WorksheetsFood Safety and Sanitation Assessment
Total questions: 48
Worksheet time: 37mins
How many people approximately get sick from food each year in the United States?
10,000
100,000
1 million
75 million
Kai is preparing a meal and wants to ensure food safety. Which of the following foods is LEAST likely to contain foodborne illness?
Raw chicken
Unwashed lettuce
Canned vegetables
Raw eggs
Which of the following is NOT a common symptom of foodborne illness?
Nausea
Vomiting
Diarrhea
Rash
How long can food be safely kept at room temperature before it needs to be thrown away?
2 hours
4 hours
6 hours
8 hours
What is the BEST way to tell if food is cooked properly?
Smell it
Taste a small amount
Look for visible mold
Thermometer
Which of the following is NOT a common foodborne illness?
Salmonella
E. coli
Influenza
Listeria
(a) are MORE likely to get an illness from food.
(a) is a pathogen that causes foodborne illness.
What is the difference between food safety and food sanitation?
Safety is protecting yourself from danger, risk or injury, sanitation is maintaining clean conditions to prevent disease, promote good health and encourage cleanliness
Safety is for restaurants, sanitation for homes
Safety is about cooking, sanitation about storing
There is no difference, they mean the same thing
How long after eating infected food will symptoms of foodborne illness typically begin to show?
1-2 hours
6-12 hours
12-48 hours
1 week
Which of the following is TRUE about restaurants and foodborne illness?
Restaurants cannot be held liable for foodborne illness
Only chain restaurants can be held liable
Restaurants can be held liable for foodborne illness
Liability depends on the specific food item
What is a foodborne illness outbreak?
When one person gets sick from food
When a restaurant is shut down
When 2 or more people get sick from the same contaminated food
When a new type of bacteria is discovered
Grace noticed a news report about a food recall. What is a food recall?
A mandatory closing of a restaurant
A voluntary action to protect the public from a possible outbreak
A method of cooking food
A way to reheat leftovers safely
Which of the following is NOT one of the four main causes of foodborne illness?
Infected food
Improper food handling
Improper temperatures during storing and cooking
Eating expired food
Michael is preparing a meal and wants to ensure food safety. What is cross-contamination in this context?
Mixing different types of food
Cooking food at the wrong temperature
The spreading of pathogens from one place to another
Using the same utensil for raw and cooked foods
What is the Temperature Danger Zone for food?
Between 0°F and 32°F
Between 32°F and 100°F
Between 41°F and 135°F
Between 140°F and 212°F
To what internal temperature should poultry be cooked?
145°F
155°F
165°F
175°F
How long should you lather your hands when washing them properly?
5 seconds
10 seconds
20 seconds
30 seconds
Where is the safest place to thaw frozen foods?
On the counter
In the refrigerator
In hot water
In the microwave
Where should cleaning supplies be stored to prevent chemical hazards?
On the counter by the stove
In the pantry with dry goods
In a locked cabinet away from food
In the refrigerator
Which of the following is NOT a recommended kitchen safety guideline?
Wear closed-toe shoes while cooking
Keep a fire extinguisher in the kitchen
Leave knives soaking in soapy water in the sink
Clean up spills immediately to prevent slips
Match the following safety measures with their correct practices in the kitchen.
Wear closed toed shoes with a back
Ensure better balance and avoid slipping
Use non-slip mats in areas prone to wetness
Prevent slipping in wet areas
Run while carrying hot dishes
Increase the risk of accidents
Leave cabinet doors open for easy access
Increase the chance of bumping into them
Why are dull knives considered more dangerous than sharp knives?
They require more force to cut, increasing the risk of slipping
They are more likely to rust and cause tetanus
They are heavier and can cause more damage if dropped
They are harder to clean properly
What is the proper way to carry a knife in the kitchen?
With the blade pointing upwards
While running to save time
With the blade pointing down and slightly away, yet close to your side.
In your pocket for easy access
Which of the following is NOT a sharp item that requires careful handling in the kitchen?
