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SAFETY AND SANITATION, MATH QUIZ

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SFTY N SNITTION, MTH QUIZ Score: 1. What is the number one cause of foodborne illness poor cooking poor cleaning poor handwashing poor sanitation bacteria 2. What is the invisible cause of foodborne illness
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SFTY N SNITTION, MTH QUIZ Score: 1. What is the number one cause of foodborne illness poor cooking poor cleaning poor handwashing poor sanitation bacteria 2. What is the invisible cause of foodborne illness poor cooking poor purchasing poor handwashing poor sanitation bacteria 3. what is the temperature danger zone? what is the minimum time for proper hadwashing 15 seconds 10 seconds 20 seconds 2 minutes 60 seconds 5. list four things that would be personal hygiene guidelines to follow for safe cooking Page 1 of 10 6. when do we wear gloves in the kitchen all the time none of the time for foods that will be cooked again for ready to eat foods for foods that will be cooled 7. list 5 ready to eat foods 8. when must we wash our hands every time we change jobs every time we use the lavoratory if the gloves are ripped if we sneeze into them any answer is acceptable 9. when we sneeze we aim our mouths where? into our sleeve anywhere into our apron into our cooking towel 10. what is the minimum wash temp for our dishmachines Page 2 of 10 11. what is the rinse temp for our dishwasher what is the first sink in our cleaning pot system in OUR kitchen rinse sanitize wash it does not matter pre rinse 13. what is the second sink in our system of washing in this kitchen rinse sanitize wash pre rinse 14. what is the number one rule for large kitchen equipment it is always on it is always hot no rules it is for anyone to use 15. which of these is a physical hazard? yeast hair fly bleach bacteria Page 3 of 10 16. which of these is a biological hazard e-coli bleach rocks fingernail 17. which of these is a chemical hazard dish soap yeast cockroach water 18. list what the acronym FTTOM stands for 19. when we are cooking where do we keep the utensils we are stirring with? on the pot handle on the stove on a plate on the stove in the pot 20. what is the minimum temp for cooking poultry? what is the minimum temp for cooking pork Page 4 of 10 22. what is the minimum temp for cooking fish where do we thaw frozen foods on the counter in the refrigerator in the sink in the microwave we dont need to 24. what is the shortest time to reheat foods at what temp? 10 seconds at seconds at 145`` 15 seconds at minute at 212` 25. what food is best associated with e-coli beef chicken pork fish shellfish 26. what food is best associated with trichinosis pork beef chicken fish shellfish Page 5 of 10 27. foreign objects usually large enough to be seen or felt are chemical hazards biological hazards physical hazards food borne hazards 28. how many ounces are in one cup? how many teaspoons are in one tablespoon how many pounds are in one pint what is the system of maintaining safe foods called haacp haccp hhacp haacp Page 6 of 10 32. when are we responsible for the foods we serve to customers only when they order it only if they take it to go only when we cook it only after we receive it until they get it 33. what is botulism usually associated with beef pork canned foods dry goods milk 34. how many pints are in one gallon how many pounds are in one gallon how many cups are in one half of a gallon Page 7 of 10 37. what does it mean to clean a food surface we kill bacteria and germs we rinse the surface we remove dirt and sediment we wash it with soap 38. what does it mean to sanitize a work surface we kill bacteria we wash it we rinse it we do nothing 39. how many tablespoons are in one cup? what temp must we reheat soup to after IT HS N OOL when is food at its greatest risk for cross contamination service recieving preparation delivery to customer cooking Page 8 of 10 42. what is the first step in the flow of food storage recieving delivery preparation cooking 43. what should we practice when storing foods last in first out first in last out last in last out first in first out any of these 44. what is the first principle of HP establish critical limits identify corrective actions verify the system works conduct a hazard analysis 45. how many ounces are in one quart list the steps in setting up a safe station equipment, side towel, wash bucket equipment, side towel, wash bucket, sanitation bucket equipment, side towel, wash bucket, knives equipment, side towel, wash bucket, clean area, sanitation bucket equipment, side towel, wash bucket, safe shoes Page 9 of 10 47. how many ounces are in one gallon what is the safest way to deal with fake nails gloves dont have them only cooks can have them deal with it until you cut yourself, which you probably will you cant work here 49. if you come to work sick what should your boss do? let you work give you extra money send you home buy you dinner say WWWWW 50. how many ounces are in one pound what is the number one rule in the kitchen always leave with ten fingers the chef is always right when you think the chef is wrong they are still right work to pretend you are cooking for yourself Page 10 of 10
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