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WorksheetsFood Safety and Sanitation
Total questions: 72
Worksheet time: 54mins
When preparing food, a person should wear rubber gloves if they have an open sore or cut on their hands.
True
False
___________ is the process of handling foods in ways that are clean and safe to eat.
Hygiene
Safety
Sanitation
Contaminated
Which type of knife is safer?
A dull knife
A sharp knife
What are two appropriate ways to extinguish a grease fire?
Water
Baking Soda
Place the lid on the pot that is on fire
A Wet Towel
What is the first step you should take to lower your risk of germs while preparing food?
Wipe down kitchen counters and sweep the floor.
Wash hands with soap and water.
Read through recipe carefully.
Rinse off any raw meat.
You get a minor CUT in the kitchen,
run around the room
don't tell anyone
leave it alone
clean the cut with soap and water, apply pressure to stop bleeding.
When a FIRE starts in the kitchen
safely leave the area and tell an adult
cover the flames with a lid (if you are safely able to do so)
try to blow out the flames
throw water on the flames
If you get a kitchen BURN treat it by
doing nothing.
telling an adult
running the burn under cool water
yelling as loud as you can.
An easy way to become CUT in the kitchen is by
picking up broken glass with bare hands
cutting away from yourself when using knives
washing knives separately from other dishes
using sharp knives to cut foods
A FIRE can start in a kitchen
stove-top is clear from flammable items
items are left unattended while cooking
when sleeves are pushed up during food prep
when grease comes in contact with a flame
BURNS can be caused by
touching baking pans immediately after baking
opening lids away from your face
exposing skin to hot steam
placing hot items on a trivet
ELECTRIC SHOCK can be caused by
using 1-2 plugs in each outlet
keeping appliances away from water/wet surfaces
repairing worn/tattered cords
improperly pulling the plug from the outlet
What is the primary reason for keeping your work area clean and organized?
To make it look nice
To prevent accidents and ensure proper hygiene
To have more space for equipment
To impress the instructor
What must always be worn as part of the uniform in the kitchen?
Open-toed shoes
Hair restraints, lab coats, and aprons
Closed-toe, non-slip shoes
Only a lab coat
What is the safest way to handle knives during cleaning?
Drop them in the sink to soak before washing.
Leave them in the sink for the dishwasher to find.
Place them on the side or walk them through the dishwashing station.
Hold the blade toward your hand while wiping it clean.
Why are acrylic/gel nails and nail polish considered health hazards in a kitchen?
They can break or chip into food, causing contamination.
They make hands too slippery to handle kitchen tools.
They are not visually appealing in a professional kitchen.
They prevent proper handwashing and drying.
What is the proper way to clean up spills in the kitchen?
Leave spills until the end of class to avoid interruptions.
Use a paper towel or dry mop for liquid spills and sweep/mop other food spills immediately.
Walk carefully around spills and inform others to avoid them.
Only clean up spills if they are in a high-traffic area.
Long hair should be tied back and long jewelry should be removed to keep it from bring caught in machinery and for sanitary reasons?
True
False
Keep the handles of pots and pans
Turned inwards and away from traffic
Turned outward and toward the traffic
Turned toward the back of the cooktop
The location of the handle doesn't matter
A dull knife____________________
causes less cuts in the kitchen
slips more easily than a sharp knife
gives the best cut on veggies
is safe for children to use
It is a good safety procedure to pick up a broken glass with your hands?
YES
NO
How do you hand someone a knife?
Knife Tip First
Doesn't Matter
Handle First
Blade Down
When harmful bacteria spread from one food to another
Cross-conaminate
Personal Hygiene
Salmonella
20-Second Scrub
What is the food danger zone (when bacteria grows the fastest)?
under 40 °F
over 140 °F
between 40 °F and 140 °F
none of the above
When working around food, what should you do if you have a cut or wound on your hand?
wash the wound with soap and water
wear a Band-Aid on the wound
wear gloves
all of the above
True or False. It is okay to put tin foil or metal in the microwave.
True
False
What should you use to take food and pans out of the oven?
