WorksheetsFood and Kitchen Safety
Total questions: 20
Worksheet time: 10mins
Harmful bacteria that gets into our food and makes it unsafe for us to eat.
Food Safety
Contaminants
Sanitation
Bacteria
Single celled organisms
Food Safety
Contaminants
Sanitation
Bacteria
Keeping food safe to eat by following proper food handling and cooking practices
Food Safety
Contaminants
Sanitation
Bacteria
Prevention of illness through cleanliness and food safety
Food Safety
Contaminants
Sanitation
Bacteria
harmful bacteria that can make you very sick
Food Safety
Contaminants
Salmonella
Bacteria
Keeping yourself clean to avoid transferring harmful bacteria when handling food
Food Safety
Personal Hygiene
Salmonella
20-Second Scrub
Using soap and warm water, scrub your hands for 20 seconds
Cross-conaminate
Personal Hygiene
Salmonella
20-Second Scrub
When harmful bacteria spread from one food to another
Cross-conaminate
Personal Hygiene
Salmonella
20-Second Scrub
What is a food borne illness also called?
Cross-conaminate
Personal Hygiene
Salmonella
Food Poisoning
What is the food danger zone (when bacteria grows the fastest)?
under 40 °F
over 140 °F
between 40 °F and 140 °F
none of the above
When working around food, what should you do if you have a cut or wound on your hand?
wash the wound with soap and water
wear a Band-Aid on the wound
wear gloves
all of the above
What can you do to prevent the cutting board from sliding?
nothing
don't chop so hard
place a damp towel under the cutting board
all of the above
It is okay to store sharp knives loose in a drawer.
True
False
What should you do if you have a repetitive task to complete?
let a machine do it for you – like a mixer
alternate with someone
take short breaks
all of the above
What is the leading cause of restaurant injuries?
slips, trips and falls
cuts
muscle strain
ankle sprains
The flame on the stove should not be higher than the bottom of the pan.
True
False
How should you wash dishes?
Rinse, wash, rinse, drip, dry
Wash, rinse, dry
Rinse, wash, rinse, dry
Wash, rinse, drip, dry
What should you keep raw meat, poultry, seafood and eggs away from?
each other
ready-to-eat foods
ice
smoke
It is okay to put cooked food on a plate that raw food was on.
True
False
Why is it important to refrigerate food promptly?
Because bacteria reproduce at a very fast rate in the temperature danger zone.
Because you don't want people to keep eating the left-overs.
So that you can wash the dishes.
None of the above.
