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WorksheetsKitchen Safety & Sanitation
Total questions: 50
Worksheet time: 25mins
For treating a minor burn, run under:
Hot water
Warm water
Cool water
Milk
In order to prevent cuts:
Keep knives sharp and choose a knife appropriate for the food to be cut
Catch a falling knife so it doesn’t break
Store knives in a drawer with other utensils
Soak a dirty knife in a sudsy sink
Electrical appliances should be unplugged by pulling
The cord
The appliance
The plug
To prevent electric shock
Keep electric cords away from water
Don’t plug many cords into the same outlet
Make sure your hands are dry before plugging or unplugging
All of the above
What is a food-borne illness?
Sickness caused by eating food that contains a harmful substance.
Sickness caused by eating healthy foods
Caused by eating fast food
Sickness caused by carbonated drinks
What are the Four Steps to Food Safety?
Keep food raw, chill, clean
Keep dirty, separate, don't cook, chill
Clean, cook, chill, keep all foods together
Clean, separate, cook, chill
Do not allow foods to sit out longer than
Longer than 2 hours
Longer than 6 hours
Do not allow them to sit out
Longer than 10 hours
The people who are most at risk for food poisoning are:
Teenagers, infants, and women
Senior citizens, adolescents, and boys
Girls, old people, and young people
Older adults, very young children, and people with chronic illnesses
You should lift pot and pan lids:
into your face
away from your torso
to the north
away from your face
It is caused by ingesting hazardous chemicals.
Choking
Poisoning
Cuts
Starins
What is the acronym of P.P.E
Professional Practice Equipment
Procedures Practices Examples
Personal Protective Equipment
The majority of foodborne illnesses can be prevented by what practice?
using bleach to wash dishes
wearing an apron and a bandana
using a meat thermometer
proper hand washing
Which of the following ways is NOT a safe way to defrost raw meat?
in the microwave
on the counter top
in the sink with cold water
in the refrigerator
In order to properly wash your hands before or after handling food, what is the minimum amount of time you should wash your hands?
10 seconds
20 seconds
30 seconds
1 minute
When handling a hot pan or dish always use a _______________.
wet pot holder
dry pot holder/ oven mitt
dish cloth
kitchen towel
All chopping and slicing is done on a cutting board or matt.
True
False
The transfer of harmful bacteria from one food to another is called _____________ ______________________.
cross contamination
foodborne illness
contaminated food
yuck, gross!
"When in doubt, throw it out" means ______________________, then throw it away.
if you are unsure if a food has been out too long
if you are unsure if a food is safe to eat
if you are unsure if a food looks or smells bad
if you are unsure if it was cross contaminated
When should you clean?
after making all your food
clean as you go
1. A (a) knife is more dangerous than a
sharp knife.
What should you not put in the microwave ever?
Microwave safe dishes
Metal
Aluminium Foil
What precautions can you take to prevent fires in the kitchen? Check all that apply.
Do not leave flammable items near a stove
Do not wear long sleeves
Keep stoves and exhaust fans free from grease build up
Leaving the skillet or pot on low
When cooking, it is okay to taste from the stirring spoon.
True
False
How can you tell when raw meat or poultry have finished cooking and are safe to eat?
Pierce the thickest part of the meat and make sure the juice runs clear.
Check the color of the meat and make sure there is no pink meat left.
Use a food thermometer to be sure the meat reached a safe internal temperature.
Cut the meat with a knife and make sure it is hot all the way through.
To prevent cross-contamination you should wash your hands with soap and water after you touch raw meat.
True
False
Sarah thaws the meat on the counter all day so it’ll be ready by supper. Which food safety rule does she violate?
Clean
Separate
Cook
Chill
Charlie sneezed in his hand and then continued to prepare food. Which food safety rule did he violate?
Clean
Separate
Cook
Chill
Macy cuts up raw chicken and then decides to cut up the raw vegetables on the same cutting board. Which rule is violated?
Clean
Separate
Cook
Chill
Sam uses antibacterial wipes to sanitize kitchen surfaces such as the counters. What food safety rule is Sam applying?
Clean
Separate
Cook
Chill
This bacteria is found on contaminated fish or improperly canned food.
Botulism
Listeria
Salmonella
Norovirus
This bacteria can be contracted after contact with reptiles, pet turtles, or ingesting contaminated poultry, beef, and eggs.
E.Coli
Salmonella
Trichinosis
Rotavirus
When should you wash your hands?
before, during, and after cooking
after you touched raw food (like meat or eggs)
after you have touched your person or anything on your person (your face, clothes, phone)
all of the above
The number of bacteria present in food can double in ___ minutes in the temperature danger zone.
2
10
20
5
When working in the kitchen:
Hair must be up and an apron must be on mainly when you are cleaning
Hair must be up and an apron must be on only while food is being prepared
Hair must be up and an apron must be on for the entire lab
Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty
