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WorksheetsSafety and Sanitation Review
Total questions: 34
Worksheet time: 18mins
You should wash your hands FREQUENTLY when:
Handling raw foods
Cooking
Cleaning
Putting clean dishes away
You should never wear (a) clothing in the on cooking days
People with long hair should:
Flow it in the wind
Tie their hair back
Brush their hair in the kitchen
Can liquid soap used to wash dishes by hand be used in the dishwasher?
Yes
No
Why should you NOT use a wet potholder when grabbing a hot piece of equipment?
Because it feels gross
Because if the potholder is wet it will burn when it touches a hot surface
No reason, it doesn't matter!
Which types of dishes should be washed last?
Silverware
Cups
Pots and Pans
Plates
What are the steps to cleaning up broken glass?
Call for help
-Sweep it up
- call for help
-Throw away in a regular trash bag
-Place broken glass in garbage
-Clean up
-sweep
-Carefully pick up the big pieces
-sweep.
-Tiny shards can be cleaned up with a damp paper towel.
- Do not place the glass pieces in just a plastic trash bag.
You should wash your hands BEFORE you:
Go to the bathroom
Start to cook
Take out the garbage
Workout
How should you place Pot and Pan handles on the stove when cooking?
Towards you
Towards the counter, away from being hit
Towards another pot or pan
How do you properly put out a grease fire?
Pour water over it
Blow air on it
Cover with lid if possible, use fire extinguisher
Run away
When washing hands yoou should use what temperature water?
Warm
Cold
How long should you wash your hands for (minimum amount of time)?
1 minute
50 Seconds
20 seconds
4 inutes
It is okay to re-use a tasting spoon numerous times in a dish if you just wipe it off between uses
True
False
Which dishes should be washed first?
Silverware
Pots and pans
Dishes
Cups/ Glassware
Identify which type of cross contamination is occurring in the scenarios below by circling the correct response:
A can opener used to open canned tuna for tuna salad sandwiches had visible signs of food particles on it
Hand to hand
Hand to food
Equipment to food
Food to food
Identify which type of cross contamination is occurring in the scenarios below by circling the correct response:
An employee at a deli prepared sandwiches for customers without using gloves.
Hand to equipment
Hand to Food
Food to food
Food to equipment
What is the temperature range of the danger zone?
30 Degrees F - 100 Degrees F
70 Degrees F - 120 Degrees F
40 Degrees F- 90 Degrees F
40 Degrees F - 140 Degrees F
Most food borne illnesses cause what type of symptoms? (hint: what do the symptoms remind you of)
Cold
Flu
Respiratory Infection
Bladder Infection
What temperature should a freezer be kept at?
-10
0
32
40
Which two foodborne illnesses can be killed by cooking foods to the right temperature? (Select both)
E-Coli
Staphylococcusaureus (Staph)
Salmonella
Botulism
Perfringen
Perishable (mostly Animal products) foods should not be left out at room temperature for over how many hours?
1 Hour
6 Hours
4 Hours
2 Hours
What is safer to use?
A dull knife
A sharp knife
What is the best way to thaw frozen meats?
Take it out of the freezer and leave on the counter
Run it under hot water
Place in fridge for 24 hours to thaw
Soak in warm water
What temperature should a refrigerator be set at?
0
32
40
60
If the power goes out for 10 hours what will you need to do to foods in a full freezer?
Throw everything out
Check it, but it should be good to use
You should take the food out of the freezer as soon as power goes out
Why should you open lids on the stove away from your face?
Steam burns
It doesn't matter how you open them
Because the lid is hot
Why should you dry your hands before touching an electrical cord?
Wet hands = slippery
Risk of shock or electrocution
Wet hands are fine
Water could contaminate the food
What is one way to prevent cross-contamination
Use the same cutting board for meat and veggies
Store meat on the bottom shelf of the fridge
Combine all foods in grocery bags
Only wash hands at beginning of cooking process
Why should you not thaw foods at room temperature?
Will take too long to thaw
It is fine to thaw at room temp
Bacteria grows rapidly at room temp
What is the best/most accurate way to tell if meat and poultry have been thoroughly cooked?
Color of the juices
Color of the inside
Feel of the meat
Temperature
If power goes out what can you do to help food stay cold longer (in fridge or freezer)?
Open the door frequently
Spread the food out
Put bags of ice in the fridge/freezer
Nothing, throw it all out
Bacteria grows rapidly at room temperature
True
False
Mold can spread if items are touching
True
False
How should you pass a knife to someone in the kitchen?
It doesn't matter
Sharp end out
Handle pointed out
Pointed directly at them
