wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Objectives

Total questions: 85

Worksheet time: 43mins

Name
Class
Date
1.

Fill in the blank: One of the objectives is developing good grooming and personal ________ habit.

a)

hygiene

b)

finance

c)

reading

d)

cooking

2.

Define the term: Bacteria (Food Safety Vocabulary 1.4).

a)

Bacteria are microscopic organisms that can cause food spoilage and foodborne illness.

b)

Bacteria are large animals that help preserve food.

c)

Bacteria are a type of seasoning used in cooking.

d)

Bacteria are machines used to clean kitchen surfaces.

3.

Define the term: physical hazards (Food Safety Vocabulary 1.4).

a)

Physical hazards are foreign objects in food that can cause injury or illness, such as glass, metal, or plastic.

b)

Physical hazards are bacteria that cause foodborne illnesses.

c)

Physical hazards are chemical substances added to food for preservation.

d)

Physical hazards are natural nutrients found in food.

4.

Define the term: biological hazards (Food Safety Vocabulary 1.4).

a)

Biological hazards are microorganisms such as bacteria, viruses, and parasites that can contaminate food and cause illness.

b)

Biological hazards are chemical substances added to food to enhance flavor.

c)

Biological hazards are physical objects like glass or metal fragments found in food.

d)

Biological hazards are natural food colors used in food processing.

5.

Define the term: pathogens (Food Safety Vocabulary 1.4).

a)

Pathogens are harmful microorganisms that can cause disease.

b)

Pathogens are beneficial nutrients found in food.

c)

Pathogens are food additives used to preserve freshness.

d)

Pathogens are cooking techniques to kill bacteria.

6.

Define the term: chemical hazards (Food Safety Vocabulary 1.4).

a)

Chemical hazards are harmful substances such as cleaning agents or pesticides that can contaminate food.

b)

Chemical hazards are beneficial bacteria that help preserve food.

c)

Chemical hazards are physical objects like glass or metal found in food.

d)

Chemical hazards are temperature changes that affect food quality.

7.

Define the term: cross-contamination (Food Safety Vocabulary 1.4).

a)

Cross-contamination is the transfer of harmful bacteria or substances from one food or surface to another.

b)

Cross-contamination is the process of cooking food at high temperatures to kill bacteria.

c)

Cross-contamination is the method of storing food in airtight containers to preserve freshness.

d)

Cross-contamination is the practice of washing hands before handling food.

8.

Define the term: contamination management (Food Safety Vocabulary 1.4).

a)

Contamination management involves procedures and practices to prevent or control contamination in food handling.

b)

Contamination management refers to labeling food products for marketing purposes.

c)

Contamination management is the process of increasing food shelf life by adding preservatives.

d)

Contamination management means the use of artificial flavors in food production.

9.

Define the term: direct-contamination (Food Safety Vocabulary 1.4).

a)

Direct-contamination occurs when harmful substances or microorganisms come into direct contact with food.

b)

Direct-contamination is the process of cooking food at high temperatures to kill bacteria.

c)

Direct-contamination refers to the use of preservatives to extend the shelf life of food.

d)

Direct-contamination is the process of packaging food in airtight containers to prevent spoilage.

10.

Define the term: food-borne illness (Food Safety Vocabulary 1.4).

a)

Food-borne illness is a sickness caused by consuming contaminated food or beverages.

b)

Food-borne illness is a condition caused by eating too many fruits and vegetables.

c)

Food-borne illness is a disease that only affects animals.

d)

Food-borne illness is a sickness caused by lack of exercise.

11.

Define the term: food-borne infection

a)

Food-borne infection is an illness caused by ingesting food containing harmful microorganisms that grow in the intestines.

b)

Food-borne infection is an illness caused by eating food with excessive vitamins.

c)

Food-borne infection is a condition resulting from consuming food with high sugar content.

d)

Food-borne infection is a disease caused by eating food that is too hot.

12.

