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WorksheetsFood Safety & Sanitation Safety Review
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
1. A small grease fire can be extinguished by covering it with:
a)
water
b)
baking soda
c)
sugar
2.
2. A pan fire can be extinguished by:
a)
covering the pan with the lid
b)
dousing the fire with cooking oil
c)
throwing the burning material in the trash
3.
3. To minimize the risk of biological contamination, hold hot foods at:
a)
70 degrees
b)
100 degrees
c)
140 degrees
4.
4. Hands should be scrubbed with soap for how many seconds?
a)
10
b)
15
c)
20
5.
5. A common cause of kitchen accidents is:
a)
secured rugs
b)
wet floors
c)
closed cupboard doors
6.
6. The safest way to store knives is:
a)
in a knife holder
b)
with other utensils
c)
on a magnetic strip
7.
7. What is the key to knife safety?
a)
sharpening after each use
b)
keeping knives sharp
c)
catching a falling knife
8.
8. Carry knives with the point facing the:
a)
ground
b)
carrier
c)
ceiling
9.
9. To prevent burns from escaping steam when uncovering a pan, one should lift the cover:
a)
straight up
b)
away from the cook
c)
toward the cook
10.
10. Cross-contamination is defined as:
a)
spreading of bacteria to another food
b)
process of making a surface free from germs
c)
a sickness caused by eating spoiled food
11.
11. When picking up pieces of broken glass, after putting on gloves and picking up the large pieces, the next step is to:
a)
mop up the small pieces
b)
wipe up the small pieces with a wet paper towel
c)
sweep up the remaining pieces
12.
12. The safest place to store heavy pots and pans is:
a)
hanging on a rack
b)
on top shelf of pantry
c)
at eye level
13.
13. Food must be stored separate from chemicals to:
a)
preserve shelf life
b)
enhance food flavor
c)
prevent poisoning
14.
14. The best method for thawing frozen food is:
a)
in the refrigerator
b)
on the counter
c)
under warm running water
15.
15. After handling raw meat, the food preparer should:
a)
use hand sanitizer
b)
wash hands with soap
c)
move on to the next task
16.
16. When taste testing food, use a clean spoon after:
a)
when food preparation is complete
b)
each taste
c)
at the end of a meal
17.
17. The proper use of a fire blanket is:
a)
as a protective shield
b)
to contain large kitchen fires
c)
to re-enter the fire area
18.
18. Which food is most likely to contain E.coli?
a)
fresh fish
b)
white bread
c)
ground beef
19.
19. Cold foods should be held at a maximum temperature of:
a)
32 degrees
b)
20 degrees
c)
40 degrees
20.
20. Which action prevents kitchen accidents?
a)
keeping floors and counter tops clean and dry
b)
pulling on cords to disconnect appliance
c)
storing large appliances and pans overhead
21.
21. Which are potentially hazardous foods?
a)
cookies and muffins
b)
chopped raw vegetables
c)
meat, fish, and poultry
22.
22. Which is the safest way to store raw meat in the refrigerator?
a)
on the bottom shelf
b)
on the top shelf
c)
beside ready to eat food
23.
23. A food handler with an open wound must:
a)
wash and apply bandage to the wound
b)
bandage the wound and wear a single use glove
c)
apply ointment and bandage the wound
24.
24. What is the definition of sanitizing?
a)
removing the amount of soil to a safe level
b)
washing a surface to a clean level
c)
reducing the pathogens on a surface to safe levels
25.
25. To reach something on a high shelf, one should stand on:
a)
a step stool
b)
the counter top
c)
a chair
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