WorksheetsFood Safety and Sanitation 2026
Total questions: 90
Worksheet time: 4hrs 12mins
Meat and poultry should be stored on the top shelf of the refrigerator to keep them separate from other foods.
True
False
Which is an example of how you can prevent cross-contamination when preparing food?
Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables).
Wash and sanitize surfaces between tasks.
Do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry.
All of these choices are good examples.
What could happen if you place cooked food on a plate that previously held raw meat, poultry, or seafood?
Nothing
Since there are bacteria on the plate from the raw juices, you can cause cross-contamination and spread potentially pathogenic bacteria to the cooked food
You could get the flu
All of the above
Using a separate cutting board for raw foods, such as meat, poultry, and seafood, and another for fresh foods, such as fruits and vegetables, can cause cross-contamination.
True
False
What is the best way to defrost frozen meat, poultry, and seafood?
In the refrigerator, microwave, or submersion in cold water
On the counter
Under hot water for 20 minutes
Under warm water in the sink
Wash poultry and meat before cooking.
True
False
Put your apron on
When checking to see if food is done cooking, where should you place the food thermometer in meat, poultry, or seafood?
The middle
The thickest part
The right side
Underneath
At what temperature should perishable items, such as meats, poultry, and seafood, be stored?
Below 32 degrees
40 degrees or less
Between 40 and 65 degrees
Once chicken turns white in the middle, it has been cooked to a safe internal temperature.
True
False
How long can you leave leftovers out of the refrigerator?
No more than 4 hours
No more than 1 hour
No more than 2 hours
Overnight, as long as you put them back in the refrigerator.
What is the "temperature danger zone"?
Between 30 and 100 degrees
Between 50 and 80 degrees
Between 40 and 140 degrees
Between 50 and 120 degrees
How quickly can bacteria double on food left at room temperature?
Every 5 minutes
Every 15 minutes
Every 20 minutes
Every hour
What is an example of a "high-risk food"?
Raw eggs
Twinkies
Bread
Pasteurized milk
Who is an example of someone who is at high risk for foodborne illness?
A pregnant woman
Unborn babies and infants
Older adults
All three of these are examples
Who is at the greatest risk of getting a food-borne illness?
Newlyweds
Food service workers
Chronically ill people
Teenagers and young adults
One common cause of foodborne illness is:
High-acid foods
Improper holding temperatures
Excessive use of salt and other spices
Too much exposure to air
Foodborne illness is often caused by
Improperly packaged commercial foods
Mayonnaise in prepared food items
Handling practices that cause contamination of food
Too many people working with food
In the Temperature Danger Zone,
Bacteria are most likely to be killed
Acid and salt begin to attack bacteria
Conditions are least favorable for bacterial growth
Conditions are most favorable for bacterial growth
One bacterium found in fresh shell eggs is
Salmonella
Clostridium botulinum
Clostridium perfringens
Staphylococcus aureus
High-protein foods will not support the rapid growth of bacteria.
True
False
Food-borne illness can cause some flu-like symptoms.
True
False
Bacteria generally grow well in foods that are
Very hot, wet, calcium-rich, and neutral
Warm, moist, protein-rich, and low acid
Cold, dry, protein-rich, and low acid
Cold, dry, low in protein, and high acid
The best way to prevent the spread of viruses through food is to
Thaw frozen foods under refrigeration
Use good personal hygiene
Examine food carefully for mold
Scrub all vegetables before use
One way to sanitize is to use hot water that is at least _______ degrees F.
220
100
150
180
True or false: Cleaning and sanitizing are the same thing.
True
False
True or False: Because you are wearing gloves, you do NOT have to wash your hands before putting them on.
True
False
True or False: It is okay to use the same spoon to taste food by dipping it in more than once.
True
False
True or False: To avoid cross-contamination, cutting boards, knives, tools, and utensils must be clean and sanitized when switching from one food to another.
True
False
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and _______________.
mold
medication
melt
moisture
True or False: To prevent mold and yeast, keep grains and nuts dry.
True
False
Biological hazards can be bacteria, viruses, parasites, and _______________.
hair
jewelry
fungi
fingernails
An illness that results from eating contaminated food is referred to as _______________ ________________.
allergy
foodborne illness
environmental contamination
covid
True or False: A hair in food is an example of biological contamination.
True
False
Which of the following is NOT a common method to prevent foodborne illness?
Storing food at proper temperatures
Using separate utensils for raw and cooked foods
Washing hands before handling food
Leaving cooked food uncovered for hours
True or false: Refrigerating leftovers promptly helps reduce the risk of bacterial growth.
True
False
Which of the following is an example of a physical hazard in food?
Yeast
Chlorine
Salmonella
Glass shards
Which of the following is NOT a recommended method for keeping food safe?
Washing hands before handling food
Storing food at proper temperatures
Using clean utensils
Leaving cooked food uncovered at room temperature
True or False: Using the same towel to dry hands and clean kitchen surfaces can spread bacteria.
False
True
Which food item should be cooked to the highest internal temperature to ensure safety?
Leafy greens
Fish
Eggs
Ground beef
Which of the following is a common cause of burns in the kitchen?
Washing dishes with cold water
Touching hot pans without oven mitts
Using plastic utensils
Storing food in the refrigerator
True or false: Keeping knives sharp can help prevent accidental cuts in the kitchen.
