WorksheetsSafety and Sanitation Principles
Total questions: 24
Worksheet time: 12mins
Name
Class
Date
1.
A class D fire extinguisher is used for extinguishing grease fires.
a)
True
b)
False
2.
If you discover a small fire, you should just put it out yourself instead of calling the fire department.
a)
True
b)
False
3.
A first-degree burn is the least severe of all burns.
a)
True
b)
False
4.
You should never perform the Heimlich maneuver on someone who is pregnant.
a)
True
b)
False
5.
Bacteria grow well in acidic environments.
a)
True
b)
False
6.
Some types of fungi can be eaten.
a)
True
b)
False
7.
Cleaning products should always be kept in their original labeled containers.
a)
True
b)
False
8.
Kitchen tools and surfaces should be cleaned and sanitized with soapy hot water and a sanitizer to help eliminate contamination.
a)
True
b)
False
9.
Foodservice gloves are for a single use only.
a)
True
b)
False
10.
What type of gloves should foodservice workers use to clean pots?
a)
powder-free vinyl gloves
b)
white latex gloves
c)
reversible mesh gloves
d)
heavy-duty plastic gloves
11.
Which of these materials is flammable?
a)
paper
b)
copper
c)
glass
d)
stainless steel
12.
Which type of fire extinguisher is used to put out fires in cooking appliances?
a)
Class A
b)
Class K
c)
Class A:B:C
d)
Class D
13.
What type of fire extinguisher should be used on wood, paper, cloth, and plastic?
a)
Class A
b)
Class B
c)
Class C
d)
Class D
14.
Where should you store oily rags to prevent fires?
a)
a basket
b)
a glass jar
c)
a shelf
d)
a closed metal container
15.
What is the most common type of fire protection equipment used in a foodservice establishment?
a)
hood system
b)
sprinkler system
c)
firewall
d)
fire extinguisher
16.
Which type of burns cause blisters to form on the skin?
a)
first-degree
b)
second-degree
c)
third-degree
d)
fourth-degree
17.
Which is not important for you to let a supervisor know about immediately?
a)
unwashed dishes
b)
low-charge fire extinguishers
c)
blocked hallways or exits
d)
frayed electrical cords
18.
What is the minimum amount of time you should apply water to a burn?
a)
1 minute
b)
3 minutes
c)
5 minutes
d)
10 minutes
19.
Which type of cleaning product is used to remove burned-on food from pots and pans?
a)
detergent
b)
abrasive cleaner
c)
degreaser
d)
acid cleaner
20.
How often should you clean and sanitize tools?
a)
every hour
b)
every four hours
c)
once a day
d)
twice a day
21.
Which is a physical hazard?
a)
hair
b)
bleach
c)
mold
d)
toxins
22.
When should aprons be changed?
a)
After serving a meal to a customer
b)
When it becomes dirty
c)
At the end of your work shift
d)
When preparing to chop a raw food
23.
How do you use a fire extinguisher properly?
a)
Hold it upright, remove the safety pin, and point the nozzle.
b)
Hold it upright and point the nozzle.
c)
Hold it sideways, remove the safety pin, and point the nozzle.
d)
Hold it sideways and point the nozzle.
24.
How should you dispose of pesticides?
a)
Check local regulations for disposal.
b)
Pesticides may be thrown away with regular garbage.
c)
Thoroughly wrap the empty container with tape, and throw away.
d)
Take empty containers to the local dump.
100 %
