WorksheetsReview - Test -Safety and Procedures Exam
Total questions: 54
Worksheet time: 27mins
Name
Class
Date
1.
1. How often is the person-in-charge (PIC) required to be onsite?
a)
Every kitchen requires a PIC to be present during operation
b)
Kitchens that do not meet the health code must always have a PIC on call
c)
During rush hour
2.
2. How many Americans get sick from food borne illness annually?
a)
45 thousand, resulting in 300 deaths
b)
48 millon, resulting in 3,000 deaths
c)
53 million, resulting in 4,000 deaths
3.
3. According to the video, what is the most important factor in food safety?
a)
Cleanliness
b)
Organization
c)
Communication
4.
4. Which foods require extra caution?
a)
Undercooked meats and eggs
b)
Oysters and sprouts
c)
All of the above
5.
5. When referencing highly susceptible populations, what does the acronym "YOPI" stand for?
a)
Younger than 10 years, Older than 70 years, Pregnant Women, Inactice People
b)
Younger than 5 years, Older than 65 years, Pregnant Women, Immune Compromised
c)
Younger than 1 year, Older than 60 years, Poor Health, Inactive People
6.
6. When should you wash your hands?
a)
Before touching or preparing food
b)
After any possible contamination from germs
c)
All of the above
7.
7. What symptom(s) are included in the 24-hour rule?
a)
Vomiting
b)
Diarrhea
c)
Cough or sore throat
d)
All of the above
8.
8. What is the main purpose of using gloves
a)
To protect your hands from germs
b)
To protect food from germs
9.
9. What is the most common food hazard
a)
Physical hazards
b)
Biological hazards
c)
Chemical contamination
10.
10. According to the video, which of the following is NOT listed as an important "Good Personal Hygiene Practice"?
a)
Stay home for at least 72-hour after being sick
b)
Keep fingernails trimmed and following handwashing rules
c)
Wear proper work clothing and use hair restraints when needed
11.
11. What is the proper order for "The 6 Handwashing Steps " described in this video?
a)
Rinse hands, Apply Soap & Scrub, Rub for 20 Seconds, Wet Hands, Scrub Back of Hands & Between Fingers, Dry With A Disposable Towel or Dryer.
b)
Wet Hands, Apply Soap & Scrub, Rub for 20 Seconds, Scrub Backs of Hands & Between Fingers, Rinse Hands, Dry With a Disposable Towel or Dryer
c)
Apply Soap & Scrub, Rinse Hands, Rub for 20 Seconds, Wet Hands, Scrub Backs of Hands & Between Fingers, Dry With a Disposable Towel or Dryer
12.
12. Which of the following is NOT a recommended tool to help avoid "Barehand Contact" with ready to eat foods?
a)
Tongs or Utensils
b)
Oven Mitts or Holders
c)
Scoops or Single- Use Gloves
13.
13. How does this video define "Ready to Eat Foods"?
a)
Foods that can be served without additional washing or cooking to remove germs
b)
Foods that can be ready to eat in less than 10 minutes of prep time
c)
Foods that are considered "whole foods" and mostly germ free
14.
14. What is the Time, Temperature, Danger Zone range?
a)
35 degrees F and 141 degrees F
b)
41 degrees F and 135 degrees F
15.
15. Food must not remain in the Danger Zone longer than
a)
2 hours
b)
4 hours
16.
16. Food that needs to be reheated must be heated to:
a)
145 degrees F
b)
160 degrees F
c)
165 degrees F
17.
17. To properly cool food, you must:
a)
Cool from 135 degrees F to 41 degrees F in a total of 6 hrs
b)
Cool from 145 degrees F to 32 degrees F in a total of 4 hrs
18.
18. Which of the following is NOT a proper way to check that something has been cooked thoroughly and to the right internal temperature.
a)
Dial Probe Thermometer
b)
Digital Probe Thermometer
c)
Cutting into the food item to visually assess
19.
19. Which of the following is not acceptable method to thaw food properly and safely.
a)
In the refrigerator below ready to eat foods
b)
On a designated counter away from any ready to eat foods
c)
As a part of the cooking process
20.
20. What universal internal temperature must you cook all meats to
a)
145 degrees F
b)
165 degrees F
c)
Safe internal temperatures will vary based on the type of meat you are cooking
21.
21. Use a seperate cutting board for:
a)
A) Raw meat and Vegetables.
b)
B) Poultry and Seafood.
c)
C) Seafood and Pork.
d)
D) All the above.
22.
22. How should you store raw thawed meats?
a)
In a properly working freezer
b)
In a properly working refrigerator below ready-to-eat food
c)
Anywhere in a properly working refrigeraor above ready to eat food
23.
23. Cross contamination is caused by:
a)
Leaving food in the danger zone for longer than 4 hours
b)
Bacteria from raw meat spreading to other foods
c)
Not wearing gloves
24.
