WorksheetsSafety and Chemical Awareness Quiz
Total questions: 41
Worksheet time: 21mins
Chemical product labels and safety data sheets (SDS) contain the exact same information.
True
False
Many Hazardous chemicals can be found in restaurant kitchens.
True
False
Using Food containers to hold chemicals is a good way to recycle.
True
False
It’s OK to smoke around chemicals as long as you leave a door open to vent.
True
False
Employers are responsible for training employees on the proper use of PPE.
True
False
When using a knife, cut towards your body so you have more control over the knife.
True
False
If a knife is dull, it should be discarded.
True
False
Any employee who works around hot food or equipment is in danger of suffering burns.
True
False
Water spills and oils spills should be cleaning up in the same manner.
True
False
If you have any open sores, cuts, or wounds, cover them with a band aid before putting on gloves.
True
False
Cross contamination is the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another with harmful effect.
True
False
It is safe to taste food without washing your hands first if you are the only one preparing it.
True
False
Many hazardous chemicals can be found in restaurants, including:
Floor cleaners
Disinfectants
Soaps
All of the Above
Restaurant Workers are responsible for:
Wearing their PPE correctly
Choosing the correct PPE
Repairing the PPE if it’s broken
Paying for their PPE
Before using any piece of machinery in the kitchen employees should:
Receive Training in its use
Wear any PPE Provided
Use any machine guarding provided
All of the Above
Safe knife practices include:
Using the appropriate knife for the task
Touching Knife blades to make sure they are sharp
Cutting towards the body
Walking with the knife blade in an upright position
Generally there are 3 burn classifications:
Small, medium, and large
Minor, major, maximum
Minor, medium, emergency
First degree, second degree, third degree
Fire extinguisher should be inspected
Every 5 years
Once a year
Monthly
Daily
A fire safety plan should list
The location of all fire extinguishers
All approved and marked fire exits
The location where employees should assemble after evacuating
All of the above
Only class_____________ fire extinguishers should be used in commercial kitchens
ABC
C
A
K
Hand washing Steps: Number the steps in the correct order. Dry hands and arms with a single-use paper towel or a warm-air hand dryer. Apply soap. Vigorously scrub hands and arms for at least 10 to 15 seconds. Wet your hands with running water as hot as you can comfortably stand (at least 100°F [38°C]). Rinse your hands thoroughly under running water.
Dry hands and arms with a single-use paper towel or a warm-air hand dryer.
Rinse your hands thoroughly under running water.
Vigorously scrub hands and arms for at least 10 to 15 seconds.
Apply soap.
Wet your hands with running water as hot as you can comfortably stand (at least 100°F [38°C]).
Fill in the fire extinguisher use in order of steps 1-4. Aim Sweep Pull Squeeze
Pull, Aim, Squeeze, Sweep
Aim, Pull, Sweep, Squeeze
Sweep, Pull, Aim, Squeeze
Squeeze, Aim, Pull, Sweep
Hot foods should be stored at what temperature?
100F
120F
140F
180F
Which is an example of a TCS Food?
Lemons
Crackers
Bean Sprouts
Ginger root
FAT TOM Stands for? F=________________ A=________________ T=________________ T=________________ O=________________ M=________________
F=Food, A=Acidity, T=Time, T=Temperature, O=Oxygen, M=Moisture
F=Fruits, A=Air, T=Texture, T=Taste, O=Oil, M=Minerals
F=Fiber, A=Alkalinity, T=Thickness, T=Transparency, O=Odor, M=Mass
F=Fat, A=Absorption, T=Temperature, T=Time, O=Oxidation, M=Material
A small grease fire can be extinguished by covering it with:
water
baking soda
sugar
A pan fire can be extinguished by:
covering the pan with the lid.
dousing the fire with cooking oil.
throwing the burning material in the trash.
A common cause of kitchen accidents is:
secured rugs.
wet floors.
closed cupboard doors.
The safest way to store knives is:
in a knife holder.
with other utensils.
on a magnetic strip.
What is the key to knife safety?
sharpening after each use
keeping knives sharp
catching a falling knife
Carry knives with the point facing the:
ground.
carrier.
ceiling.
To prevent burns from escaping steam when uncovering a pan, one should lift the cover:
straight up.
away from the cook.
toward the cook.
What is the best way to prevent burns in the kitchen?
Wear oven mitts or potholders
Use hot pads to protect surfaces
Turn pot handles away from the stove
All of the above
What is the temperature danger zone for food?
40°F - 140°F
32°F - 70°F
50°F - 160°F
41°F - 135°F
Which food is most likely to contain E.coli:
fresh fish
white bread
ground beef
Poultry
Which of the following is a common foodborne illness?
Salmonella
E. coli
Listeria
All of the above
What is the definition of sanitizing?
removing the amount of soil to a safe level
washing a surface to a clean level
reducing the pathogens on a surface to safe levels
To reach something on a high shelf, one should stand on:
a step stool
the counter top
a chair
Discuss the importance of food safety and sanitation in the culinary industry. What is one potential consequence of foodborne illness?
Increased customer satisfaction
Foodborne illness outbreaks
Improved food flavor
Reduced cooking time
Cross-contamination can occur in a kitchen when:
Raw meat juices come into contact with cooked foods.
Vegetables are washed before cutting.
Hands are washed after handling raw meat.
Separate cutting boards are used for meat and vegetables.
Which of the following is NOT one of the four steps of the cleaning and sanitizing process essential in a food service establishment?
Pre-cleaning
Washing
Rinsing
Polishing
