Kitchen and Food Safety Test PDF

Name ___________________________ Period _________ Date _________________ Kitchen and Food Safety Test Multiple Choice Choose the best answer for each statement. 1. What must foodhandler’s do after touching their hair, face, or body? a. wash their hands b. rinse th...

Name ___________________________ Period _________ Date _________________ Kitchen and Food Safety Test Multiple Choice Choose the best answer for each statement. 1. What must foodhandler’s do after touching their hair, face, or body? a. wash their hands b. rinse their gloves c. change their aprons d. use a hand antiseptic 2. What should foodhandlers do after prepping food and before using the restroom? a. Wash their hands b. Take of their hats c. Change their gloves d. Take off their aprons 3. Which piece of jewelry can be worn by a foodhandler? a. Diamond ring b. Medical bracelet c. Plain metal band d. Watch 4. Foodhandlers should keep their fingernails: a. short and unpolished b. long and unpolished c. long and painted with nail polish d. short and painted with nail polish 5. Hands should be washed after: a. using the restroom b. touching the hair, face, or body c. taking out garbage d. all of the above 6. The five main kitchen hazards are: a. food, juice, meat, poultry, and fish b. falls, cuts, electrical shocks, burns, and poison c. showers, sinks, baths, counters, and floors d. cabinets, drawers, counters, appliances, and microwaves Kitchen and Food Safety Test - Page 1 of 3 Food Safety and Sanitation Guidelines Copyright © Texas Education Agency, 2012. All rights reserved. Name ___________________________ Period _________ Date _________________ 7. The people who are most at risk for food poisoning are: a. teenagers, infants, and women b. senior citizens, adolescents, and boys c. girls, old people, and young people d. older adults, very young children, and people with chronic illnesses 8. Refrigerate perishable foods after: a. one hour b. two hours c. three hours d. four hours Safe or Unsafe Answer each statement as a safe practice with an S or an unsafe practice with a U. 9. _____ Use a knife to tighten a screw on a pan handle. 10. _____ Wipe up any spills immediately. 11. _____ Use a cutting board when using a knife. 12. _____ Pour baking soda over the flames of a grease fire. 13. _____ Wash knives together with the flatware when doing dishes. 14. _____ Wait until a wet floor dries before walking on it. 15. _____ Pour water on a grease fire. 16. _____ Invite the family dog t0 sit in the kitchen while you are prepping food. 17. _____ Keep flammable materials away from the range. 18. _____ Leave cabinet doors and drawers open in case you need more items. 19. _____ Wear loose long-sleeved garments to protect your arms while cooking. 20. _____ Remove lids and plastic wrap carefully from microwave dishes to avoid steam burns. 21. _____ Use a stool or step ladder to reach something on a high shelf. 22. _____ Keep pan handles toward the edge of the stove top so they are easy to reach. 23. _____ Use electric appliances with wet hands. 24. _____ Store household cleaners in the same cabinets with food. 25. _____ Use a towel to remove a pan from the stove top. 26. _____ Sweep up broken glass with a broom or brush immediately and use a damp paper towel to pick up tiny pieces. 27. _____ Use a chair or box to reach an item on a high shelf. 28. _____ Touch the surface unit on a stovetop after use to be sure it is turned off. 29. _____ Use your hand to push your hair away from your face while you are cooking. Kitchen and Food Safety Test - Page 2 of 3 Food Safety and Sanitation Guidelines Copyright © Texas Education Agency, 2012. All rights reserved. Name ___________________________ Period _________ Date _________________ 30. _____ Use a knife to open cans. 31. _____ Store knives loose in a drawer with other utensils. 32. _____ Clearly label poisons. 33. _____ Let food spoil in the refrigerator. 34. _____ Promptly refrigerate leftovers in clean, covered containers. 35. _____ Keep large appliances clean inside and out. 36. _____ Keep the food preparation area clean. 37. _____ Taste food that might be spoiled 38. _____ Thaw meats in the refrigerator. 39. _____ Store extra pots and pans in the oven. 40. _____ Floppy slippers can be worn in the food prep area. 41. _____ Store meats on the bottom shelf of refrigerator. Fire Extinguisher Use Fill in the fire extinguisher use in order. 42. _______________ 43. _______________ 44. _______________ 45. _______________ Hand washing Steps Number the steps in the correct order. 46. _____ Dry hands and arms with a single-use paper towel or a warm-air hand dryer. 47. _____ Apply soap. 48. _____ Vigorously scrub hands and arms for at least 10 to 15 seconds 49. _____ Wet your hands with running water as hot as you can comfortably stand (at least 100°F [38°C]). 50. _____ Rinse your hands thoroughly under running water. Kitchen and Food Safety Test - Page 3 of 3 Food Safety and Sanitation Guidelines Copyright © Texas Education Agency, 2012. All rights reserved.