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Worksheets2.01 Kitchen Safety and 2.02 Safe Food Handling Procedures
Total questions: 25
Worksheet time: 13mins
Jennie injured herself and was
bleeding during a foods lab. She applied pressure to the wound. She is practicing first aid for which category of kitchen accidents?
chemical poisoning
cuts
electrical issues
other issues
When cleaning up broken glass pieces, how should they be safely gathered and discarded?
by gathering onto a piece of paper
and discarding into the garbage
by gathering up with a cloth and
shaking into the garbage
by sweeping into a trash container or under the cabinet until the end of the lab
by sweeping with a broom or gathering with a wet paper towel, then
throwing away immediately.
In a foods lab, following all
kitchen safety rules is essential because they:
aid in the prevention of accidents.
keep students on task during the
lab.
prevent students from burning food.
protect the teacher from lawsuits.
What should be used to protect
hands when handling hot utensils?
a damp towel
an apron
an article of clothing
a dry oven mitt
In a kitchen, pots with handles
that are loose:
are not a food sanitation issue as long as caution is used.
may lead to injuries from burns by hot food items.
should be used to store cold foods.
should be used with pot holders to prevent spilling.
What should be used to prevent falls when reaching for equipment or ingredients on top shelves?
counter
kitchen chair
trash can
step stool
Which is the most important reason a food employee should not chew gum while preparing food?
Customers may see and find it distasteful.
Saliva can be transferred to a food handler’s hands and spit onto food
It can be a choking hazard.
It prevents a food handler from tasting food.
Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?
120°F
135°F
145°F
175°F
How many seconds should the total
handwashing process take?
10
15
20
25
Which food was correctly cooled?
a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours
beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly
cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours
a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours
Which of the following helps prevent food in a self-service area from becoming contaminated by guests?
ensure that guests use only one plate
require people to monitor the self-service area
post allergen information around the self-service area
list all the ingredients in each menu item
Which is not a
factor in controlling growth of microorganisms?
temperature
color
moisture
oxygen
All leftovers
must be reheated for 15 seconds to the minimum temperature
of:
135°F
145°F
155°F
165°F.
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
woman who is 15 weeks pregnant
All of the above
Ground beef cooked in a microwave must reach an internal temperature of:
135°F
145°F
155°F
165°F
Slicing meat using a meat slicer left out at room temperature requires that:
the slicer must be cleaned and sanitized every four hours.
the slicer must be cleaned and sanitized when done slicing meat for the day
the slicer must be cleaned and sanitized at the end of an volunteer’s shift
the slicer must be disassembled and
put in the dishwasher.
Which is an example of a chemical
contaminant?
caterpillar found in a case of lettuce
bad smell coming from fresh seafood
table sanitizer sprayed over pastries
freezer burn on frozen fruit
There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?
wrapped apples, heads of lettuce, raw eggs, partially cooked chicken nuggets
heads of lettuce, partially cooked chicken nuggets, raw eggs, wrapped apples
partially cooked chicken nuggets, wrapped apples, raw eggs, heads of lettuce
heads of lettuce, raw eggs, wrapped apples, partially cooked chicken nuggets
A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?
Yes, he can as long as he washes
his hands well.
Yes, he can as long as he is restricted to washing dishes.
No, he must be excluded but can tomorrow.
No, he must be excluded until cleared by a doctor.
What should you do to avoid cross-contact when preparing food for someone with a food allergy?
wipe down work surfaces with a wet cloth
wash, rinse, and sanitize surfaces and utensils between uses
use only organic ingredients
cook the food to its minimum internal temperature
One example of cross-contamination
is when someone preparing food:
uses separate cutting boards for
raw and cooked meat.
uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.
washes fruits and vegetables under running water.
prepares hand-battered food in small batches.
A frozen piece of salmon can be thawed
using any procedure except:
under cold running water.
part of the cooking process.
in the cooler
on the counter
What is the maximum number of days that homemade chicken salad can be held at 41°F?
2
3
6
7
You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale. What are some other things to prevent bare hand contact?
Supply tongs for use in serving items.
Have worker use single-use papers
Wrap items in plastic before putting in the case.
All of the above
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
clean, sanitize, rinse, towel dry
rinse, scrape, clean, sanitize
clean, sanitize, towel dry
pre-scrape, clean, rinse, sanitize, air-dry
