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Kitchen Safety and Sanitation Review

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  • Hepatitis A is a
    Food Borne Illness
    Food Allergy
    Food intoxication
  • —Wash equipment that touches raw food before using it again.
    False
    True
  • The most important part of PERSONAL HYGIENE in the kitchen is
    hand washing
    gloves
    recently washed hair
    vented shoes
  • Which of the following is not considered a Perishable food?
    Dairy
    Meat
    Packaged Deli meat
    Canned Vegetables
  • Cross Contamination is the transfer of helpful bacteria from one food to another food through direct or indirect contact
    True
    False
  • Minimum internal temperature for Eggs
    165
    135
    145
    155
  • When using a knife always hold it by the handle and cut towards your body.
    False
    True
  • Have separate towels for hands and dishes
    False
    True
  • Outbreaks of this bacteria are traced back to canned foods
    Clostridium botulism
    Hepatitis A
    Shigella
  • Proper internal temperature for chicken
    155
    145
    165
  • Proper internal temperature for Stuffing/Dressin
    145
    155
    165
  • A Food borne illness OUTBREAK is an incident where __ or more people experience the same illness after eating the same food
    2
    3
    1
    10
  • The three main types of food hazards are:
    physical, chemical, injury
    mental, physical, chemical
    chemical, bacteria, injury
    physical, chemical, biological
  • Proper hand washing includes scrubbing with soap for _____ seconds
    15-20
    5-10
    10-15
    20-25
  • Proper hand washing is important because it increases the chance of cross contamination
    True
    False
  • The DANGER ZONE is the temperature range in which harmful bacteria may DECREASE rapidly
    False
    True
  • Outbreaks of this pathogen have been traced to undercooked ground beef
    Influenza
    Ecoli
    Clostridium Perfringens
  • Clean
    Scrubbed
    Sterilization
    Sanitation
  • Someone who is able to carry pathogens in their system and infect others without getting sick
    Contamination
    sick
    carrier
    zombie
  • The BEST way to thaw food is:
    counter
    fridge
    warm water
    cold water
  • Temperature danger zone is
    32-140
    32-132
    41-135
    35-141
  • Clostridium Perfingens can be found in
    ground meat
    seafood
    canned foods
    gravies and casserole dishes
  • How do you put out a GREASE fire?
    Baking Soda
    Water
  • There are ____ steps in the handwashing process
    3
    2
    4
    6
  • When a food product touches something that contains harmful microorganisms
    cross contamination occurs
    physical contamination occurs
    a chemical hazzards occurs
  • The three main sources of burns in a kitchen are hot food, hot pans, and steam
    False
    True
  • Minimum internal temperature for Ground Meat
    165
    135
    145
    155
  • Dry your hands with a cloth towel
    False
    True
  • Minimum internal temperature for Chicken
    135
    165
    145
    155
  • Disease transmitted by food
    Foodborne Illness
    Cross-Contamination
    Direct Contamination
  • If something breaks, sweep up the big pieces then get a thick layer of wet paper towels and wipe up the area. 
    False
    True
  • FAT BOB is the acronym used to remember Biological Hazards
    False
    True
  • Proper internal temperature for fish
    145
    165
    155
  • When REHEATING food the internal temperature must reach
    135
    145
    165
    155
  • Proper internal temperature for Ground Meat
    165
    145
    155
  • A key factor in preventing or slowing bacterial growth is
    Time and Temperature control
    Heat and Moisture adjustments
    Light and sound levels
  • Whom has a risk to food borne illnesses?
    Older than 55
    Pregnant
    Younger than 5
    Everybody
  • What is the minimum safe temperature for reheating foods?
    100
    165
    200
    185
  • Cooking to the proper internal temperature kills spores produces by bacteria and fungi.
    False
    True
  • Minimum internal temperature for Stuffing and Casserols
    135
    165
    155
    145
  • Use water to extinguish grease fires
    Hot water ONLY
    True
    Cold water ONLY
    False
  • Lift the lid of a pan towards you to prevent burns.
    False
    True
  • Never put cooked food back on a plate that had raw food on it.
    True
    False
  • An example of a Biological Hazard is
    fingernail
    Lysol
    Bacteria
  • You should used a metal stemmed thermometer to check the internal temperature of foods
    False
    True
  • Which is considered a physical hazard?
    Windex
    Hair
    Germs
  • Minimum internal temperature for Fish
    165
    145
    155
    135
  • The path food takes from when it is received by an establishment to when it is disposed as waste is known as
    The Flow of Food
    The temperature danger zone
    FIFO
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