WorksheetsKitchen Safety Test Review
Total questions: 15
Worksheet time: 20mins
What is the correct order for proper handwashing?
Wet, lather, dry, scrub, rinse
Scrub, lather, rinse, wet, dry
Wet, lather, scrub, rinse, dry
Lather, wet, rinse, scrub, dry
What is the definition of kitchen safety?
(a)
Why is kitchen sanitation importnant?
What is the definition hygiene?
The use of good grooming habits to maintain health
Being clean, having fresh clothes, hair tied back
A behavior that prevents harm
Favorable steps to prevent disease and protect the health of others.
Circle the kitchen hazards
What are the two types of contamination?
(a)
What are the three types of hazards that ALL hazards fall under?
(a)
The F in FATTOM stands for?
(a)
The A in FATTOM stands for?
(a)
The first T in FATTOM stands for?
(a)
The second T in FATTOM stands for?
(a)
The M in FATTOM stands for?
(a)
What is the definition of the Temperature Danger Zone ( TPD ) ?
Range of temperatures that are favorable for bacteria growth
31-145
Being too hot or cold for things to survuve
Step in the flow of food where contamination can be prevented
What is the range of the Temperature Danger Zone ( TPD ) ?
40-140
31-145
0-145
32-145
What is the difference between cleaning and sanitizing a surface?
