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Kitchen Safety and Sanitation Questions - All Grades

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Continuing Education Kitchen Safety and Sanitation
Which is a TCS food?
  1. saltines
  2. banana
  3. baked potato
  4. coffee
Grade 11 Kitchen Safety and Sanitation
All wounds need a bandage and gloves.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
A banquet hall is preparing to serve a party of 332 guest. If each table seats eight people, how many tables are needed?
  1. 34
  2. 42
  3. 54
  4. 108
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
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
It is safe to wait until you are finished cooking before cleaning any spills from the floor.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Identify the task that is unsafe to perform with a knife.
  1. slicing tomatoes
  2. dicing potatoes
  3. opening bags, boxes or cans
  4. chopping onions
Grade 11 Kitchen Safety and Sanitation
Metal shavings are which type of containment?
  1. biological
  2. physical
  3. chemical
  4. microbial
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
Grade 11 Kitchen Safety and Sanitation
Wearing fingernail polish is ok as long as it is clear.
  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
Grade 10 Kitchen Safety and Sanitation
This occurs when harmful microorganisms are transferred from one product to another.
  1. Sanitizing
  2. Reproduction
  3. Food Poisoning
  4. Cross-contamination
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
Grade 11 Kitchen Safety and Sanitation
The least serious degree of burn is third-degree burns.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Of 280 breakfast customers, 75 percent order a cheese omelette. How many people ordered this menu item?
  1. 73
  2. 117
  3. 182
  4. 210
Continuing Education Kitchen Safety and Sanitation
To speed thawing, frozen poultry should be thawed at room temperature.
  1. True
  2. False
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