WorksheetsLab and Kitchen Safety Quiz
Total questions: 26
Worksheet time: 17mins
Three main areas of lab/kitchen safety:
Hygiene
Food Hygiene
Safe Work Hygiene
No (a) ! They have germs!
Tie _____________________ back.
Shoes laces
ribbon
apron
Wear an ___________________.
eye patch
mask
apron
orange outfit
Remove ________________________ and _________________________.
jewelry
retainers
contacts
jackets
Wash your hands for (a) seconds.
Wash hands ________________, _________________, and ___________________cooking.
before, during, during
now, never during, and after
only before, after
before, during, after
Wash hands after using the______________, ______________your nose, or handling ___________.
bathroom
looking at
raw meat
soap
blowing
A (a) is something that can cause you or someone else illness or injury.
The 3 types of hazards are _____________________ chemical, and _____________________
physical
wet floor
bleach
biological
bacteria
Do not use (a) on an oil/fat/grease fire.
I can use ___________________, _________________, and _________________________ on an oil fire.
baking soda
pepper
fire extinguisher
dry fire extinguisher
salt
Microwave Safety: Never put ____________________, ______________________, or _______________________ in the microwave.
(a)
Oven Mitts/Potholders: Use ONLY _________________ and _______________________ mitts.
dry
clean
damaged
undamaged
Do not put knives in _____________ ______________. They like to hide in there and sneak up on you.
sharp
dull
water
soapy water
Carry the knife pointing (a) .
Do not use (a) knives.
Use a (a) board.
_________________knives properly.
Play with
store
throw
Do not leave food ___________________…it can lead to ________________________.
alone
crunchiness
uncovered
spoilage
TEMPERATURE DANGER ZONE: Food poisoning is caused by the growth of ____________________ in food.
seeds
roots
bacteria
coloring
Some high-risk foods are ___________________, ___________________, ____________________, and ___________________.
meat
poultry
dairy
eggs
chocolate
Bacteria multiplies quickly in between ______________degrees and ___________degrees.
(a)
Keep hot food _______________ and cold food ________________.
(a)
Cutting Boards: Use separate cutting boards when dealing with _______________ and _______________________________________ foods.
raw meat
not so ready-to-eat
ready-to-eat
DO NOT ______________________! Wash cutting boards with __________________________________________ between uses.
cross-contaminate
cold soapy water
touch
hot soapy water
water
