Pre- Assessment : Food Safety And Sanitation

10 Questions

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Pre- Assessment : Food Safety And Sanitation

This test is designed to formatively assess the students background knowledge of food safety and sanitation.


Questions and Answers
  • 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. 
    • 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