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Test your basic knowledge |
Kitchen Basics Sanitary Food Handling
Start Test
Study First
Subjects
:
hospitality
,
cooking
Instructions:
Answer 34 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses
potentially hazardous foods
Chemical Hazards
Biological Hazards
Viruses
2. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.
Pest Management
Viruses
potentially hazardous foods
Pest Management
3. Foods that won't make you sick or hurt you when you eat them
Temperature danger zone
Physical Hazards
Safe Foods
Foodborne illness
4. Single-celled or multi-celled organisms. May be beneficial; such as mold used to produce cheese; may be a biological hazard - such as a fungus that causes a foodborne illness
Parasites
Fungi
potentially hazardous foods
Safe Foods
5. The living organisms found in or on foods that can make you sick
Sanitizing
Physical Hazards
Temperature danger zone
Biological Hazards
6. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface
Bacteria
Cross-Contamination
Sanitizing
Fungi
7. Disease-producing organism - such as bacteria - viruses - parasites - or fungi
Viruses
Pathogens
Sanitizing Solution
Foodborne illness
8. Contamination of food that occurs when safe food comes in contact with biological - physical - or chemical hazards while it is being prepared cooked - or served
Temperature danger zone
Cross-Contamination
Bacteria
Safe Foods
9. Object that falls into food and can cause injury or illness
Sanitizing Solution
Cross-Contamination
Physical Hazards
Safe Foods
10. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.
Pathogens
potentially hazardous foods
Temperature danger zone
Chemical Hazards
11. A solution made by mixing water and a chemical sanitizer
Fungi
Cross-Contamination
Fungi
Sanitizing Solution
12. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste
Chemical Hazards
Pest Management
Bacteria
Fungi
13. Approach to controlling and eliminating rodents - insects - other pests from the kitchen by keeping the kitchen clean; maintaining the building especially doors - windows - roof - and drains; covering garbage and using pesticides when necessary
Pest Management
Safe Foods
Safe Foods
Bacteria
14. A solution made by mixing water and a chemical sanitizer
potentially hazardous foods
Sanitizing Solution
Sanitizing
Pathogens
15. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses
Biological Hazards
Viruses
Safe Foods
Fungi
16. Object that falls into food and can cause injury or illness
Physical Hazards
Pathogens
Safe Foods
Viruses
17. Contamination of food that occurs when safe food comes in contact with biological - physical - or chemical hazards while it is being prepared cooked - or served
Safe Foods
Cross-Contamination
Sanitizing Solution
Viruses
18. Single-celled organisms that can live in food or water and also on our skin or clothing
Biological Hazards
potentially hazardous foods
Bacteria
Pest Management
19. Disease-producing organism - such as bacteria - viruses - parasites - or fungi
Viruses
Safe Foods
Fungi
Pathogens
20. Temperature ranger from 40F to 140F in which disease causing organisms thrive
Temperature danger zone
Safe Foods
Biological Hazards
Parasites
21. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface
Sanitizing Solution
Sanitizing
Safe Foods
potentially hazardous foods
22. Single-celled organisms that can live in food or water and also on our skin or clothing
Chemical Hazards
Bacteria
Pest Management
Sanitizing
23. An illness that results from eating contaminated foods
Temperature danger zone
Chemical Hazards
Foodborne illness
Sanitizing
24. Multi-celled organisms that are far larger than either bacteria or viruses.
Physical Hazards
Foodborne illness
Parasites
potentially hazardous foods
25. Approach to controlling and eliminating rodents - insects - other pests from the kitchen by keeping the kitchen clean; maintaining the building especially doors - windows - roof - and drains; covering garbage and using pesticides when necessary
Pest Management
Cross-Contamination
Physical Hazards
Water Activity
26. Temperature ranger from 40F to 140F in which disease causing organisms thrive
Sanitizing Solution
Pathogens
Pest Management
Temperature danger zone
27. Foods that won't make you sick or hurt you when you eat them
Sanitizing
Safe Foods
Parasites
Parasites
28. The living organisms found in or on foods that can make you sick
Biological Hazards
Viruses
Foodborne illness
Physical Hazards
29. An illness that results from eating contaminated foods
Biological Hazards
Temperature danger zone
Foodborne illness
Physical Hazards
30. Single-celled or multi-celled organisms. May be beneficial; such as mold used to produce cheese; may be a biological hazard - such as a fungus that causes a foodborne illness
Fungi
Bacteria
Bacteria
Chemical Hazards
31. Measurement of the amount of moisture available in a food; the scale runs from 0 to 1.0 - with water at 1.0 and potentially hazardous foods at .85 or higher.
Biological Hazards
Sanitizing Solution
Water Activity
Cross-Contamination
32. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste
Pathogens
potentially hazardous foods
Chemical Hazards
Foodborne illness
33. Measurement of the amount of moisture available in a food; the scale runs from 0 to 1.0 - with water at 1.0 and potentially hazardous foods at .85 or higher.
Sanitizing
Temperature danger zone
Pest Management
Water Activity
34. Multi-celled organisms that are far larger than either bacteria or viruses.
Bacteria
Parasites
Bacteria
Temperature danger zone