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WorksheetsPOP QUIZ SANITATION
Total questions: 20
Worksheet time: 13mins
1ST STAGE OF BACTERIA GROWTH PHASE
(a)
BACTERIA NEED AN OXYGENT CALL AS
(a)
Establish Critical Limits is the HACCP Principle number...
(a)
BACTERIA SUCCESSFULLY GROWTH ON FOOD WHEN EXPOSE MORE THAN (a) HOURS?
The transfer of harmful bacteria from one surface to another KNOWN AS?
(a)
What is the correct temperature range for the "danger zone," where bacteria grow rapidly?
0°C – 4°C
5°C – 60°C
70°C – 100°C
-18°C – 0°C
Which of the following is the most effective way to prevent foodborne illnesses in foodservice?
Storing raw meat above ready-to-eat food
Using the same cutting board for raw and cooked foods
Keeping food at room temperature for long periods
Washing hands properly and frequently
Which of the following is NOT a proper method for thawing frozen food safely?
At room temperature
In the refrigerator
In a microwave,
Under cold running water
What is the primary reason food handlers should avoid touching ready-to-eat food with bare hands?
To prevent cross-contact with allergens
To keep food at the correct temperature
To improve food presentation
To prevent contamination from bacteria and viruses
Which of the following is NOT a phase in the bacterial growth cycle?
Lag phase
Dormant phase
Stationary phase
Decline phase
During which phase do bacteria multiply rapidly, doubling in number within minutes to hours?
Log Phase
Exponential Phase
Lag Phase
Stationary Phase
What happens during the lag phase of bacterial growth?
Bacteria die off due to lack of nutrients
Bacteria adjust to their environment and prepare to multiply
Bacteria rapidly increase in number
Bacteria remain in a dormant state indefinitely
In which phase does bacterial growth slow down due to limited nutrients and waste accumulation?
Lag phase
Log phase
Stationary phase
Death phase
Which factor does NOT influence the bacterial growth cycle?
Time
Temperature
Color
Moisture
What is the main purpose of Good Manufacturing Practices (GMP) in foodservice?
To improve the taste of food
To reduce food production costs
To ensure food safety and hygiene standards are met
To increase food sales
Which of the following is NOT a key component of GMP?
Pest control
Proper employee hygiene
Maintenance
Marketing
HACCP is a food safety management system that focuses on:
Cleaning and sanitizing equipment
Identifying and controlling food safety hazards
Increasing food production speed
Reducing food costs
How many principles are there in HACCP?
7
5
9
11
Which of the following is an example of a Critical Control Point (CCP) in HACCP?
Sweeping the kitchen floor
Storing utensils in a dry area
Checking food delivery invoices
Cooking chicken to an internal temperature of 75°C
What is the correct way to dry hands after washing in a foodservice environment?
Using a clean disposable paper towel
Wiping on an apron
Using a shared cloth towel
Blow hand by mouth
