WorksheetsLearning Objectives
Total questions: 17
Worksheet time: 21mins
Define: Contamination; Cross-contamination; Food-contact surface; Hand-contact surface.
Explain the importance of Safety Data Sheet (SDS) materials.
Describe the procedure to measure sanitizer concentration.
Explain the use of a master cleaning schedule to reduce foodborne illness.
Campylobacter: Which symptom is commonly associated with this pathogen?
Rash and itching
Diarrhea (often bloody)
Joint pain
Cough
Campylobacter: What is the typical onset time after exposure?
1–7 days
12–24 hours
48–60 hours
2–3 weeks
Campylobacter: Which food is a common source?
Cooked rice
Raw poultry
Canned vegetables
Pasteurized milk
Campylobacter: Which control is recommended?
Cook poultry to 165°F
Store at room temperature
Freeze after cooking only
Boil vegetables for 5 minutes
Shigella (Bacillary Dysentery): How is it transferred?
Airborne droplets
Fecal-oral route
Animal bites
Skin contact
Shigella (Bacillary Dysentery): What is a noted symptom?
Blurred vision
Diarrhea (sometimes bloody)
Chest pain
Joint swelling
Shigella (Bacillary Dysentery): What is the onset time?
1–7 days
48–60 hours
2–3 weeks
Same day
Shigella (Bacillary Dysentery): Which is a common source?
Pasteurized milk
Infected food handler did not wash hands
Cooked poultry
Sterile equipment
Shigella (Bacillary Dysentery): Which control measure is recommended?
Exclude infected employees
Increase refrigeration
Add salt to foods
Use only canned foods
Risk Factor 1: Source — Which practice is emphasized?
Use unverified suppliers
Approved suppliers
Skip paperwork
Purchase from the lowest bidder only
Risk Factor 1: Source — What should be verified?
Customer preferences
Supplier practices
Menu prices
Dining room layout
Risk Factor 1: Source — Which program is referenced?
Athletic program
Prerequisite programs
Loan program
Volunteer program
Read the passage and answer the questions that follow: Why Clean and Sanitize? • Reduces risk of biological contamination • Reduces bacterial multiplication by removing food particles • Protects food from physical or chemical contamination • Helps avoid attracting pests • Maintains safe environment (ex. slippery floors)
According to the passage, which outcome is directly achieved by removing food particles?
Reduces bacterial multiplication
Increases chemical contamination
Attracts more pests
Creates slippery floors
Which two benefits from the passage relate to preventing contaminants from affecting food? (Select all that apply.)
Reduces risk of biological contamination
Helps avoid attracting pests
Protects food from physical or chemical contamination
Maintains safe environment (ex. slippery floors)
True or False: Cleaning and sanitizing helps avoid attracting pests.
True
False
Fill in the blank: Cleaning and sanitizing helps maintain a safe environment, for example by preventing (a) .
