WorksheetsThe Silent Threat: Understanding Kitchen Safety
Total questions: 5
Worksheet time: 10mins
Which temperature range is called the Temperature Danger Zone for TCS foods?
32°F to 41°F
70°F to 100°F
41°F to 135°F
135°F to 165°F
What does the acronym FATTOM help you remember in kitchen safety?
Allergens that cause reactions
Knife safety techniques
Factors that support bacterial growth
Steps for dishwashing
Which item is a common TCS food that needs strict time and temperature control?
Whole apples
Raw poultry
Dried pasta
Unopened salt
Which scenario best illustrates cross contamination?
Placing raw chicken on a salad board without washing
Cooking chicken to 165°F before serving
Washing hands after handling raw eggs
Using separate cutting boards for meats
Salmonella is most commonly associated with which foods in kitchens?
Leafy greens only
Baked bread products
Canned vegetables
Raw poultry and eggs
