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WorksheetsWCA FMRCA CHAPTER 7 REVIEW 1
Total questions: 25
Worksheet time: 18mins
Foodborne illness is often caused by
Improperly packaged commercial foods
Mayonnaise in prepared food items
Handling practices that cause contamination of food
Too many people working with a food
When working in the kitchen:
Hair must be up and an apron must be on mainly when you are cleaning
Hair must be up and an apron must be on only while food is being prepared
Hair must be up and an apron must be on for the entire lab
Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty
What does HYGIENE mean?
Keeping animals clean
Portrays physical and mental health
Practice of maintaining good health
I have no idea !!
What is the meaning of sanitation?
the maintenance of clean condition that will prevent food contamination or foodborne illness.
the presence of harmful item in food.
the transferring of germs from one item to another item.
the physical removal of soil and dirt.
What is it called if you cut up raw chicken and then make a salad on the same cutting board?
food poisoning
e-coli
cross-contamination
food-borne illness
Which of the following is the correct sequence of dishwashing?
Pre-rinse, scrape, wash with detergent, rinse, sanitize, air dry
Air dry, pre-rinse, wash with detergent, scrape, rinse, sanitize
Pre-rinse, sanitize, scrape, wash with detergent, rinse, air dry
Sanitize, pre-rinse, scrape, wash with detergent, rinse, air dry
A food safety management system is a group of practices and procedures intended to:
Make sure your operation is financially successful
Prevent foodborne illnesses
Keep people from bringing pets into restaurants
None of the above
The general objective of food safety management system is to
produce quality food to consumers
increase the profit of the company
create safety awareness among the public
protect the public against food related hazards
Kitchens are good targets for bacterial growth due to
moisture
a food source/host
warmth
all of these
Hands should be washed after:
Using the restroom
Touching the hair, face, or body
Taking out garbage
All of the above
The people who are most at risk for food poisoning are:
Teenagers, infants, and women
Senior citizens, adolescents, and boys
Girls, old people, and young people
Older adults, very young children, and people with chronic illnesses
Why is it important to keep the kitchen clean?
to keep pests out of your kitchen
to help keep you and others safe
to prevent cross contamination/foodborne illnesses from occurring
all of the above
The " temperature danger zone" is:
41 degrees-135 degrees F
65 degrees - 140 degrees F
0- 100 Degrees F
180 degrees - 350 degrees F
The microorganisms that cause illness:
Pathogens
Contamination
Foodborne Illness
