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WorksheetsSafety and Sanitation Test
Total questions: 30
Worksheet time: 7mins
What are the 4 categories of food safety?
Clean, Chill, Cook, Contain
Clean, Separate, Chill, Cook
Clean, Cook, Cross-contamination, Chill
Cook, Clean, Contain, Chill
To pull an item out of the oven you should use _____.
Dish towel
Wet pot holders
Your hands
Dry oven mitts
Cold foods should be kept at a temperature below__________ degrees and hot foods should be kept at a temperature above ___________ degrees. (hint: the danger zone)
(a)
When should you wash your hands?
Before, during, and after cooking
after you touched raw foods (like meat or eggs)
After you have touched your person or anything on your person (your face, clothes, phone)
All of the above
You should throw food away after it has been out for ____ in the temperature danger zone.
2 hours
20 minutes
4 hours
30 minutes
The number of bacteria present in food can double in ___ minutes in the temperature danger zone.
2
10
20
5
What is the PREFERRED length of time and temperature for washing hands?
10 seconds, hot water
20 seconds, cold water
20 seconds, hot water
There is no preferred length of time
What can you use to put a grease fire out?
(a)
You should NEVER use (a) to put out a grease fire.
This bacteria is found on contaminated fish or improperly canned food.
Listeria
Salmonella
Botulism
Norovirus
To prevent falls in the kitchen ___.
leave spills on the floor
clean up spills right away
use a rug without a rubber backing to stand on
wear dresses or pants that go past your shoes.
What is foodborne illness?
a sickness caused by eating bugs
a sickness caused by breathing in contaminated air.
a sickness caused by eating food that contains a contaminate.
not a sickness at all
What is a common symptom of foodborne illness?
Muscle aches
Cough
Diarrhea
Loss of taste or smell
What is cross contamination?
(a)
What is a sign that food has spoiled?
It is wilted, wrinkled, or bruised
It is slimy
It has a foul smell
all of the above
_____ is a living being so small that they can be seen only under a microscope.
Contaminate
Mircroorganism
Toxin
Host
Always cut/chop food on a _____.
Plate
Cutting Board
Counter
Floor
This bacteria can be contracted after contact with reptiles, pet turtles, or ingesting contaminated poultry, beef, and eggs.
E.Coli
Salmonella
Botulism
Listeria
Linda tied her hair back before she made a salad.
Safe
Unsafe
Wash dishes with ______________ water.
Cold
Hot, Soapy
Hot
Luke warm, soapy
You shouldn't cook while wearing loose clothes or without tying your hair back.
True
False
Raw food should be kept in sealed containers to prevent spread of bacteria?
True
False
Bacteria commonly found in chicken and eggs is salmonella?
True
False
Salmonella bacteria cannot be killed during the cooking process?
True
False
Chemicals and cleaning products should always be stored in the original container, to promote safety
True
False
Lifting a lid away from your face (like a shield) can help prevent a ________
Cut
Fall
Burn
Shock
Always wash ____ separately?
Knives
Forks
Spoons
Spatulas
What should you wear while putting something in the oven?
Apron
Oven mitts
Towel
Bare hands
If you are prepping food and the knife drops, what do you do?
Try and catch it
Scream and panic
Let it fall
Pick it up and continue using it
Electrical shock can be prevented by keeping electrical appliances away from water
True
False
