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Kitchen Safety and Sanitation Questions - All Grades

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Continuing Education Kitchen Safety and Sanitation
The deadliest of the bacterial food poisonings is                        .
  1. staphylococcal poisoning
  2. salmonellosis
  3. botulism
  4. perfringens poisoning
Grade 11 Kitchen Safety and Sanitation
Gastroenteritis is the medical term for both food poisoning and food infections caused by bacteria.
  1. True
  2. False
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
Grade 9 Kitchen Safety and Sanitation
How do you walk safely with a knife?
  1. hold knife facing up with the blade on a slight angle
  2. hold knife facing out and on a slight angle
  3. hold knife facing down and on a slight angle
  4. hold knife by the blade and on a slight angle
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
Grade 11 Kitchen Safety and Sanitation
What task requires food handlers to wash their hands before and after doing it?
  1. taking out garbage
  2. touching clothing or aprons
  3. handling raw meat, poultry, or seafood
  4. using chemicals that might affect food safety
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
Grade 11 Kitchen Safety and Sanitation
Molds and yeast are both fungi.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Viruses are dangerous because they readily reproduce by themselves outside of living cells.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
One cup equals how many fluid ounces?
  1. 4
  2. 8
  3. 10
  4. 12
Grade 11 Kitchen Safety and Sanitation
Beneficial microorganisms are called pathogens.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Identify what food handlers should do when carrying hot food.
  1. warn others that they are coming through
  2. move quickly because the food will cool off
  3. move extremely slow because the food is so hot
  4. always have the right-of-way and move at their own pace
Continuing Education Kitchen Safety and Sanitation
If you get a burn, immediately run cold water on it.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
Identify the illness caused by food that is not safe to consume.
  1. food sanitation
  2. food poisoning
  3. food incubation
  4. food degradation
Continuing Education Kitchen Safety and Sanitation
The final step in cleaning and sanitizing a prep table is rinsing the surface.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
Which phrase best fits food safety and sanitation?
  1. When in doubt, throw it out.
  2. Reduce, Reuse, Recycle.
  3. Measure twice, cut once.
  4. An ounce of saftey is worth a pound of cured ham.
Grade 11 Kitchen Safety and Sanitation
Salmonella can be found in poultry, raw meats, milk and other dairy products.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Identify the safest way to defrost meat.
  1. on the bottom shelf of the refrigerator
  2. in warm water in the sink
  3. on the top shelf of the refrigerator
  4. on the counter overnight
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.
Grade 9 Kitchen Safety and Sanitation
The best way to thaw Frozen food should be in the                        
  1. Sink
  2. Oven
  3. Refrigerator
  4. Pan it will be cooked in
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