CA03 _ Food Handler Certification Prep & Course

Which of the following is a recommended practice to reduce accident risks in the kitchen?

• Wear non-slip shoes and fitted clothing

• Leave spills on the floor

• Store tools improperly

• Ignore emergency procedures

Why is it important to maintain clean floors in a kitchen environment?

• To prevent slips and falls

• To make the kitchen look nice

• To save time on cleaning later

• To impress guests

Which of the following is NOT a safety hazard to look for in a kitchen?

• Wet or greasy floors

• Damaged equipment or electrical cords

• Properly stored tools

• Poor lighting

What is the correct technique for lifting heavy objects in the kitchen to avoid injury?

• Bend your knees, not your back

• Bend your back, not your knees

• Lift quickly without thinking

• Ask someone else to do it

A culinary worker notices a blocked fire exit in the kitchen. What should they do to ensure safety?

• Clear the exit to allow safe movement

• Ignore it and continue working

• Block another exit for consistency

• Wait for someone else to fix it

How does knowing emergency procedures contribute to kitchen safety?

• It helps workers respond quickly to accidents and emergencies

• It makes the kitchen look more professional

• It reduces the need for cleaning

• It increases the number of tools in the kitchen

Which of the following best describes the purpose of sanitation in a professional kitchen?

• To make food look more appealing

• To prevent foodborne illnesses by controlling pathogens

• To speed up food preparation

• To reduce food costs

What is the main goal of cross-contamination prevention in a kitchen?

• To keep food hot

• To keep raw and cooked foods separate to avoid transferring bacteria

• To reduce food waste

• To improve food flavor

Which practice is essential for effective sanitation in a professional kitchen?

• Using only cold water for cleaning

• Frequent handwashing and proper glove use

• Cooking food at high temperatures

• Using disposable utensils only

Why is it important to inspect deliveries in a commercial kitchen?

• To check for new recipes

• To ensure food quality and safety by checking temperatures, packaging, and expiration dates

• To reduce the amount of paperwork

• To speed up the receiving process