Kitchen/Food Safety and Sanitation
Name:
_________________________________________________________________________________
Class Period:
_________________________________________________________________________________
Multiple Choice: For each of the following questions, circle the letter of the answer that
best answers the question. Each question answered correctly will earn 2 points.
1. The Danger Zone is what temperatures
A. 40o-140o
B. 30o-90o
C. 50o-150o
D. 60o-180o
2. Bacteria doubles every
A. 20 minutes
B. 2 minutes
C. 2 hours
D. 24 hours
3. Food Based Hazards include, but are not limited to
A.
B.
C.
D.
Contaminated ingredients
Biological
Chemical
All of the above
4. The A in FAT TOM stands for
A.
B.
C.
D.
Active
Acidity
Awesome
Actual
5. The definition of clean is
A.
B.
C.
D.
White
Washed & dried
No visible dirt or gunk
All of the above
High School Life Skills: Kitchen/Food Safety & Sanitation
Page 1
6. To extinguish a grease fire you can smother it with
A.
B.
C.
D.
Salt
Wet towel
Baking Soda
All of the above
7. Which way is NOT the appropriate way to respond to someone choking
A.
B.
C.
D.
Apply the Heimlich Maneuver
Try to remove the food with your fingers
Raise their arms above their head
Run away screaming
8. When uncovering a pan, to avoid burns from escaping steam, you should
A.
B.
C.
D.
Lift the cover straight up
Lift up the near edge of the cover first
Lift up the far edge of the cover first
Tip the pan to one side, then remove the lid
9. The process of Sanitizing does what
A.
B.
C.
D.
Makes the dishes clean
Removes all harmful bacteria
Makes it shiny
Nothing
10. The first thing to do when an accident occurs is
A.
B.
C.
D.
Call 911
Don’t Panic
Call a neighbor
Get your first aid manual
11. To treat a minor burn you run: cold water over the wound, apply burn crème, and
then
A.
B.
C.
D.
Cover the wound with a clean gauze tightly
Cover the wound with a clean gauze loosely
Pick the loose skin off
Let it air dry
High School Life Skills: Kitchen/Food Safety & Sanitation
Page 2
12. Knife safety is very important! If you handle a knife inappropriately in Mrs.Hoehn’s
class you will be
A.
B.
C.
D.
Immediately sent to the office
Receive a ZERO as your lab grade
Banned from her kitchen’s for the rest of the year
All of the above
13. Food can be in the danger zone for a maximum of ______ hours before becoming
hazardous
A.
B.
C.
D.
24 hours
20 minutes
5 hours
4 hours
14. Which temperature is NOT in the danger zone
A.
B.
C.
D.
42o
129o
135o
165o
15. The O in FAT TOM stands for
A.
B.
C.
D.
Obvious
Oxygen
Omit
Orange
True or False: For each statement, circle True or False.
Each question answered correctly will earn 2 points.
True
False
1. Always put water on a grease fire
True
False
2. No aluminum foil or any metal in the microwave
True
False
3. The Danger Zone is where bacteria multiplies rapidly
True
False
4. It’s O.K. to put cooked steaks back on the plate that you thawed
them on.
True
False
5. Using a dirty sponge to clean your kitchen counter is like
cleaning your counter with an 8oz piece of raw chicken.
High School Life Skills: Kitchen/Food Safety & Sanitation
Page 3
True
False
6. To properly sanitize dishes your water must be at 212o F
True
False
7. The hotter the water the faster the dishes will dry because hot
water evaporates quicker.
True
False
8. Turn panhandles inward
True
False
9. It’s O.K. to use a dull knife
True
False
10. Always hold knives by the handle, facing downward, by the side
of your leg
Fill in the Blank: Into each sentence below, copy a term from the word bank that
correctly completes the sentence. Each question answered correctly will earn 2 points.
Salmonella
Ecoli
Hepatitis A
Acidity
Antibacterial
Poor Hygiene
Listerosis
Staphylococcus Trichinosis
Shigellosis
PHF
Cross
Contamination
Botulism
Danger Zone
Yeast
1. Salmonella is found on poultry & eggs
2. Shigellosis is found in potato salad, tuna, shrimp, macaroni
3. Staphylococcus is found under human fingernails & in nostrils
4. E Coli is primarily in beef
5. Botulism is found in improperly canned goods, baked potatoes, & honey
6. PHF support rapid growth of microorganisms
7. High acidity neutralizes the bacteria
8. Cross Contamination is the transferring of bacteria from person to object to
another.
9. Apply Antibacterial crème on cuts to prevent infection
10. Poor Hygiene is an example of a people base hazard
High School Life Skills: Kitchen/Food Safety & Sanitation
Page 4
Short Answer: Write a brief answer to the following 2 questions.
Each question answered correctly will earn 5 points.
To extinguish a fire with a fire extinguisher, someone could follow a rule that we
discussed in class. First tell me what the rule is and define each step of the rule.
1 point given for each of the following: The Rule is PASS,
P-Pull the pin, A-Aim at the base, S-Spray, S-Sweeping motion
In class we agreed that using a sponge is not a good choice. However, if you do
choose to use a sponge how would you sanitize it? We reviewed 3 possible ways,
choose one and tell me the process and remind me why this is important.
2 point given for saying Microwave a wet sponge for 2 full minutes
3 points given for saying this will kill all the harmful microorganisms or the
bacteria that can cause food borne illnesses.
High School Life Skills: Kitchen/Food Safety & Sanitation
Page 5