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Kitchen Safety and Sanitation Questions - All Grades

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Grade 10 Kitchen Safety and Sanitation
What should you NOT do if you smell gas in the kitchen?
  1. Find the gas cut off
  2. Turn on every light switch
  3. Get out of the house
  4. Call the gas company
Grade 11 Kitchen Safety and Sanitation
CPR is designed to restore breathing and pulse.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Dry goods must be stored at least                 inches off the floor on stainless steel shelving.
  1. 3
  2. 6
  3. 8
  4. 10
Grade 11 Kitchen Safety and Sanitation
If you are vomiting or sick, you need to stay home from work.
  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
Grade 9 Kitchen Safety and Sanitation
Which is a risk for cross contamination?
  1. Cutting raw vegetables with a clean knife
  2. Using one cutting board for meats and another for vegetables
  3. Using one cutting board for all food prep
  4. Washing hands often
Grade 9 Kitchen Safety and Sanitation
To prevent cross-contamination, food handlers should NOT
  1. touch raw meat and then touch cooked or ready-to-eat food
  2. allow food to remain at temperatures above 41 degrees F
  3. take food temperatures when receiving food
  4. hold food at temperatures below 140 degrees F
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
Continuing Education Kitchen Safety and Sanitation
Immediately run cold water over a cut.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
A Class A fire extinguisher is used for what type of flammable material(s)?
  1. carbon dioxide
  2. liquids and grease
  3. electrical outlets and equipment
  4. wood, paper, cloth, and cardboard
Grade 11 Kitchen Safety and Sanitation
Medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency service or other health care providers is called             first-aid            .
Grade 10 Kitchen Safety and Sanitation
Parasites are commonly associated with
  1. seafood.
  2. eggs.
  3. potatoes.
  4. ready-to-eat food.
Grade 10 Kitchen Safety and Sanitation
Raw poultry and eggs may transmit this food-borne illness.
  1. Botulism
  2. Salmonella
  3. Lysteria
  4. Lyme Disease
Grade 11 Kitchen Safety and Sanitation
What food item does the Food and Drug Administration advise against offering on a children's menu?
  1. rare cheeseburgers
  2. egg salad
  3. peanut butter and jelly sandwiches
  4. fried shrimp
Continuing Education Kitchen Safety and Sanitation
The MOST common cause of food contamination is
  1. a dented can.
  2. poor personal hygiene.
  3. poor refrigeration.
  4. contaminated cutting boards.
None Kitchen Safety and Sanitation
Keep the handles of pots turned       away       from the front of the stove.
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