WorksheetsCulinary Arts: Food Safety and Foodborne Illness
Total questions: 36
Worksheet time: 18mins
Name
Class
Date
1.
Food industry safety is the responsibility of which of the following?
a)
A. Industry workers
b)
B. Government
c)
C. Consumers
d)
D. Industry workers, government and consumers
2.
Which of the following agencies does NOT oversee food industry safety?
a)
A. Center for Disease Control and Prevention (CDC)
b)
B. National Institute of Standards and Technology (NIST)
c)
C. Bureau Maypearl of Industry and Security (BIS)
d)
D. Occupational Safety and Health Administration (OSHA)
3.
Which of the follow describes suggested footwear for preventing falls and slips?
a)
A. Steel-toed leather boots
b)
B. Rubber-soled shoe with deep, well spaced tread
c)
C. High-top sneakers with laces tucked in
d)
D. Sandals with heel straps and thin soles
4.
Which of the following is NOT a reason for completing accident reports which is listed in the presentation?
a)
A. To track employee negligence and mistakes
b)
B. For insurance purposes
c)
C. To better understand how to prevent similar and more serious accidents
d)
D. In case of legal investigation
5.
What is the “danger zone” in which foods should NOT be kept for more than one to two hours?
a)
A. 0°F to 30°F (-18°C to -1°C)
b)
B. 20°F to 80°F (-7°C to 27°C)
c)
C. 60°F to 110°F (16°C to 43°C)
d)
D. 40°F to 140°F (5°C to 60°C)
6.
Menu disclaimers are required for which of the following?
a)
A. Fried foods
b)
B. “Cooked to order” meat and eggs
c)
C. Foods high in fat
d)
D. Imported fruits and vegetables
7.
Workplace safety violation penalties vary based on which factors?
a)
A. Awareness of violation and effects of violation
b)
B. Seriousness of violation and ability to pay
c)
C. Awareness of violation, seriousness of violation and whether the violation is a repeated violation
d)
D. Seriousness of violation, effects of violation and ability to pay
8.
Who should perform health inspections?
a)
A. OSHA compliance officers
b)
B. Management
c)
C. Employees
d)
D. An objective third party
9.
Which of the following accurately describes sanitation?
a)
A. Absence of dirt
b)
B. Removal of bacteria
c)
C. Use of disinfectants
d)
D. Protection from contamination
10.
According to the segment, how should frozen foods be thawed?
a)
A. At room temperature
b)
B. In the refrigerator
c)
C. Under hot running water
d)
D. In the Freezer
11.
Which of the following is the highest temperature at which freezer storage should be kept?
a)
A. 32°F (0°C)
b)
B. 20°F (-7°C)
c)
C. 0°F (-18°C)
d)
D. -20°F (-29°C)
12.
What does HACCP stand for?
a)
A. Hazard Analysis and Critical Control Points
b)
B. Health Advisory Cooperative Control Panel
c)
C. Hazard Applied Control and Continuous Prevention
d)
D. Healthful Alternatives to Costly Chronic Protection
13.
Daniel is cutting vegetables for a stew. Which of the following should he do to prevent cutting himself?
a)
A. Cut the vegetables by moving the knife toward his body
b)
B. Use the largest blade he can find
c)
C. Use a blade which is not very sharp
d)
D. Curl his fingers on his non-knife hand
14.
The condition or practice conductive to maintaining health and preventing disease is which of the following?
a)
A. Safety
b)
B. Health
c)
C. Hygiene
d)
D. Maintenance
15.
Chemical effectiveness is NOT dependent on which of the following factors?
a)
A. Temperature of solution
b)
B. Smell of sanitizer
c)
C. Cleanliness of the surface
d)
D. Water quality
16.
The application of a chemical or heat to a clean surface which kills microorganisms is known as which of the following?
a)
A. Cleaning
b)
B. Maintenance
c)
C. Sanitizing
d)
D. Hygiene
17.
Which of the following is NOT a food contact surface?
a)
A. Food Containers
b)
B. Hands
c)
C. Utensils
d)
D. Walls
18.
Foodborne illnesses are the result of which of the following things?
a)
A. Infection of the gastrointestinal tract caused by food containing bacteria.
b)
B. Influenza viruses
c)
C. Leftovers which are reheated properly
d)
D. Sanitation of food contact surfaces
19.
