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Kitchen Safety and Sanitation Questions - All Grades

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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
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
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
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
The immune systems of very young children, pregnant women, the elderly, and chronically ill people are at greatest risk to develop food-borne infections.
  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
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
Cross-contamination is most likely to occur when foods are not properly                .
  1. cooked
  2. separated
  3. chilled
  4. cleaned
Grade 11 Kitchen Safety and Sanitation
Inadequate cooking (undercooking food) is the leading cause of cross contamination.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
What is the proper way to pass a knife to another person?
  1. hand it to the person by the handle
  2. hand it to the person by loosely holding onto the table
  3. put the knife in its carrying case, and hand it to the person
  4. place the knife on a sanitized surface, and let the person pick it up by the handle
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
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
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
Grade 11 Kitchen Safety and Sanitation
One should wash their hands with soap and the hottest water they can withstand for 15 seconds.
  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
Grade 11 Kitchen Safety and Sanitation
In order to wash hands correctly, what is the first thing a food handler must do?
  1. apply soap
  2. wet hands and arms
  3. scrub hands and arms vigorously
  4. use a single-use paper towel to dry hands
Grade 11 Kitchen Safety and Sanitation
At what temperature does water boil?
  1. 100 degrees F
  2. 180 degrees F
  3. 212 degrees F
  4. 250 degrees F
Grade 11 Kitchen Safety and Sanitation
When a glass is broken, what should be done with nearby food?
  1. cover it
  2. throw it out
  3. store it until the glass is cleaned up
  4. inspect it for glass shards before serving it
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
Grade 11 Kitchen Safety and Sanitation
Of all the microorganisms, bacteria are the greatest threat to food safety.
  1. True
  2. False
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