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Kitchen Safety and Sanitation Review

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