WorksheetsSpring 2023 CFL Safety Test
Total questions: 50
Worksheet time: 37mins
What is a contaminant?
A disease that is caused by eating contaminated food
A substance in food that does not belong in food and can cause death or illness
Food that contains contaminants
What is a food borne illness?
A substance in food that does not belong in food and can cause death or illness
Food that contains contaminants
A disease that is caused by eating contaminated food
What is a virus?
A microorganism that reproduces in the cells of other living things
Single-celled microscopic organisms that reproduce very rapidly under ideal conditions
An organism that must live in another living thing in order to survive and gets its nourishment from the host
What is bacteria?
A microorganism that reproduces in the cells of other living things
Single-celled microscopic organisms that reproduce very rapidly under ideal conditions
An organism that must live in another living thing in order to survive and gets its nourishment from the host
What is a parasite?
An organism that must live in another living thing in order to survive and gets its nourishment from the host
Single-celled microscopic organisms that reproduce very rapidly under ideal conditions
A microorganism that reproduces in the cells of other living things
What is the temperature danger zone?
30-150 degrees
50-130 degrees
40-140 degrees
What is another word for Food Poisoning?
Contaminants
Pathogens
Food Borne Illness
Toxins
What is the best definition of ALLERGY?
A type of intolerance to food that causes the body’s immune system to react as if the body were under attack.
A type of sickness where you feel itchiness and other sensations.
Are food ingredients that can cause illness or even death.
Exposure to unwanted ingredients
Which one of the following is not one of the 8 most common food allergens?
Fruit
Peanuts
Soy
Shellfish
Packaged foods that contain any of the major allergens must be labeled accordingly.
yes
no
in Colorado only
sometimes
Sean cooks hamburgers at a fast food restaurant. What is the proper internal temperature for the burgers he prepares?
145 degrees F
150 degrees F
155 degrees F
160 degrees F
Megan is preparing a pork roast for dinner. What temperature does the center of the roast need to be, in order to be cooked properly?
145 degrees F
155 degrees F
165 degrees F
175 degrees F
At what temperatures do bacteria multiply the most rapidly?
0-40 degrees F
41-135 degrees F
90-150 degrees F
140-165 degrees F
What does FAT TOM stand for
To avoid food borne illnesses, it is best to ____________ after using the toilet.
wipe hands
do nothing
lick hands
wash hands
The USDA recommends a minimum safe internal temperature for chicken to be ______ Degrees F.
145
5
165
180
Food containing harmful microorganisms that cause food poisoning:
Always smells bad
Always tastes bad
Is always old food
Can look and taste fine
Four people ate a fish sandwich at the same restaurant. All of them got sick from eating it. This is considered to be a:
homecoming party
foodborne illness outbreak
foodborne contamination
game of monopoly
Person who is 32 years old is more likely to become sick from food than a 3 month old baby.
True
False
Why are elderly people at a higher risk of foodborne illness?
They are more likely to spend time in hospital.
Their immune system has weakened with age.
They have smaller appetites.
They need more time to eat their meal.
Keeping kitchen surfaces clean reduces the risk of illness.
True
False
If the chef is wearing dirty clothes then it touches the clean food, this is known as:
food-to-food contamination
people-to-food contamination
equipment-to-food contamination
Food being left out too long at room temperature can cause food poisoning when consumed.
True
False
Do the following to prevent foodborne illnesses EXCEPT:
Wash hands and surfaces often
Cook to proper temperatures
Refrigerate properly
Use the same cutting board for each task
Match the most common foodborne illness to each food:
Norovirus
Leafy greens, fresh fruit
botulism
Improperly canned goods
C. Perfringens
Beef, poultry, gravies, and dried or precooked foods (catered/cafeteria)
E-Coli
Raw/undercooked beef products
Salmonella
Raw/undercooked poultry, eggs
At which pH do bacteria multiply best?
6 - 8
4 - 10
1 - 4
9 - 12
Which of these bacteria are commonly found on raw meat and poultry?
Campylobacter and salmonella
Listeria and bacillus cereus
Listeria and Salmonella
Staphylococcus and Bacillus cereus
Which bacteria can you also get from pets such as lizards and birds?
Salmonella
Listeria
Staphylococcus
Campylobacter
Which bacteria is found in blocked or runny noses?
Staphylococcus
Salmonella
Listeria
Campylobacter
Reorder the following steps of making a concasse
remove stem
boil and shock
peel
seed
chop
Which cutting board is not recommended for use?
glass
bamboo
wood composite
polyethylene
Finely sliced or shredded leafy veggies or herbs, especially basil, is commonly made using what type of cutting technique?
Mincing
Slicing
Chiffonade
Julienne
what kind of cut is this?
dice
mince
strips
julienne
What two things do you need to wash dishes
Hot Water
Soap
Water
Lots and Lots of soap
What type of material never goes in the microwave?
Water
Wood
Ceramic
Metal
Pick up broken glass with ...
hands
shirt
wet paper towel
wet towel
What's the first step when putting out a grease fire?
Run
Put water on it
Hide
Put a lid on it
When should you tie back long hair or baggy clothing?
When working with chemicals
When working with a Bunsen burner
When doing dissections.
Any time you are working in the lab.
Before you put away the knives you must
make sure they are clean and dry
wipe them off with a damp cloth
You should lay your knife down at your work station before walking around the classroom
True
False
