NFEC Culinary Arts Sanitation Chapter 2
Name _________________________________
1. Good personal hygiene of the food service worker is required to eliminate the spread of _____ and____.
2. Buffet foods are kept hot using steam tables or _________.
3. Personal hygiene is the ___________care maintained by the individual.
4. Food service employees must _________after using the washroom or coughing.
5. First impressions are made primarily by ___________.
6. Always wash hands with ___________ and ____________.
7. Leftover display foods should be _________at the end of the meal.
8. Bacteria cannot move about on their own and must be ___________at the end of the meal.
9. People who are more likely than others to experience food borne illness are called ________ and include infants, preschool age children and senior adults.
10. Bacteria growth is stopped completely at __________°F.
11. A (n) _______ is a chemical used in food to retard bacteria growth.
12. Bacteria growth is prepared goods in best controlled by ________ or _________the food rapidly.
13. Bacteria divide once every _________minutes under favorable conditions.
14. Dried foods have an extended ___________life.
15. The three main causes of food borne illness are yeast contamination, bacteria growth, and __________.
16. The food borne illness ________is caused by defective plumbing and food contaminated by flies.
17. In most cities, wash and rinse water temperatures are specified by the local_______.
18. The most common vehicle for transmitting bacteria is the __________.
19. If all _________is extracted from certain foods, ____________growth will be eliminated.
20. Pots should be ______dried after washing and rinsing.
21. The FDA revised and published the ________, which establishes standards that assist food control jurisdictions
regulating the food service industry.
22. Foods that are in a form capable of supporting rapid and progressive growth of microorganisms are called
__________foods.
23. Potentially hazardous foods that have been cooked must be cooled to ________°F within 2 hours following cooking.
24. _________is a bacteria causing infection primarily in pregnant women, newborns, and adults with weakened
immune systems.
25. Many problems relating to sanitation can be traced to improper cleaning and _________dishes, silverware, etc.
Multiple Choice
1. Of the three requirements for good result in pot washing, the one most neglected is __________.
A. hot water
B. chlorine
C. friction
D. detergent
2. The first impression a person conveys to another is through _______________.
A. appearance
B. personality
C. manners
D. communication skills
3. Most bacteria are destroyed at a temperature of _______________°F and above.
A. 160
B. 170
C. 180
D. 190
4. Bacteria grow very slowly at temperatures below ___________________°F.
A. 41
B. 72
C. 98
D. 212
5. A foodborne illness that can be transmitted to customers by improperly washed dishes or silverware and coughing or
sneezing is ______________.
A. typhoid fever
B. dysentery
C. trichinosis
D. diphtheria
6. Personal hygiene is the responsibility of the __________.
A. cook
B. chef
C. garde manager
D. all of the above
7. Frozen foods should be thawed under controlled conditions in the refrigerator at approximately _____________°F to
__________°F.
A. 32; 36
B. 34; 38
C. 40; 44
D. 44; 48
8. When rinsing dishes, the water temperature used should be higher that ___________°F.
A. 160
B. 170
C. 180
D. 190
9. ___________is not one of the favorable conditions required for bacteria growth.
A. moisture
B. light
C. food
D. warmth
10. ____________is a foodborne illness caused for improper canning techniques.
A. botulism
B. salmonella
C. trichinosis
D. diphtheria
11. The ___________is a government agency concerned with establishing food safety standards.
A. FDA
B. CDC
C. EPA
D. all of the above
12. When ground beef is heated to _________°F, the bacteria are instantly killed.
A. 130
B. 158
C. 142
D. 168
13. Placing frozen food in ____________ is a permitted methon for thawing foods.
A. standing hot water
B. a refrigerated environment
C. a shallow pan at room temp.
D. none of theabove
14. Hot foods must be held at temperatures above _________°F for transport.
A. 112
B. 125
C. 135
D. 141
15. _____________is a common foodborne illness.
A. campylobacter
B. E. Cloi o157:H7
C. salmonella
D. all of the above
True-False
T
F 1. Food transport containers must be clean, tightly sealed, and designed for efficient cleaning.
T
F 2. Hot foods on display should be kelp at 80° - 100°F to prevent spoilage.
T
F 3. All food contain bacteria.
T
F 4. The most common vehicles for transmitting bacteria are food utensils.
T
F 5. Sneeze guards are used when working with spices in the commercial kitchen.
T
F 6. A disinfectant is a chemical solution used to kill bacteria.
T
F 7. A professional exterminator should be retained if there is any indication of rats or mice in the kitchen.
T
F 8. Raw or undercooked eggs, fish, or meat should never be served customers.
T
F 9. Meat, fish, and vegetables should not be refrozen after thawing.
T
F 10. Glasses, cups, pots, and bowls should be stored with the bottoms up.
T F 11. Gloves must be worn over artificial fingernails when preparing food.
T F 12. When washing hands, lathered areas must be scrubbed vigorously for at least 15 sec.
T F 13. The temperature danger zone is between 55°F and 150°F.
T
F 14. Adding ice to food is an approved method for cooling foods.
T F 15. All washrooms used by food service employees, must display signs or posters notifying employees to wash
hands before returning to work.
Identification
_____1. Room Temperature
8. Water freezes
_____2. Preferred refrigerator temp
9. Most harmful bacteria are destroyed
_____3. Preferred frozen food temperature
A. 212°F
_____4. Temperature danger zone
E. 41°F
_____5. Body temperature
I. 98.6°F
_____6. Water simmers
_____7. Water boils
B. 195°F
F. 0°F to -10°F
C. 180°F
G. 32°F
D. 135°F - 41°F
H. 68°F