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 won't make you sick or hurt you when you eat them






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






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






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






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






7. An illness that results from eating contaminated foods






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






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






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






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






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






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






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






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.






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






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






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






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






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. 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






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






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






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.






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






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






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






28. An illness that results from eating contaminated foods






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






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






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






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






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






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