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  • Intro Sanit and Safety Review Sheet

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    tyson.bergsrud
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    This document contains a summative review for an intro to culinary arts sanitation and safety class, asking 23 multiple choice or short answer questions about topics like foodborne illnesses, the temperature danger zone, food allergens, proper handwashing techniques, ready-to-eat foods, cleaning and sanitization methods, and first aid procedures for burns and cuts.

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    This document contains a summative review for an intro to culinary arts sanitation and safety class, asking 23 multiple choice or short answer questions about topics like foodborne illnesses, the temperature danger zone, food allergens, proper handwashing techniques, ready-to-eat foods, cleaning and sanitization methods, and first aid procedures for burns and cuts.

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    © All Rights Reserved
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    22 views2 pages

    Intro Sanit and Safety Review Sheet

    Uploaded by

    tyson.bergsrud
    This document contains a summative review for an intro to culinary arts sanitation and safety class, asking 23 multiple choice or short answer questions about topics like foodborne illnesses, the temperature danger zone, food allergens, proper handwashing techniques, ready-to-eat foods, cleaning and sanitization methods, and first aid procedures for burns and cuts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    Name: Date: Period:

    Intro to Culinary Arts


    Sanitation and Safety Summative Review

    1. Describe in detail foodborne illnesses

    2. Describe in detail foodborne illness outbreaks.

    3. What is the temperature Danger Zone?

    4. What does TCS stand for?

    5. What are TCS foods?

    6. Who are high risk populations? Why?

    7. What is FATTOM? What is it used for?

    8. What are food allergens?

    9. How can you prevent allergens being transferred to food?

    10. How long should hands be scrubbed during the handwashing process?

    11. When should food handler wash their hands?

    12. Describe good personal hygiene as it relates to the foodservice industry.

    13. What is RTE?

    14. What are examples of RTE foods?


    Name: Date: Period:

    15. What are the stipulations when handling RTE foods?

    16. What does cleaning mean?

    17. What does sanitize mean?

    18. What is the PASS system?

    19. What is a 1st degree burn?

    20. What is a 2nd degree burn?

    21. What is a 3rd degree burn?

    22. What is the best first aid treatment for burns?

    23. What should you do if you cut yourself?

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