES OF ___ THAT CAN BE USED TO PULL A VICTIM AWAY FROM AN ELECTRICAL SOURCE.
EMERGENCY EQUIPMENT
SAFETY EQUIPMENT
CONDUCTING MATERIALS
NONCONDUCTING MATERIALS
THROWING ___ ON A FIRE CUTS OFF THE OXYGEN TO THE FLAMES.
FLOUR
BAKING SODA
CORNSTARCH
GRANULATED SUGAR
HOW MANY AMERICANS GO TO THE ER EACH YEAR TO GET TREATED FOR A SEVERE FOOD ALLERGY?
10,000
30,000
50,000
100,000
RINSING YOUR HANDS OR A FOOD CONTACT SURFACE WITH WATER OR USING A HAND SANITIZER WILL ELIMINATE ALL TRACES OF A FOOD ALLERGEN.
TRUE
FALSE
WHICH OF THE FOLLOWING ARE IN THE TOP IN THE TOP 8 MOST COMMON FOOD ALLERGIES? (CHOOSE ALL THAT APPLY)
MILK
EGGS
FISH
WHEAT
FOOD DYES
APPROXIMATELY, HOW MANY AMERICANS DIE EACH YEAR DUE TO A FOOD ALLEGY REACTION?
10-20
50-100
150-200
1500-2000
WHICH OF THE FOLLOWING WOULD BE CONSIDERED LIFE-THREATENING REACTIONS TO A FOOD ALLERGY? (CHOOSE ALL THAT APPLY)
SWELLING OF THE THROAT AND AIR PASSAGES
SHOCK, WITH A SEVERE DROP IN BLOOD PRESSURE
RAPID, IRREGULAR PULSE
LOSS OF CONSCIOUSNESS
HIVES, ITCHING OR SKIN RASH
