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Continuing Education Kitchen Safety and Sanitation Questions

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Continuing Education Kitchen Safety and Sanitation
Identify the minimum temperature for holding hot food.
  1. 135 degrees F
  2. 140 degrees F
  3. 145 degrees F
  4. 150 degrees F
Continuing Education Kitchen Safety and Sanitation
Identify the reason why foods must be labeled with a best before date or expiry date.
  1. to help people use the freshest foods first
  2. to ensure the dates are correct for selling
  3. for use before microorganisms grow to unsafe levels
  4. to stop microorganisms from growing
Continuing Education Kitchen Safety and Sanitation
Identify the proper sequence for cleaning food contact surfaces.
  1. wash, rinse, sanitize
  2. wash, sanitize, dry with a clean dry cloth
  3. clean thorougly with soap and water and air dry
  4. clean surface of all dirt and debris
Continuing Education Kitchen Safety and Sanitation
Identify the maximum temperature for holding cold food.
  1. 36 degrees F
  2. 41 degrees F
  3. 45 degrees F
  4. 32 degrees F
Continuing Education Kitchen Safety and Sanitation
What is the temperature danger zone?
  1. 41 - 135 degrees F
  2. 32 - 212 degrees F
  3. 98 degrees F
  4. When food is too hot or too cold
Continuing Education Kitchen Safety and Sanitation
What is the proper sanitizer strength for use on food contact surfaces?
  1. 200 ppm
  2. 150 ppm
  3. 220 ppm
  4. 210 ppm
Continuing Education Kitchen Safety and Sanitation
What is the proper sanitizer strength for the pot sanitizer sink?
  1. 200 ppm
  2. 150 ppm
  3. 220 ppm
  4. 210 ppm
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
Continuing Education Kitchen Safety and Sanitation
One way to properly cool food is by dividing large items into smaller portions?
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Peanuts, Wheat, Soybeans, and Milk are examples of allergens found in this facility.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Which of the following is NOT an example of a biological hazard?
  1. preparing cooked and uncooked food on the same cutting board without cleaning and sanitizing in between
  2. dirty ice in a glass of water
  3. a piece of metal falls into the salad
  4. contamination caused by cockroaches
Continuing Education Kitchen Safety and Sanitation
The MOST common cause of food contamination is
  1. a dented can.
  2. poor personal hygiene.
  3. poor refrigeration.
  4. contaminated cutting boards.
Continuing Education Kitchen Safety and Sanitation
Name 3 of the 13 Knife Safety Tips                                                                                                      lay blade on a flat surface, wipe from the spine of the blade,wear cut resistant gloves if you can                                                                                                      
Continuing Education Kitchen Safety and Sanitation
Salad greens should be kept at what temperature?
  1. 10 degrees F
  2. 40 degrees F
  3. 33 degrees F
  4. 44 degrees F
Continuing Education Kitchen Safety and Sanitation
Washing hands is critical after using the restroom. How long should you wash your hands?
  1. 10 seconds
  2. 30 seconds
  3. 60 seconds
  4. 20 seconds
Continuing Education Kitchen Safety and Sanitation
Which cooking method provides the LEAST RISK for gluten cross-contact?
  1. deep fry
  2. grill
  3. saute
  4. boil
  5. none of the above
Continuing Education Kitchen Safety and Sanitation
What allergen information does the following food label provide?
Ingredients: Oats, sugar, vegetable oils, roasted peanuts, cocoa, corn syrup, honey, milk, baking soda, lysozyme, Soy. CONTAINS PEANUT, MILK, EGG, SOY; MAY CONTAIN ALMOND, CASHEW, PECAN
  1. eggs and soy may have entered the product accidentally
  2. oats and cocoa may have entered the product accidentally
  3. peanuts, milk, egg and soy are the Big 8 allergens in this food product
  4. sugar and baking soda are Big 8 allergens in this food product
Continuing Education Kitchen Safety and Sanitation
Identify any or all factors that should be part of an allergen policy?
  1. defined lines of communication between all people involved
  2. information about food storage and segregation
  3. possible food accommodations that can be made
  4. step by step instructions on how food allergy orders will be taken, prepped, cooked and served
Continuing Education Kitchen Safety and Sanitation
Which of the following is NOT considered one of "The Big Five" highly infectious food borne illnesses?
  1. Salmonella
  2. Shigella
  3. Listeriosis
  4. Hepatitis A
Continuing Education Kitchen Safety and Sanitation
What should you do if you discover a food service worker has AIDS?
  1. release the worker from work until cleared by upper management
  2. allow to work unless they have a secondary communicable disease
  3. release the worker from work until cleared by a medical doctor
  4. restrict that worker to non-food preparation duties
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