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Kitchen Safety and Sanitation Questions - All Grades

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Grade 7 Kitchen Safety and Sanitation
Grade 7 Kitchen Safety and Sanitation
Why do we need to wash our hands before we eat or handle food?
  1. To prevent illness
  2. To avoid cross-contamination
  3. To keep our food germ-free
  4. All of the above
Grade 11 Kitchen Safety and Sanitation
Before cooking, one should always first:
  1. wash your hands
  2. measure ingredients
  3. clean the kitchen
  4. preheat the oven
Grade 10 Kitchen Safety and Sanitation
Which group of individuals has a higher risk of foodborne illness?
  1. Teenagers
  2. Elderly people
  3. Women
  4. Vegetarians
Grade 10 Kitchen Safety and Sanitation
What must a food handler with a hand wound do to safely work with food?
  1. Bandage the wound with an impermeable cover and wear a single-use glove
  2. Bandage the wound and avoid contact with food for the rest of the shift
  3. Wash the wound and wear a single-use glove
  4. Apply iodine solution and a permeable bandage
Continuing Education Kitchen Safety and Sanitation
What is the proper way to wash your hands after picking up trash from the floor?
  1. Wet your hands with warm water, apply soap, rub and thoroughly clean all parts of your hands and fingers, rinse with warm water, then dry your hands
  2. Rinse your hands briefly with very hot water
  3. Rinse your hands for 30 seconds with any temperature water
  4. It is not necessary to wash your hands after picking up trash from the floor
Grade 10 Kitchen Safety and Sanitation
Parasites are commonly associated with
  1. seafood.
  2. eggs.
  3. potatoes.
  4. ready-to-eatfood.
Grade 8 Kitchen Safety and Sanitation
Mistakes that cause food borne illness are ?
  1. Inadequate hand washing
  2. Employees working while ill
  3. Cross Contamination
  4. Inadequate Final cooking temperatures
  5. Inadequate temperature control
Grade 12 Kitchen Safety and Sanitation
Grade 12 Kitchen Safety and Sanitation
Grade 9 Kitchen Safety and Sanitation
Letting harmful bacteria spread from raw foods to other foods is called:
  1. Cross- Contamination
  2. Parallel- Contamination
  3. Uni- Contamination
  4. Pseudo- Contamination
Grade 10 Kitchen Safety and Sanitation
What item is considered acceptable work attire for a food handler?
  1. False eyelashes
  2. Nail polish
  3. Plain-band ring
  4. Antimicrobial plastic watch band
Grade 10 Kitchen Safety and Sanitation
What should food service operators do to prevent the spread of Hepatitis A?
  1. Cook food to minimum internal temperatures
  2. Freeze fish for 36 hours before serving
  3. Exclude staff with jaundice from the operation
  4. Purchase mushrooms from approved, reputable suppliers
Grade 7 Kitchen Safety and Sanitation
The best way to avoid getting your fingers caught in a mixer                                                         .
  1. turn the beaters away from you when removing them.
  2. turn the beaters toward you when removing them.
  3. remove the beaters as soon as you turn off the mixer.
  4. removed the beaters after unplugging the electric mixer.
Grade 10 Kitchen Safety and Sanitation
Grade 10 Kitchen Safety and Sanitation
What should foodservice operators do to prevent customer illness from Shigella spp.?
  1. Freeze food at temperatures below 0 ĚŠ
  2. Exclude food handlers diagnosed with jaundice
  3. Purchase shellfish from approved suppliers
  4. Control flies inside and outside the operation
Grade 10 Kitchen Safety and Sanitation
Grade 7 Kitchen Safety and Sanitation
An appliance should not be placed in water unless it is labeled                                   .
  1. with an UL symbol.
  2. with an American seal of approval.
  3. made in America tag.
  4. "immersible"
  5. free coupon for purchase tag.
Grade 10 Kitchen Safety and Sanitation
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