False
True
What is the safest way to clean up a broken glass spill in the kitchen?
Wipe with a wet towel
Sweep up the pieces with a broom and dustpan
Push the pieces under the fridge
Use your bare hands
You should not use this on a grease fire:
water
flour
salt
baking soda
When using knives, you should always cut:
towards yourself
away from yourself
either
neither
You must wear latex gloves while cooking if you have an open wound.
true
false
The first step in putting out a fire is:
deprive of oxygen
turn off the heat source
call 911
use a fire extinguisher
Food poisoning can occur when
hands are washed for at least 20 seconds
food is undercooked
dishes are washed in warm, soapy water
raw foods are not separated from cooked foods
Which of the following ways is NOT a safe way to defrost raw meat?
in the microwave
on the countertop
in the sink with cold water
in the refrigerator
The transfer of harmful bacteria from one food to another is called cross contamination.
cross contamination
foodborne illness
contaminated food
yuck, gross!
If produce comes in a package, it is safe to eat.
True
False
What foodborne illness is most commonly associated with chicken, eggs, and other forms of poultry?
E. Coli
Staphylococcus
Salmonella
Listeria
When checking to see if food is done cooking, where should you place the food thermometer in meat, poultry, or seafood?
The middle
The thickest part
The right side
Underneath
Which bacteria are found in raw meats (beef) and contaminated water?
E. Coli
Salmonella
Clostridium Botulinum
Clostridium Perfringens
Food containing harmful microorganisms that cause food poisoning:
Always smells bad
Always tastes bad
Is always old food
Can look and taste fine
Microorganisms can be transferred in which of the following ways?
From hands to food
From surfaces to food
By coughing on food
All of these
Refrigerate leftovers within _____ hour(s).
1
2
3
4
True or False:
You need to wash your cutting board and knife between preparing raw chicken and vegetables.
True
False
Leftovers should be stored...
At room temperature
In the fridge immediately
In the oven
True or False: Many people contract a foodborne illness and don't know it.
True
False
What does FAT TOM stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
A fat guy named Tom
Forget all the time on money
Fear all the tomatoes on missy
Foodborne illness is a
disease carried or transmitted to people by deer ticks.
disease carried or transmitted to people by mosquitoes.
disease carried or transmitted to people by food.
disease carried or transmitted to people by people.
A foodborne illness outbreak occurs when
two or more people get an illness from eating at a restaurant.
two or more people get a different illness after eating the same food.
two or more people get the same illness after eating different foods.
two or more people get the same illness after eating the same food.
Certain plants, mushrooms, and seafood toxins are examples of:
chemical hazard
illness hazard
physical hazard
biological hazard
Includes cleaners, sanitizers, polishers, machine lubricants, and toxic metals.
biological hazards
physical hazards
illness causing hazards
chemical hazards
Hair, dirt, bandages, metal staples, and broken glass, as well as naturally occurring objects such as bones in fillets...
chemical hazards
biological hazards
naturally occurring hazards
physical hazards
Cross-contact happens when:
Food does not come into contact with another food or their proteins.
Food comes into contact with another food and their proteins mix.
Food comes into contact with a surface and proteins mix.
Food comes into contact with another protein and their foods mix.
Personal hygiene can:
offend customers
contaminate food
contaminate food-contact surfaces
cause illness
buy me shoes.
A bacterium or virus that can cause disease.
Probiotic
Micro-organism
Pathogen
Parasite
Where does Salmonella originate in the animal's body?
Heart
Mouth
Blood
Digestive tract
Foodborne illness commonly caused by ready-to-eat foods:
Salmonella
Listeria
Norovirus
Botulism
Which of the following smallwares can be hazards in the kitchen?
Spoons and forks
Peelers, pans, and pots
Plates and bowls
Cups and glasses
When carrying a knife
hold it in front of you pointing out and yell "sharp"
balance the knife on your dirty cutting board and walk to the dish room
hold the knife anyway you want but make sure you yell "sharp" when walking around
hold the knife pointed down by your side with the blade facing to back and say "sharp" as you are walking
When preparing food in a commercial kitchen, dressing for safety would include
long hair tied back
closed toed shoes, no jewelry, long pants (no holes)
no long/fake nails
hairnet or hat
Properly washing your hands consists of:
warm water for 10 seconds
cold water, soap, 10 seconds, apron to dry
warm water, soap, single use paper towel
hot water, soap, 20 second scrub, single use paper towel
Which should never be placed in a microwave?
a. a glass mixing bowl
b. a metal bowl
c. aluminum foil
b & c
If a fire starts in an open pan
cover the pan quickly with a non-glass lid
throw the pan in the sink
douse the pan with water
take the pan off the range
To prevent personal falling hazards wear
non-slip shoes
slides
open-toe shoes
any shoes are ok, just don't run
Which is NOT a proper step for avoiding burns
avoid overcrowding the range
adjust the flames to cover only the bottom of the plan
make sure pot handles stick out over the edge of the range
use hot pads when removing food from the microwave
Cook food to the proper ______ temperature
internal
external
surface
all of the above
What type of food has a safe internal cooking temperature of 165 degrees F?
poultry
pork
fish
lamb
If held food drops below 135 degrees F, what should you do?
Reheat to 135 degrees F for one minute
Reheat to 145 degrees F for 30 seconds
Reheat to 140 degrees F for 5 minutes
Reheat to 165 degrees F for 15 seconds
