
Safety and Sanitation Test
Authored by Shawn Hendricks
Life Skills
9th - 12th Grade
Used 51+ times

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30 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What are the 4 categories of food safety?
Clean, Chill, Cook, Contain
Clean, Separate, Chill, Cook
Clean, Cook, Cross-contamination, Chill
Cook, Clean, Contain, Chill
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
To pull an item out of the oven you should use _____.
Dish towel
Wet pot holders
Your hands
Dry oven mitts
3.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
Cold foods should be kept at a temperature below__________ degrees and hot foods should be kept at a temperature above ___________ degrees. (hint: the danger zone)
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
When should you wash your hands?
Before, during, and after cooking
after you touched raw foods (like meat or eggs)
After you have touched your person or anything on your person (your face, clothes, phone)
All of the above
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
You should throw food away after it has been out for ____ in the temperature danger zone.
2 hours
20 minutes
4 hours
30 minutes
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The number of bacteria present in food can double in ___ minutes in the temperature danger zone.
2
10
20
5
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What is the PREFERRED length of time and water temperature for washing hands?
10 seconds, hot water
20 seconds, cold water
20 seconds, hot water
There is no preferred length of time
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