WorksheetsSafety/Sanitation-Review
Total questions: 27
Worksheet time: 14mins
Name
Class
Date
1.
Select ALL (4) the safe ways to thaw frozen food.
a)
In the microwave.
b)
In cool, running water.
c)
In the refrigerator.
d)
As part of the cooking process
e)
Set it out on the counter.
2.
Who's most at risk for food poisoning? (check ALL that apply)
a)
Elderly
b)
Infants and preschool-aged children
c)
Pregnant and nursing women
d)
People with a compromised immune system
e)
Ms. Ketels' cat and dog
3.
When removing an electrical cord from the outlet, pull or grab the___________ not the ____________.
a)
lace; shoe
b)
thread; fabric
c)
cord; plug
d)
plug; cord
4.
What should be used to remove hot items from the oven?
a)
Towel
b)
Paper towel
c)
Oven mitts/Pot holders
d)
Tongs
5.
The "Danger Zone" temperature range is:
a)
40 F to 140 F
b)
0 F to -30 F
c)
20 F to 40 F
d)
165 F to 200 F
6.
If you cut raw vegetables with the same knife you just used to cut up raw meat and you do not thoroughly wash the knife between uses, you can cause food poisoning due to_____________.
a)
harmless bacteria
b)
spore multiplication
c)
toxins
d)
cross-contamination
7.
List the 4 steps to food safety (THEY MUST BE IN THE CORRECT ORDER!!!)
a)
Burns, Cuts, Falls, Shocks
b)
Clean, Separate, Cook, Chill
c)
Cook, Separate, Chill, Clean
d)
Biological, Physical, Chemical, Mechanical
8.
How can you prevent cross-contamination?
a)
Make sure raw meat is stored on the lower shelves of the refrigerator.
b)
When grocery shopping, put raw meat and/or seafood in a separate bag.
c)
Use separate cutting boards for raw meat and ready to eat foods.
d)
All of the above.
9.
TRUE/FALSE: Wash hands in warm soapy water for 10 seconds.
a)
True
b)
False
10.
TRUE/FALSE: Cooking food kills almost all bacteria.
a)
True
b)
False
11.
TRUE/FALSE: The best way to extinguish a grease fire is to pour cold water over it.
a)
True
b)
False
12.
TRUE/FALSE: Soak sharp knives in soapy water to thoroughly clean them.
a)
True
b)
False
13.
True/False: Sharp knives are safer than dull knives.
a)
True
b)
False
14.
Raw or under-cooked eggs, chicken, or poultry can cause illness due to:
a)
botulism
b)
salmonella
c)
listeria
d)
E. coli
15.
Raw or under-cooked beef, contaminated spinach & lettuce can cause illness due to:
a)
botulism
b)
salmonella
c)
listeria
d)
E. coli
16.
Canned foods that are damaged or improperly canned foods can cause illness due to:
a)
botulism
b)
salmonella
c)
listeria
d)
E. coli
17.
REFRIGERATING food does what to bacteria?
a)
Kills bacteria
b)
Stops the growth of bacteria
c)
Slows the growth of bacteria
d)
Causes bacteria to multiply
18.
FREEZING food does what to bacteria?
a)
Kills bacteria
b)
Stops the growth of bacteria
c)
Slows the growth of bacteria
d)
Causes bacteria to multiply
19.
COOKING food does what to bacteria?
a)
Kills most bacteria
b)
Stops the growth of bacteria
c)
Slows the growth of bacteria
d)
Causes bacteria to multiply
20.
What is happening to bacteria in the danger zone?
a)
Kills most bacteria
b)
Stops the growth of bacteria
c)
Slows the growth of bacteria
d)
Causes bacteria to multiply
21.
On average, how many people get food poisoning per year?
a)
48
b)
4,800
c)
48,000
d)
48 million
22.
When 2 or more people get the same illness from the same food it's considered_____?
a)
an outbreak
b)
an apocalypse
c)
Covid19
d)
a pandemic
23.
Tiny, living creatures, seen only through a microscope, are called:
a)
ants
b)
pathogens
c)
microorganisms
d)
toxins
24.
Which of the following is an example of a PHYSICAL contaminate?
a)
microorganisms
b)
E. coli
c)
hair
d)
bleach
25.
Perishable food should not be in the danger zone for more than
a)
30 minutes
b)
1 hour
c)
2 hours
d)
5 hours
26.
Potential kitchen hazards are:
a)
Falls
b)
Cuts
c)
Shocks
d)
Fires & Burns
e)
All of the above
27.
To prevent salmonella, make sure to cook chicken and all poultry to the internal cooking tempurature of:
a)
40F
b)
100F
c)
165F
d)
200F
100 %
