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WorksheetsSafety and Sanitation Review
Total questions: 21
Worksheet time: 11mins
What is cross contamination?
Occurs when you two utensils for one dish
Occurs when harmful bacteria spread from one food to another.
When you put a towel in the laundry with your clothes
When you use two different cutting boards
A foodborne illness is:
an illness caused from not eating enough
an eating disorder
a sickness caused by eating food that contains a contaminant
When you have a food baby
Which of the following is not a physical contaminant?
Hair
Plastic
Steel Wool
Pesticides
Which of the following is not a biological contaminant?
Rat Feces
Glass
Viruses
Bacteria
Which of the following is not a chemical contaminant?
Insects
Hand Sanitizer
Rodenticides
Herbicides
Which of the following is not a way to put out a grease fire?
Cover the flames with a metal lid or cookie sheet to smother it
Pour baking soda or salt on it to smother the fire
Put water on it
Spray the fire with a Class B dry chemical fire extinguisher
Which of the following are causes of foodborne illnesses?
Cross Contamination
Physical contaminants
Biological contaminants
Chemical contaminants
All of the abover
What is the temperature danger zone?
45°F - 145°F
41°F - 135°F
35°F - 135°F
70°F - 125°F
Which of the following is not a way to prevent burns in the kitchen?
Don’t wear loose fitted clothing near open flames from the stove.
Always use potholders and oven mitts that are in good condition when removing hot pans or pots from the stove.
Don’t overfill pots with water or other liquid to keep them from boiling over.
Lean directly over pots when removing the lid.
How do you check meat for doneness?
Touch it to see if it is hot enough
Use a thermometer
If it looks brown
Use tongs
What is the shelf life of leftovers?
3 days
5 days
1 day
4 days
Cooking food to a high temperature does what?
Kills the bacteria in food
Makes it taste burnt
Kills the flavor
Makes it cook faster
Which of the following is not a good way to defrost meat?
Refrigerator
Counter
Cold water
Microwave
Which of the following is the correct steps in washing your hands?
Wet hands, lather and scrub for 15 seconds, rinse, and dry
Wet hands, lather and scrub for 20 seconds, rinse, and dry
Lather for 10 seconds, then rinse
Wet hands, then dry
Is the following a SAFE or UNSAFE practice: Terry used a dull knife to chop so he wouldn't cut his hand.
SAFE
UNSAFE
Who is at the highest risk for foodborne illnesses?
Young children (5 years or under)
Older persons (over 65 years of age)
Pregnant women
Immune Compromised
All of the above
Handling raw meat and then lettuce, without washing your hands or the equipment, is an example of what health hazard violation?
You are not in violation of any health hazard
Food poisoning
Cross contamination
Chemical contaminant
Which foodborne illness can you get when you eat dented cans?
E-coli
Botulism
Listerosis
Salmonella
What foodborne illness can you get when you eat raw eggs or poultry?
E-coli
Botulism
Listerosis
Salmonella
Which of the following is not one of the four steps to fight bacteria?
Clean
Cook
Change
Separate
What is the max. number of hours food can be in temperature danger zone to be considered unsafe?
30 minutes
1 hour
2 hours
It is safe for food to stay out as long as you need it
