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Quiz Health
Quiz Health
Safety and sanitation
by
Victoriaamodeo
3 999 played -
11 yrs ago
Safety and sanitation
15 QUESTIONS
68%
Safety
1
To keep your hands hygienic
Wash hands with soap & warm water for 20 sec
Only use tongs, spoons and knives
Use gloves so that you dont have to wash hands
Use hand sanitizer at the beginning of your shift
2
The danger zone is
60-160 degrees F
The only time when bacteria can multiply
4-60 degrees C
The ideal temp for cooked foods
3
If leftovers are left on the counter overnight, you should
Cook it to 74 degrees C immediately
Refrigerate imediatley
Throw it away
Smell it and if it smells okay, taste it
4
We use thermometers
Only in an industrial kitchen
To check internal temp of cooked meats
To monitor temp inside the fridge
Both B&C
5
Raw meat should be stored
In a covered container
Below all ready to eat foods
Out of the danger zone
All of the above
6
Some potentially hazardous foods are
Cookies & muffins
Chopped raw veggies
Meat, fish and poultry
B&C
7
Food poisoning can be caused by
Dirt
Cross contamination
Temperature abuse
All of the above
8
Some signs that your new workplace may be unsafe are
You work with direct supervision
Chemical containers are not labelled
Working trainer programs are given to staff
A&B
9
The following is not true about MSDS
Stand for material safety data sheet
Identifies toxilogical and physical data
Lists hazardous ingredients and first aid instructions
None of the above
10
You should clean and sanitize surfaces in the kitchen
When changing from one food type to another
Only if the teachers asks you to
Every hour
At the end of the period
11
Working with food while youre suffering from the flu is permitted in
Small restaurants under 5 employees
The kitchen with hair restraint and mask
Only in a dining room
No food premise where public would be at risk
12
Which of the following containers should be used to store a large batch of chili in the refrigerator
Shallow containers
Deep containers
Covered containers
Both A&C
13
Which is the safest way to store raw and ready to eat foods in the fridge
Side by side, bottom shelf
In shallow pans
Raw food on top shelf
Raw food on bottom shelf, ready to eat on the top shelf
14
Which of the following are a part of the whmis program
Warning labels
MSDS
Worker training
All of the above
15
Common tools most easily involved in cross contamination are as follows
Hands, knives and cutting boards
Fridge, serving dishes, and thermometers
Dish cloths, tasting spoons, and sinks
All of the above
Let's GO
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Generated on 19 Aug 22, 7h42