Define the term: food-borne intoxication (Food Safety Vocabulary 1.4).

a)

Food-borne intoxication is an illness caused by consuming toxins produced by microorganisms in food.

b)

Food-borne intoxication is an illness caused by consuming undercooked meat only.

c)

Food-borne intoxication is a condition resulting from eating food with high sugar content.

d)

Food-borne intoxication is an allergy caused by consuming dairy products.

13.

Define the term: parasites (Food Safety Vocabulary 1.4).

a)

Parasites are organisms that live on or in a host and get their food from or at the expense of their host.

b)

Parasites are chemicals used to preserve food for longer periods.

c)

Parasites are cooking techniques used to kill bacteria in food.

d)

Parasites are tools used to measure food temperature.

14.

Define the term: fungi (Food Safety Vocabulary 1.4).

a)

Fungi are microorganisms such as molds and yeasts that can spoil food or cause illness.

b)

Fungi are a type of bacteria that only grow in hot environments.

c)

Fungi are viruses that can only survive in frozen foods.

d)

Fungi are chemical preservatives added to food to extend shelf life.

15.

Define the term: pest (Food Safety Vocabulary 1.4).

a)

A pest is an animal or insect that can contaminate food and food preparation areas.

b)

A pest is a type of cleaning chemical used in kitchens.

c)

A pest is a tool used for measuring food temperature.

d)

A pest is a method of preserving food for long periods.

16.

Define the term: pest infestation

a)

Pest infestation is the presence of large numbers of pests in a place, especially where food is stored or prepared.

b)

Pest infestation is the process of cleaning food storage areas regularly.

c)

Pest infestation refers to the use of pesticides to control insects.

d)

Pest infestation is the removal of all pests from a building.

17.

What is Food Safety?

a)

Maintaining sufficient food supply to maintain health; also preventing intentional contamination.

b)

Keeps food from being contaminated and making a person sick

c)

Growing food in a safe environment

18.

What is Food Security?

a)

Keeps food from being contaminated and making a person sick

b)

Maintaining sufficient food supply to maintain health; also preventing intentional contamination.

c)

Cooking food at the right temperature

19.

Foodborne illness is caused by eating ________ food.

a)

contaminated

b)

fresh

c)

cooked

d)

packaged

20.

Which of the following is NOT a potential contamination hazard?

a)

Biological

b)

Physical

c)

Mechanical

d)

Chemical

21.

Name one type of potential contamination hazard mentioned in the slide.

a)

Biological, Physical, or Chemical

b)

Nutritional

c)

Mechanical

d)

Thermal

22.

What are examples of biological hazards in food safety?

a)

Bacteria, Viruses, Parasites, Fungi

b)

Plastic, Glass, Metal, Wood

c)

Salt, Sugar, Pepper, Vinegar

d)

Water, Oil, Air, Steam

23.

Which of the following is a physical hazard in food safety?

a)

Bacteria

b)

Foreign objects

c)

Man-made chemicals

d)

Fungi

24.

Which of the following is NOT a biological hazard?

a)

A) Bacteria

b)

B) Viruses

c)

C) Foreign objects

d)

D) Parasites

25.

Name two types of chemical hazards mentioned in food safety.

a)

Man-made chemicals, Toxic metals

b)

Bacteria, Viruses

c)

Glass, Plastic

d)

Pesticides, Insects

26.

What is the temperature range known as the 'Temperature Danger Zone' for pathogen growth?

a)

32°F to 41°F

b)

41°F to 135°F

c)

135°F to 165°F

d)

0°F to 32°F

27.

Fill in the blank: Potentially hazardous foods have a water activity (Aw) measurement of ______ or higher.

a)

.85Aw

b)

.50Aw

c)

.70Aw

d)

.60Aw

28.

Fill in the blank: ________ contamination occurs when food is received from the supplier with contaminants.

a)

Direct

b)

Indirect

c)

Cross

d)

Chemical

29.