Can opener
Rubber spatula
Mandoline slicer
Food processor blades
Where is the most likely place in the kitchen for fires and burns to occur?
In the refrigerator
On the stovetop
Inside the dishwasher
Near the sink
What substance can build up in burners and ovens, potentially causing fires?
Water
Soap residue
Grease and food particles
Dish detergent
When using a glass baking dish, it is crucial to avoid sudden temperature changes, such as when (a)
Placed in a preheated oven
Removed from a hot oven and placed on a cold surface
Filled with room temperature ingredients
Stored in the cupboard
What is the safest way to extinguish a small grease fire in the kitchen?
Throw baking soda on the flames
Use a garden hose to spray water
Open all windows to let the smoke out
Turn off the heat and cover the flames with a metal lid
What is the primary danger associated with electrical appliances in the kitchen?
They can overheat the room
They can cause electrical shocks if not used properly
They make too much noise
They use up too much counter space
Which of the following is NOT a recommended practice for electrical safety in the kitchen?
Unplug small appliances when not in use
Keep electrical cords away from water and heat sources
Use extension cords for permanent installations
Check cords regularly for signs of wear or damage
What should be kept next to the phone in case of a kitchen emergency?
A cookbook
A list of emergency numbers
A menu for takeout
A kitchen timer
When should the Heimlich maneuver be used?
To treat minor burns
To extinguish an oven fire
To help someone who is choking
To clean up a chemical spill
What is the primary purpose of CPR in a kitchen emergency?
To stop bleeding
To treat food poisoning
To restart breathing and blood circulation
To reduce swelling from burns
What is an important safety measure when handling knives in the kitchen?
Leaving knives unattended on the counter
Using a dull knife for better safety
Keeping your fingers away from the blade
Washing knives with other utensils in the sink
What should you do if you accidentally break a glass in the kitchen?
Pick up the large pieces with your bare hands
Sweep up the shards and use a damp paper towel for tiny bits
Leave it for someone else to clean up
Vacuum the area immediately
Which of the following is the correct way to handle a pot of boiling water?
Carry it with one hand while running
Use pot holders and walk carefully
Hold it close to your body for stability
Tilt it towards you to check the contents
What is the best way to prevent cross-contamination in the kitchen?
Use the same cutting board for all foods
Wash hands frequently and use separate utensils for raw and cooked foods
Store all foods together in the refrigerator
Cook all foods at the same temperature
If a small fire starts in the microwave, what should you do first?
Open the microwave door immediately
Unplug the microwave or turn off the power source
Throw water on the microwave
Ignore it and hope it goes out on its own
Match the following actions with their descriptions.
Pull the pin
Remove the safety mechanism to allow operation
Aim at the base of the fire
Direct the extinguisher at the source of the flames
Squeeze the handle
Apply pressure to release the extinguishing agent
Stand as close to the fire as possible
Position yourself dangerously near the fire
What is another word for Food Poisoning?
Contaminants
Pathogens
Food Borne Illness
Toxins
A foodborne illness is....
Sickness caused by eating contaminated food.
Food that contains something that does not belong and can cause illness.
Chemical that is toxic or not usually found in food, such as a pesticide.
What is the single most important action you can take to prevent FBI's and contamination in the kitchen?
(a)
Cheri is going to prepare a safe meal for her friends. She starts by washing her hands for how long?
(a)
Chemical cleaning supplies should be
Stored next to you while you are preparing food so you can use it to clean right away.
Stored on an open shelf for easy access.
Be stored under a sink cupboard to prevent chemical hazard.
Next to the stove top.
While in the lab, Tom was putting oil into his frying pan, but when he went to put the cover back on, the bottle slipped out of his hand and spilled all over the floor. How should he handle this situation?
Pretend it didn't happen and continue cooking.
Ask his sanitation manager to grab him some paper towel and a towel while he stands by the spill so no one slips and falls.
Throw a towel on it and take care of it after he eats.
Tell someone else to clean up his mess because he is busy.
What is the number to poison control?
(a)
Place the labels telling me what needs to happen to make this safe and sanitary.
