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WorksheetsSafety and Sanitation in a Kitchen
Total questions: 20
Worksheet time: 13mins
The U.S. food supply is among the safest in the world, so we typically don't have to worry about foodborne outbreaks.
T
F
The (a) publishes the food code
Challenges to food safety include:
Time
Language barriers
Staff turnover
All of the above
Most foodborne illnesses are caused by chemical contaminants
F
T
A TCS food is defined in terms of whether it requires
Refrigeration
Time/Temperature Control for safety
Special handling
Dry storage
Raw food should be stored (a) ready-to-eat foods
When handling ready-to-eat foods gloves or tongs are not needed if you just washed your hands
T
F
Who is ultimately responsible for your safety?
You
Employer
Gov't
Community
If your hands look clean, they probably are
False
True
How many people are affected by food allergies?
35 million
50 million
15 million
20 million
The most vulnerable to foodborne illness are:
Kids
Elderly
Pregnant women
All of the above
When cooking in a microwave, make sure containers and plastic bags are tightly sealed
T
F
The (a) is the No. 1 cause for burns in commercial kitchens
Safe knife practices include
Cutting toward you
Appropriate knife for task
Touching knife blades to check for sharpness
Catching a falling knife
To care for a burn, immediately put ice on it to cool it down
True
False
Generally, there are 3 classifications of burns:
Minor, major, max
SM, MED, LG
First-degree, Second-degree, Third-degree
Minor, medium, emergency
Commercial kitchens must install and maintain an overhead fire extinguishing system
False
True
Only class (a) fire extinguishers should be used in commercial kitchens
In case of shock, do NOT
Touch the victim
Call 911
Use a stick to push the victim away from the source of shock
Turn off the power
It's OK to block an exit as long as there is another one close by
False
True
