Chapter 1 – Safety & Sanitation Principles (Total: 46)

Matching Directions: Read each description carefully. Match each description with the correct
key term found below. Place the letter of the key term in the space provided at the beginning of
each statement. Use each term only once. Check your answers before submitting your
assignment. (10 Points)
Descriptions:
1. _OSHA__ Enforces workplace standards.
2. _EPA__ Requires foodservice operations to track how they handle and dispose of hazardous
materials.
3. _Flammable__ Quick to burn.
4. _Lockout/tagout__ All necessary switches on electrical equipment are prevented from being
used when they
are malfunctioning.
5. _Abrasion__ A scrape or minor cut.
6. _Laceration__ Cuts or tears in the skin that can be deep.
7. _Avulsion__ A portion of the skin is partially or completely torn off.
8. _Puncture__ The skin is pierced with a pointed object leaving a deep hole in the skin.
9. _Heimlich maneuver__ Used on someone who is conscious and choking.
10. _Cardiopulmonary resuscitation__ Emergency care that is performed on people who are
unresponsive or unconscious.

Key Terms:
A. Laceration
B. Cardiopulmonary resuscitation
C. Flammable
D. Avulsion
E. Heimlich maneuver
F. Puncture
G. Abrasion
H. OSHA
I. Lockout/ tagout
J. EPA

Short Answer Directions: Read each question carefully. Write your answer(s) in the space
below each question. Reread your answers before submitting your assignment. (11 points)

11. What are two reasons for using gloves in food service? (2 points)
The gloves should protect our hands from injuries and help protect against food contamination
by bacteria and physical hazards.
12. What are two instances when you should change single use disposable gloves? (2 points)
We should change our gloves when they become soiled or torn, after at least every four hours of
single-use, and immediately after you handle any raw food.
13. Which is safer, a sharp knife or a dull knife? Why? (2 points)
A dull blade is more dangerous, because a dull blade requires more pressure to cut.
14. What are two things you need to ask yourself before lifting a heavy object? (2 points)
-Can I lift this object by myself?
-Is the object too heavy or too awkward to lift easily?
-Do I need help to move or lift the object?
-Is the path I must take free of clutter?

15. What are three precautionary measures you should take before cleaning kitchen equipment?
(3 points)
You should turn all switches to the off position, unplug the equipment and follow the
manufacturer's instructions and the food establishment´s directions for cleaning.

Matching Directions: Read each description carefully. Match each description with the correct
key term found below. Place the letter of the key term in the space provided at the beginning of
each statement. Use each term only once. Check your answers before submitting your
assignment. (15 points)
Descriptions:
1. _Sanitary__ Free from harmful levels of microorganisms.
2. _Contaminated__ Food that is unfit to be eaten.
3. _Direct contamination__ Raw foods that are exposed to toxins.
4. _Toxins__ Harmful organisms or substances.
5. _Cross contamination__ The movement of chemicals or microorganisms from one place to
another.
6. _Sanitation__ Healthy and sanitary conditions and effective sanitary practices.
7. _Hazard__ Source of danger.
8. _Foodborne illness__ When two or more people become sick after eating the same food.
9. _Bacteria__ Tiny and single celled microorganisms.
10. _Hepatitis A__ A disease that causes inflammation of the liver and is transmitted to food by
workers.
11. _Parasites__ Larger than bacteria and viruses and must live in or on a host to survive.
12. _Fungi__ Found in soil, plants, Animals, water, and air.
13. _Molds__ Fuzzy looking spores that grow at nearly any temperature.
14. _Sanitizing__ Reducing the number of microorganisms on the surface.
15. _Pesticides__ Used in food storage and preparation areas to control pests.
Key Terms:
A. Hepatitis A
B. Pesticides
C. Sanitary
D. Molds
E. Toxins
F. Sanitizing
G. Fungi
H. Contaminated
I. Bacteria
J. Hazard
K. Parasites
L. Direct contamination
M. Sanitation
N. Cross contamination
O. Foodborne illness

Workplace Challenge I Directions: Part A: What four procedures should you follow if you
suspect an outbreak a foodborne illness at your food service operation? Part B: What are two
personal hygiene habits that can help prevent an outbreak of foodborne illness? (10 points)
Part A: (8 points)
1. Tell the manager or supervisor of your suspicions immediately. It is your supervisor´s
responsibility to contact the appropriate authorities for an investigation.
2. Avoid panic. There are many reasons why people become ill, so it is best to let the health
authorities check the situation.
3. Save any food you suspect may be contaminated. Wrap food in its original container or in a
plastic bag. Clearly label the bag or container Do Not Use.
4.

Part B: (2 points)
1. In most areas, the public health department will investigate any outbreak of foodborne illness
to protect public health.

2. The department´s job is to learn how the illness was spread and how its spread can be
prevented in the future.
Workplace Challenge II Directions: List and describe four classes of fires. What fire
extinguisher(s) can be used for each one?
1. Class A: wood, paper, cloth, plastic. Class A, Class A:B
2. Class B: grease, oil, chemicals. Class A:B, Class A:B:C
3. Class C: electrical cords, switches, wiring. Class A:C, Class B:C
4. Class D: combustible switches, wiring, metals, iron. Class D