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Kitchen Basics Sanitary Food Handling

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. 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.






2. The living organisms found in or on foods that can make you sick






3. Object that falls into food and can cause injury or illness






4. Multi-celled organisms that are far larger than either bacteria or viruses.






5. The living organisms found in or on foods that can make you sick






6. Temperature ranger from 40F to 140F in which disease causing organisms thrive






7. 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






8. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface






9. An illness that results from eating contaminated foods






10. 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






11. A solution made by mixing water and a chemical sanitizer






12. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste






13. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste






14. 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






15. Disease-producing organism - such as bacteria - viruses - parasites - or fungi






16. 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






17. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses






18. 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.






19. Object that falls into food and can cause injury or illness






20. 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






21. Disease-producing organism - such as bacteria - viruses - parasites - or fungi






22. An illness that results from eating contaminated foods






23. Temperature ranger from 40F to 140F in which disease causing organisms thrive






24. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses






25. A solution made by mixing water and a chemical sanitizer






26. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.






27. Multi-celled organisms that are far larger than either bacteria or viruses.






28. Single-celled organisms that can live in food or water and also on our skin or clothing






29. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface






30. Single-celled organisms that can live in food or water and also on our skin or clothing






31. Foods that won't make you sick or hurt you when you eat them






32. 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






33. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.






34. Foods that won't make you sick or hurt you when you eat them







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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