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WorksheetsFood Safety & Sanitation
Total questions: 35
Worksheet time: 25mins
Name
Class
Date
1.
Food-born illness is
a)
an illness caused from not eating enough
b)
an eating disorder
c)
an illness caused by contaminated food
d)
When you have a food baby
2.
Which is an example of cross- contamination?
a)
Washing your hands before cooking
b)
Using separate cutting boards for meats and produce
c)
Storing your meats and produce separately.
d)
Using the same knife to cut chicken and onions (without washing it).
3.
How long should you wash your hands for?
a)
40 seconds
b)
5 seconds
c)
20 seconds
d)
10 seconds
4.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
5.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
6.
Which of the following is TRUE about fridge storage?
a)
Pack it full
b)
Raw Meat on the Top Shelf
c)
Fruits on the bottom shelf
d)
Keep at 32-40 degrees
7.
What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?
a)
Just look at it.
b)
Meat doesn't have to be cooked to a specific temperature.
c)
Thermometer.
d)
Temperature Gauge.
8.
What are the FOUR basic sanitation practices?
a)
Clean, Sanitize, Cook, Chill
b)
Clean, Separate, Cook, Chill
c)
Clear, Separate, Cook, Cool
d)
Clear, Sanitize, Cook, Cool
9.
Raw meats should be kept separate from ready to eat foods to prevent what ?
a)
contamination
b)
bad tasting foods
c)
food borne illnesses
d)
pathogens from forming
10.
why should foods be cooled in a small container ?
a)
slow down the cooling process
b)
speed up the cooling process
11.
food borne illnesses are transferred by
a)
genetic diseases
b)
pests
c)
contaminated food
12.
This term is used to store food at correct temperature.
a)
Boil
b)
Chill
c)
Bake
d)
Reheat
13.
Which food borne illness could potentially be found in cookie dough?
a)
Clostridium Perfringens
b)
Clostridium Botulinum
c)
E. Coli
d)
Salmonella
14.
Those people most likely to die from food poisoning are...
a)
People who travel to other countries
b)
Very young children and the elderly
c)
Elementary children who eat in school cafeterias
d)
Employees of the food service industry
15.
These are gastro-intestinal symptoms of food poisoning...
a)
fever and blood in the stools
b)
fever and nausea
c)
vomiting and diarrhea
d)
abdominal pain and fever
16.
What is the internal temperature at which chicken should be cooked?
a)
165
b)
140
c)
90
d)
120
17.
which is not a common symptom of food borne illnesses ?
a)
vomiting
b)
fever
c)
headache
d)
dehydration
18.
Raw meats should be kept separate from ready to eat foods to prevent what ?
a)
contamination
b)
bad tasting foods
c)
food borne illnesses
d)
pathogens from forming
19.
food borne illnesses are transferred by
a)
genetic diseases
b)
pests
c)
contaminated food
20.
you can get salmonella from which of the following
a)
veggies
b)
beef
c)
ham
d)
poultry, eggs
21.
do not put out grease fires with water
a)
true
b)
false
22.
which one of the following are you supposed to do before cooking
a)
take off jewlery
b)
wash hands
c)
tie hair back
d)
all of the above
23.
The following are examples of potentially hazardous foods:
a)
Milk and milk products
b)
Poultry and fish
c)
Salad dressings
d)
All of the above
24.
You should use a damp towel to take food out of the oven.
a)
True
b)
False
25.
Is the following a SAFE or UNSAFE practice: Lisa threw water on a fire in a skillet.
a)
Safe
b)
Unsafe
26.
Is the following a SAFE or UNSAFE practice: Priya left her rings and watch on while cooking.
a)
Safe
b)
Unsafe
27.
Is the following a SAFE or UNSAFE practice: Terry used a dull knife to chop so he wouldn't cut his hand.
a)
Safe
b)
Unsafe
28.
Is the following practice a SAFE or UNSAFE practice: Before cooking, Sandy pinned back her long hair.
a)
Safe
b)
Unsafe
29.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
30.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
31.
The time between exposure and the onset of symptoms is generally referred to as which of the following?
a)
Germination period
b)
Incubation period
c)
Synthesis period
d)
None of these
32.
If a grease fire starts, what is the main thing you should not do?
a)
put baking soda on it
b)
put a lid on it
c)
put it out with water
d)
put salt on it
33.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
34.
What material should never be put into the microwave?
a)
plastic
b)
glass
c)
metal
d)
all of the above
35.
When in doubt, ____________?
a)
scream and shout
b)
dance and scream
c)
eat it anyway
d)
throw it out
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