Unit 1 Safety And Sanitation Question Preview (ID: 57294)
Safety And Sanitation.
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What is the method used to prevent and control the spread of bacteria and other microorganisms?
a) Management
b) Sanitation
c) Work plan
d) Staples
What should you do to avoid electrical fires?
a) Check cords for damage
b) Keep cords away from water
c) Do not place several appliance plugs in one outlet
d) All of the above
Which temperatures are considered to be in the Danger Zone?
a) 0 and 40
b) 41 and 135
c) 0 and 140
d) 40 and 200
Which foodborne Illness is caused by eating raw or undercooked poultry or eggs?
a) Botulism
b) E. Coli
c) Listeria
d) Salmonella
What is caused by eating food that contains a contaminant?
a) Spore Illness
b) Toxin Illness
c) Foodborne Illness
d) Recall Illness
When should you wash your hands?
a) After opening a canned item
b) After turning on the stove
c) After you wash your workstation but before you start cooking
d) After getting out your ingredients
Which of the following is an example of a sanitation practice?
a) Using paper plates and cups
b) Making sure knives are sharp
c) Washing hands prior to food preparation
d) Wearing snug shoes
What is the first and most important step to prevent the transfer of bacteria?
a) Washing your hands properly
b) Using the proper color cutting board
c) Keeping hot foods hot and cold foods cold
d) Wearing snug shoes
What is the most sanitary method to wash dishes in the lab?
a) Bleach water
b) Cold soapy water
c) Scaling hot water
d) Warm soapy water
Which of these food combinations are most likely to result in cross- contamination?
a) Bread and cereal
b) Milk and cheese
c) Lettuce and raw meat
d) Nuts and legumes
Why is it recommended to cook hamburgers thoroughly until no pink color remains?
a) To prevent botulism
b) To prevent E. Coli
c) To prevent Staph
d) To prevent Perfringens
How can you prevent cross contamination when preparing raw meat, poultry, or seafood?
a) Limit the use of cutting boards by only using one for all meat and veggies
b) Use the same knife for cutting meat and veggies
c) Put cooked food on a clean plate, not the plate that held the raw food
d) Clean counters with hot water and avoid using soap
What is the best practice for cleaning a dirty knife?
a) Place the knife in a sink of hot soapy water
b) Wipe down the knife with a damp paper towel and place in a drawer
c) Directly in the drawer without washing
d) Put the knife flat in a empty sink, wash using a cloth towel and blade away from you, and place in the drawer.
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