Fill in the blank: ________ occurs when food is contaminated while being prepared, cooked, or served.

a)

Cross-contamination

b)

Fermentation

c)

Pasteurization

d)

Emulsification

30.

The first step in proper hand-washing is to ________.

a)

Wet hands

b)

Apply soap

c)

Dry hands

d)

Rub hands together

31.

Fill in the blank: After wetting your hands, the next step in hand-washing is to ________.

a)

Apply soap

b)

Dry your hands with a towel

c)

Turn off the tap

d)

Put on gloves

32.

Fill in the blank: The third step in hand-washing is to scrub hands, between fingers, and ________.

a)

forearms

b)

elbows

c)

shoulders

d)

wrists

33.

Fill in the blank: After scrubbing hands, between fingers, and forearms, you should scrub under ________.

a)

fingernails

b)

wrists

c)

elbows

d)

palms

34.

Fill in the blank: The fifth step in hand-washing is to rinse ________ and forearms.

a)

hands

b)

feet

c)

elbows

d)

shoulders

35.

Fill in the blank: After rinsing, the next step is to ________ hands.

a)

Dry

b)

Wash

c)

Paint

d)

Shake

36.

Fill in the blank: To turn off the water after washing your hands, you should use a ________.

a)

towel

b)

spoon

c)

book

d)

shoe

37.

Fill in the blank: After turning off the water, you should ________ the door.

a)

open

b)

paint

c)

lock

d)

knock

38.

Fill in the blank: The final step in the hand-washing process is to ________ the towel.

a)

discard

b)

fold

c)

reuse

d)

hang

39.

According to the section on Grooming and Hygiene (Sanitary Food Handling), when should you wash your hands? Fill in the blank: You should wash your hands when arriving at _____?

a)

work

b)

home

c)

school

d)

the store

40.

According to the section on Grooming and Hygiene (Sanitary Food Handling), when should you wash your hands? Fill in the blank: You should wash your hands after using the _____

a)

bathroom

b)

kitchen sink

c)

refrigerator

d)

microwave

41.

According to the section on Grooming and Hygiene (Sanitary Food Handling), when should you wash your hands? Fill in the blank: You should wash your hands after _____.

a)

sneezing

b)

putting on gloves

c)

drinking water

d)

tying your shoes

42.

According to the section on Grooming and Hygiene (Sanitary Food Handling), when should you wash your hands? Fill in the blank: You should wash your hands after touching your ____ , face, or clothing.

a)

hair

b)

shoes

c)

desk

d)

phone

43.

According to the section on Grooming and Hygiene (Sanitary Food Handling), when should you wash your hands? Fill in the blank: You should wash your hands after eating, drinking, or _____?

a)

smoking

b)

reading

c)

walking

d)

sleeping

44.

According to the section on Grooming and Hygiene (Sanitary Food Handling), when should you wash your hands? Fill in the blank: You should wash your hands before and after putting on a new pair of _____?

a)

gloves

b)

shoes

c)

aprons

d)

hats

45.

According to the section on Grooming and Hygiene, when should you wash your hands? Fill in the blank: You should wash your hands when arriving at _____?

a)

work

b)

home

c)

school

d)

the park

46.

According to the section on Grooming and Hygiene, when should you wash your hands? You should wash your hands after using the _____.

a)

bathroom

b)

computer

c)

television

d)

pencil

47.

You should wash your hands after (a)   .

Choose from the below words

sneezing

running

reading

48.

According to the section on Grooming and Hygiene, when should you wash your hands? Fill in the blank: You should wash your hands after touching your ____, face, or clothing.

a)

hair

b)

shoes

c)

desk

d)

pen

49.

According to the section on Grooming and Hygiene, when should you wash your hands? Fill in the blank: You should wash your hands after eating, drinking, or _____?

a)

smoking

b)

reading

c)

walking

d)

sleeping

50.

