WorksheetsICA Unit 2 Quiz: Kitchen Guardians-Safety First, Always
Total questions: 13
Worksheet time: 14mins
Multiple Choice (4 points each) Choose the best answer for each question. Which of the following is NOT a type of contaminant in food safety?
Biological
Chemical
Physical
Nutritional
Multiple Choice (4 points each) Choose the best answer for each question. What does FIFO stand for in food storage?
First In, First Out
Food Inspection For Operations
Freezer Inventory Formal Organization
Foodborne Illness Factual Observation
Multiple Choice (4 points each) Choose the best answer for each question. Which temperature range is known as the Danger Zone for food safety?
0°F to 32°F
32°F to 40°F
41°F to 135°F
136°F to 165°F
True/False (2 points each) Mark each statement as True (T) or False (F). Proper hand washing should take at least 20 seconds.
True
False
True/False (2 points each) Mark each statement as True (T) or False (F). It’s safe to use the same cutting board for raw meat and vegetables as long as you wipe it with a cloth between uses.
True
False
True/False (2 points each) Mark each statement as True (T) or False (F). A food handler with a minor cold can continue working in the kitchen without any precautions.
True
False
Short Answer (6 points each) Provide brief responses to the following questions. List three factors that contribute to the growth of foodborne pathogens (FATTOM).
Short Answer (6 points each) Provide brief responses to the following questions. Describe two ways to prevent cross-contamination in a commercial kitchen.
Matching (2 points each) Match the safety equipment or procedure with its primary purpose. Fire extinguisher — choose the primary purpose.
Prevents slips and falls
Protects against chemical splashes
Puts out small fires
Provides information on hazardous materials
Matching (2 points each) Match the safety equipment or procedure with its primary purpose. Non-slip mats — choose the primary purpose.
Prevents slips and falls
Protects against chemical splashes
Puts out small fires
Provides information on hazardous materials
Matching (2 points each) Match the safety equipment or procedure with its primary purpose. Safety goggles — choose the primary purpose.
Prevents slips and falls
Protects against chemical splashes
Puts out small fires
Provides information on hazardous materials
Matching (2 points each) Match the safety equipment or procedure with its primary purpose. SDS — choose the primary purpose.
Prevents slips and falls
Protects against chemical splashes
Puts out small fires
Provides information on hazardous materials
Scenario (10 points) Read the following scenario and answer the question. You notice that the walk-in refrigerator temperature is reading 50°F. What immediate actions should you take, and what potential food safety issues could this cause?
