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Continuing Education Kitchen Safety and Sanitation Questions

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Continuing Education Kitchen Safety and Sanitation
Pot handles should be turned inward so they do not extend beyond the edge of the stovetop.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
You can get food poisoning from raw meat and unwashed fruit and vegetables
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Which is a TCS food?
  1. saltines
  2. banana
  3. baked potato
  4. coffee
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
It is safe to wait until you are finished cooking before cleaning any spills from the floor.
  1. True
  2. False
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
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
Identify the action that requires a food handler to change gloves.
  1. working with raw seafood at temperatures above 41 degrees F
  2. prepping raw chicken on a yellow cutting board
  3. working with raw ground beef for an hour
  4. wearing gloves that have been torn
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
After handling raw meat, you need only to rinse your hands with hot water.
  1. True
  2. False
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
The proper way to unplug an appliance is to pull on the cord firmly to pop the plug from the wall.
  1. True
  2. False
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
To speed thawing, frozen poultry should be thawed at room temperature.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
A small pot on a large burner is a safe practice.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
It is ideal to plug in electrical appliances close to the sink.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Baking soda applied to a grease fire will cause the fire to spread.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
When checking boiling food in a pot, always lift lid from the back first so steam travels away from you.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
  1. 15 seconds
  2. 30 seconds
  3. 45 seconds
  4. 60 seconds
Continuing Education 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
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