Kitchen & Food Safety Test

Last updated over 1 year ago

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What should you do if a knife falls?

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.

How should you store raw meat in the fridge?

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.

What is the best way to clean a countertop?

Use hot soapy water and disinfect afterward.

Spray only with water.

Leave it to air dry.

Wipe with a dry cloth only.

When handling hot pots, what should you use?

Bare hands for a quick grab.

Oven mitts to protect your hands.

Cooking gloves meant for food prep.

A towel from the table.

What should you not do when handling knives?

Leave knives unattended near the edge of counters.

Use a dull knife for precision.

Cut food on the stove surface.

All of the above

What is the most important action after cooking?

Wash hands to prevent cross-contamination.

Serve food immediately on dirty plates.

Leave food uncovered to cool.

Rinse utensils quickly with water.

Foodborne illness is

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

What is the safest way to thaw frozen food?

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

What should you do if a grease fire starts on the stovetop?

Throw water on it

Use a fire extinguisher or baking soda

Move the pan to the sink

Cover it with a towel

Where should household cleaners be stored to avoid accidental poisoning?

On a high shelf, out of reach

In the pantry

Under the sink

In a locked cabinet, away from food

The "danger zone" for food temperature is a range of temperature at which:

Cross contamination always happens

Bacteria grow rapidly

Food should be stored immediately

All of the above

The "danger zone" for food temperatures is

Below 40F (5C)

Any temperature as long as the food is cooked thoroughly

Above 140F (60C)

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

Which of the following is the BEST way to check if meat is cooked to a safe internal temperature?

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

How long can perishable food safely sit at room temperature?

1 hour

2 hours

4 hours

As long as it's covered

Cross-contamination refers to:

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

How should leftovers be handled to ensure food safety?

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

Why is it important to use separate cutting boards for raw meat and produce (fruit/veggies)?

To prevent cross-contamination

To save time

To make cleaning up easier

To avoid dulling your knives

What does the "best before" date on food packaging indicate?

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

Which of the following can contribute to foodborne illness?

Improper cooking temperatures

Improper storage temperatures

Unsanitary food handling practices

All of the above

Freezing food

Kills all bacteria

Slows bacterial growth

Increases bacterial growth

Has no effect on bacterial growth

What is the best way to wash your hands before handling food?

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

What is the purpose of sanitizing food contact surfaces?

To remove visible dirt

To reduce the number of harmful microorganisms

To prevent allergens

To make surfaces sparkle

Which of the following can contribute to a foodborne illness outbreak?

Cross-contamination between raw and cooked foods

None of the above

Storing different foods

Shared cooking spaces

Which of the following is a sign of an UNhygenic chef?

Tying back long hair

Washing hands thoroughly and frequently

Wearing clean clothes

Sneezing into one's hands

How should raw meat be stored in the refridgerator?

In the drawer

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

It doesn't matter where it's stored

On the top shelf

What is the difference between cleaning and sanitizing?

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

Which of the following can be a sign of a food allergy?

Sneezing or running nose

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

Swelling of the lips, tongue, or throat

All of the above

Which symptom suggests a potentially severe allergic reaction?

Itchy skin

Stomach ache

A single hive

Difficulty breathing

Anaphylaxis is:

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

What should you do if somebody is experiencing a severe allergic reaction (anaphylaxis)?

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

What is the rhyme used to help us remember how to administer an EpiPen?

Blue for you

None of the above

Blue to you, orange to me

Blue to the sky, orange to the thigh

Which of the following is NOT a common food allergen?

Peanuts

Wheat

Rice

Milk

What is the FIRST thing you should do for a minor burn?

Cover the burn with a bandage

Run cool water over the burn for 10-15 minutes

Apply ointment

Apply ice directly to the burn

What should you NOT do for a burn?

Apply ice directly to the burn

Apply cold water

All of the above

Cover it loosely with a sterile bandage

One way cross-contamination DOESN'T happen

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

If a food has a best before date, that means:

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

If a fire starts in the oven, what should you do?

Try to remove the burning food

Open the door immediately

Turn off the oven and keep the door closed

Pour water into the oven

What is the PASS acronym used for when operating a fire extinguisher?

Push, Activate, Spray, Shake

Prevent, Alert, Stop, Shield

Protect, Attack, Suppress, Secure

Pull, Aim, Squeeze, Sweep

Where should you aim the fire extinguisher when attempting to put out a fire?

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)

If you can't extinguish a small fire quickly, what should you do?

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

Which of the following is an important motto for food safety?

Cook, Serve, Store

Clean, Cook, Eat

Clean, Separate, Cook, Chill

Cook, Bake, Store

What should you do if a knife falls?

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.

How should you store raw meat in the fridge?

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.

What is the best way to clean a countertop?

Use hot soapy water and disinfect afterward.

Spray only with water.

Leave it to air dry.

Wipe with a dry cloth only.

When handling hot pots, what should you use?

Bare hands for a quick grab.

Oven mitts to protect your hands.

Cooking gloves meant for food prep.

A towel from the table.

What should you not do when handling knives?

Leave knives unattended near the edge of counters.

Use a dull knife for precision.

Cut food on the stove surface.

All of the above

What is the most important action after cooking?

Wash hands to prevent cross-contamination.

