WorksheetsKitchen Safety & Sanitation Test
Total questions: 26
Worksheet time: 26mins
In a kitchen, pots with handles that are loose:
are not a food sanitation issue as long as caution is used.
May lead to injuries from burns by hot food items.
should be used to store cold foods.
should be used with pot holders to prevent spilling.
What should be used to prevent falls when reaching for equipment or ingredients on top shelves?
counter
kitchen chair
trash can
step stool
When cleaning up broken glass pieces, how should they be safely gathered and discarded?
by gathering onto a piece of paper and discarding into the garbage
by gathering up with a cloth and shaking into the garbage
by sweeping into a trash container or under the cabinet until the end of the lab
by sweeping with a broom or gathering with a wet paper towel, then throwing away immediately.
Jennie injured herself and was bleeding during a foods lab. She applied pressure to the wound. She is practicing first aid for which category of kitchen accidents?
chemical poisoning
cuts
electrical issues
other issues
In a foods lab, following all kitchen safety rules is essential because they:
aid in the prevention of accidents.
keep students on task during the lab.
prevent students from burning food.
protect the teacher from lawsuits.
What should be used to protect hands when handling hot utensils?
a damp towel
an apron
an article of clothing
a dry oven mitt
A frozen piece of salmon should NOT be thawed:
under cold running water.
as part of the cooking process.
in the cooler.
on the counter.
There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?
sheet cake, carrots, raw eggs, ground beef
carrots, ground beef, raw eggs, sheet cake
ground beef, sheet cake, raw eggs, carrots
carrots, raw eggs, sheet cake, ground beef
Which is the most important reason a food employee should not chew gum while preparing food?
Customers may see and find it distasteful.
Saliva can contaminate customers' food.
It can be a choking hazard.
It prevents a food handler from tasting food.
All leftovers must be reheated for 15 seconds to the minimum temperature of:
135°F.
145°F.
155°F.
165°F.
What is the maximum number of days that homemade chicken salad can be held at 41°F?
2
3
6
7
A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?
Yes, he can as long as he washes his hands well.
Yes, he can as long as he is restricted to washing dishes.
No, he must be excluded but can tomorrow.
No, he must be excluded until cleared by a doctor.
Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?
120°F
135°F
145°F
175°F
Which food was correctly cooled?
a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours
beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly
cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours
a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours
One example of cross-contamination is when someone preparing food:
uses separate cutting boards for raw and cooked meat.
uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.
washes fruits and vegetables under running water.
prepares hand-battered food in small batches.
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
clean, sanitize, rinse, towel dry
rinse, scrape, clean, sanitize
clean, sanitize, towel dry
pre-scrape, clean, rinse, sanitize, air-dry
Slicing meat using a meat slicer left out at room temperature requires that:
the slicer must be cleaned and sanitized every four hours.
the slicer must be cleaned and sanitized when done slicing meat for the day.
the slicer must be cleaned and sanitized at the end of an volunteer’s shift.
the slicer must be disassembled and put in the dishwasher.
Which is not a factor in controlling growth of microorganisms?
temperature
color
moisture
oxygen
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
woman who is 15 weeks pregnant
All of the above
Ground beef cooked in a microwave must reach an internal temperature of:
135°F.
145°F.
155°F.
165°F
What should you do to avoid cross-contact when preparing food for someone with a food allergy?
wipe down work surfaces with a wet cloth
wash, rinse, and sanitize surfaces and utensils between uses
use only organic ingredients
cook the food to its minimum internal temperature
Which is an example of a chemical contaminant?
caterpillar found in a case of lettuce
bad smell coming from fresh seafood
table sanitizer sprayed over pastries
freezer burn on frozen fruit
You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale. What are some other things to prevent bare hand contact?
Supply tongs for use in serving items.
Have worker use single-use papers.
Wrap items in plastic before putting in the case.
All of the above
How many seconds should the total handwashing process take?
10
15
20
25
All fish, whole cuts of meat, and eggs served immediately must reach what minimum internal cooking temperature?
135 degrees Fahrenheit
145 degrees Fahrenheit
155 degrees Fahrenheit
165 degrees Fahrenheit
Which of the following helps prevent food in a self-service area from becoming contaminated by guests?
ensure that guests use only one plate
require people to monitor the self-service area
post allergen information around the self-service area
list all of the ingredients in each menu item
