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WorksheetsCA1 Ch 2 Safety & Sanitation Test Review
Total questions: 36
Worksheet time: 19mins
WHEN SHOULD YOU WASH YOUR HANDS?
BEFORE / AFTER EATING
AFTER USING THE RESTROOM / CHANGING A DIAPER
BEFORE / AFTER PUTTING GLOVES ON
BEFORE / AFTER HANDLING RAW MEATS
BEFORE / AFTER HANDLING RAW CHICKEN
WHICH OF THE FOLLOWING ARE CONSIDERED FOOD CONTACT SURFACES?
PREP TABLES / COUNTERTOPS
CUTTING BOARDS / KNIVES
SPATULAS / WOODEN SPOONS
REFRIGERATOR SHELVES
DOOR HANDLES / LIGHT SWITCHES
A CELL PHONE HAS ____ BACTERIA THAN A PUBLIC RESTROOM
2X MORE
HALF AS MUCH
18 X MORE
28 X MORE
TO PREVENT CUTS IN THE KITCHEN WHICH OF THE FOLLOWING WOULD BE TRUE AND APPLICABLE?
HOLD TOOLS BY THE HANDLE TO CARRY OR PASS
SHARP BLACES ARE SAFER THAN DULL BLADES
TO AVOID DAMAGE TO THE BLADE YOU SHOULD CATCH A FALLING KNIFE
LAY KNIVES BESIDE THE SINK, NOT IN IT WHEN THEY NEED TO BE WASHED
TO AVOID BURNS WHILE COOKING IN THE KITCHEN WHICH WOULD YOU NOT DO?
KEEP YOUR FACE CLEAR OF THE OVEN DOOR
TURN POT HANDLES TO THE BACK OF THE STOVE
USE OVEN MITTS
REMOVE THE LID FROM A STEAMING POT TOWARD YOU
THE MOST LIKELY CAUSE OF THIS FOODBORNE ILLNESS INCLUDES RAW POULTRY, EGGS, UNPASTEURIZED MILK AND REPTILES
SALMONELLA
LISTERIA
CAMPLYOBACTER
NOROVIRUS
THE MOST COMMON CAUSE OF THIS FOODBORNE ILLNESS IS EATING FOOD PREPARED BY AN AFFECTED INDIVIDUAL, OUTBREAK CAN OCCUR WHERE LARGE GROUPS OF PEOPLE ARE GATHERED, VIRUS LIVES ON SURFACES
NOROVIRUS
SALMONELLA
CLOSTRIDIUM PERFRINGENS
STAPHYLOCOCCUS AUREUS
THE MOST LIKELY CAUSE OF THIS FOODBORNE ILLNESS IS EATING UNDERCOOKED GROUND BEEF. IT LIVES IN THE INTESTINES OF HUMANS AND ANIMALS AND IS USUALLY CAUSED BY CONTACT WITH FECAL MATTER.
E. COLI 0157:H7
SALMONELLA
LISTERIA
NOROVIRUS
THIS FOODBORNE ILLNESS IS FOUND IN UNPASTEURIZED MILK, SOFT CHEESE, HOT DOGS, DELI MEATS AND IS ESPECIALLY DANGEROUS FOR PREGNANT WOMEN AND UNBORN BABIES
LISTERIA
NOROVIRUS
SALMONELLA
E. COLI 0157:H7
THE TRANSFER OF HARMFUL MICROORGANISMS FROM ONE FOOD SOURCE TO ANOTHER
CROSS-CONTAMINATION
RECALL
FOOD BORNE ILLNESS
CONTAGION
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH COLOR WOULD BE USED FOR RAW MEAT?
