Kitchen Safety and Sanitation Test

hold the knife high above your head so everyone can see it

slightly poke someone with the knife so they know that you have it

run with the knife to get there quickly

announce to others around you that you have a sharp knife: "Sharp knife!"

pass the knife by holding the back of the blade and offering them the handle

pass the knife by offering them the blade and holding the handle

place the knife on the work surface next to the person you are passing it to

toss the knife using an underhand throw

ask a friend to clean the knife instead of doing it yourself

clean the knife immediately after you have finished using it

clean a knife in the dishwasher

allow the knife to soak in a sink full of soap suds

keeping electric cords out of the way when using an appliance

standing in a puddle of water while unplugging an appliance

using an electric appliance when standing on a dry floor

using electric appliances when your hands are dry

run or make sudden movements

use a knife

speak loudly

operate an oven or stove

tell the teacher

put a chair over the spill so people don’t slip

spread the water out using your feet

wipe it up immediately

pour water on the flames

pour baking soda on the flames

pour salt on the flames

cover on the flames with a lid

handle hot items with a cool, wet rag or towel

move quickly

never use high heat in the first place

use appropriate potholders or oven mitts

mix two cleaners together

use a scrub pad with hot soapy water

leave it dirty, dry it, and put it back in the cupboard

throw it away

mix bleach and ammonia together

trust child-proof caps to keep children safe

put all poisons or medicines in a locked cabinet

store poisons or medicines on the counter so you can watch them

True

False

True

False

True

False

True

False

True

False

True

False

food that requires a knife for preparing

a food that contains a lot of fat

a food, when raw, that might contain microorganisms which could make you sick

food that is not all the way dead

in the refrigerator next to your fruits and vegetables

outside in the sun

on the counter

in the refrigerator in a separate, covered container away from fruits and vegetables

when boys and girls are in the same place at the same time

when chicken is covered by salmonella bacteria

the transfer of dangerous contaminants from one source to another

mixing fruits and vegetables

a hamburger that has been sitting at room temperature for five hours

a raw unsliced apple stored on the counter

a chicken breast that has been cooked to 170° F and then eaten soon after

potato salad that has been stored in the refrigerator below 40° F

soup that has been held at 180 °F for three hours

have the supplies ready to go

sharpen pencils

blow your nose

wash your hands

wash with hot and soapy water for as long as it takes you to sing the ABC’s twice

don’t wash your hands if they appear to be clean

use lots of cold water

only use soap, no need for water

you can just use your hands to brush off the crumbs

use a damp sponge that appears to be clean

wipe the surface with a used cloth that you found drying on the edge of the sink

clean surfaces using a paper towel and an appropriate sanitizer

when people are allergic to certain foods

when foods make people sick because they contain preservatives

sickness caused by eating foods contaminated by harmful microorganisms

a sick feeling that people get when they eat too much food