Multiple Choice
Identify the
letter of the choice that best completes the statement or answers the question.
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1.
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What
are two reasons for using gloves in foodservice? a. | Protect food | c. | Protect fingernails from dirt | b. | Protect against
food contamination | d. | Answers a and
b | | | | |
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2.
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When
you should change single-use disposable gloves? a. | Soiled | c. | After 4 hours of use | b. | Torn | d. | All
answers | | | | |
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3.
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What
are three things you need to ask yourself before lifting a heavy object? a. | Is the object
heavy & | c. | Do I need help
lifting the object | b. | Can I lift the object myself | d. | Answers a, b, and c | | | | |
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4.
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What
are three precautionary measures you should take before cleaning kitchen equipment? a. | Turn off, move
the equipment, and clean | c. | Plug in, clean,
unplug | b. | Turn off, unplug, follow directions for
cleaning | d. | Move the
equipment to a safe place, pug in, clean | | | | |
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5.
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A
food handler is? a. | A person who
sells food | c. | A worker in
direct contact with food | b. | A worker in a factory | d. | A person with food on their hands | | | | |
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6.
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A
foodborne illness can be prevented by? a. | Clean floors | c. | Coughing on food | b. | Growing food in
a greenhouse | d. | Practicing good
grooming habits | | | | |
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7.
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What
are the three requirements of fingernails in the foodservice industry? a. | Painted, clean,
short | c. | Short, clean,
manicured | b. | Clean, trimmed, short | d. | None of the answers listed | | | | |
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8.
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Why
should fake fingernails never be worn in the commercial kitchen? a. | They can fall
off in the food | c. | Nail polish can
chip off in the food | b. | They look nice | d. | They may get baked into food items | | | | |
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9.
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What
type of hazard is created if nail polish has chipped off and contaminated food? a. | Physical
hazard | c. | Chemical
hazard | b. | Biological hazard | d. | No hazard | | | | |
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10.
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What
is the “Temperature Danger Zone”? a. | 41-135 | c. | 31-145 | b. | 40-140 | d. | 30-135 | | | | |
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11.
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What
does “minimum internal temperature” mean? a. | The temperature
at which pasta can be stored | c. | The lowest
temperature at which dry goods can be stored | b. | The lowest
temperature at which food can be eaten | d. | The lowest temperature at which food can be cooked or
stored | | | | |
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12.
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What
does HACCP stand for? a. | Hazardous Analog Critical Copy
Point | c. | Hazard Analysis
Critical Control Point | b. | Haphazard Analysis Control Critical
Point | d. | None of these
answers | | | | |
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13.
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When
should foodservice workers wear gloves? a. | Whenever handling hot food | c. | Whenever working with food that will not be
cooked | b. | Whenever handing food | d. | None of the answers | | | | |
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14.
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What
is the most common cause of foodborne illness? a. | Foods that are warm | c. | Dirty food service workers | b. | Improperly
cooled foods | d. | Clean food
service workers | | | | |
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15.
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How
long should you wash your hands with soap and water? a. | 20
Seconds | c. | 15
seconds | b. | 10 seconds | d. | 5 seconds | | | | |
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16.
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What
is a technique used to quickly cool foods? a. | In the sink with ice | c. | In a shallow pan in an ice bath | b. | In a shallow pan
on top of the range | d. | In the walkin
cooler | | | | |
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17.
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What
are two important measurements that impact food safety? a. | Time and
Money | c. | Time and
Moisture | b. | Temperature and Cooling | d. | Time and Temperature | | | | |
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18.
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What
are personal hygiene habits that can help prevent an outbreak of foodborne
illness? a. | Immediately
report illnesses or injuries to your supervisor and maintain good
health | c. | Practice good
grooming and cleanliness techniques and Use proper hand-washing techniques | b. | Wear gloves and
other protective clothing | d. | All answers are
correct | | | | |
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Matching
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Read each description carefully. Match each description with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Laceration | f. | Puncture | b. | Cardiopulmonary resuscitation | g. | Abrasion | c. | Flammable | h. | OSHA | d. | Avulsion | i. | Lockout/tagout | e. | Heimlich
maneuver | j. | EP | | | | |
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19.
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Enforces workplace standards.
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20.
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Requires foodservice operations to track how they handle and dispose of hazardous
materials.
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21.
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Quick-to-burn.
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22.
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All
necessary switches on electrical equipment are prevented from being used when they are
malfunctioning.
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23.
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A
scrape or minor cut.
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24.
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Cuts
or tears in the skin that can be deep.
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25.
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A
portion of the skin is partially or completely torn off.
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26.
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The
skin is pierced with a pointed object leaving a deep hole in the skin.
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27.
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Used
on someone who is conscious and choking.
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28.
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Emergency-care that is performed on people who are unresponsive or
unconscious.
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Read each definition carefully. Match each description with the correct key term..
Use each term only once. Check your answers before turning in your paper. a. | Hepatitis
A | i. | Bacteria | b. | Pesticides | j. | Parasites | c. | sanitary | k. | Hazard | d. | Molds | l. | Direct-contamination | e. | Toxins | m. | Sanitation | f. | Sanitizing | n. | Cross-contamination | g. | Fungi | o. | Foodborne
illness | h. | Contaminated | | | | |
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29.
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Free
from harmful levels of microorganisms.
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30.
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Food
that is unfit to be eaten.
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31.
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Raw
foods that are exposed to toxins.
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32.
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Harmful organisms or substances.
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33.
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The
movement of chemicals or microorganisms from one place to another.
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34.
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Healthy and sanitary conditions and effective sanitary practices.
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35.
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Source of danger.
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36.
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When
two or more people become sick after eating the same food.
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37.
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Tiny
and single-celled microorganisms.
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38.
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Disease that causes inflammation of the liver and is transmitted to food by
workers.
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39.
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Larger than bacteria and viruses and must live in or on a host to
survive.
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40.
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Found
in soil, plants, animals, water, and air.
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41.
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Fuzzy-looking spores that grow at nearly any temperature.
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42.
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Reducing the number of microorganisms on the surface.
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43.
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Used
in food storage and preparation areas to control pests.
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Read each description carefully. Match each descriptio with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Pasteurized | f. | Receiving | b. | Dry storage | g. | Perishable | c. | FDA | h. | Refrigerated
storage | d. | FIFO | i. | Frozen storage | e. | Holding | j. | Storing | | | | |
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44.
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The
acceptance of deliveries.
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45.
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The
placement of food in a location for later use.
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46.
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Storage area for foods with a long shelf life.
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47.
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Food
products that need to be kept at temperatures between 36°F and 40ºF.
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48.
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An
inventory method of stock rotation used in foodservice.
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49.
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Food
products that need to be stored at a maximum temperature of 0ºF.
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50.
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Organization that oversees the shipping of shellfish.
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51.
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Food
products that have been heat-treated to kill bacteria.
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52.
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Products that spoil quickly.
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53.
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The
process of keeping food warm until someone orders it.
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Other
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Workplace Challenge
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54.
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Number the steps in the hand-washing procedure in the order in which they occur in the
space provided to the left of each step.
_1__ Rub hands and arms for at least 20
seconds.
_2__ Rinse off soap thoroughly under
running hot water.
_3__ Turn off the water faucet using a
paper towel.
_4__ Dry hands and arms using a separate
paper towel.
_5__ Wet hands and forearms with hot
water.
_6__ Clean fingernails with nail
brush.
_7__ Apply enough soap to build up a
good lather.
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