WorksheetsFood Safety & Sanitation in the Bakery Quiz
Total questions: 10
Worksheet time: 5mins
What do Good Manufacturing Practices (GMPs) ensure in a bakery?
The bakery is always clean
Bakers work without supervision
All ingredients are organic
The bread produced has identity, strength, composition, quality, and purity
Which of the following is NOT a main defense against the growth of bacteria?
Storing ingredients properly
Keeping food areas clean
Using the same chopping board for all foods
Maintaining proper temperature control
What should bakers do to maintain personal hygiene?
Use the same apron for multiple days
Avoid wearing hair nets
Wear jewelry while baking
Wash hands with soap before starting work
How should raw food be stored in relation to ready-to-eat food?
In the same refrigerator
On the same shelf
In separate refrigerators
In open containers
What is the minimum temperature that hot foods should be kept at before serving?
50°C
63°C
85°C
75°C
What is cross-contamination?
The storage of ingredients
The process of cooking food
Transfer of bacteria from one food to another
The method of cleaning surfaces
What is the first step in proper bakery cleaning and sanitizing practices?
Sanitize with chemicals
Wipe up dirt, debris, and food waste
Air dry the surfaces
Rinse with hot water
What should food handlers use to avoid contamination during food preparation?
Unwashed equipment
The same utensils for all food types
Different chopping boards for raw and ready-to-eat food
Their hands
The following is an example of cross contamination in a bakery :
Using separate chopping board for roasted nuts and raw dough
Washing the brush after applying egg wash and before glazing
Using the same baking paper for bread and gluten free cakes
Using separate piping bags for choux pastry and chantilly cream
The following bakery item is perishable and requires refrigeration :
Lemon Pound Cake
Baguette
Croissants
Tuna Mayonnaise bun
