Pre- Assessment : Food Safety And Sanitation
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This test is designed to formatively assess the students background knowledge of food safety and sanitation.
- 1.In order to multiply , most bacteria need:
- A.
Cold and dry conditions
- B.
Being placed on top of the refrigerator
- C.
Warm and moist conditions
- D.
Temperature above 165 degrees
- 2.The abbreviation for the government agency that is concerned with cause and control of disease:
- A.
CDC
- B.
FDA
- C.
FFA
- D.
USDA
- 3.Double vision, muscle paralysis and breathing problems are symptons of :
- A.
E. Coli
- B.
Botulism
- C.
Staphylococcus aureua
- D.
Salmonella
- 4.Which of the following is at lowest risk of foodborne illness?
- A.
Adolescents
- B.
Alcoholics
- C.
Elderly people
- D.
Pregnant women
- 5.Spreading bacteria to clean food from contaminated work surfaces, hands, utensils, or food is called:
- A.
Botulism
- B.
Cross-contamination
- C.
Hygiene
- D.
Food-borne illness
- 6.Perishable foods can be left out at room temperature for :
- A.
There is no safe time for foods to be left out
- B.
More than four hours
- C.
No more than two hours
- D.
As long as you want as long as they are covered
- 7.The " temperature danger zone" is:
- A.
40 degrees-140 degrees F .
- B.
65 degrees - 140 degrees F
- C.
0- 100 Degrees F.
- D.
180 degrees - 350 degrees F.
- 8.The process of making something clean is called :
- A.
Cross- contamination
- B.
Pathogen
- C.
Sanitize
- D.
Temperature danger zone
- 9.Which of these can be beneficial microorganisms:
- A.
Fungi
- B.
Yeast
- C.
Bacteria
- D.
All of the above
- 10.Growth of bacteria can be prevented by:
- A.
Thawing food, that's covered , on the countertop
- B.
Putting perishable foods in the refrigerator
- C.
Keeping cooked food out for less than 8 hours
- D.
All of the above
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