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Kitchen Safety and Sanitation Review
Game Code: 1442005
48
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How do you put out a GREASE fire?
Baking Soda
Water
15
The most important part of PERSONAL HYGIENE in the kitchen is
vented shoes
hand washing
gloves
recently washed hair
15
A key factor in preventing or slowing bacterial growth is
Light and sound levels
Time and Temperature control
Heat and Moisture adjustments
15
Use water to extinguish grease fires
False
Hot water ONLY
True
Cold water ONLY
15
Whom has a risk to food borne illnesses?
Younger than 5
Pregnant
Older than 55
Everybody
15
When a food product touches something that contains harmful microorganisms
cross contamination occurs
physical contamination occurs
a chemical hazzards occurs
15
The three main types of food hazards are:
mental, physical, chemical
physical, chemical, injury
physical, chemical, biological
chemical, bacteria, injury
15
There are ____ steps in the handwashing process
4
6
3
2
15
The path food takes from when it is received by an establishment to when it is disposed as waste is known as
The temperature danger zone
FIFO
The Flow of Food
15
The DANGER ZONE is the temperature range in which harmful bacteria may DECREASE rapidly
True
False
15
The BEST way to thaw food is:
counter
cold water
fridge
warm water
15
The three main sources of burns in a kitchen are hot food, hot pans, and steam
True
False
15
Proper hand washing is important because it increases the chance of cross contamination
False
True
15
FAT BOB is the acronym used to remember Biological Hazards
True
False
15
What is the minimum safe temperature for reheating foods?
200
185
100
165
15
You should used a metal stemmed thermometer to check the internal temperature of foods
False
True
15
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