Which of the following is a disease causing organism?
a)
A. Pathogen
b)
B. Antibiotic
c)
C. Antigen
d)
D. Pandemic
20.
What is the illness called when one ingest food which contains live pathogenic microorganisms which grow in the human intestine?
a)
A. Food infection
b)
B. Food intoxication
c)
C. Foodborne illness
d)
D. Clostridium botulin
21.
How can the Temperature Danger Zone be avoided?
a)
A. Keeping hot foods above 140°F (60°C) while serving
b)
B. Keeping cold foods above 160°F (71°C) while serving
c)
C. Cooling foods to the proper temperature before serving
d)
D. Quickly heating all products
22.
The Temperature Danger Zone can be avoided in all of the following ways EXCEPT?
a)
A. Heating foods to the proper temperature before serving
b)
B. Keeping hot foods above 140°F (60°C) while serving
c)
C. Quickly cooling all food products
d)
D. Allowing foods to reach room temperature prior to storage
23.
Which of the following is NOT a preventative measures one can take to avoid toxoplasmosis?
a)
A. Wash raw fruits and vegetables before eating
b)
B. Avoid eating undercooked and raw meats
c)
C. Wash hands properly after contact with cat feces
d)
D. Storing leftovers at room temperature
24.
Which of the following ways can help prevent foodborne illnesses when storing food?
a)
A. Cleaning the inside of the refrigerator monthly
b)
B. Refrigerating or freezing foods as soon as possible after purchasing
c)
C. Leave doors open if thermometer is reading too low
d)
D. Cleaning the inside of the freezer weekly
25.
Which of the following ways can one prevent foodborne illnesses when preparing food?
a)
A. Thawing food on the countertop
b)
B. Washing hands once before food preparation
c)
C. Using the same cutting board from everything
d)
D. Avoiding cross contamination
26.
Which of the following should a server do before serving or eating food?
a)
A. Set the table
b)
B. Clean the countertops
c)
C. Wash the dishes
d)
D. Wash hands properly
27.
What should one use to determine safe internal temperatures?
a)
A. Food scale
b)
B. Thermometer
c)
C. Candy thermometer
d)
D. Flavor injector
28.
You should disinfect cutting boards and other surfaces when which of the following has touched them?
a)
A. Fish or shellfish
b)
B. Poultry
c)
C. Raw meat
d)
D. All of the above
29.
Which of the following is NOT a classification of microorganisms?
a)
A. Spoilage
b)
B. Pathogenic
c)
C. Beneficial
d)
D. Antigenic
30.
Which of the following is the appropriate range of food storage temperatures?
a)
A. Above 60°F (15°C) for cold products
b)
B. Below 40°F (4°C) for hot products
c)
C. Above 160°F (71°C) for hot products
d)
D. Above 140°F (60°C) for hot products
31.
Cross-contamination can occur during which of the following?
a)
A. Purchasing food
b)
B. Storing food
c)
C. Preparing food
d)
D. All of the above
32.
Which of the following microorganisms are harmful?
a)
A. Pathogenic microorganisms
b)
B. Spoilage microorganisms
c)
C. Beneficial microorganisms
d)
D. Microorganisms
33.
Which of the following individuals are NOT classified as a vulnerable population for foodborne illness?
a)
A. A three year old boy
b)
B. A twenty three year old pregnant woman
c)
C. A thirty year old man with diabetes
d)
D. A twenty three year old man
34.
Which of the following is NOT a safe practice for handling ready-to-eat foods?
a)
D. Using deli paper
b)
C. Handling with bare hands
c)
B. Wearing disposable gloves
d)
A. Using clean utensils
35.
Which of the following is NOT a common symptom of foodborne illness?
a)
C. Rash
b)
A. Nausea
c)
D. Vomiting
d)
B. Headache
36.
Which of the following is the best way to prevent cross-contamination in the kitchen?
a)
A. Use separate cutting boards for raw meat and vegetables
b)
B. Rinse utensils with cold water only
c)
C. Store raw meat above ready-to-eat foods in the refrigerator
d)
D. Wipe hands on a kitchen towel between tasks
100 %