Serve food immediately on dirty plates.

Leave food uncovered to cool.

Rinse utensils quickly with water.

Foodborne illness is

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

What is the safest way to thaw frozen food?

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

What should you do if a grease fire starts on the stovetop?

Throw water on it

Use a fire extinguisher or baking soda

Move the pan to the sink

Cover it with a towel

Where should household cleaners be stored to avoid accidental poisoning?

On a high shelf, out of reach

In the pantry

Under the sink

In a locked cabinet, away from food

The "danger zone" for food temperature is a range of temperature at which:

Cross contamination always happens

Bacteria grow rapidly

Food should be stored immediately

All of the above

The "danger zone" for food temperatures is

Below 40F (5C)

Any temperature as long as the food is cooked thoroughly

Above 140F (60C)

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

Which of the following is the BEST way to check if meat is cooked to a safe internal temperature?

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

How long can perishable food safely sit at room temperature?

1 hour

2 hours

4 hours

As long as it's covered

Cross-contamination refers to:

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

How should leftovers be handled to ensure food safety?

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

Why is it important to use separate cutting boards for raw meat and produce (fruit/veggies)?

To prevent cross-contamination

To save time

To make cleaning up easier

To avoid dulling your knives

What does the "best before" date on food packaging indicate?

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

Which of the following can contribute to foodborne illness?

Improper cooking temperatures

Improper storage temperatures

Unsanitary food handling practices

All of the above

Freezing food

Kills all bacteria

Slows bacterial growth

Increases bacterial growth

Has no effect on bacterial growth

What is the best way to wash your hands before handling food?

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

What is the purpose of sanitizing food contact surfaces?

To remove visible dirt

To reduce the number of harmful microorganisms

To prevent allergens

To make surfaces sparkle

Which of the following can contribute to a foodborne illness outbreak?

Cross-contamination between raw and cooked foods

None of the above

Storing different foods

Shared cooking spaces

Which of the following is a sign of an UNhygenic chef?

Tying back long hair

Washing hands thoroughly and frequently

Wearing clean clothes

Sneezing into one's hands

How should raw meat be stored in the refridgerator?

In the drawer

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

It doesn't matter where it's stored

On the top shelf

What is the difference between cleaning and sanitizing?

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

Which of the following can be a sign of a food allergy?

Sneezing or running nose

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

Swelling of the lips, tongue, or throat

All of the above

Which symptom suggests a potentially severe allergic reaction?

Itchy skin

Stomach ache

A single hive

Difficulty breathing

Anaphylaxis is:

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

What should you do if somebody is experiencing a severe allergic reaction (anaphylaxis)?

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

What is the rhyme used to help us remember how to administer an EpiPen?

Blue for you

None of the above

Blue to you, orange to me

Blue to the sky, orange to the thigh

Which of the following is NOT a common food allergen?

Peanuts

Wheat

Rice

Milk

What is the FIRST thing you should do for a minor burn?

Cover the burn with a bandage

Run cool water over the burn for 10-15 minutes

Apply ointment

Apply ice directly to the burn

What should you NOT do for a burn?

Apply ice directly to the burn

Apply cold water

All of the above

Cover it loosely with a sterile bandage

One way cross-contamination DOESN'T happen

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

If a food has a best before date, that means:

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

If a fire starts in the oven, what should you do?

Try to remove the burning food

Open the door immediately

Turn off the oven and keep the door closed

Pour water into the oven

What is the PASS acronym used for when operating a fire extinguisher?

Push, Activate, Spray, Shake

Prevent, Alert, Stop, Shield

Protect, Attack, Suppress, Secure

Pull, Aim, Squeeze, Sweep

Where should you aim the fire extinguisher when attempting to put out a fire?

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)

If you can't extinguish a small fire quickly, what should you do?

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

Which of the following is an important motto for food safety?

Cook, Serve, Store

Clean, Cook, Eat

Clean, Separate, Cook, Chill

Cook, Bake, Store

What is the best practice for cutting vegetables?

Use the same board for everything.

Wash cutting boards with soap only.

Always cut vegetables first.

Use separate cutting boards for meats and vegetables.

What is the best way to prevent allergic reactions?

Mixing with safe foods

Eating small amounts

Avoiding known allergens completely

Using allergy medications

What is an allergen?

A cooking method.

A flavor enhancer.

A substance causing an allergic reaction.

A type of food group.

How long can leftovers be safely stored in the fridge?

1 week

10 days

2 days

3 to 4 days

When should you wash your hands during food prep?

Before and after handling food

Only after handling raw meat

Only before cooking

Never, it’s not necessary

Which of these methods kills bacteria in food?

Soaking in vinegar

Cooking to proper internal temperatures

Freezing for 24 hours

Rinsing with water only

What is a biological food contaminant?

Bacteria or viruses in food causing illness.

Additives for flavor enhancement.

Foreign objects like hair or glass.

Pesticides on fruits and vegetables.

Which of the following is a chemical contaminant?

Molds growing on bread.

Pesticides used in agricultural practices on crops.

Dust particles from storage.

Bacteria found in raw meat.

What would be considered a physical contaminant?

Botulism toxin in canned goods.

Sodium in processed snacks.

Salmonella in undercooked eggs.

A piece of plastic accidentally in a salad.