HACCP, Hazard Analysis Critical Control Point, is a systematic approach to control conditions that cause food borne illnesses.  Which is a corrective action that can prevent food from being contaminated?

To avoid foods from spoiling in the refrigerator or freezer, which action is always recommended?

Which biological hazards are multi-celled organisms that are large enough to see without a microscope and can cause a foodborne illness?

You should wash your hands for 20 seconds in a hand-washing sink, using hot and cold running water, soap, and nailbrush.  Pretend that you have followed all the steps perfectly and now you just need to dry your hands, which would be BEST material to use, if you wanted to reduce the chances of spreading germs?

What is the MOST important reason for wearing the proper shoes in the kitchen?

You are making dinner for your family and you start prepping the meal.  You take out a cutting board and place raw chicken tenders on the surface.  Then, you trim the tender and place them in a bowl.  Next, you pour the marinade on the tenders, allowing the flavor to absorb.  Without washing the cutting board. you take out salad ingredients on the same cutting board.  What is the name of the safety violation that occurred in this situation?

Tonight you are planning to have steaks on the grill.  You just got home from school and you realize the steaks are still in the freezer.  Which of the thawing methods would you use to demonstrate proper handling procedures?

Which temperature range is ideal for pathogens to grow?

Which pathogen is most associated with undercooked ground beef that is used for hamburgers?

What is the minimum internal cooking temperature for poultry?

Each of the letters FATTOM represents a condition necessary for microorganisms to grow and multiply.  The letters "O" and "M" correlate to which two conditions?

Some foods offer a perfect environment for pathogens, disease-producing organisms, to grow rapidly.  Which conditions do pathogens need to grow?

Food facilities should be kept clean to reduce risks of contamination.  What is the biggest difference between cleaning and sanitizing?

When storing your cleaning chemicals in your restaurant, what is the BEST rule to follow?

When storing your cleaning chemicals in your restaurant, what is the BEST rule to follow?

Your co-worker is cleaning the bathroom and the chemical she was using just splashed into her eyes.  Which documents will provide you with information about specific treatments and precautions caused by a chemical?

If a person is choking, the method to help them is called what?

Hood systems are located in the ventilation hood over ranges, griddles, deep fryers, and broilers.  If a fire were to start on one of those pieces of equipment, which substances would be used in the hood to smother the fire?

Workers have the right to a safe working environment free from hazards.  Which agencies sets standards and inspects the workplace?

The bartender cannot find his scoop so he is using a glass to scoop ice for drinks.  You notice that a glass just broke in the ice bin.  What is the BEST way to fix the situation, so nobody is injured?

A well-designed fire emergency plan means you have an established plan in case of a fire or emergency.

Which is the BEST number of evacuation routes for your kitchen?

After studying the label below for Cheerios, which set of benefits of eating this cereal as part of a healthy breakfast provide the maximum benefits?