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WorksheetsMS Food Safety and Sanitation
Total questions: 40
Worksheet time: 37mins
Name
Class
Date
1.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
2.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
3.
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
4.
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.
5.
Spread of harmful bacteria from one food to another:
a)
washing your hands
b)
cleaning your kitchen
c)
cross-contamination
d)
counter-combination
6.
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
7.
Wash dishes with ______________ water.
a)
Cold
b)
Hot
c)
Hot, soapy
d)
Luke warm, soapy
8.
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
9.
When should you wash your hands?
a)
Before starting to cook
b)
After Cooking
c)
In between different foods
d)
Whenever you need to
10.
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
11.
What food safety step should you take to reduce cross-contamination?
a)
Clean
b)
Separate
c)
Cook
d)
Chill
12.
What material should never be put into the microwave?
a)
plastic
b)
glass
c)
metal
d)
all of the above
13.
The first aid for a cut:
a)
Run it under cool water
b)
Put butter on it
c)
Apply pressure
d)
Use dull knives
14.
Temperature zone in which bacteria grow and multiply rapidly?
a)
TCS
b)
Antiseptic
c)
Temperature Danger Zone
d)
Sterile Bandage
15.
When in doubt, ____________?
a)
scream and shout
b)
dance and scream
c)
eat it anyway
d)
throw it out
16.
What is the correct acronym for using a fire extinguisher?
a)
F A S T
b)
C A R D
c)
P A S S
d)
S M A E O G
17.
Food can be contaminated with:
a)
bacteria
b)
viruses
c)
chemicals
d)
all of the above
18.
You should use this on grease fires:
a)
water
b)
flour
c)
salt
d)
baking soda
19.
It's fine to sit on the counters during cooking lab
a)
how dare you?! no!
b)
sure
c)
only if there is no food
d)
always
20.
When using knives, you should always cut
a)
towards yourself
b)
away from yourself
c)
either
d)
neither
21.
You should turn pan handles towards:
a)
the north
b)
the center of the stove
c)
to the left
d)
away from the edge of the counter
22.
You should life pot and pan lids:
a)
into your face
b)
away from your torso
c)
to the north
d)
away from your face
23.
You should use pot holders when using:
a)
the stove
b)
the microwave
c)
the oven
d)
all of the above
24.
You must tie your hair back the entire time you are cooking
a)
true
b)
false
25.
The first step to putting out a fire is:
a)
deprive of oxygen
b)
turn off the heat source
c)
call 911
d)
use a fire extinguisher
26.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
27.
If you are prepping food and the knife drops, what do you do?
a)
try and catch it
b)
let it fall
c)
scream and panic
d)
pick it up and continue using it
28.
You should wash dishes in:
a)
HOT soapy water
b)
WARM soapy water
c)
HOT clear water
d)
WARM clear water
29.
Spray a fire extinguisher at the:
a)
top of the fire
b)
bottom of the fire
c)
base of the fire
d)
most intense point
30.
Use a __________________ on the table when chopping or slicing.
a)
towel
b)
paper towel
c)
cutting board
d)
nothing
31.
When passing a knife to someone, pass it with the blade pointed ____________________.
a)
upward
b)
downward
32.
How do you use a fire extinguisher? ____________, Aim , Squeeze, Sweep
a)
Pull
b)
Push
c)
Point
d)
Play
33.
Dry your hands before touching an _______________ appliance.
a)
mechanical
b)
electrial
c)
automatic
d)
manual
34.
Stand on a _____________________ to reach high items. Do not stretch or jump to reach an item.
a)
step stool
b)
friend
c)
chair
d)
table
35.
How should the cabinets doors remain when not in use.
a)
opened
b)
closed
36.
If you spill something on the counter or floor, _________________ it up immediately.
a)
play in
b)
leave
c)
wipe or mop
d)
walk over it
37.
The safest place to thaw foods is in the refrigerator.
a)
true
b)
false
38.
What is this?
a)
shirt
b)
blouse
c)
blanket
d)
apron
39.
If you break a glass, clean up the tiny pieces with ___________________________.
a)
hand towel
b)
a thick, wet paper towel
c)
your hands
d)
a shovel
40.
What is this?
a)
oven mitt
b)
kitchen glove
c)
stove glove
d)
kitchen spatula
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