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WorksheetsFood Safety & Sanitation
Total questions: 44
Worksheet time: 48mins
Which one is cross contamination?
What do you do immediately with the paper towel when you are done drying your hands?
Throw it on the floor
Put it in your pocket for later use
throw it away
use it to turn the faucet off
True or false, It is important to wash between your fingers, under your nails, the tops of your hands.
True
False
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, wash, rinse, sanitize, air dry
Remove food from the surface, sanitize, rinse, wash and air dry
Remove food from the surface, wash, sanitize, air dry then rinse
Remove food from the surface, air dry, wash, rinse, sanitize
How many seconds for proper handwashing?
10 secs
20 secs
30 secs
1 minute
What is the correct order for handwashing?
wet hands and arms, scrub them, apply soap, rinse, dry
dry, rinse, scrub, apply soap, wet hands
wet hands and arms, apply soap, scrub, rinse, dry
rinse hands and arms, apply soap, dry
What is an example of the top 8 food allergies? Select all that apply.
wheat
peanut
fish
milk
How can a food handler identify food that has been contaminated with pathogens?
it cannot be detected
smelling the food
asking a manager
looking at the food
Food contamination caused by pathogens on a food handler's body can be controlled by
going to the bathroom
wearing an apron
good personal hygiene
using towels
What is the best way to limit the growth of bacteria in food?
using proper hygiene practices
cleaning and sanitizing food
using separate plates
controlling time and temperature
Cook food to high temperatures so that...
the food looks visually appealing and juicy
pathogens are reduced and illness is prevented
physical hazards are burned away
bacteria can flourish
Dull knives are safer than sharp knives.
True
False
After a long day attending the class picnic, Shelly decided she was too tired to put away all of her leftovers. She went to bed and left the chicken, baked beans, and watermelon out on the kitchen table all night. In the morning, she put it in the fridge to eat for lunch later that day. She figured the food was fine. After all, it was cooked completely and there wasn’t any mayonnaise or egg in the food that could spoil. Is she correct in her thinking?
Yes
No
Saucepans and frying pans should be placed on the stove top with the handles facing:
Inward
Any which way. It doesn’t matter!
Toward the person cooking
Over a burner
It is not safe to cut vegetables on the same cutting board that you cut meat or poultry on.
True
False
When cutting food, your hand stabilizing the food should be:
Splayed out
Fingertips curled in
Gripping it like a pencil
Held between thumb or forefinger
Before cooking, all of the following needs to happen (circle all that apply):
Roll up your sleeves
Long hair should be in a pony tail
Wash your hands
Know your roles and responsibilities
Wear closed toe shoes
Who is at greatest risk of getting food-borne illness?
Newlyweds
Food service workers
Chronically ill people
Teenagers and young adults
One common cause of foodborne illness is:
High acid foods
Improper holding temperatures
Excessive use of salt and other spices
Too much exposure air
Foodborne illness is often caused by
Improperly packaged commercial foods
Mayonnaise in prepared food items
Handling practices that cause contamination of food
Too many people working with a food
Foodborne pathogens can be transmitted to humans via food.
True
False
Food-borne illness can cause some flu-like symptoms.
True
False
In order to prevent cuts:
Keep knives sharp and choose a knife appropriate for the food to be cut
Catch a falling knife so it doesn’t break
Store knives in a drawer with other utensils
Soak a dirty knife in a sudsy sink
What is a food-borne illness?
Sickness caused by eating food that contains a harmful substance.
Sickness caused by eating healthy foods
Caused by eating fast food
Sickness caused by carbonated drinks
What are the Four Steps to Food Safety?
Keep food raw, chill, clean
Keep dirty, separate, don't cook, chill
Clean, cook, chill, keep all foods together
Clean, separate, cook, chill
What is the best precaution for preventing foodborne illnesses?
buy from an approved vendor
Use the vendor with the best quality food
handwashing
having a clean restaurant
What is the first step when washing your hands?
put soap on them
wet hands
rinse hands
scrub hands
Hand sanitizer is acceptable to use in place of handwashing
True
False
How long should you scrub your hands for to insure they are clean?
20-30 seconds
40- 50 seconds
one minute
two minutes
What is a good way to help you wash for the correct amount of time?
set a timer
have someone time you
sing the ABC's song to yourself
hop on one foot and count
Always cut/chop food on a ____________
Chair
Stove top
Counter
Cutting board
If you are preparing food and the knife drops, what will you do?
Try to catch it
Scream and panic
Let it fall
Pick it up and continue using it.
Always wash _________ separately.
Knives
Spoons
Forks
Spatulas
When using knives, you should always cut___________
towards yourself
away from your body
either
neither
You should wash your hands before going in the kitchen.
true
false
You shouldn't cook while wearing loose clothes or without tying your hair back.
True
False
