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WorksheetsKitchen Safety & Sanitation Review
Total questions: 45
Worksheet time: 23mins
What is the most common safety concern we have in Culinary Arts at HUHS?
burns
slips, trips & falls
electric shock
cuts
What is the most common cause of cuts in the culinary arts classes at HUHS
Distractions
Poor cutting motion
guide-hand placement
poor knife choice
Which of these shouldn't you do if you cut yourself in lab?
notify the instructor
scream
run it under water
apply pressure
What is the 2nd most common type of safety concerns we have in culinary arts labs at HUHS?
external threats
burns
muscle strains
head injuries
Which of these shouldn't you do if you burn yourself in lab?
run it under water
ignore the injury
notify the instructor
What should you never put on a grease fire?
A metal lid
Baking soda
Salt
Water
In case of electric shock, FIRST:
pull the victim away from the source of power
disconnect the main power source
spray the victim with water to cool them down
administer CPR immediately
How should you lift the lid off of a pan that is full of hot, steamy food?
Lift the lid so the steam is directed toward your face
Lift the lid straight up
Lift the lid so the steam is directed away from you
Lift and fan the lid over the steam to re-direct the air
True/False: It is safe to thaw/defrost your food in the refrigerator
True
False
Choose the statement that is the safest kitchen practice:
Standing on a wet floor while plugging in your blender
Turning handles outward on the stove top
Using a sharp knife to chop vegetables
Storing the cleaning spray on the counter by your spices
Choose the statement that is NOT a safe kitchen practice:
Standing on a step stool to reach things up high
Waiting to clean up a spill until the end of a lab
Washing your hands after handling raw meat
Putting long hair up when cooking
Bacteria need the following to grow: Food, Acidity, _______ , Temperature, Moisture
Pathogens
Ascorbic Acids
Time
Darkness
The correct food safety internal temperature for ground meats (like hamburger):
145°F
155°F
165°F
The correct food safety internal temperature for poultry is:
145°F
155°F
165°F
The correct food safety internal temperature of fish (seafood) is:
145°F
155°F
165°F
What is the spread of harmful bacteria from one food to another called?
sanitation
contamination
infection
cross-contamination
What is another name for a foodborne illness?
mild flu
salmonella
food poisoning
bacteria
True/False: If your clothing is on fire you should stop what you are doing, drop to the ground, and roll back and forth to put out any flames.
True
False
How long should you wash your hands for good hygiene?
20 seconds
2 minutes
10 seconds
60 seconds
Your hands should be dry when handling electrical equipment to prevent:
Damaging equipment
Spreading bacteria
Getting a shock
Slipping
In order to prevent cuts:
Keep knives sharp and choose a knife appropriate for the food to be cut
Catch a falling knife so it doesn’t break
Store knives in a drawer with other utensils
Soak a dirty knife in a sudsy sink
Electrical appliances should be unplugged by pulling
The cord
The appliance
The plug
To prevent electric shock
Keep electric cords away from water
Don’t plug many cords into the same outlet
Make sure your hands are dry before plugging or unplugging
All of the above
What is a food-borne illness?
Sickness caused by eating food that contains a harmful substance.
Sickness caused by eating healthy foods
Caused by eating fast food
Sickness caused by carbonated drinks
Do not allow foods to sit out longer than
Longer than 2 hours
Longer than 6 hours
Do not allow them to sit out
Longer than 10 hours
Hands should be washed after:
Using the restroom
Touching the hair, face, or body
Taking out garbage
All of the above
The " temperature danger zone" is:
40 degrees-140 degrees F
65 degrees - 140 degrees F
0- 100 Degrees F
180 degrees - 350 degrees F
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
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
Cooking food to a high temperature does what?
Kills the bacteria in food
Makes it taste burnt
Kills the flavor
Makes it cook faster
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 of the following are symptoms of food-borne illnesses?
Runny Nose, Fever, Headache.
Vomiting, Nausea, Fever.
Runny Nose, Sore Throat, Fever.
Nausea, Stuffy Nose, Sore Throat.
How can food-borne illnesses be prevented?
Wash your hands before handling food.
Wash fruits and vegetables thoroughly.
Use the correct temperature to store food.
All of the above.
Where should hazardous and toxic chemicals be stored?
Near food containers.
Away from food.
With food in the pantry.
Near canned goods.
There is a grease fire on the stove. What is the worst thing you can do?
Pour water on the fire.
Use a fire extinguisher.
Use baking soda.
Use a lid to smother the flames
What can you do to prevent falls in the kitchen?
Keep the floor free of clutter.
Mop up spills immediately.
Remove slippery rugs.
All of the above.
Staying focused can prevent most accidents in injuries in the kitchen.
True
False
On what shelf of the refrigerator should raw meats be stored?
bottom
middle
top
any shelf
Why is it important to keep the kitchen clean?
to keep pests out of your kitchen
to help keep you and others safe
to prevent cross contamination/foodborne illnesses from occurring
all of the above
Best way to clean up broken glass is to..
sweep it up
use dry paper towel
leave it for the teacher
wet dish towel
You should lift heavy items with your legs to avoid
getting cut
muscle strains
head injuries
getting burned
All businesses need to be aware of
external threats
nice customers
customers that tip too much
happy employees
