Food Safety and Sanitation
Quiz
•
Life Skills
•
7th - 12th Grade
•
Medium
Heather Stinson
Used 761+ times
FREE Resource
33 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
When using chlorine bleach as a sanitizer in the kitchen, how much bleach should be added, per gal of water?
1 Tablespoon / 3 capfuls
1 teaspoon / 1 capful
1 cup
1 quart
2.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
What should you do if a grease fire starts on the stove?
Smother/Cover with a lid and turn off the heat
Smother/Cover with a towel or apron
Pour water on it
Do all of these things!
3.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
Where should your dirty towels go after lab?
On the counter
Hung from a cabinet door
Hung over the faucet to dry
In the laundry basket in front of the washer
4.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
Which foodborne illness can be lingering in dented &/or bulging canned foods?
Staphylococcus Aureus
Norovirus
Clostridium Botulinum
Salmonella
5.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
Is it safe to set out coleslaw and potato salad on a table without temperature control 3 hours before it is to be eaten?
Yes, it is safe.
No, it is not safe.
Yes, but only if they are covered.
Yes, but only if the food was washed before you made it.
6.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
There is potato salad that was left on the counter from dinner yesterday. What is the safest thing to do?
Put it in the refrigerator immediately
Throw it away
Taste it to see if it tastes funky
Smell it to see if it smells funky
7.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
What are Pathogens?
Viruses, bacteria and parasites
Unwanted microfibers found in food
Dirt and stems of plants
Plastic wrapping and labels
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