Safety and Sanitation Test

Form A

Please use Black ink, Dark Blue ink pen or

Dark lead Pencil to answer the questions.

Write your name, period and date on the answer sheet.

Good Luck!

1. What three factors help bacteria grow?

a. low moisture, acidic and warm

b. exposed to oxygen, water and neutral pH

c. dry, cold, and high carb

d. water, acidic, and above 140 F

2. Which microorganism in honey would most likely cause paralysis and death in an infant under a year old?

a. staphylococcus

b. e. coli

c. botulism

d. mold

3. What three items should always be worn in the kitchen?

a. safe clothing, closed-toed shoes and a hat.

b. hat, hair net, closed-toes shoes

c. closed-toed shoes, socks, hat

d. safe clothing, long sleeves, long pants

4. It is important to wash your hands…

a. at least once before you start to prepare food.

b. You don’t have to if you wear gloves

c. As often as needed, if you touch your face and other objects

d. With water as long as it is very warm

5. For grease fires, what is the very first thing you should try to do?

a. put baking soda on it

b. put a lid on it

c. throw water on it

d. turn off the source of the fire

6. At what temperature does hot food start to grow bacteria?

a. 150ºF b. 137ºF c. 40ºF d. 145ºF

7. A person who has a food borne infection has most likely eaten a food containing

a. histamine b. a plant toxin c. a live microorganism d. a mold

8. Cindy cut her finger as she was about to prepare chicken salad. What should she do?

a. go home immediately

b. cover the hand with a glove

c. cover the cut with a clean dry bandage and a glove

d. stop working and dry dishes

Which item of personal apparel would most likely be hazardous in the foods lab?
1. rings
2. spaghetti straps
3. baggy pants
4. all of the above

John has an unhealed sore on the back of one hand. Can John perform his regular food handling duties?
1. Yes, if John agrees to use an antiseptic hand lotion between jobs.
2. No, John should stay home from work until the sore has healed.
3. Yes, if the sore is bandaged and John wears a glove to protect the bandage
4. Yes, he can do the dishes.

Which of the following is considered a common characteristic of potentially hazardous foods?
1. they have a lot of water
2. they are dry
3. they are very alkaline (salty) or very acidic
4. they are vacuum sealed (no oxygen)

12. Your restaurant closes at midnight. You open the restaurant each day at 10 AM. Today you notice the

fresh ground beef in the refrigerator dripped meat juices onto the lettuce. What should you do?

a. Rinse it off and serve it right away

b. discard it

c. use it when you are ready

d. nothing for now

13. Why do people who live with chronic illnesses have a higher risk of contracting a food borne illness?

they are likely to eat food prepared in large quantities while they are in a hospital
their internal disease-fighting systems are likely to be weaker than normal.
They probably have smaller appetites and do not want to cook for themselves
They don’t take enough vitamins

14. Which of the following personal behaviors can contaminate food?

` a. biting your fingernails

b. sneezing or coughing into your bare hands

c. scratching your face

d. all of the above

15. To prevent cross-contamination, food handlers should not

a. touch raw meat and then touch cooked or ready-to-eat food.

b. Allow food to remain at temperatures below 41ºF and above 140ºF

c. Cut two different cuts of beef on the same cutting board.

d. make salad on a cutting board then cut meat on it.

16. After washing your hands, which of the following should you do to dry your hands?

a. wipe them on your apron

b. dry with a single-use paper towel

c. use a dry cloth towel

d. none of the above

17. The largest threat to food safety comes from which of the following ?

a. Poor personal hygiene

b. bacteria

c. improper food handling (temperature)

d. all of the above

18. What chemical are you going to add to the water as an excellent sanitizer rinse?

a. Windex

b. vinegar

c. bleach/Clorox

d. soap

19. You should wash your hands with

a. warm water

b. hand soap and warm water

c. just wear gloves

d. water only

20. When a food borne illness occurs, it is usually caused by a combination of three factors, which are

a. time-temperature abuse, chemical hazards, and physical hazards

b. time-temperature abuse, cross-contamination, and chemical hazards

c. time-temperature abuse, cross-contamination, and unacceptable personal hygiene

d. time-temperature abuse, chemical hazards, and bacterial contamination

21. Hands should be washed after which of the following

a. sneezing

b. giving a high five to a friend

c. putting your hair up

d. all of the above

22. Which type of food would be the most likely to cause a food borne illness?

a. Under cooked ground meat

b. cereal and milk

c. peanut butter and jelly sandwich

d. vegetable sticks

23. Proper knife care includes three important things:

a. It needs to be large, clean and heavy

b. It needs to be sharp, covered, and clean

c. It needs to be new, shiny and big

d. It needs to be heavy, carbon steel and medium size

24. Which of the following microorganisms is most likely to come from human waste?

a. e. coli

b. staphylococcus

c. botulism

d. clostridium prefringens

25. At what temperature does cold food become susceptible to bacterial growth?

a. 140ºF

b. 45ºF

c. 42ºF

d. 39ºF