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Kitchen Safety and Sanitation

Total questions: 20

Worksheet time: 28mins

Name
Class
Date
1.

It is a double breasted cloth used to provide a layer of protection from heat and/or any hot splashes

a)

Chef's Jacket

b)

Apron

c)

Toque

d)

Chef's Pants

2.

This item in the uniform initially represents the position of the chef in the brigade.

a)

Chef's Jacket

b)

Apron

c)

Toque

d)

Chef's Hat

3.

This is the material of the shoes used inside the kitchen

a)

Slippers

b)

Clog Shoes

c)

Rubber Shoes

d)

Sneaker

4.

It is the freedom from any risk or harmful effects to a

person’s well-being and health.

a)

Contamination

b)

Safety

c)

Sanitation

d)

Hazzard

5.

It is the contamination of raw foods, plants, or animals in their natural habitats

a)

Cross-Contamination

b)

Food Contamination

c)

Biological Hazard

d)

Direct Contamination

6.

Any agent that has the potential to pose a threat to human health and cause illness.

a)

Food Hazards

b)

Biological Hazard

c)

Chemical Hazard

d)

Physical Hazard

7.

Sanitas is a Latin word for?

a)

Clean

b)

Safe

c)

Health

d)

Harm

8.

These are living organisms that could cause foodborne illness

a)

Food Hazard

b)

Biological Hazard

c)

Chemical Hazard

d)

Physical Hazard

9.

It is the illness that we get from eating contaminated food.

a)

Contamination Illness

b)

Hazard Illness

c)

Foodborne Illness

d)

Food Illness

10.

One way to prevent food contamination that is strictly implemented in the kitchen

a)

Color-coding of chopping boards

b)

Color-coding of towels

c)

Color-coding of utensils

d)

Color-coding of cleaning equipments

11.

It is the color of the chopping board to use on raw meats

a)

Green

b)

Brown

c)

White

d)

Red

12.

It is the color of chopping board used for dairy products

a)

Blue

b)

Yellow

c)

White

d)

Brown

13.

The temperature range of 5°C to

57°C is referred to as the _____________?

a)

Temperature Deep Zone

b)

Temperature Danger Zone

c)

Thermal Danger Zone

d)

Thermal Deep Zone

14.

In the rule of thumb, food exposure is only allowed for the maximum of __ hours.

a)

4

b)

2

c)

8

d)

6

15.

What does FATTOM stands for?

4 lines
16.

It is the contamination that is mainly caused by people through transporting it during the process of cooking.

(a)  

17.

What are the 7 HACCP Principles?

4 lines
18.

What is the meaning of HACCP?

4 lines
19.

What are the importance of wearing a Chef's Uniform?

4 lines
20.

Give 5 examples of food hazard.

4 lines