1) An alcohol-containing product designed for application to the hands for reducing the number of germs on the hands. In the United States, such preparations usually contain 60%-95% ethanol or isopropanol. a) Alcohol-based sanitizer or hand scrub b) Hand Hygiene c) Hand Washing d) Contaminated 2) A general term that applies to a variety of processes used to clean hands, including handwashing or use of an alcohol-based handrub. a) Alcohol-based sanitizer or hand scrub b) Hand Hygiene c) Hand Washing d) Contaminated 3) Washing hands with soap and warm water. a) Hand Hygiene b) Alcohol-based sanitizer or hand scrub c) hand scrub d) Hand Washing 4) Dirty, polluted, or infected through contact Infectious diseases can spread in the following four ways: contact with another infected person, contaminated object, infected animal or environmental source. a) Disinfection b) Hazard c) Contaminated d) Irradiation 5) Cleaning an article of some or all of the pathogenic organisms which may cause infection. Treatment to destroy harmful microorganisms. a) Contaminated b) Disinfection c) Hazard d) Irradiation 6) A scientist who studies the causes. transmission, and control of disease in a population. a) Irradiation b) Hazard c) Disinfection d) Epidemiologist 7) A sickness resulting from a virus, bacteria, parasite, or other microbe that enters your body through food a) Food-Borne illness b) Irradiation c) Epidemiologist d) Disinfection 8) Is any situation or condition that has the potential to cause damage or injury. a) Food-Borne illness b) Irradiation c) Hazard d) Contaminated 9) The treatment of food with radiation to kill microorganisms and reduce food losses due to spoilage. the conditions of being exposed to radiation. a) Nutrients b) Irradiation c) OSHA d) Pathogen 10) A microscopic organism, such as bacterium, virus, mold, fungus, or yeast. a) Microorganism b) Microbe c) Nutrients d) Substances 11) Substances, including proteins, carbohydrates, vitamins, and minerals, found in foods that people require stay healthy. a) Pathogen b) Microbe c) Sanitizers d) Nutrients 12) A government agency to maintain a safe and healthy work environment. a) OSHA b) Disinfection c) CDC d) WHO 13) A microorganism such as a bacterium or virus that can cause disease any germ which causes disease may be called a pathogen.3. Maintain in safety from injury, harm, or danger. a) Pathogen b) Sanitizers c) Microbe d) Disinfection 14) The potential adverse consequences of a hazard, and assessed in terms of their severity and like hood. A source of danger. a) Safety Program b) Risk c) OSHA d) WHO 15) Are substances that reduce the number of microorganisms to a safe level. a) Sanitizers b) Coronavirus c) Safety Program d) hand scrub 16) a type of common virus that infects humans, typically leading to an upper respiratory infection. a) Pathogen b) Coronavirus c) Microbe d) Microorganism 17) An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness, or it may be used to determine if a refrigerator or stove is reaching its proper temperatures. a) Sanitizers b) WHO c) Pathogen d) Food Thermometer 18) 1. The Centers for Disease Control and Prevention is a national public health institute in the United States. It is a United States federal agency, under the Department of Health and Human Services, and is headquartered in Atlanta, Georgia. a) WHO b) CDC c) Microorganism d) OSHA 19) A United Nations agency to coordinate international health activities and to help governments improve health services a) WHO b) CDC c) OSHA d) Safety Program 20) A sickness resulting from a virus, bacteria, parasite, or other microbe that enters your body through food a) Food-Borne illness b) Microorganism c) Pathogen d) Microbe 21) Microscopic living things such, as bacteria. a) Microorganism b) Pathogen c) Food-Borne illness d) Microbe 22) A set of regulations and activities aimed at improving safety. a) OSHA b) Safety Program c) WHO d) CDC 23) Kitchen and Food Safety Is Important To Everyone. a) True b) False 24) KItchen and Food Safety Is Important Everywhere a) True b) Fasle

Kitchen & Food Safety Terms

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