WorksheetsKitchen Safety & Sanitation
Total questions: 26
Worksheet time: 17mins
These are common kitchen ingredients that can be poured onto flames from a grease fire on the stove if a lid is not available to cover it
vinegar or milk
cinnamon or pepper
water or ice
salt or baking soda
Make sure you cook poultry to an internal temperature of at least
165 degrees
170 degrees
145 degrees
200 degrees
What is the temperature range of the danger zone?
20-120 degrees
30-130 degrees
40-140 degrees
41-135 degrees
If you are using a saucepan/skillet, where should the handle be facing?
out
out over the edge of the stove
inwards
over another stove eye
Which of the following are fire hazards?
Gas, Open Flames, & Heat
Electrical Wiring
Grease
All of the choices are fire hazards.
In the abdominal thrust (Heimlich maneuver), the fist is placed:
Just below the victim’s throat
High on the victim’s chest
At the midpoint of the victim’s chest
Just above the victim’s navel
Which of the following are common kitchen related accidents and injuries?
Burns
Cuts
Strains, Sprains, & Falls
Drowning
Which of the following is NOT a safe way to thaw food?
on the counter top
in the microwave
in the fridge
running it under cold water
How does implementing a FIFO system help in food safety?
FIFO system ensures products are used in the order received, preventing spoilage and reducing the risk of serving expired or contaminated food.
FIFO system ensures food is stored alphabetically
FIFO system allows food to be served randomly
FIFO system increases the risk of food contamination
What are some proper storage guidelines for perishable items?
Freeze perishable items
Store perishable items in direct sunlight
Keep perishable items in open containers
Refrigerate perishable items, keep away from direct sunlight, store in airtight containers, and follow expiration dates.
Explain the concept of 'First In, First Out' in relation to food storage.
Items are used or consumed in the order they were stored, with older items being prioritized over newer ones.
Newer items are prioritized over older ones
Items are stored based on color
Items are used in random order
What are the symptoms of food borne illness?
Coughing, sneezing, itchy eyes
Diarrhea, stomach cramping, nausea, vomiting
Headache, blindness
Cleaning can be defined as...
Getting rid of clutter
Using heat or chemicals to reduce pathogens to a safe level
Removing soil and food particles from a surface
Washing dishes
What are the two ways something can be sanitized? Select all that apply
Heat
Chemicals
Hand Sanitizers
Bleach
What does the first compartment sink contain?
Water and sanitizer
Rinsing water
Soap and water
Boiling water
What does the 2nd compartment sink contain?
Rinsing water
Soap and water
Boiling water
Sanitizer and water
What does the 3rd compartment sink contain?
Boiling water
Sanitizer and water
Soap and water
Rinsing water
Bacteria, parasites, viruses, & Fungus are examples of
Chemical Hazards
Physical Hazards
Biological Hazards
Toxins
Hair, fruit pits, metal shavings, and glass are all examples of
Chemical Hazards
Biological Hazards
General Hazards
Physical Hazards
Clorox, Sanitizer, Windex, and Mr. Clean are examples of
Chemical Hazards
Biological Hazards
Physical Hazards
Bacteria Hazards
This is an illness resulting from eating a contaminated food
The flu
Foodborne illness
Listeria
Food poisoning
What is a ready-to-eat food? (RTE)
Food that is ready to eat without any additional prep
Food that only needs to be cooked a little bit before its ready to be eaten
Foods you don't have to wear gloves to handle
Why is it not recommended to wash your chicken before cooking?
