Kitchen and Food Safety practice

What are the Four C's of Food Safety?

• Clean, Cook, Chill, Cross-contamination

• Clean, Cut, Chill, Cook

• Cook, Chill, Cut, Clean

• Chill, Cross, Cook, Clean

How long should you wash your hands to prevent foodborne illness?

• 10 seconds

• 15 seconds

• 20 seconds

• 30 seconds

Which of the following is NOT a common kitchen hazard?

• Sharp objects

• Hot surfaces

• Slippery floors

• Cold surfaces

Which group is considered high-risk for food poisoning?

• Teenagers

• Young children

• Middle-aged adults

• Athletes

Which of the following is a TCS (Time/Temperature Control for Safety) food?

• Bread

• Raw meat and poultry

• Canned beans

• Dried pasta

What is the proper top to bottom order for refrigerator organization?

• Raw ground meat, Raw beef and pork, Raw fish, Fruits and vegetables, Ready-to-eat foods

• Ready-to-eat foods, Fruits and vegetables, Raw fish, Raw beef and pork, Raw ground meat

• Fruits and vegetables, Ready-to-eat foods, Raw fish, Raw ground meat, Raw beef and pork

• Raw fish, Ready-to-eat foods, Fruits and vegetables, Raw beef and pork, Raw ground meat

What is the first step in proper dishwashing techniques?

• Scrape dishes

• Wash in hot soapy water

• Rinse in clean hot water

• Sanitize with bleach

When should you use a dishwasher according to the learning material?

• When dishes are lightly soiled

• For high temperature sanitization

• For small volume of dishes

• When using cold water

What is the correct distance to spray sanitizer from a surface?

• 2-4 inches

• 6-8 inches

• 10-12 inches

• 14-16 inches

What does the 'P' in the PASS method for fire extinguisher use stand for?

• Pull the pin

• Push the handle

• Press the button

• Point the nozzle