safety and sanitation test.docx

MATCHING\ \_\_\_\_\_\_Norovirus\ \_\_\_\_\_\_Botulism\ \_\_\_\_\_\_C. Perfringens\ \_\_\_\_\_\_E-Coli\ \_\_\_\_\_\_Listeria\ \_\_\_\_\_\_Staph\ \_\_\_\_\_\_Salmonella\ \_\_\_\_\_\_Campylobacter\ \ A. Leafy Greens\ B. Improperly Canned Goods\ C. Beef and Poultry Gravies, kept warm for to long\ D. Raw...

MATCHING\ \_\_\_\_\_\_Norovirus\ \_\_\_\_\_\_Botulism\ \_\_\_\_\_\_C. Perfringens\ \_\_\_\_\_\_E-Coli\ \_\_\_\_\_\_Listeria\ \_\_\_\_\_\_Staph\ \_\_\_\_\_\_Salmonella\ \_\_\_\_\_\_Campylobacter\ \ A. Leafy Greens\ B. Improperly Canned Goods\ C. Beef and Poultry Gravies, kept warm for to long\ D. Raw Undercooked Beef Products\ E. Dairy/Deli Meats\ F. From open wounds not properly covered\ G. Raw Undercooked Poultry & Eggs\ H. Under Cooked Poultry and Unpasturized Dairy Products You should wash your hands for \_\_\_\_\_\_\_\_\_\_.\ A. 20 Seconds\ B. 30 Seconds\ C. 2 Minutes\ D. ¾ of a minute\ \ What is the best way to thaw food?\ A. Refrigeration or cold water\ B. Put it in the oven on low heat\ C. In the sink so it doesn't touch anything else.\ D. On the counter until it is completely thawed.\ \ What are the 5 Main types of microorganisms that cause foodborne illness?\ \_\_\_ Viruses\ \_\_\_Bacteria\ \_\_\_Parasites\ \_\_\_Toxins\ \_\_\_Fungi\ \_\_\_Norovirus\ \_\_\_Botulism\ \_\_\_Staph\ \_\_\_Salmonella\ \ The safest knife to use ia a dull knife so you don't cut yourself as easily. True/False\ The best communication in the kitchen in clear, constant and loud. True/False In the kitchen you are taking a glass pan out of the oven after baking a cake. You accidentally drop the pan on the floor and it shatters. What are the next steps you will take? Explain start to finish the clean up process and communication you would use.\ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ The best way to put out a grease fire is with water. True/False\ \ How should you lift the lid off a pan that is full of hot, steamy food?\ A. Lift the lid so the steam is directed away from you.\ B. Lift the lid straight up.\ C. Lift the lid towards you so you get a nice facial\ D. Lift and fan the lid to redirect the air and steam\ \ Choose the statement that is NOT a safe kitchen practice.\ A. Waiting to clean up a spill until you are finished cooking\ B. Washing your hands after handling raw meat.\ C. Putting long hair up when cooking.\ D. Standing on a step stool to reach a tall shelf.\ \ Food should not be left in the temperature danger zone for longer than \_\_\_\_\_.\ A. 30 minutes\ B. 4 Hours\ C. 2 Hours\ D. 90 minutes\ \ Never put a sharp knife in a sink full of soapy water. True/False\ \ It is ok to keep paper towels right next to the stove. True/False\ \ Students should wash their hands after \_\_\_\_\_ Check all that apply\ \_\_\_ Coughing\ \_\_\_ Sneezing\ \_\_\_Touching their hair/face\ \_\_\_ Leaving the kitchen\ \_\_\_ Washing Dishes\ \ Cross contamination is\_\_\_\_.\ A. the spread of bacteria from raw meats to ready to eat foods or produce\ B. the way of cooking meats and other foods safely\ C. the act of intentionally separating your meats and produce.\ D. the method of thawing foods at room temperature for several hours before cooking.\ \ It is ok to use hand sanitizer to clean your hands in the kitchen. True/False\ \ The temperature danger zone is between \_\_\_\_\_\_\_\_\_.\ A. 40-140\ B. 40-240\ C. 0-100\ D. 12-72\ \ The definition of safety in the kitchen is \_\_\_\_\_.\ A. Not getting hurt\ B. Using precaution to prevent accidents\ C. Using common sense to stay safe.\ D. Making sure no one gets sick.\ \ You are in charge of cooking for a large family gathering but wake up with an upset stomach and body aches. What should you do?\ A. Ask for help, you aren't feeling well and shouldn't be cooking for for everyone.\ B. Wash your hands and get to work, you have a lot to get done.\ C. Wash your hands and use hand sanitizer to be really sure you killed all the germs.\ D. Wear gloves to prevent spreading germs.\ \ Raw chicken is left out at room temerature on a prep table. What is the risk that could cause a foodborne illness?\ A. Cross contamination B. Poor cleaning and sanitizing\ C. Poor personal hygiene\ D. Time- Temperature abuse\ \ Bacteria grows best on dry foods. True/False\ \ Food can become unsafe through \_\_\_\_\_\_\_\_.\ A. Improper cleaning and sanitizing\ B. Cross contamination\ C. Poor personal hygiene.\ D. All of the above.\ \ What does the acronym FAT TOM represent?\ A. Benchmarks for receiving food correctly\ B. Steps in the process of correct handwashing\ C. Critical control points in the HACCP process.\ D. Conditions that favor the growth of bacteria.\ \ Your hands cannot transfer pathogens from one food to another. True/False People who don't wash their hands properly are one of the biggest food safety risks. True/False