According to the section on Grooming and Hygiene, when should you wash your hands? Fill in the blank: You should wash your hands before and after putting on a new pair of _____

a)

gloves

b)

shoes

c)

hats

d)

socks

51.

When should you practice proper grooming and hygiene? Fill in the blank: Before handling food that will not be cooked again or ready-to-eat items such as _________?

a)

sandwiches

b)

raw chicken

c)

uncooked rice

d)

frozen steak

52.

When should you practice proper grooming and hygiene? After handling _________?

a)

garbage

b)

books

c)

clothes

d)

toys

53.

When should you practice proper grooming and hygiene? Fill in the blank: After handling dirty equipment, dishes, _________?

a)

utensils

b)

tables

c)

napkins

d)

menus

54.

When should you practice proper grooming and hygiene? Fill in the blank: After touching raw meats, ________, and fish.

a)

poultry

b)

vegetables

c)

bread

d)

cheese

55.

When should you practice proper grooming and hygiene? After touching _________.

a)

animals

b)

books

c)

clothes

d)

furniture

56.

When should you practice proper grooming and hygiene? Fill in the blank: Anytime you change from one ________ to another.

a)

task

b)

room

c)

uniform

d)

location

57.

According to the section on Grooming and Hygiene, what should you do before putting on disposable gloves?

a)

Wash hands before putting gloves on

b)

Dry gloves with a towel

c)

Apply lotion to gloves

d)

Blow on gloves to remove dust

58.

According to the section on Grooming and Hygiene, when should you change disposable gloves?

a)

Change gloves when they rip or get contaminated

b)

Change gloves every hour, regardless of condition

c)

Change gloves only at the end of your shift

d)

Change gloves after handling paperwork

59.

According to the section on Grooming and Hygiene, what is an important aspect of grooming related to uniforms?

a)

Clean uniform

b)

Wearing colorful accessories

c)

Using strong perfumes

d)

Wearing casual shoes

60.

According to the section on Grooming and Hygiene, what should you do to your hair as part of grooming?

a)

Control hair

b)

Dye hair bright colors

c)

Shave off all hair

d)

Ignore hair care

61.

According to the section on Grooming and Hygiene, what should you do regarding jewelry as part of grooming?

a)

Minimize or avoid wearing jewelry

b)

Wear as much jewelry as possible

c)

Only wear jewelry on special occasions

d)

Jewelry is not related to grooming

62.

According to the section on Sanitary Food Handling: Grooming and Hygiene (continued), what should you do if you are sick?

a)

Don't come to work sick

b)

Continue working as usual

c)

Only wash your hands more often

d)

Wear extra gloves and keep working

63.

According to the section on Sanitary Food Handling: Grooming and Hygiene (continued), what should you do with your fingernails?

a)

Keep fingernails trimmed

b)

Paint your fingernails with bright colors

c)

Wear long artificial nails

d)

Leave your fingernails untrimmed

64.

According to the section on Sanitary Food Handling: Grooming and Hygiene (continued), what should you do if you have cuts or burns?

a)

Cover cuts or burns with bandages; cover bandages with gloves

b)

Leave cuts or burns uncovered to let them heal faster

c)

Wash cuts or burns with soap and continue working without protection

d)

Ignore minor cuts or burns and only cover severe injuries

65.

What does it mean to clean in the context of sanitary food handling?

a)

Wipe, wash, and rinse surfaces; sweep floors

b)

Only sweep floors

c)

Only wash surfaces

d)

Only rinse surfaces

66.

Which of the following is NOT a type of cleaner?

a)

Detergent

b)

Degreaser

c)

Acid cleaner

d)

Bleach

67.

Fill in the blank: Types of cleaners include detergent, degreaser, acid cleaner, and ________ cleaner.

a)

abrasive

b)

solvent

c)

alkaline

d)

enzyme

68.

What is the purpose of sanitizing in food handling?

a)

To make food taste better

b)

To reduce pathogens on surfaces

c)

To clean dishes

d)

To remove stains

69.

