WorksheetsFood Safety and Kitchen Practices
Total questions: 30
Worksheet time: 15mins
What is the best way to prevent cross-contamination in the kitchen?
Use the same cutting board for raw meat and vegetables
Wash your hands before and after handling different foods
Store raw and cooked foods together in the refrigerator
Reuse marinades from raw meat on cooked food
What is the safe minimum internal temperature for cooking poultry?
145°F (63°C)
160°F (71°C)
165°F (74°C)
180°F (82°C)
Why is it important to keep your fingers away from the blade when using a knife?
To avoid cutting your fingers
To make the knife easier to handle
To prevent the knife from getting dull
To keep the food from sticking to the blade
What is the danger of using a cutting board that has been used for raw meat without washing it?
It can make the food taste bad
It can cause cross-contamination
It can damage the cutting board
It can make the food spoil faster
One of the most important elements and keeping food safe is
Proper cooking
Washing hands
Cleaning tables
Cold storage
Every food service establishment must be inspected by the local health department this inspection is known as what
Internal inspection
Food safety audit
Controlled Audit
HACCP report
Restaurant in food service employees should NOT wear shoes that are
Closed toed
Open toed
Steel toed
Slip resistant
To avoid food borne illnesses, it is best to ____________ after using the toilet.
wipe hands
do nothing
lick hands
wash hands
(sick person sneezes on your food)
You should use the same cutting board for meats and vegetables and you do not have to clean in between cutting each.
True
False
It is ok to serve food that has been sitting out at room temperature for 6 hours.
True
False
Which 3 groups of people are most at risk from food poisoning?
Adolescents, the elderley and women
Babies, sick people and the elderly
Hospital patients, teenagers and adults
Pregnant women, toddlers and healthy men
Agency responsible for the health and safety of the US food supply
USDA
HACCP
FDA
DEA
Which item is a potential physical contaminant?
sweat
Fingernail polish
metal shavings
parasites
Who are considered "at risk" for foodborne illnesses?
Preschoolers/ young children
adults
teenagers
elderly people
True or False:
You need to wash your cutting board and knife between preparing raw chicken and vegetables.
True
False
True or False:
You should always wash vegetables and fruits with water before using them.
True
False
Use by dates are a...
Good tool to avoid food poisoning
Suggestion
Not something you need to worry about
Check the box if you should wash your hands.
Before using food
After preparing raw meat
Before getting dressed
After blowing your nose, coughing, sneezing, and touching your eyes, nose, or mouth
After you use the bathroom
Can pets carry illness causing bacteria?
Yes
No
What is a pathogen?
Good bacteria that helps you digest food
Bad Bacteria that makes you sick
A Virus
How long should you wash your hands for?
5 seconds
1 minute
20 seconds
Check all that are correct:
Which parts of your hands do you need to wash?
Front and Back
In between the fingers
Your Thumbs
Under your nails and top of your nails
Your wrist where you like to wipe your nose
What is the number one way to stop the spread of bacteria and viruses?
Using oil when you cook
Doing your chores
Washing your hands and surfaces
