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Food Safety and Sanitation Caf

Total questions: 42

Worksheet time: 1hrs 24mins

Name
Class
Date
1.
Meat and poultry should be stored at the top shelf of the refrigerator to keep them separate from other foods. 
a)
True
b)
False
2.
 Which is an example of how you can prevent cross-contamination when preparing food?
a)
Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
b)
wash and sanitize surfaces between tasks
c)
do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
d)
All of these choices are good examples.
3.
What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?
a)
Nothing
b)
Since there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked food
c)
You could get the flu
d)
All of the above
4.
Using a separate cutting board for raw foods, like meat, poultry, and seafood and another for fresh foods, like fruits and vegetables, can cause cross-contamination.
a)
True
b)
False
5.
How long should you scrub your hands with soap and water to effectively remove bacteria?
a)
10 seconds
b)
20 seconds
c)
30 seconds
d)
2 minutes
6.
If you are peeling an apple, it should be rinsed.
a)
True
b)
False
7.
What is the best way to defrost frozen meats, poultry and seafood?
a)
In the refrigerator, microwave or submersion in cold water
b)
On the counter
c)

Under hot water for 20 minutes

d)

Under warm water in the sink

8.
Wash poultry and meats before cooking.
a)
True
b)
False
9.
Before handling any food, what is the first thing a person should do?
a)
Clean the cutting board
b)
Sharpen the knife
c)

Put your apron on

d)
Wash your hands
10.
When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?
a)
The middle
b)
The thickest part
c)
The right side
d)
Underneath
11.
How hot should you keep food when serving it?
a)
100 degrees
b)
140 degrees
c)
180 degrees
d)
250 degrees
12.
At what temperature should perishable items like meats, poultry, and seafood be stored?
a)
Below 32 degrees
b)
40 degrees or less
c)
Between 40 and 65 degrees
13.
Once chicken turns white in the middle, it is cooked to a safe internal temperature.
a)
True
b)
False
14.
How long can you leave leftovers out of refrigeration?
a)
No more than 4 hours
b)
No more than 1 hour
c)
No more than 2 hours
d)
Overnight, as long as you put in back in the refrigerator.
15.
What is the "temperature danger zone" ?
a)
Between 30 and 100 degrees
b)
Between 50 and 80 degrees
c)
Between 40 and 140 degrees
d)
Between 50 and 120 degrees
16.
How quickly can bacteria double on food that is left at room temperature?
a)
Every 5 minutes
b)
Every 15 minutes
c)
Every 20 minutes
d)
Every hour
17.
What is an example of a "high-risk food?" 
a)
Raw eggs
b)
Twinkies
c)
Bread
d)
Pasteurized milk
18.
Who is an example of someone who is at high-risk for foodborne illness.
a)
A pregnant woman
b)
Unborn babies and infants
c)
older adults
d)
All three of these are examples
19.
Leftovers are safe to eat until they smell bad.
a)
True
b)
False     
20.

Who is at greatest risk of getting food-borne illness?

a)

Newlyweds

b)

Food service workers

c)

Chronically ill people

d)

Teenagers and young adults

21.

One common cause of foodborne illness is:

a)

High acid foods

b)

Improper holding temperatures

c)

Excessive use of salt and other spices

d)

Too much exposure air

22.

Foodborne illness is often caused by

a)

Improperly packaged commercial foods

b)

Mayonnaise in prepared food items

c)

Handling practices that cause contamination of food

d)

Too many people working with a food

23.

In the Temperature Danger Zone,

a)

Bacteria are most likely to be killed

b)

Acid and salt begin to attack bacteria

c)

Conditions are least favorable for bacterial growth

d)

Conditions are most favorable for bacterial growth

24.

One bacteria found in fresh shell eggs is

a)

Salmonella

b)

Clostridium botulinum

c)

Clostridium perfringens

d)

Staphylococcus aureus

25.

Foodborne pathogens can be transmitted to humans via food.

a)

True

b)

False

26.

High-protein foods will not support rapid growth of bacteria.

a)

True

b)

False

27.

Food-borne illness can cause some flu-like symptoms.

a)

True

b)

False

28.

Bacteria generally grow well in foods that are

a)

Very hot, wet, calcium-rich and neutral

b)

Warm, moist, protein-rich, and low acid

c)

Cold, dry, protein-rich, and low acid

d)

Cold, dry, low in protein, and high acid

29.

The best way to prevent spreading viruses through food is to

a)

Thaw frozen foods under refrigeration

b)

Use good personal hygiene

c)

Examine food carefully for mold

d)

Scrub all vegetables before use

30.

True or False: Chlorine is an example of a chemical sanitizer.

a)

True

b)

False

31.

One way to sanitize is to use hot water that is at least _______ degrees F.

a)

220

b)

100

c)

150

d)

180

32.

True or False: Cleaning and sanitizing are the same thing.

a)

True

b)

False

33.

True or False: Because you are wearing gloves, you do NOT have to wash your hands before putting them on.

a)

True

b)

False

34.

One of the most important elements of keeping food safe is _______________.

a)

washing your hands

b)

using tupperware

c)

drying your hands on your apron

35.

True or False: It is ok to use the same spoon to taste food dipping in more than once.

a)

True

b)

False

36.

True or False: To avoid cross-contamination, cutting boards, knives, tools and utensils must be clean and sanitized when switching from one food to another.

a)

True

b)

False

37.

Contamination that occurs when a food comes in contact with pathogens while being prepared, cooked or served.

a)

Cross contamination

b)

Direct contamination

38.

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen & _______________.

a)

mold

b)

medication

c)

melt

d)

moisture

39.

True or False: To prevent molds and yeasts, keep grains and nuts dry.

a)

True

b)

False

40.

Biological hazards can be bacteria, viruses, parasites and _______________.

a)

hair

b)

jewelry

c)

fungi

d)

fingernails

41.

An illness that results from eating contaminated foods is referred to as _______________ ________________.

a)

allergy

b)

foodborne illness

c)

environmental contamination

d)

covid

42.

True or False: A hair in food is an example of biological contamination.

a)

True

b)

False

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