Kitchen Safety and Sanitation

Question 1

Bacteria or toxins that bacteria produce cause most foodborne illnesses.

Answer 1

True

Question 2

The bodies of healthy people can usually handle limited amounts of harmful bacteria.

Answer 2

True

Question 3

Regularly washing their hands in one of the most important steps people can take to prevent the transmission of harmful bacteria.

Answer 3

True

Question 4

Meal managers who want to limit dirty dishes can safely use the same utensils for raw and cooked meats.

Answer 4

False

Question 5

Chlorine bleach can be used to help kill bacteria found on kitchen counters and cutting boards.

Answer 5

True

Question 6

Freezing temperatures kill all bacteria.

Answer 6

False

Question 7

Large amounts of food take longer to heat or chill than small or average amounts of food.

Answer 7

True

Question 8

The safety closures used on many medicines and household chemicals make the bottles impossible for children to open.

Answer 8

False

Question 9

Always move a knife blade away from the body when cutting.

Answer 9

True

Question 10

When lighting a gas range manually, light the match before turning on the gas.

Answer 10

True

Question 11

Resting and drinking plenty of liquids will help most victims of mild cases of bacterial foodborne illnesses get their strength back.

Answer 11

True

Question 12

Hepatitis A virus is often transmitted by rodents and household pets.

Answer 12

False

Question 13

Frozen foods that have thawed completely can be safely refrozen.

Answer 13

False

Question 14

Most kitchen burns are caused by scalding liquids, spattering grease, and hot cooking utensils.

Answer 14

True

Question 15

State health departments inspect foodservice facilities regularly to ensure strict sanitation guidelines are being met.

Answer 15

True

Question 16

Fresh fruit is a good food to store for emergencies because it will provide family members with needed vitamins, minerals, and fiber.

Answer 16

False

Question 17

The temperature range known as the “danger zone” is ____.

a. 40°F-140°F (5°C-60°C)
b. 60ºF-126°F (16°C-52°C)
c. 140°F-165°F (60°C-74°C)
d. None of the above.

Answer 17

B

Question 18

Undercooked ground meat and unpasteurized milk are food sources commonly associated with ____.

a. botulism
b. E. coli infection
c. listeriosis
d. salmonellosis

Answer 18

B

Question 19

Which of the following is not a safety precaution for preventing cuts?

a. Wearing rubber gloves to pick up broken glass.
b. Keeping knives sharp.
c. Using knives to pry open cans.
d. Disposing of can lids immediately.

Answer 19

c

Question 20

Falls in the kitchen can be prevented by ____.

a. standing on a chair to reach high places
b. wiping up spills immediately
c. keeping shoes and sports equipment near the kitchen doorway
d. All the above.

Answer 20

b

Question 21

Double vision, inability to swallow, speech difficulty, and progressive respiratory paralysis are symptoms of____.

a. botulism
b. perfringens poisoning
c. salmonellosis
d. staphylococcal poisoning

Answer 21

A

Question 22

Which of the following is a safety precaution for preventing burns and fires?

a. Turn pan handles toward the front of the range.
b. Use water to extinguish grease fire.
c. Wear loose-fitting clothing when working near the range.
d. Open pan lids at an angle away from the body.

Answer 22

D

Question 23

For which of the following groups does foodborne illness pose the greatest health risk?

a. School-age children.
b. Teenagers.
c. Older adults.
d. All groups are at equal risk.

Answer 23

C

Question 24

Place the injury under cold running water or in a cold water bath.

Answer 24

burns

Question 25

Use the abdominal thrust.

Answer 25

choking

Question 26

Cover the injury with a sterile cloth and apply pressure to stop bleeding.

Answer 26

cuts

Question 27

Avoid moving the victim if a broken bone is suspected.

Answer 27

falls

Question 28

Disconnect the power source and begin rescue breathing.

Answer 28

electric shock

Question 29

Call a poison control center and describe the poison taken.

Answer 29

poisonings

Question 30

Common food sources are undercooked ground meat and unpasteurized milk.

Answer 30

E. coli infection

Question 31

Common food sources include soft cheese, unpasteurized milk, and imported seafood products.

