WorksheetsSafety and Sanitation(Advanced)
Total questions: 54
Worksheet time: 58mins
What temperature should the water be when Mason wets his hands?
Charlotte is preparing sandwiches for a school event. What type of gloves should she use when working with ready-to-eat food items?
Reusable gloves
SINGLE-USE gloves
No gloves
Cotton gloves
Why is it important for Ava to replace her gloves after touching door handles or packaging?
Mia is preparing food and needs to get something from the refrigerator while wearing gloves. What should she do?
Continue using the same gloves
Replace the gloves
Wash the gloves
Remove the gloves
Why can't Avery use a single pair of gloves for gardening and cooking?
Maya is working at a restaurant and receives a delivery of fresh produce. Why is it important for her to sample the temperatures of these received food items?
Anika is at the grocery store. What should she check on the label before buying food?
Price
Expiration date
Brand
Weight
Match the following storage guidelines with their correct descriptions: Refrigerator, Freezer, Leftover food, Commercially-prepared food.
0°F or lower
0°F or lower
40°F or lower
40°F or lower
Used within 36 hours
Used within 36 hours
Kept up to 7 days
Kept up to 7 days
Match the following actions with their purposes: 1) Labeling food 2) Dating food 3) Refrigerating food 4) Freezing food.
Prevent spoilage
Labeling food
Track freshness
Dating food
Maintain temperature
Refrigerating food
Extend shelf life
Freezing food
David is preparing a meal and needs to thaw some frozen chicken. What is the maximum temperature for water when thawing food under cold running water?
60°F
70°F
80°F
90°F
Match the following foods with their minimum safe cooking temperature: Poultry, Stuffing/Casserole, Hazardous food cooked in microwave.
165°F
165°F
145°F
165°F
155°F
165°F
What types and sizes of chicken eggs are included in the recall by Milo's Poultry Farms?
Conventional, cage-free, organic, and non-GMO
Only organic and non-GMO
Only cage-free and organic
Only conventional and cage-free
Explain the symptoms of Salmonella infection as described in the passage.
The recall of chicken eggs affects stores in which states?
Wisconsin, Illinois, and Michigan
Wisconsin, Indiana, and Michigan
Illinois, Indiana, and Ohio
Michigan, Ohio, and Wisconsin
What should consumers do if they have purchased recalled chicken eggs?
Consumers should check their refrigerators for any recalled chicken eggs and throw them away if they can't tell if they are part of the recall. True or False?
True
False
The symptoms of Salmonella infection usually occur within (a) to 72 hours after eating contaminated food.
Evaluate the importance of following FDA's safe handling and cleaning advice when dealing with recalled chicken eggs.
Emma is organizing a picnic and needs to keep the food safe. What is the recommended temperature range for storing perishable food items?
Below 32°F
32°F to 40°F
40°F to 50°F
Above 50°F
Sophia is packing leftovers after dinner. How soon should she refrigerate the leftovers to ensure food safety?
Within 1 hour
Within 2 hours
Within 3 hours
Within 4 hours
Olivia is preparing a fruit salad for a party. What is the best way to wash the fruits before cutting them?
Use soap and water
Rinse under running water
Soak in vinegar
Use a fruit wash spray
Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness.
True
False
When washing off kitchen work areas and appliances, you should rinse the dishcloth often in hot, sudsy water.
True
False
Allowing the juices from raw meat or poultry to drip on other foods risks the cross contamination of bacteria.
True
False
Which of the following situations might lead to a dangerous growth of bacteria spores?
leaving a potato salad made with mayonnaise sitting out in the sun for several hours
quick-freezing raw vegetables after they have been harvested
All of the following are proper food handling and cooking practices for maintaining food safety EXCEPT
keeping the kitchen and utensils clean
cutting meat and vegetables on the same cutting board
The two hour rule of food storage applies to __.
whole grain foods
perishable foods containing meal, poultry, fish, eggs, or dairy products
Which of the following is NOT a good guideline for limiting bacteria in the kitchen?
washing food surfaces in cold water before preparing food
replacing dishcloths daily
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 a 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 bacteria found in fresh shell eggs is
Salmonella
Clostridium botulinum
Clostridium perfringens
Staphylococcus aureus
Foodborne pathogens can be transmitted to humans via food.
True
False
The best way to prevent spreading viruses through food is to
Thaw frozen foods under refrigeration
Use good personal hygiene
Examine food carefully for mold
Scrub all vegetables before use
FIFO - First In, First … (a)
What is a physical contaminant?
An item that accidentally gets into food
A microscopic living substance that accidentally gets into food
A chemical that is toxic or not usually found in the food
What is a chemical contaminant
An item that accidentally gets into food
A chemical that is toxic or not usually found in the food
A microscopic living substance that accidentally gets into food
What is a biological contaminant?
An item that accidentally gets into food
A chemical that is toxic or not usually found in the food
A microscopic living substance that accidentally gets into food
Which type of contaminant is responsible for most food borne illness?
Physical
Chemical
Biological
What is the temperature danger zone?
30-150 degrees
50-130 degrees
40-140 degrees
A grease fire starts in a pan on the stove top. You should immediately:
Throw water on the fire
Run out of the room
Put salt, baking soda or a lid on the fire
Call 911
Saucepans and frying pans should be placed on the stove top with the handles facing:
Inward
Any which way. It doesn’t matter!
Toward the person cooking
Over a burner
Always __________________ and __________________ knives separately.
Sharpen and play with
Wash and store
Shine and sharpen
Handle and cut
It is not safe to cut vegetables on the same cutting board that you cut meat or poultry on.
True
False
Never, ever, ever put the following in the microwave (circle all that apply):
Tin foil/Aluminum foil
Plastic Wrap
Metal objects
Silverware
Before cooking, all of the following needs to happen (circle all that apply):
Roll up your sleeves
Long hair should be in a pony tail
Wash your hands
Know your roles and responsibilities
Wear closed toe shoes
The transference of hazardous substances, mainly microorganisms, to food from another food or surface such as equipment, worktables, or hands.
Contamination
Direct contamination
Cross-contamination
Temperature Danger Zone
Four-hour rule: Do not let food remain in the TDZ for a cumulative total of more than four (4) hours between receiving and serving.
True
False
First In, First Out (FIFO) is a storing method or principle where deliveries or stocks are rotated to ensure that the old ones are used first.
True
False
Clean and sanitize cutting surfaces and equipment after handling raw poultry, meat, fish, or eggs and before working on another food item.
True
False
Choose (3) examples of situations in which cross-contamination can occur
Mixing contaminated leftovers with a freshly cooked batch of food
Handling ready-to-eat food with unclean hands
Advance preparation
Handling several types of food without washing hands in between
Inadequate cooking
What should you never put on a grease fire?
A metal lid
Baking soda
Salt
Water
The "bad" bacteria that cause foodborne illness are called:
electrons
fungi
microorganisms
pathogens
Bacteria need the following to grow: Food, Acidity, _______ , Temperature, Moisture
Pathogens
Ascorbic Acids
Time
Darkness
The application of a chemical or heat to a clean surface which kills microorganisms is known as which of the following?
Cleaning
Maintenance
Sanitizing
Hygiene
What is the number one hygiene practice in preventing foodborne illnesses?
wear clean aprons
wash hands
sanitize tables
use hand sanitizer
