Safety And Sanitation Review Question Preview (ID: 57309)


Review Game For The Safety And Sanitation Written Test. TEACHERS: click here for quick copy question ID numbers.

What is the method used to prevent and control the spread of bacteria and other microorganisms?
a) management
b) sanitation
c) lab plan
d) mis en place

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) wear snug shoes

What is the temperature danger zone?
a) The temperature range used to cook foods
b) The temperature range where bacteria grows rapidly
c) The temperature range used to cool foods
d) The temperature where food burns

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
d) Hold the knife, wash using a cloth towel and blade away from you, and place in the drawer

What is the most sanitary method to wash dishes in the lab?
a) Bleach water
b) cold soapy water
c) warm soapy water
d) scalding water

Which foodborne Illness is caused by eating raw or undercooked poultry or eggs?
a) Botulism
b) E. Coli
c) Listeria
d) Salmonella

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 of the following is the safest practice in the kitchen?
a) Leaving saucepan handles over the edge of the stove
b) Wash your hands before preparing food
c) Using a dish towel to remove cookies from the oven
d) Wearing flip flops in the kitchen

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

Which temperatures are considered to be in the Danger Zone?
a) 0 and 40
b) 41-135
c) 0-130
d) 40-200

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