NEW
Font size
S
M
L
XL
WorksheetsSafety and Sanitation Progress Quiz
Total questions: 22
Worksheet time: 3hrs 36mins
Name
Class
Date
1.
This is the A in FATTOM.
a)
acidity
b)
action
c)
acrobat
d)
air
2.
You should never use ________ to put out a grease fire.
a)
baking soda
b)
salt
c)
water
d)
a lid
3.
What do the two T's in FATTOM stand for?
a)
time & total
b)
time & temperature
c)
temperature & ten
d)
tip & take
4.
How many seconds should you wash your hands?
a)
45-59
b)
3-4
c)
20-30
d)
17-22
5.
What temperature is considered the danger zone?
a)
76-99
b)
135-165
c)
44-220
d)
41-135
6.
This is the number one way to prevent food-bourne illnesses.
a)
sanitize
b)
spray lysol
c)
double-dip
d)
use paper plates and plastic utensils
7.
True or False: it is okay to put metal and aluminum in the microwave.
a)
true
b)
false
8.
An illness caused by eating spoiled food or food containing harmful bacteria is a ________________.
a)
foodborne illness
b)
bacteria
c)
illness
d)
mad cow disease
9.
This occurs when bacteria is transferred from one food or surface to another.
a)
cross-walk
b)
cross-contamination
c)
cross-container
d)
bacteria crossing
10.
Where should you always thaw food safely?
a)
counter
b)
outside
c)
in the refridgerator
d)
in the microwave
11.
According to the Dietary Guidelines for Americans, which of the following is a common source of bacterial contamination?
a)
Pasteurized juice
b)
raw vegetables
c)
undercooked eggs
d)
well-done meats
12.
Which of the following is NOT a common symptom of foodborne illness
a)
Diarrhea
b)
stomach pain
c)
sore throat
d)
vomiting
13.
Which of the following is a sanitation guideline that should be followed when handling food?
a)
Store potatoes and onions under the kitchen sink
b)
use a sponge or dishcloth to wipe up juices from raw meat & poultry
c)
wash greasy utensils before glasses and flatware
d)
wear gloves if there is an open cut or sore on the hand
14.
Which of the following situations might result in cross-contamination of food products?
a)
using on spoon for tasting and another for stirring
b)
using separate towels for drying hands and wiping dishes
c)
washing pet dishes in the bathroom sink
d)
washing raw poultry before cooking
15.
The recommended internal temperature to ensure hamburgers made from ground beef are thoroughly cooked is ___F.
a)
160
b)
180
c)
212
d)
250
16.
To prevent the rapid growth of bacteria, foods should NOT be allowed to sit out for more than ___
a)
30 minutes
b)
1 hour
c)
2 hours
d)
4 hours
17.
Which of the following situations might indicate a food safety concern when eating out?
a)
it takes over 30 min for the server to bring ordered food
b)
soup is barely warm when it is served
c)
the server brings the wrong food
d)
all are correct
18.
Which of the following is a safety precaution for preventing kitchen cuts?
a)
Try to catch falling knives before they hit the floor
b)
use a knife to pry open containers
c)
use care when putting fingers near blender or food processor blades to dislodge stuck foods
d)
wipe up fragments of broken glass with a damp paper towel
19.
What is the recommended procedure for treating a minor burn?
a)
apply butter or grease to the burned area
b)
break any blisters that form
c)
Cover the burn with a sterile cloth and apply firm pressure
d)
Immediately place the burned area under cold running water
20.
Is the following practice a SAFE or UNSAFE practice: Before cooking, Sandy pinned back her long hair.
a)
Safe
b)
Unsafe
21.
Is the following a SAFE or UNSAFE practice: Terry used a dull knife to chop so he wouldn't cut his hand.
a)
Safe
b)
Unsafe
22.
You should use a damp towel to take food out of the oven.
a)
True
b)
False
Reset
