Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Lifetime Nutrition and Wellness > Kitchen Safety and Sanitation > Flashcards

Kitchen Safety and Sanitation Flashcards

1
Q

Bacteria or toxins that bacteria produce cause most foodborne illnesses.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The bodies of healthy people can usually handle limited amounts of harmful bacteria.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Regularly washing their hands in one of the most important steps people can take to prevent the transmission of harmful bacteria.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Meal managers who want to limit dirty dishes can safely use the same utensils for raw and cooked meats.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Chlorine bleach can be used to help kill bacteria found on kitchen counters and cutting boards.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Freezing temperatures kill all bacteria.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Large amounts of food take longer to heat or chill than small or average amounts of food.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

The safety closures used on many medicines and household chemicals make the bottles impossible for children to open.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Always move a knife blade away from the body when cutting.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

When lighting a gas range manually, light the match before turning on the gas.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Resting and drinking plenty of liquids will help most victims of mild cases of bacterial foodborne illnesses get their strength back.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Hepatitis A virus is often transmitted by rodents and household pets.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Frozen foods that have thawed completely can be safely refrozen.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Most kitchen burns are caused by scalding liquids, spattering grease, and hot cooking utensils.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

State health departments inspect foodservice facilities regularly to ensure strict sanitation guidelines are being met.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Fresh fruit is a good food to store for emergencies because it will provide family members with needed vitamins, minerals, and fiber.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

The temperature range known as the “danger zone” is ____.

a. 40°F-140°F (5°C-60°C)
b. 60ºF-126°F (16°C-52°C)
c. 140°F-165°F (60°C-74°C)
d. None of the above.

A

B

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Undercooked ground meat and unpasteurized milk are food sources commonly associated with ____.

a. botulism
b. E. coli infection
c. listeriosis
d. salmonellosis

A

B

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Which of the following is not a safety precaution for preventing cuts?

a. Wearing rubber gloves to pick up broken glass.
b. Keeping knives sharp.
c. Using knives to pry open cans.
d. Disposing of can lids immediately.

A

c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Falls in the kitchen can be prevented by ____.

a. standing on a chair to reach high places
b. wiping up spills immediately
c. keeping shoes and sports equipment near the kitchen doorway
d. All the above.

A

b

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Double vision, inability to swallow, speech difficulty, and progressive respiratory paralysis are symptoms of____.

a. botulism
b. perfringens poisoning
c. salmonellosis
d. staphylococcal poisoning

A

A

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Which of the following is a safety precaution for preventing burns and fires?

a. Turn pan handles toward the front of the range.
b. Use water to extinguish grease fire.
c. Wear loose-fitting clothing when working near the range.
d. Open pan lids at an angle away from the body.

A

D

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

For which of the following groups does foodborne illness pose the greatest health risk?

a. School-age children.
b. Teenagers.
c. Older adults.
d. All groups are at equal risk.

A

C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Place the injury under cold running water or in a cold water bath.

A

burns

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Use the abdominal thrust.

A

choking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Cover the injury with a sterile cloth and apply pressure to stop bleeding.

A

cuts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Avoid moving the victim if a broken bone is suspected.

A

falls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Disconnect the power source and begin rescue breathing.

A

electric shock

29
Q

Call a poison control center and describe the poison taken.

A

poisonings

30
Q

Common food sources are undercooked ground meat and unpasteurized milk.

A

E. coli infection

31
Q

Common food sources include soft cheese, unpasteurized milk, and imported seafood products.

A

listeriosis

32
Q

Caused by a parasite that can be found in some undercooked meat.

A

toxoplasmosis

33
Q

Common food sources are home-canned low-acid foods that were improperly processed.

A

botulism

34
Q

Common food sources include raw poultry and eggs.

A

salmonellosis

35
Q

Steam can be as much a safety hazard as fire.

A

True

36
Q

When lifting the lid on a pot or dish, tilt it toward you so you can see the food inside.

A

False

37
Q

Turn handles of pots and pans on the stove inward but not over other burners

A

True

38
Q

Long, full sleeves are a good choice of clothing to wear in the kitchen.

A

False

39
Q

Always tie your hair back and remove dangling jewelry before you work in the kitchen.

A

True

40
Q

A sharp knife is more dangerous than a dull knife.

A

False

41
Q

Water and electricity don’t mix

A

True

42
Q

Climbing on the counter top is acceptable if you have good balance and you know what you are doing.

A

False

43
Q

Avoid using extension cords or outlet extenders in the kitchen.

A

True

44
Q

Hands should always be completely dry before plugging or unplugging in appliance.

A

True

45
Q

Keep all cleaning supplies in their original container or labeled properly.

A

True

46
Q

Mixing cleaners such as bleach and ammonia is a great way to get your sink sparkling clean.

A

False

47
Q

A food-borne illness is a disease transmitted by food, the source of which is bacteria, or toxins produced by bacteria.

A

True

48
Q

Some bacteria is safe and commonly eaten, such as yeast in bread, bacteria in yogurt, and mold in blue cheese.

A

True

49
Q

To fight bacteria that may cause food-borne illness, follow these steps to food safety: Cook, separate, Chill, clean, avoid

A

False

50
Q

The sell-by Date tells the retailer how long to keep the product out for sale.

A

True

51
Q

Use-by Date tells the consumer the final date by which to use the product.

A

True

52
Q

Contaminated food ALWAYS looks, smells and tastes bad.

A

False

53
Q

It is safe to cut raw greens on a cutting board previously used for raw chicken if the board has been rinsed off first.

A

False

54
Q

It is safe to eat a perishable food like pizza, that has set out for over 2 hours if it is thoroughly reheated.

A

False

55
Q

When putting out a grease fire use:

A

Baking soda

56
Q

Throwing water on a grease fire will make the fire:

A

Spatter and spread the fire making it worse

57
Q

To store knives safely:

A

Keep them in drawers by themselves

58
Q

What are the conditions for bacteria to grow?

A

Water, temperature, time, Food

59
Q

When should hands be washed?

A

Before eating or cooking, after using the bathroom, after playing with a pet.

60
Q

What is the first thing you should do when you get to your assigned kitchen for lab?

A

Wash hands, sanitize counter top and tables, run hot soapy water in the sink

61
Q

Potentially dangerous

A

Hazard

62
Q

Anything that ignites easily or is capable of burning rapidly.

A

Flammable

63
Q

Household cleaner that may burn or corrode the skin on contact

A

Caustic cleaner

64
Q

Capable of harming or killing if ingested

A

Poisonous

65
Q

Tiny one-celled micro-organisms found everywhere in then environment, also referred to as microbes.

A

Bacteria

66
Q

Illness caused by eating contaminated food, the source of which is bacteria, viruses or parasites.

A

Food-borne illness

67
Q

The transfer of harmful bacteria from one food source to another, or transferred to food from another source such as hands.

A

Cross-contamination

68
Q

The government agency that enforces standards for the quality and wholesomeness of meat, poultry, and eggs is the:

A

United States Department of Agriculture

69
Q

Who is responsible for protecting the public health by assuring the safety, efficacy and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation

A

Food and Drug Administration

Lifetime Nutrition and Wellness (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions