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Worksheets

FACM Personal and Kitchen Hygiene

Total questions: 10

Worksheet time: 5mins

Name
Class
Date
1.

Which of the following is a key practice in kitchen hygiene?

a)

Leaving food uncovered

b)

Washing hands before cooking

c)

Mixing raw and cooked foods

d)

Ignoring expiration dates

2.

Fill in the blank: Proper cleaning of utensils is a part of ______ hygiene.

a)

Personal

b)

Kitchen

c)

Social

d)

Environmental

3.

What is a consequence of poor hygiene in food preparation?

a)

Increased flavor

b)

Foodborne illnesses

c)

Longer shelf life

d)

Better reputation

4.

Which bacteria can cause foodborne illnesses due to poor hygiene?

a)

Lactobacillus

b)

Salmonella

c)

Streptococcus

d)

Bacillus

5.

What can poor hygiene do to a business's reputation?

a)

Improve it

b)

Have no effect

c)

Harm it

d)

Make it famous

6.

Which of the following is a benefit of washing hands and keeping nails clean?

a)

Increases appetite

b)

Prevents illness

c)

Causes foodborne illnesses

d)

Reduces appetite

7.

What is the first step in proper hand washing techniques?

a)

Apply soap

b)

Wet hands with clean, running water

c)

Scrub hands for at least 20 seconds

d)

Dry hands using a clean towel.

8.

How long should you scrub your hands during the hand washing process?

a)

10 seconds

b)

15 seconds

c)

20 seconds

d)

30 seconds

9.

After applying soap, what should you do next in the hand washing process?

a)

Rinse hands

b)

Dry hands

c)

Rub hands together

d)

Apply more soap

10.

Personal cleanliness promotes ________ and safety.

a)

Dirtiness

b)

Cleanliness

c)

Laziness

d)

Chaos