Safety & Sanitation Review

What is the main goal of safety in food service operations?

• To increase profits

• To protect food from contamination

• To ensure a clean kitchen

• To protect individuals from danger, risk, or injury

What should be used to reach high shelves in a kitchen?

• A step stool or ladder

• A countertop

• Standing on tiptoes

• a box

Why should knives be kept sharp?

• Sharp knives are safer and require less force

• It is easier to store sharp knives

• To make cutting faster

• Dull knives require less effort to use

How should a grease fire be extinguished?

• With water

• With a damp towel

• By blowing on it

• With a lid or baking soda

What type of shoes should be worn in a kitchen?

• Slip-resistant, closed-toe shoes

• Open-toed sandals

• High heels

• Sneakers with soft soles

What is the correct way to store knives?

• Loosely in a drawer

• In a knife block or on a magnetic strip

• Under the sink

• Next to the stove

What is the safest way to clean a knife?

• Soak it in soapy water with other dishes

• Wipe it with a wet towel

• Wash it separately and dry immediately

• Place it in the dishwasher

How should chemicals be stored in a food service operation?

• In original containers, away from food

• In any available storage space

• Next to food items for easy access

• In the same sink used for dishwashing

Why is cross-contamination dangerous?

• It can spread harmful bacteria from one food to another

• It changes the flavor of the food

• It makes food more nutritious

• It helps preserve food longer

What should be done if a chemical spills near food preparation areas?

• Ignore it and continue working

• Use more chemicals to mask the spill

• Clean it immediately and sanitize the area

• Wait until the end of the shift to clean it