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- 1. Multiple Choice
Harmful bacteria that gets into our food and makes it unsafe for us to eat.
Food Safety
Contaminants
Sanitation
Bacteria
- 2. Multiple Choice
Single celled organisms
Food Safety
Contaminants
Sanitation
Bacteria
- 3. Multiple Choice
Keeping food safe to eat by following proper food handling and cooking practices
Food Safety
Contaminants
Sanitation
Bacteria
- 4. Multiple Choice
Prevention of illness through cleanliness and food safety
Food Safety
Contaminants
Sanitation
Bacteria
- 5. Multiple Choice
harmful bacteria that can make you very sick
Food Safety
Contaminants
Salmonella
Bacteria
- 6. Multiple Choice
Keeping yourself clean to avoid transferring harmful bacteria when handling food
Food Safety
Personal Hygiene
Salmonella
20-Second Scrub
- 7. Multiple Choice
Using soap and warm water, scrub your hands for 20 seconds
Cross-conaminate
Personal Hygiene
Salmonella
20-Second Scrub
- 8. Multiple Choice
When harmful bacteria spread from one food to another
Cross-conaminate
Personal Hygiene
Salmonella
20-Second Scrub
- 9. Multiple Choice
What is a food borne illness also called?
Cross-conaminate
Personal Hygiene
Salmonella
Food Poisoning
- 10. Multiple Choice
What is the food danger zone (when bacteria grows the fastest)?
under 40 °F
over 140 °F
between 40 °F and 140 °F
none of the above
- 11. Multiple Choice
When working around food, what should you do if you have a cut or wound on your hand?
wash the wound with soap and water
wear a Band-Aid on the wound
wear gloves
all of the above
- 12. Multiple Choice
What can you do to prevent the cutting board from sliding?
nothing
don't chop so hard
place a damp towel under the cutting board
all of the above
- 13. Multiple Choice
It is okay to store sharp knives loose in a drawer.
True
False
- 14. Multiple Choice
What should you do if you have a repetitive task to complete?
let a machine do it for you – like a mixer
alternate with someone
take short breaks
all of the above
- 15. Multiple Choice
What is the leading cause of restaurant injuries?
slips, trips and falls
cuts
muscle strain
ankle sprains
- 16. Multiple Choice
The flame on the stove should not be higher than the bottom of the pan.
True
False
- 17. Multiple Choice
How should you wash dishes?
Rinse, wash, rinse, drip, dry
Wash, rinse, dry
Rinse, wash, rinse, dry
Wash, rinse, drip, dry
- 18. Multiple Choice
What should you keep raw meat, poultry, seafood and eggs away from?
each other
ready-to-eat foods
ice
smoke
- 19. Multiple Choice
It is okay to put cooked food on a plate that raw food was on.
True
False
- 20. Multiple Choice
Why is it important to refrigerate food promptly?
Because bacteria reproduce at a very fast rate in the temperature danger zone.
Because you don't want people to keep eating the left-overs.
So that you can wash the dishes.
None of the above.
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