24. Always wash your hands after:
a)
Handling raw meat
b)
Using the bathroom
c)
Touching your face to nose
d)
All the above
25.
25. Between each use, food contact surfaces should ALWAYS be
a)
Washed
b)
Rinsed
c)
Sanitized
d)
All of the above
26.
26. When should you add soap to chemical sanitizer?
a)
To combine washing and sanitizing steps
b)
You should never add soap to sanitizers
27.
27. What is the correct order for the three-sink method?
a)
Rinse, wash, sanitize
b)
Wash, rinse, sanitize
28.
28. Which of the following methods is NOT recommended for drying dishes?
a)
Hand towel
b)
Air dry
29.
29. Direct all food safety questions to:
a)
The front of the house team
b)
Your most knowledgable co-worker
c)
The "Person in Charge"
30.
30. Asher can miss how many labs __________ before he needs to do the alternative lab assignment, clipart recipe; to make up missed labs.
a)
3
b)
4
c)
6
31.
31. Orange kitchen is all finished. What do they need to ask for BEFORE all members are excused from the kitchen, on LAB DAYS? _________________________
a)
Chicken Check
b)
Kitchen Check
c)
Check Out
32.
32. How many dish towels(large) do you start out with in each lab?
a)
1
b)
2
c)
3
33.
33. How many sponges do you start out with in each lab?
a)
1
b)
2
c)
3
34.
34. Taj needs to clean up broken glass. Where can he find the broom?
a)
By refrigerator #1
b)
Underneath the sink(cabinet #5)
c)
In the back room
35.
35. Lab is over and Chris needs to hand in his group's lab folder. Where does he put it?
a)
The cake pan labled classwork
b)
The black bin on the teacher's desk
c)
The box on top of the freezer labeled for Chris's block.
36.
36. Kim spilled water on the floor. What does she use to clean up the mess?
a)
Large dish towel
b)
Paper towel
c)
Mop
37.
37. Dylan needs to dry his hands. What should he use?
a)
Large dish towel
b)
Paper towel
c)
Purple towel
38.
38. Blake has a towel hanging on his shoulder. Will he lose 10 points off his lab grade?
a)
Yes
b)
No
39.
39. Latrice needs to put her hair up. Where should she do this?
a)
Hallway
b)
In her kitchen
c)
At her kitchen table
40.
40. What shoes should Andrea wear for the stir fry lab?
a)
Sneakers
b)
Flip Flops
c)
Doesn’t matter
41.
41. All kitchen members should stay in their kitchens and keep this item on until they have received the okay that they may leave their kitchen?
a)
Apron
b)
Hair up
c)
Sneakers
42.
42. Keep these items in your kitchen until you have received your kitchen check. They may come in handy if you missed a spot.
a)
Apron
b)
Towels/sponge
c)
Ingredients
43.
43. There was a substitute yesterday and the class was misbehaving. The sub left a lengthy note discussing the terrible behavior of the whole class. Students were rude and disrespectful. They were on their phones and not participating in the group activity. Will this class of little darlings participate in the Pizza lab?
a)
Yes
b)
No
44.
44. Timmy was sleeping during the casserole lecture and the planning activity. Will Timmy be participating in the casserole lab?
a)
Yes
b)
No
45.
45. The purple towel is used to ....
a)
Dry dishes
b)
Dry hands
c)
Lysol and to wipe down counters and tables
46.
46. Is it OK for Connor to wash the dishes with paper towels?
a)
Yes
b)
No
47.
47. You walk in the classroom door, on a lab day, late with out a pass. How many points will you lose?
a)
10
b)
15
c)
25
48.
48. You are permitted to chew gum and drink while working in your kitchen?
a)
Absolutely, it's like home.
b)
No, that's a major safety violation
49.
49. You should dry your hands on...
a)
Large dish towel
b)
Paper towel
c)
Apron
50.
50. In order to work in the kitchen, through out the semester, you need to maintain a ____ %.
a)
65%
b)
67%
c)
80%
51.
51. Red kitchen is responsible for sweeping what 2 floor areas during each lab? Select 2. Both must be correct in order to receive full credit.
a)
Red table area
b)
Between the red and green tables
c)
By the refrigerator and freezer
d)
Red kitchen
52.
53. These 4 areas of the room are off limits to Jordan unless she has permission. Select 4.
a)
Teacher's Desk
b)
Washer and Dryer
c)
Pantry (Back room)
d)
Refrigerators/Freezers
e)
Teacher storage
53.
54. Liz is finished and wants to fix her hair and Sally wants to fix her makeup. Select the 2 areas where they should do this. Select 2.
a)
Hallway
b)
At the demo table mirror
c)
Bathroom
d)
In the pantry
54.
55. Select all the places where Aisha should keep her phone and earbuds.
a)
Apron pocket
b)
In the clear box
c)
In her pants pockets
d)
In her backpack/hand bag
e)
In her hoodie pocket
100 %
