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Continuing Education Kitchen Safety and Sanitation Questions

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Continuing Education Kitchen Safety and Sanitation
What is the first thing you should do before you start working with food?
  1. wash your hands
  2. measure ingredients
  3. clean the kitchen
  4. preheat the oven
Continuing Education Kitchen Safety and Sanitation
How long can food stay in the temperature danger zone before you should throw it away?
  1. Two hours
  2. One hour
  3. Four hours
  4. Three hours
Continuing Education Kitchen Safety and Sanitation
Identify the term used to describe harmful bacteria spreading from raw foods to other foods.
  1. cross-contamination
  2. parallel-contamination
  3. uni-contamination
  4. pseudo-contamination
Continuing Education 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
Continuing Education Kitchen Safety and Sanitation
If a fire starts in a pan on the stove, you can smother it by covering it with a paper towel.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
  1. lettuce, fresh beef roast, ground chicken, fresh halibut
  2. lettuce, fresh halibut, fresh beef roast, ground chicken
  3. fresh halibut, lettuce, ground chicken, fresh beef roast
  4. fresh halibut, fresh beef roast, ground chicken, lettuce
Continuing Education Kitchen Safety and Sanitation
Which group of individuals has a higher risk of foodborne illness?
  1. teenagers
  2. elderly people
  3. women
  4. vegetarians
Continuing Education Kitchen Safety and Sanitation
Cross-contamination is most likely to occur when foods are not properly                .
  1. cooked
  2. separated
  3. chilled
  4. cleaned
Continuing Education Kitchen Safety and Sanitation
When cooking with others, choose the safest order of actions when removing food from a hot oven.
  1. put on oven mitts/communicate that you are opening the oven/open oven door all the way
  2. communicate that you are opening the oven/open oven door all the way/put on oven mitts
  3. put on oven mitts/open oven door all the way/communicate that you are opening the oven
  4. put on oven mitts/no need to communicate/open oven door all the way
Continuing Education Kitchen Safety and Sanitation
Which of the following safety procedures can help prevent burns?
  1. filling containers of hot liquid to the top
  2. open the oven door half way when removing hot food
  3. wear clothing with long loose sleeves
  4. turn pot/pan handles away from the edge of the stove
Continuing Education Kitchen Safety and Sanitation
The final step in cleaning and sanitizing a prep table is rinsing the surface.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
If there is a grease fire in a pot or pan on the stove top, which of the following should NEVER be used to try and put out the fire?
  1. baking soda
  2. water
  3. a tight fitting lid
  4. a flat baking sheet
Continuing Education Kitchen Safety and Sanitation
If you drop a knife, you should try and catch it before it hits the floor.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
What food safety practice can prevent cross-contact?
  1. using only food-grade equipment
  2. washing, rinsing, and sanitizing utensils before each use
  3. using seasonal foods
  4. purchasing food from approved, reputable suppliers
Continuing Education Kitchen Safety and Sanitation
What method should never be used to thaw food?
  1. place the item in a cooler
  2. place the item on a prep counter
  3. microwave the item
  4. cook the item
Continuing Education Kitchen Safety and Sanitation
The deadliest of the bacterial food poisonings is                        .
  1. staphylococcal poisoning
  2. salmonellosis
  3. botulism
  4. perfringens poisoning
Continuing Education 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
The best way to avoid getting your fingers caught in a mixer is to                                                        .
  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. remove the beaters after unplugging the electric mixer.
Continuing Education Kitchen Safety and Sanitation
What organization requires Material Safety Data Sheets?
  1. Food and Drug Administration
  2. Occupational Safety and Health Administration
  3. Environmental Protection Agency
  4. National Restaurant Association
Continuing Education Kitchen Safety and Sanitation
What is the basic characteristic of a virus?
  1. destroyed by cooking
  2. grows in food
  3. requires a living host to grow
  4. commonly found in cattle intenstines
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