WorksheetsFood Safety & Sanitation Formative
Total questions: 11
Worksheet time: 9mins
Name
Class
Date
1.
What are the 4 steps of food safety and sanitation?
a)
Clean, Store, Boil, Freeze
b)
Clean, Separate, Cook, Chill
c)
Slice, Dice, Fry, Bake
d)
Mix, Serve, Eat, Repeat
2.
Why is it important to clean surfaces used for food preparation thoroughly?
a)
To make the kitchen look nice
b)
To save time
c)
To avoid cross-contamination
d)
To create a pleasant aroma
3.
What is the "danger zone" in terms of food safety?
a)
The zone where food tastes the best
b)
The temperature range of 40°F to 140°F
c)
The zone where food should be left out for longer than 2 hours
d)
The temperature range of 32°F to 212°F
4.
Which one of these is a safe method to thaw frozen food?
a)
Leave it on the kitchen counter
b)
Use a hairdryer
c)
Thaw it in cold water
d)
Use a blowtorch
5.
What does cross-contamination refer to?
a)
Mixing different food colors on a plate
b)
Combining various food items for better taste
c)
The spread of bacteria from raw meats, eggs, poultry, & fish to other foods
d)
Creating a new type of food by mixing ingredients
6.
When should you refrigerate foods to ensure safety?
a)
Within 5 hours of cooking
b)
Within 2 hours of preparation
c)
Within 24 hours of preparation
d)
Whenever you remember to do it
7.
What is the purpose of cooking food to safe temperatures?
a)
To make it taste better
b)
To save energy
c)
To kill potentially harmful bacteria
d)
To reduce the need for refrigeration
8.
What should you use when traveling to keep perishable foods safe?
a)
A microwave
b)
A hairdryer
c)
An oven
d)
Ice packs
9.
In addition to bandages, what should you use to cover cuts on your hands when working with food?
a)
Nothing, just let them air out
b)
A plastic bag
c)
A tissue
d)
Gloves
10.
What should you use to make sure meat is cooked to the right temperature?
a)
oven timer
b)
meat thermometer
c)
stove setting
11.
Extended Learning (Optional): Describe what cross-contamination is and at least 2 ways to prevent it.
4 lines
100 %