RED
BLUE
GREEN
YELLOW
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH COLOR WOULD BE USED FOR COOKED FOODS
TAN
BLUE
GREEN
YELLOW
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH COLOR WOULD BE USED FOR POULTRY
RED
BLUE
GREEN
YELLOW
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH COLOR WOULD BE USED FOR FISH
RED
BLUE
GREEN
YELLOW
WHEN USING COLOR-CODED CUTTING BOARDS AND UTENSILS, WHICH COLOR WOULD BE USED FOR APPLES & CUCUMBERS
RED
BLUE
GREEN
YELLOW
ACCORDING TO THE USDA, COLD FOODS SHOULD BE HELD AT WHAT TEMPERATURE?
140*F
40*F
30*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 SUCH AS ROASTS, CHOPS AND STEAKS OF 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 AS 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 EGG DISHES SHOULD BE COOKED TO A SAFE INTERNAL TEMPERATURE OF ___.
140*F
145*F
160*F
165*F
ACCORDING TO THE USDA FISH 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
42*F - 74*F
40*F - 140*F
40*F - 165*F
ACCORDING TO THE FOOD SAFETY CODE HOW LONG CAN FOOD SAFELY STAY IN THE DANGER ZONE BEFORE IT NEEDS TO BE REFRIGERATED?
1 HOUR
2 HOURS
3 HOURS
4 HOURS
WHERE DO DIRTY DISH TOWELS AND DISH CLOTHS GO WHEN YOU ARE FINISHED CLEANING YOUR LAB?
ON THE COUNTER
IN THE LAUNDRY BASKET LABELED "DIRTY"
IN THE LAUNDRY BASKET LABELED "CLEAN"
IN THE WASHING MACHINE
IN THE SINK IN MY LAB
HOW CAN MOST INSTANCES OF CHOKING BE PREVENTED?
CHEWING FOOD THOROUGHLY BEFORE SWALLOWING
DRINKING FLUIDS BEFORE A MEAL
TALKING WITH FOOD IN YOUR MOUTH
NEVER SERVING GRAPES, HOT DOGS OR CARROTS TO CHILDREN
TO HELP PREVENT ELECTRIC SHOCK, USE ___ EXTENSION CORDS WITH SMALL APPLIANCES.
LIGHTWEIGHT
HEAVY GAUGE
LONG
SHORT
SEPARATING A PAN OF LASAGNA INTO SINGLE SERVE CONTAINERS AFTER BAKING IT AND REFRIGERATING IN WITHIN 30 MINUTES OF IT COMING OUT OF THE OVEN WOULD BE AN EXAMPLE OF ___
CLEAN
SEPARATE
COOK
CHILL
PUTTING RAW CHICKEN PACKAGES AND YOUR BANANAS IN INDIVIDUAL PLASTIC BAGS BEFORE PUTTING THEM INTO YOUR GROCERY CART IS AN EXAMPLE OF ...
CLEAN
SEPARATE
COOK
CHILL
WASHING YOUR HANDS FOR A FULL 20 SECONDS BEFORE AND DURING FOOD PREPARATION 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
FIVE
THREE
TEN
THROWING ___ ON A FIRE CUTS OFF THE OXYGEN TO THE FLAMES IN A KITCHEN FIRE.
FLOUR
BAKING SODA
CORNSTARCH
GRANULATED SUGAR
THE BEST WAY TO GET A WOUND TO STOP BLEEDING IS TO ___.
APPLY PRESSURE
APPLY ANTISEPTIC
BANDAGE
COVER WITH A STERILE CLOTH
THE FOUR BASIC STEPS TO FOOD SAFETY, IN ORDER....
CLEAN, SEPARATE, COOK, CHILL
CLEAN, COOK, SEPARATE, CHILL
CHILL, CLEAN, COOK, SEPARATE
SEPARATE, COOK, CHILL, CLEAN
When using a fire extinguisher, you should use the PASS acronym to operate it quickly and correctly.
Pull; Aim; Squeeze; Sweep
Pass; Aim; Sweep; Step out
Pull; Articulate; Scream; Safely exit
Pin; Aim; Sweep; Squeeze
