Safety & Sanitation Test

Name ___________________
Date ________ Period ______

Multiple Choice: Write the correct answer to the question (A, B, C, D) on

the blank.

_____ 1.) When can cross contamination occur?

A. Meat is not cooked to the proper temperature
B. Pathogens are passed from one food to another

_____ 2.) What are the 3 types of foodborne illness hazards?

A. Chemical, Environmental, Physical
B. Biological, Physical, Chemical

_____ 3.) Salmonella is associated with which 3 foods?

A. Eggs, poultry, fish
B. Wheat, fruit, vegetables

_____ 4.) Raw meat should be stored where in the refrigerator?

A. At the top, above all other food
B. At the bottom, underneath all other food

_____ 5.) What is the BEST method of handwashing?

A. Warm water, with soap
B. Cold water, with soap

_____ 6.) Cleaning spray is sitting on the counter next to a freshly made salad. What type of
hazard is this?
A. Physical
B. Chemical

_____ 7.) Which of these is NOT a big 8 allergen?

A. Eggs
B. Mushrooms

_____ 8.) Knives should be washed…

A. In the dishwasher

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 B. Separately and immediately

_____ 9.) Which of these are biological hazards?

A. Fungi/Mold
B. Cleaning Spray

_____ 10.) What is the best method to extinguish a grease fire in a frying pan?
A. Flood with water
B. Cover with a lid

_____ 11.) What internal temperature should poultry be cooked to?

A. 140
B. 165

_____ 12.) Handles on pans should face _____ on the stove?

A. In
B. Out

_____ 13.) Which of these is NOT “fire food”?

A. Oxygen
B. Water

_____ 14.) When choosing a burner, select one that is…

A. Smaller than the pan, to prevent heat loss
B. The same size as the pan, for even cooking

_____ 15.) When should you wash your hands?

A. After going to the bathroom
B. After drying your hands

_____ 16.) What is the temperature range of the Danger Zone?

A. 0-100
B. 40-140

_____ 17.) How long should you wash your hands for?

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 A. 0-10 seconds
B. 20-30 seconds

True and False: Write a + for True and a 0 for False.

_____ 18.) Towels can be used to take hot pans out of the oven

_____ 19.) Food on the stove should NEVER be left unattended

_____ 20.) The same cutting board and knife can be used for raw meat and vegetables.

_____ 21.) A foodborne illness is caused by eating contaminated food.

_____ 22.) Long hair doesn’t need to be put up in the kitchen.

_____ 23.) Foodborne illness symptoms and flu symptoms can be similar.

_____ 24.) Dirty clothes can cross contaminate food.

_____ 25.) It is OK to bring your cellphone into the kitchen.

_____ 26.) Water is the best option to put out a grease fire.

_____ 27.) It is OK to taste food and then stir it without washing the spoon.

_____ 28.) Improper hand washing can cause a foodborne illness.

_____ 29.) Kitchen fires are the #1 reason for house fires.

_____ 30.) Checking the internal temperature of a food is the BEST way to ensure food is
cooked properly and avoid foodborne illnesses.

_____ 31.) A thermometer should be placed into the thinnest part of the food.

_____ 32.) Clean and Sanitized are the same thing.