WorksheetsFood Safety Worksheet (graded)
Total questions: 15
Worksheet time: 9mins
Name
Class
Date
1.
What is cross contamination?
a)
When bacteria or contaminants from one thing get on something else
b)
When you cross your arms while cooking
c)
When you clean food properly
2.
How can you prevent cross contamination? (Mark all that apply)
a)
Wash your hands thoroughly
b)
Wash fruits and vegetables
c)
Wash cutting boards, counters, and other cooking tools properly
3.
What is a sell by date?
a)
The date the food expires
b)
The date the food needs to leave the store
c)
The date you must eat the food
4.
How long should you wash your hands?
a)
20 seconds
b)
30 seconds
c)
10 seconds
d)
15 seconds
5.
What is the temperature danger zone?
a)
60-160, where bacteria grow the FASTEST
b)
40-140, where bacteria grow the FASTEST
c)
40-140, where bacteria grow the SLOWEST
d)
40 or below, where bacteria grows the SLOWEST
6.
Why should we wash counters before we sanitize them?
a)
Trick question - you only need to sanitize counters. Cleaning isn't necessary
b)
washing gets rid of particles and residue, and sanitizing helps make sure no germs are left to get someone sick
c)
Sanitizing gets rid of particles and residue, and washing helps make sure no germs are left
7.
What should you do if your sink water gets dirty while washing dishes?
a)
Keep washing dishes
b)
Add more soap
c)
Put more water on top
d)
Drain the water, and refill the sink with clean soapy water
8.
What is the best way to make sure food is cooked properly and safe to eat?
a)
Just look at it - if it looks done, it is always done
b)
Use a thermometer and make sure it is cooked to a safe temperature
c)
Look at the outside of the food
9.
How soon do you need to refrigerate foods after they are prepared?
a)
5 hours
b)
3 hours
c)
2 hours
d)
1 hour
10.
How can you cool hot foods faster? (Mark all that apply)
a)
Put them in the refrigerator immediately after cooking or heating the food
b)
Use ice to cool them down
c)
Put them in the freezer immediately after cooking
d)
Put them in smaller, or more shallow containers
11.
Where is the SAFEST place to thaw frozen foods?
a)
The sink
b)
The counter
c)
The refrigerator
d)
The microwave
12.
Which of these could get someone sick in our class? (Mark all that Apply)
a)
Spraying cleaners around food or tools sitting on the counter
b)
Touching your face, then touching food
c)
Touching the oven handle after touching raw chicken
d)
Making sure your hands are very clean
13.
How many times can you reheat leftover food?
a)
1 time
b)
2 times
c)
3 times
14.
How can you tell leftovers have been heated enough to kill bacteria?
a)
They are just warm
b)
They are hot
c)
They have been microwaved for at least 2 minutes
d)
They are hot and sizzling and have been stirred at least once while microwaving
15.
Match the food item with where it should be stored to keep food safe
a)
Fruit Salad
1.
Top of the Fridge
b)
Hot Dogs and Cheese
2.
Middle of the Fridge
c)
Raw Chicken
3.
Bottom of the Fridge
d)
Crackers
4.
Pantry/Cabinet
e)
Frozen Dinner
5.
Freezer
100 %