Oven Mitts
Latex Gloves
Bare Hands
Napkin
True or False. You should cook with baggy clothes on and your hair down.
True
False
True or False. You should wash your fruits and vegetables before eating them.
True
False
Where do you put used dish cloths?
In the laundry basket or washing machine.
Leave them in the sink.
Leave them on the counter.
Put them back in the drawer you found them.
Which of the following are ways to avoid falls or injuries in the kitchen: (3 correct answer options)
Clean up spills immediately with paper towels.
Do not use a wet floor sign after mopping.
Keep cupboard doors and drawers closed or shut when they are not in use.
Use a ladder/stool to retrieve high or
hard-to-reach objects.
What is the food borne illness associated with cuts and is very commonly found on skin?
E-coli
Salmonella
Botulism
Staphylococcus
What is the food borne illness related to unwashed hands and shellfish?
Salmonella
C. Jejuni
Hepatitis A
E-coli
What is the food borne illness associated with raw or undercooked eggs or poultry?
E-coli
Salmonella
Hepatitis A
Botulism
The incubation period (how long it takes for symptoms to show up) for Salmonella is
12-72 hours
4 hours
8 hours
2 hours
Food containing harmful microorganisms that cause food poisoning:
Always smells bad
Always tastes bad
Is always old food
Can look and taste fine
This food borne illness transmits very easily from person to person. The virus is often introduced to foods by infected people handling the food.
Listeria
Staph
E. Coli
Norovirus
Hepatitis A is so dangerous because it
can cause liver damage
can last so long (3+ months, sometimes)
is easily transmitted through contaminated water
survives even in ice
This microbe is particularly troublesome because it can survive on ice.
Campylobacter jejuni
norovirus
Listeria monocytogenes
Bacillus cereus
Physical
Chemical
Biological
Allergenic
You can safely wear jewelry on your hands when cooking
True
False
Match the contaminant with the appropriate category: Animal bones
Biological
Chemical
Physical
Match the contaminant with the appropriate category: Bacteria
Biological
Chemical
Physical
Match the contaminant with the appropriate category: Broken glass
Biological
Chemical
Physical
What is the importance of kitchen safety?
To enhance the taste and flavor of food.
To prevent accidents, injuries, and foodborne illnesses.
To save time and energy in the kitchen.
To improve cooking skills and techniques.
Which is the best action to follow when you spill water?
Wipe it up immediately
Leave it on the floor
Take your shoes off
Eat lunch
What kinds of materials should you never put into the microwave?
(a)
Is it better to wear gloves in the kitchen or wash your hands? Explain your response.
Who should clean the kitchen after you are done cooking?
Your parents
Your dog
You
Ms. Aerial
Which piece of kitchen equipment is used to place under hot pans to cool food safely and evenly, as well as to protect countertops?
trivet
cooling mat
oven mitt
drying rack
This pathogen isn't commonly found in the US (though it does occur), but rather in Latin America and throughout eastern Asia.
Salmonella typhi
Shigella spp
E coli
Hepatitis A
Food containing harmful microorganisms that cause food poisoning: (FNW-8.1)
Always smells bad
Always tastes bad
Is always old food
Can look and taste fine
Jaundice is a symptom of:_____________. (FNW-8.1)
Shigellosis
Botulism
Hepatitis A
Norovirus
Hepatitis A is so dangerous because it (FNW-8.1)
can cause liver damage
can last so long (3+ months, sometimes)
is easily transmitted through contaminated water
survives even in ice
When should you wash your hands during food prep? Select all that apply. (FNW-7.3)
After handling money
Before putting on gloves
After cleaning up a spill
After handling raw eggs
Between washing dirty dishes and preparing food
Explain what to do in case someone gets cut in a kitchen.
Explain what to do if something catches on fire in a kitchen.
Explain how to hand a knife to someone in a kitchen.
Explain why closed-foot shoes are required in kitchen labs.
Explain why lids should not be replaced on mise en place jars that are empty and clean.
Explain why you're expected to wipe down ALL of the small appliances/equipment in your kitchen lab at the end of your lab worktime, even if you didn't use it in your lab.
Explain what "acceptable fingernails" are in a lab situation.
