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WorksheetsKitchen Safety
Total questions: 24
Worksheet time: 19mins
The best way to keep food safe from microorganisms is
Living single-celled organisms that cause food spoilage are:
roaches
flies
bed bugs
microorganisms
You should not work in the kitchen when you are:
excited
happy
ill
angry
Wash hands for a minimum of____seconds
10
20
40
5
Illness carried or transmitted to people by food is:
common cold
flu
covid
foodborne illness
do not wear______ while around food.
jewelry
perfume
socks
hair nets
Which one is a biological (living things) hazard?
yeast
pesticides
glass
Which one is a physical (not living things & not chemical) hazard?
yeast
pesticides
glass
Which one is a chemical (not living things & not physical) hazard?
yeast
pesticides
glass
What does 'F' in FATTOM mean?
fresh
fatal
food
What does 'A' in FATTOM mean?
acidity
attract
apple
What does 'M' in FATTOM mean?
mouse
moisture
mild
What is the temperature danger zone?
35°F -100°F
45°F -145°F
40°F -135°F
You should lift pot and pan lids:
into your face
away from your torso
to the north
away from your face
An injury caused by heat or fire.
Falls
Burns
Strains
Cuts
You should wash your hands before going in the kitchen.
true
false
The transfer of harmful bacteria from one food to another is called _____________ ______________________.
cross contamination
foodborne illness
contaminated food
yuck, gross!
