Test your basic knowledge |

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






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






3. 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






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






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






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






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






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






9. An illness that results from eating contaminated foods






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






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






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






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






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






15. An illness that results from eating contaminated foods






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






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






18. 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






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






20. 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.






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






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






23. 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






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






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






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






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






28. 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






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






30. 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.






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






32. 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






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






34. 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