Answer 31

listeriosis

Question 32

Caused by a parasite that can be found in some undercooked meat.

Answer 32

toxoplasmosis

Question 33

Common food sources are home-canned low-acid foods that were improperly processed.

Answer 33

botulism

Question 34

Common food sources include raw poultry and eggs.

Answer 34

salmonellosis

Question 35

Steam can be as much a safety hazard as fire.

Answer 35

True

Question 36

When lifting the lid on a pot or dish, tilt it toward you so you can see the food inside.

Answer 36

False

Question 37

Turn handles of pots and pans on the stove inward but not over other burners

Answer 37

True

Question 38

Long, full sleeves are a good choice of clothing to wear in the kitchen.

Answer 38

False

Question 39

Always tie your hair back and remove dangling jewelry before you work in the kitchen.

Answer 39

True

Question 40

A sharp knife is more dangerous than a dull knife.

Answer 40

False

Question 41

Water and electricity don't mix

Answer 41

True

Question 42

Climbing on the counter top is acceptable if you have good balance and you know what you are doing.

Answer 42

False

Question 43

Avoid using extension cords or outlet extenders in the kitchen.

Answer 43

True

Question 44

Hands should always be completely dry before plugging or unplugging in appliance.

Answer 44

True

Question 45

Keep all cleaning supplies in their original container or labeled properly.

Answer 45

True

Question 46

Mixing cleaners such as bleach and ammonia is a great way to get your sink sparkling clean.

Answer 46

False

Question 47

A food-borne illness is a disease transmitted by food, the source of which is bacteria, or toxins produced by bacteria.

Answer 47

True

Question 48

Some bacteria is safe and commonly eaten, such as yeast in bread, bacteria in yogurt, and mold in blue cheese.

Answer 48

True

Question 49

To fight bacteria that may cause food-borne illness, follow these steps to food safety: Cook, separate, Chill, clean, avoid

Answer 49

False

Question 50

The sell-by Date tells the retailer how long to keep the product out for sale.

Answer 50

True

Question 51

Use-by Date tells the consumer the final date by which to use the product.

Answer 51

True

Question 52

Contaminated food ALWAYS looks, smells and tastes bad.

Answer 52

False

Question 53

It is safe to cut raw greens on a cutting board previously used for raw chicken if the board has been rinsed off first.

Answer 53

False

Question 54

It is safe to eat a perishable food like pizza, that has set out for over 2 hours if it is thoroughly reheated.

Answer 54

False

Question 55

When putting out a grease fire use:

Answer 55

Baking soda

Question 56

Throwing water on a grease fire will make the fire:

Answer 56

Spatter and spread the fire making it worse

Question 57

To store knives safely:

Answer 57

Keep them in drawers by themselves

Question 58

What are the conditions for bacteria to grow?

Answer 58

Water, temperature, time, Food

Question 59

When should hands be washed?

Answer 59

Before eating or cooking, after using the bathroom, after playing with a pet.

Question 60

What is the first thing you should do when you get to your assigned kitchen for lab?

Answer 60

Wash hands, sanitize counter top and tables, run hot soapy water in the sink

Question 61

Potentially dangerous

Answer 61

Hazard

Question 62

Anything that ignites easily or is capable of burning rapidly.

Answer 62

Flammable

Question 63

Household cleaner that may burn or corrode the skin on contact

Answer 63

Caustic cleaner

Question 64

Capable of harming or killing if ingested

Answer 64

Poisonous

Question 65

Tiny one-celled micro-organisms found everywhere in then environment, also referred to as microbes.

Answer 65

Bacteria

Question 66

Illness caused by eating contaminated food, the source of which is bacteria, viruses or parasites.

Answer 66

Food-borne illness

Question 67

The transfer of harmful bacteria from one food source to another, or transferred to food from another source such as hands.

Answer 67

Cross-contamination

Question 68

The government agency that enforces standards for the quality and wholesomeness of meat, poultry, and eggs is the:

Answer 68

United States Department of Agriculture

Question 69

Who is responsible for protecting the public health by assuring the safety, efficacy and security of human and veterinary drugs, biological products, medical devices, our nation's food supply, cosmetics, and products that emit radiation

Answer 69

Food and Drug Administration