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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. Object that falls into food and can cause injury or illness
Physical Hazards
Cross-Contamination
Temperature danger zone
Chemical Hazards
2. Foods that won't make you sick or hurt you when you eat them
Pathogens
Safe Foods
Fungi
Foodborne illness
3. Single-celled organisms that can live in food or water and also on our skin or clothing
Bacteria
Fungi
Foodborne illness
potentially hazardous foods
4. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste
Chemical Hazards
Water Activity
Sanitizing Solution
Sanitizing Solution
5. 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
Biological Hazards
Water Activity
Fungi
Pathogens
6. 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
Cross-Contamination
Fungi
Viruses
Temperature danger zone
7. An illness that results from eating contaminated foods
Foodborne illness
Pathogens
Sanitizing Solution
Fungi
8. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface
Water Activity
Physical Hazards
Viruses
Sanitizing
9. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses
Bacteria
potentially hazardous foods
Viruses
Foodborne illness
10. 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
Sanitizing Solution
Parasites
Water Activity
11. Toxins such as metals - cleaning compounds - food additives - and fertilizer found in food waste
Sanitizing Solution
Water Activity
Parasites
Chemical Hazards
12. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.
Temperature danger zone
Safe Foods
Physical Hazards
potentially hazardous foods
13. Temperature ranger from 40F to 140F in which disease causing organisms thrive
Physical Hazards
Sanitizing Solution
Temperature danger zone
Cross-Contamination
14. Biological hazards that can cause illness when they invade a cell and trick the cell into making more viruses
Viruses
Safe Foods
Sanitizing Solution
Water Activity
15. 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.
Temperature danger zone
Sanitizing Solution
Water Activity
Viruses
16. Using either heat or chemicals to reduce the number of disease-causing organisms on a surface
Sanitizing
Chemical Hazards
Viruses
Fungi
17. Foods that - because of conditions or the nature of the food itself - provide a friendly environment for the rapid growth of pathogens.
potentially hazardous foods
Parasites
Pathogens
Chemical Hazards
18. A solution made by mixing water and a chemical sanitizer
Foodborne illness
Sanitizing
Sanitizing Solution
Cross-Contamination
19. Disease-producing organism - such as bacteria - viruses - parasites - or fungi
Cross-Contamination
Cross-Contamination
Biological Hazards
Pathogens
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
Sanitizing Solution
Cross-Contamination
Pest Management
Temperature danger zone
21. 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
Cross-Contamination
Fungi
Physical Hazards
Viruses
22. Foods that won't make you sick or hurt you when you eat them
Sanitizing
Sanitizing
Safe Foods
potentially hazardous foods
23. The living organisms found in or on foods that can make you sick
Biological Hazards
Fungi
Water Activity
Pathogens
24. 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.
Parasites
Sanitizing
Foodborne illness
Water Activity
25. Disease-producing organism - such as bacteria - viruses - parasites - or fungi
Pathogens
Cross-Contamination
Cross-Contamination
Foodborne illness
26. 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
potentially hazardous foods
Pest Management
Chemical Hazards
Pathogens
27. A solution made by mixing water and a chemical sanitizer
Sanitizing Solution
Physical Hazards
Cross-Contamination
Cross-Contamination
28. An illness that results from eating contaminated foods
Bacteria
Parasites
Foodborne illness
potentially hazardous foods
29. Multi-celled organisms that are far larger than either bacteria or viruses.
Parasites
Chemical Hazards
Physical Hazards
Viruses
30. Multi-celled organisms that are far larger than either bacteria or viruses.
Parasites
Water Activity
Pathogens
Pathogens
31. Object that falls into food and can cause injury or illness
Viruses
Physical Hazards
Parasites
Sanitizing
32. The living organisms found in or on foods that can make you sick
Cross-Contamination
Biological Hazards
Sanitizing Solution
Foodborne illness
33. Temperature ranger from 40F to 140F in which disease causing organisms thrive
Fungi
Temperature danger zone
Sanitizing Solution
Water Activity
34. Single-celled organisms that can live in food or water and also on our skin or clothing
Foodborne illness
Bacteria
Sanitizing
Pathogens