Classic Classic Quiz Safety and sanitation by Victoriaamodeo Victoriaamodeo 4 098 played - 12 yrs ago Safety and sanitation QUIZ 15 QUESTIONS medium Safety 1 To keep your hands hygienic Wash hands with soap & warm water for 20 secOnly use tongs, spoons and knivesUse gloves so that you dont have to wash handsUse hand sanitizer at the beginning of your shift 2 The danger zone is 60-160 degrees FThe only time when bacteria can multiply4-60 degrees CThe ideal temp for cooked foods 3 If leftovers are left on the counter overnight, you should Cook it to 74 degrees C immediatelyRefrigerate imediatleyThrow it awaySmell it and if it smells okay, taste it 4 We use thermometers Only in an industrial kitchenTo check internal temp of cooked meatsTo monitor temp inside the fridgeBoth B&C 5 Raw meat should be stored In a covered containerBelow all ready to eat foodsOut of the danger zoneAll of the above 6 Some potentially hazardous foods are Cookies & muffinsChopped raw veggiesMeat, fish and poultryB&C 7 Food poisoning can be caused by DirtCross contaminationTemperature abuseAll of the above 8 Some signs that your new workplace may be unsafe are You work with direct supervisionChemical containers are not labelledWorking trainer programs are given to staffA&B 9 The following is not true about MSDS Stand for material safety data sheetIdentifies toxilogical and physical dataLists hazardous ingredients and first aid instructionsNone of the above 10 You should clean and sanitize surfaces in the kitchen When changing from one food type to anotherOnly if the teachers asks you toEvery hourAt the end of the period 11 Working with food while youre suffering from the flu is permitted in Small restaurants under 5 employeesThe kitchen with hair restraint and maskOnly in a dining roomNo 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 containersDeep containersCovered containersBoth A&C 13 Which is the safest way to store raw and ready to eat foods in the fridge Side by side, bottom shelfIn shallow pansRaw food on top shelfRaw food on bottom shelf, ready to eat on the top shelf 14 Which of the following are a part of the whmis program Warning labelsMSDSWorker trainingAll of the above 15 Common tools most easily involved in cross contamination are as follows Hands, knives and cutting boardsFridge, serving dishes, and thermometersDish cloths, tasting spoons, and sinksAll of the above A mistake in this Quiz ? Contact the author Commentaires
