WorksheetsSS Chapter 3 Quiz
Total questions: 16
Worksheet time: 8mins
How should chemicals be stored to prevent chemical contamination?
On the floor between uses
Away from prep areas
On the work surface of prep tables
With food supplies below prep tables
Which is a chemical contaminant?
Bones in a chicken filet
Norovirus in shellfish
Metal shavings in a can of peaches
Tomato juice served in a pewter pitcher
Which is an example of physical contamination?
Bones in fish
Sneezing on food
Touching dirty food-contact surfaces
Mixing vinegar and salt
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?
Viral
Allergen
Chemical
Biological
Chemicals must be stored
Over food
Separate from food
In their original containers
Above food-contact surfaces
A dishwasher runs out of sanitizer for the three-compartment sink and uses sanitizer from the dish machine instead. Why is this a mistake?
The sanitizer is too expensive to use this way
The sanitizer is not used in the way it is intended
It is too difficult to measure the sanitizer correctly
The sanitizer does not sanitize equipment when used this way
A chef uses paint brushes purchased at the local hardware store to baste food. Why is this a mistake?
The brushes will not last due to heavy use
These types of brushes are not as easy to clean
The brushes are not approved for use with food
These brushes are not long enough to prevent burns
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it
Allow former employees into the operation
Perform spot inspections on new vendors
Use the USDA A.L.A.R.M. system
When implementing a food defense program, what is the best way to protect food storage areas?
Lock them
Always leave the lights on
Install cameras in these areas
Supervise traffic going in and out of them
Which symptom could mean a customer is having an allergic reaction to food?
Coughing
Dehydration
Swollen tongue
Sneezing
Which is a “Big Nine” food allergen?
Broccoli
Wheat
Grapes
Pork
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
What should we remember before handling food?
Tie back your hair
Wear an apron
Remove any jewellery
Wash your hands
A master cleaning schedule MUST contain what should be cleaned, when it needs to be cleaned, who is cleaning it, and how to clean it.
TRUE
FALSE
You are done making pancakes for the day. It’s okay to rest your plastic spatula in the still warm pan while you go eat.
True
False
Which is a biological contaminant?
Norovirus in shellfish
Metal shavings in a can of peaches
Tomato juice served in a pewter pitcher
Chicken bones in soup
