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Continuing Education Kitchen Safety and Sanitation Questions

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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
When should a shipment of fresh chicken be rejected?
  1. when the flesh of the chicken appears moist
  2. when the shellstock identification tags are not attached to the container
  3. when the flesh of the chicken is firm and springs back when touched
  4. when the receiving temperature is 50 degrees F
Continuing Education Kitchen Safety and Sanitation
Where should staff members eat, drink, smoke, or chew gum?
  1. where customers eat
  2. in dishwashing areas
  3. outside the kitchen door
  4. in designated areas
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
The final step in cleaning and sanitizing a prep table is rinsing the surface.
  1. True
  2. False
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
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
A food service operator should segregate the product when responding to a foodborne-illness outbreak.
  1. True
  2. False
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
What food may be re-served to customers?
  1. unused, uncovered condiments
  2. uneaten food
  3. unopened pre-packaged food
  4. unused whole fruit garnish
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 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 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 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 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
Identify the type of fish that the Ciguatera toxin is commonly found in.
  1. amberjack
  2. pollock
  3. tuna
  4. cod
Continuing Education Kitchen Safety and Sanitation
Fill in the blank with the correct number.

The minimum internal cooking temperature for green beans that are hot-held for service are       135       degrees F.
Continuing Education Kitchen Safety and Sanitation
Fill in the blank with the correct number.

If a food-contact surface is in constant use, it should be cleaned and sanitized at least every         four          hours.
Continuing Education Kitchen Safety and Sanitation
The penetration probe should be used to check the internal temperature of a beef roast.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
What should a food service operater do to prevent customer illness from Shigella spp.?
  1. freeze food at temperatures below 0 degrees F
  2. exclude food handlers diagnosed with jaundice
  3. purchase shellfish from approved suppliers
  4. control flies inside and outside the operation
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