WorksheetsKitchen Safety and Sanitation
Total questions: 20
Worksheet time: 28mins
It is a double breasted cloth used to provide a layer of protection from heat and/or any hot splashes
Chef's Jacket
Apron
Toque
Chef's Pants
This item in the uniform initially represents the position of the chef in the brigade.
Chef's Jacket
Apron
Toque
Chef's Hat
This is the material of the shoes used inside the kitchen
Slippers
Clog Shoes
Rubber Shoes
Sneaker
It is the freedom from any risk or harmful effects to a
person’s well-being and health.
Contamination
Safety
Sanitation
Hazzard
It is the contamination of raw foods, plants, or animals in their natural habitats
Cross-Contamination
Food Contamination
Biological Hazard
Direct Contamination
Any agent that has the potential to pose a threat to human health and cause illness.
Food Hazards
Biological Hazard
Chemical Hazard
Physical Hazard
Sanitas is a Latin word for?
Clean
Safe
Health
Harm
These are living organisms that could cause foodborne illness
Food Hazard
Biological Hazard
Chemical Hazard
Physical Hazard
It is the illness that we get from eating contaminated food.
Contamination Illness
Hazard Illness
Foodborne Illness
Food Illness
One way to prevent food contamination that is strictly implemented in the kitchen
Color-coding of chopping boards
Color-coding of towels
Color-coding of utensils
Color-coding of cleaning equipments
It is the color of the chopping board to use on raw meats
Green
Brown
White
Red
It is the color of chopping board used for dairy products
Blue
Yellow
White
Brown
The temperature range of 5°C to
57°C is referred to as the _____________?
Temperature Deep Zone
Temperature Danger Zone
Thermal Danger Zone
Thermal Deep Zone
In the rule of thumb, food exposure is only allowed for the maximum of __ hours.
4
2
8
6
What does FATTOM stands for?
It is the contamination that is mainly caused by people through transporting it during the process of cooking.
(a)
What are the 7 HACCP Principles?
What is the meaning of HACCP?
What are the importance of wearing a Chef's Uniform?
Give 5 examples of food hazard.
