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Culinary I Safety & Sanitation

Total questions: 25

Worksheet time: 14mins

Name
Class
Date
1.

For how long (MINIMUM) should you wash your hands?

a)

30 seconds

b)

2 minutes

c)

Long enough to sing Happy Birthday once

d)

20 seconds

2.
Which of the following is NOT going to prevent a food borne illness?
a)
handwashing
b)
use the same cutting board 
c)
cook leftovers to 165
d)
never taste raw cake batter
3.

Spread of harmful bacteria from one food or surface to another:

a)

washing your hands

b)

cleaning your kitchen

c)

cross-contamination

d)

counter-combination

4.

Which one of the following are you supposed to do before cooking?

a)

take off jewelry

b)

wash hands

c)

tie hair back

d)

all of the above

5.
To ensure your food is safe to eat, use a _________________.
a)
Microwave
b)
Taste test
c)
Thermometer
d)
Touch test
6.
Wash dishes with ______________ water.
a)
Cold
b)
Hot
c)
Hot, soapy
d)
Luke warm, soapy
7.
Once chicken turns white in the middle, it is cooked to a safe internal temperature.
a)
True
b)
False
8.

How often does the health department inspect a restaurant?

a)

3 times a year

b)

At least once a year

c)

Every other year

d)

Twice a year

9.

Which shape should your hand mimic when holding food on a cutting board?

a)

A

b)

C

c)

L

d)

S

10.

A fly in your soup is an example of which type of food hazard?

a)

Biological

b)

Physical

c)

Chemical

d)

Allergen

11.

Pesticides are an example of which type of food hazard?

a)

Biological

b)

Physical

c)

Chemical

d)

Allergen

12.

Salmonella is an example of which type of food hazard?

a)

Biological

b)

Physical

c)

Chemical

d)

Allergen

13.

Check all of the following the allergies that are among the 8 most common food allergies.

a)

Gluten

b)

Shellfish

c)

Citrus

d)

Rice

e)

Dairy

14.

When walking through the kitchen with a knife, how should you be holding it?

a)

Out in front of you

b)

As far away from your body as possible

c)

By your side with the tip pointed down

d)

By your side with the tip pointed up

15.

When using a knife, where should your pointer finger be?

a)

Along the spine of the blade

b)

Gripping the handle tightly in a fist

c)

Straight out because it's fancy

d)

Gripping the side of the blade with your thumb

16.

Check all of the appropriate ways to put out a grease fire.

a)

Use an appropriate fire extinguisher

b)

Douse the flames with water

c)

Cover the flames with a pot lid

d)

Smother the flames with a powder, like baking soda

17.

Cleaning something kills germs, but sanitizing only removes dirt from the outside.

a)

True

b)

False

18.

What does FIFO stand for?

(a)  

19.
Freezing food kills bacteria that causes food borne illness.
a)
True
b)
False
20.
When should you wash your hands when preparing food?
a)
After handling raw meats
b)
After handling raw eggs
c)
Before preparing salad
d)
All of the above
21.
Which of the following is a CRITICAL violation?
a)
properly labeled containers
b)
appropriate use of equipment
c)
use of hairnets
d)
rodents or live animals in the building
22.

The main reason that spills should be cleaned up immediately is because:

a)

Spills are harder to clean the longer they sit

b)

Somebody could slip and fall

c)

They look messy

d)

They make the kitchen smell funny

23.

Dull knives are safer than sharp knives.

a)

True

b)

False

24.
If you are preparing food and the knife drops, what should you do?
a)
Try to catch it
b)
Let it fall
c)
Scream and panic
d)
Pick it up and continue to use it
25.
Lifting a lid away from your face (like a shield) can help prevent a _______ ?
a)
Cut
b)
Burn/Scald
c)
Fall
d)
Shock