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Ch 5 (sanitation) Review

Total questions: 20

Worksheet time: 15mins

Name
Class
Date
1.

To thoroughly clean your hands, wash them with soap and cold water for 20 seconds.

a)

True

b)

False

2.

To limit the growth of bacteria, wash the tops of cans before opening them.

a)

True

b)

False

3.

Cross -contamination is the spread of bacteria from one food to another.

a)

True

b)

False

4.

It is safe to partially cook food and then wait to finish cooking it later.

a)

True

b)

False

5.

What is the definition of contaminant?

a)

a poison that can cause illness

b)

a protected cell that develops into a bacterium when it has the right conditions

c)

a substance, such as a chemical or organism, that makes food unsafe to eat

d)

a living thing so small that it can only be seen through a microscope

6.

Which is not a tip for keeping a clean kitchen?

a)

Change dishtowels often.

b)

Allow pets in kitchen with caution

c)

Wash work surfaces in hot, sudsy water.

d)

Wash sponges by hand or in the dishwasher.

7.

Which is NOT one of the most common foods in which cross-contamination occurs?

a)

Seafood

b)

Unwashed fruit

c)

Raw meat

d)

Eggs

8.

What does the F in FAT TOM stand for?

a)

Flame

b)

Fat

c)

Food

d)

Fresh

9.

Food can be in the danger zone for a maximum of _____ hours before becoming hazardous

a)

Six

b)

Four

c)

Two

d)

One

10.

Bacteria need moisture to grow

a)

True

b)

False

11.

Never put cooked meat back on a plate or cutting board that held raw meat.

a)

True

b)

False

12.

Would a surface having NO visible dirt or gunk be considered cleaned or sanitized?

a)

Cleaned

b)

Sanitized

13.

Would a surface that has had the removal of all harmful microorganisms be considered cleaned or sanitized?

a)

Cleaned

b)

Sanitized

14.

Symptoms of foodborne illness are similar to flu symptoms

a)

True

b)

False

15.

What is the definition of bacteria?

a)

a poison that can cause illness

b)

a protected cell that develops into a bacterium when it has the right conditions

c)

a substance, such as a chemical or organism, that makes food unsafe to eat

d)

a living thing so small that it can only be seen through a microscope

16.

You can always tell when a food is no longer safe to consumer just by looking at it.

a)

True

b)

False

17.

Who can get sick from foodborne illnesses?

a)

Only old people

b)

Only babies

c)

Only teenagers

d)

Anyone!

18.

Paper towels are more sanitary than cloth towels.

a)

True

b)

False

19.

Wash countertops before and after contact with food.

a)

True

b)

False

20.

You should use the same towel for your hands and to dry clean dishes before putting them away.

a)

True

b)

False