Kitchen & Food Safety Test

Try to catch it mid-air.

Leave it until someone else picks it up.

Kick it away from you.

Step back and let it fall safely.

Wrapped with cooked food on the same shelf.

On the top shelf with other food.

On a lower shelf to prevent cross-contamination.

In a bowl on the counter.

Use hot soapy water and disinfect afterward.

Spray only with water.

Leave it to air dry.

Wipe with a dry cloth only.

Bare hands for a quick grab.

Oven mitts to protect your hands.

Cooking gloves meant for food prep.

A towel from the table.

Leave knives unattended near the edge of counters.

Use a dull knife for precision.

Cut food on the stove surface.

All of the above

Wash hands to prevent cross-contamination.

Serve food immediately on dirty plates.

Leave food uncovered to cool.

Rinse utensils quickly with water.

Illness that comes only from contaminated foods

None of the above

Illness that comes from sharing food

Illness that comes from consuming contaminated food OR drink

Place it in a bowl of hot water

Microwave it or thaw it in the refrigerator

Put it in the oven at a low temperature

Leave it on the counter overnight

Throw water on it

Use a fire extinguisher or baking soda

Move the pan to the sink

Cover it with a towel

On a high shelf, out of reach

In the pantry

Under the sink

In a locked cabinet, away from food

Cross contamination always happens

Bacteria grow rapidly

Food should be stored immediately

All of the above

Below 40F (5C)

Any temperature as long as the food is cooked thoroughly

Above 140F (60C)

Between 40F (5C) and 140F (60C)

Cook it for the recommended time

Cut into the thickest part and check the colour

Check if the juices run clear

Use a food thermometer

1 hour

2 hours

4 hours

As long as it's covered

Food being cooked at the wrong temperature

The transfer of harmful bacteria from one food to another

Food spoiling due to being left out too long

Food being stored improperly in the fridge

Leave them on the countertop overnight to cool completely

Refrigerate them within two hours of cooking

Store them in their original container

Cool them to room temperature before refrigerating

To prevent cross-contamination

To save time

To make cleaning up easier

To avoid dulling your knives

The date the food will no longer be safe to eat

The date the food should be consumed by for best quality

The date the food will be at its peak quality

The date the food was packaged

Improper cooking temperatures

Improper storage temperatures

Unsanitary food handling practices

All of the above

Kills all bacteria

Slows bacterial growth

Increases bacterial growth

Has no effect on bacterial growth

With cold water only

With hot water and soap for 5 seconds

With hand sanitizer only

With hot water and soap for at least 20 seconds

To remove visible dirt

To reduce the number of harmful microorganisms

To prevent allergens

To make surfaces sparkle

Cross-contamination between raw and cooked foods

None of the above

Storing different foods

Shared cooking spaces

Tying back long hair

Washing hands thoroughly and frequently

Wearing clean clothes

Sneezing into one's hands

In the drawer

On the bottom shelf, below ready-to-eat foods

It doesn't matter where it's stored

On the top shelf

Cleaning kills bacteria but sanitizing doesn't

Cleaning is done with water, sanitizing is done with soap

They are the same thing

Cleaning removes visible dirt, sanitizing kills bacteria

Sneezing or running nose

Digestive problems (e.g. nausea, vomiting, diarrhea)

Swelling of the lips, tongue, or throat

All of the above

Itchy skin

Stomach ache

A single hive

Difficulty breathing

A mild allergic reaction

A severe, potentially life-threatening allergic reaction

An enzyme related to the body's response to allergens

None of the above

Wait to see if their symptoms improve

Administer their EpiPen (if available) and call emergency services (911)

Give them a painkiller pill

Give them an asthma inhaler

Blue for you

None of the above

Blue to you, orange to me

Blue to the sky, orange to the thigh

Peanuts

Wheat

Rice

Milk

Cover the burn with a bandage

Run cool water over the burn for 10-15 minutes

Apply ointment

Apply ice directly to the burn

Apply ice directly to the burn

Apply cold water

All of the above

Cover it loosely with a sterile bandage

Handling multiple foods without washing your hands

Putting food in a container that was used for something else but was cleaned

Using an unwashed cutting board

Storing raw foods above ready-to-eat foods

You need to check it to see if it's okay to eat

It's at its freshest before that date

It is bad and you can't eat it

It's no longer safe to eat after that date

Try to remove the burning food

Open the door immediately

Turn off the oven and keep the door closed

Pour water into the oven

Push, Activate, Spray, Shake

Prevent, Alert, Stop, Shield

Protect, Attack, Suppress, Secure

Pull, Aim, Squeeze, Sweep

You shouldn't use a fire extinguisher

None of the above

The base of the fire (in a sweeping motion)

The top of the flames (in a sweeping motion)

Get another fire extinguisher or some water

Continue trying until it gets bigger

Try to smother it with a blanket

Immediate evacuate and call 911

Cook, Serve, Store

Clean, Cook, Eat

Clean, Separate, Cook, Chill

Cook, Bake, Store

Use the same board for everything.

Wash cutting boards with soap only.

Always cut vegetables first.

Use separate cutting boards for meats and vegetables.

Mixing with safe foods

Eating small amounts

Avoiding known allergens completely

Using allergy medications

A cooking method.

A flavor enhancer.

A substance causing an allergic reaction.

A type of food group.

1 week

10 days

2 days

3 to 4 days

Before and after handling food

Only after handling raw meat

Only before cooking

Never, it’s not necessary

Soaking in vinegar

Cooking to proper internal temperatures

Freezing for 24 hours

Rinsing with water only

Bacteria or viruses in food causing illness.

Additives for flavor enhancement.

Foreign objects like hair or glass.

Pesticides on fruits and vegetables.

Molds growing on bread.

Pesticides used in agricultural practices on crops.

Dust particles from storage.

Bacteria found in raw meat.

Botulism toxin in canned goods.

Sodium in processed snacks.

Salmonella in undercooked eggs.

A piece of plastic accidentally in a salad.