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WorksheetsFood Safety and Sanitation
Total questions: 20
Worksheet time: 10mins
Allowing the juices from raw meat or poultry to drip on other foods risks the cross contamination of bacteria.
True
False
When washing off kitchen work areas and appliances, you should rinse the dishcloth often in hot, sudsy water.
True
False
When cleaning up after a meal, you should do all of the following EXCEPT
presoak pans with stuck-on food
group items to be washed according to their size
Which of the following are common sources of cross contamination of bacteria?
wooden cutting boards
stainless steel knives
Which of the following is NOT a good guideline for limiting bacteria in the kitchen?
washing food surfaces in cold water before preparing food
replacing dishcloths daily
Refilling a serving dish of food that has been sitting out for a while may cause cross contamination.
True
False
Which of the following is a safe food handling practice?
defrosting frozen food at room temperature
tasting baked chicken after it is fully cooked
All of the following are proper food handling and cooking practices for maintaining food safety EXCEPT
keeping the kitchen and utensils clean
cutting meat and vegetables on the same cutting board
One proven method for keeping your hands clean in order to prevent bacterial transfer is the ___.
15 second rinse
20 second scrub
Damage to cans or other forms of packaging increase the likelihood that the food inside will be spoiled.
True
False
Freezing food stops bacteria from growing and kills them.
True
False
All of the following are general food safety guidelines EXCEPT ___.
don't cross contaminate
cook food thoroughly
Bacteria can travel from food handlers to food by sneezing or coughing.
True
False
Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness.
True
False
To help guard against freezer burn, you should ___.
pre-freeze the food in refrigerator storage bags for a week or two before fully freezing
squeeze as much air as possible from the packaging
Which of the following foods does NOT need to be stored in the refrigerator?
dry beans and peas
whole grain products, seeds, and nuts
The two hour rule of food storage applies to __.
whole grain foods
perishable foods containing meal, poultry, fish, eggs, or dairy products
Raw meat and poultry should be carried to the range on a clean plate, cooked, and then returned to the plate.
True
False
Partially cooking food and waiting to finish the cooking later is a safe way to destroy harmful bacteria.
True
False
Which of the following situations might lead to a dangerous growth of bacteria spores?
leaving a potato salad made with mayonnaise sitting out in the sun for several hours
quick-freezing raw vegetables after they have been harvested