Which of the following is used to sanitize surfaces?

a)

Cold water

b)

Hot water (180°F or higher) or chemicals

c)

Soap only

d)

Vinegar

70.

Fill in the blank: Types of sanitizers include chlorine, iodine, and ________ ammonium compounds.

a)

quaternary

b)

secondary

c)

tertiary

d)

primary

71.

In the three-compartment sink method, what is the purpose of the first compartment?

a)

Wash with hot water and detergent

b)

Rinse with clean water

c)

Sanitize with a chemical solution

d)

Air dry the utensils

72.

In the three-compartment sink method, what is the purpose of the second compartment?

a)

Rinse with clean water

b)

Wash with detergent solution

c)

Sanitize with chemical solution

d)

Dry the utensils

73.

In the three-compartment sink method, what is the purpose of the third compartment?

a)

Sanitize with very hot water or water + chemical sanitizer

b)

Rinse off all soap residue

c)

Soak dishes in detergent

d)

Dry the dishes

74.

Which of the following is NOT a step in the three-compartment sink method?

a)

A) Wash with hot water and detergent

b)

B) Rinse with clean water

c)

C) Sanitize with very hot water or water + chemical sanitizer

d)

D) Dry with a towel

75.

Which of the following is NOT mentioned as a recyclable material in the 'Waste Disposal and Recycling' section?

a)

A) Glass

b)

B) Plastic

c)

C) Metal

d)

D) Wood

76.

According to the 'Waste Disposal and Recycling' section, which of the following is a material that can be recycled?

a)

Glass

b)

Plastic bags

c)

Food waste

d)

Styrofoam

77.

Fill in the blank: According to the 'Waste Disposal and Recycling' section, _______ is a material that can be recycled.

a)

Plastic

b)

Sand

c)

Wood

d)

Stone

78.

Fill in the blank: According to the 'Waste Disposal and Recycling' section, _______ is a material that can be recycled.

a)

Metal

b)

Plastic bags

c)

Food waste

d)

Ceramics

79.

Fill in the blank: According to the 'Waste Disposal and Recycling' section, _______ is a material that can be recycled.

a)

Cardboard

b)

Plastic bags

c)

Styrofoam

d)

Ceramics

80.

Which of the following is NOT an example of a pest mentioned in the slide?

a)

Mice

b)

Flies

c)

Mosquitoes

d)

Ants

81.

Fill in the blank: To keep pests out of the kitchen, you should fix holes and gaps in ______, windows, and screens.

a)

doors

b)

floors

c)

cabinets

d)

ceilings

82.

Which of the following is a method to keep pests out of the kitchen?

a)

Leave food uncovered

b)

Keep surfaces clean

c)

Ignore garbage

d)

Store foods improperly

83.

Fill in the blank: To manage garbage and toss ______ material helps keep pests out of the kitchen.

a)

packaging

b)

food

c)

liquid

d)

plastic

84.

Which of the following is NOT a pest management practice mentioned in the slide?

a)

Maintain the kitchen so pests can’t get in

b)

Make sure pests can’t find food

c)

Use pesticides when necessary

d)

Leave food out overnight

85.

Using pesticides is always the first step in pest management according to the slide.

a)

True

b)

False

Similar Resources on Wayground

Year 10 2025 @ Mooroolbark College

85 questions

Year 10 2025 @ Mooroolbark College

quiz

Worksheet

•

9th Grade

Driver's Ed. Final Review

80 questions

Driver's Ed. Final Review

quiz

Worksheet

•

9th - 12th Grade

Health final review Quiz

84 questions

Health final review Quiz

quiz

Worksheet

•

7th Grade - University

Utensils / Categories/ Measurements

83 questions

Utensils / Categories/ Measurements

quiz

Worksheet

•

9th - 12th Grade

Polite Words

80 questions

Polite Words

quiz

Worksheet

•

9th Grade