Kitchen Safety & Sanitation Test

In a kitchen, pots with handles that are loose:

• are not a food sanitation issue as long as caution is used.

• May lead to injuries from burns by hot food items.

• should be used to store cold foods.

• should be used with pot holders to prevent spilling.

What should be used to prevent falls when reaching for equipment or ingredients on top shelves?

• counter

• kitchen chair

• trash can

• step stool

When cleaning up broken glass pieces, how should they be safely gathered and discarded?

• by gathering onto a piece of paper and discarding into the garbage

• by gathering up with a cloth and shaking into the garbage

• by sweeping into a trash container or under the cabinet until the end of the lab

• by sweeping with a broom or gathering with a wet paper towel, then throwing away immediately.

Jennie injured herself and was bleeding during a foods lab. She applied pressure to the wound. She is practicing first aid for which category of kitchen accidents?

• chemical poisoning

• cuts

• electrical issues

• other issues

In a foods lab, following all kitchen safety rules is essential because they:

• aid in the prevention of accidents.

• keep students on task during the lab.

• prevent students from burning food.

• protect the teacher from lawsuits.

What should be used to protect hands when handling hot utensils?

• a damp towel

• an apron

• an article of clothing

• a dry oven mitt

A frozen piece of salmon should NOT be thawed:

• under cold running water.

• as part of the cooking process.

• in the cooler.

• on the counter.

There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?

• sheet cake, carrots, raw eggs, ground beef

• carrots, ground beef, raw eggs, sheet cake

• ground beef, sheet cake, raw eggs, carrots

• carrots, raw eggs, sheet cake, ground beef

Which is the most important reason a food employee should not chew gum while preparing food?

• Customers may see and find it distasteful.

• Saliva can contaminate customers' food.

• It can be a choking hazard.

• It prevents a food handler from tasting food.

All leftovers must be reheated for 15 seconds to the minimum temperature of:

• 135°F.

• 145°F.

• 155°F.

• 165°F.