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Kitchen & Food Safety Test

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Last updated about 1 year ago
50 questions
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Question 1
1.

What should you do if a knife falls?

Question 2
2.

How should you store raw meat in the fridge?

Question 3
3.

What is the best way to clean a countertop?

Question 4
4.

When handling hot pots, what should you use?

Question 5
5.

What should you not do when handling knives?

Question 6
6.

What is the most important action after cooking?

Question 7
7.

Foodborne illness is

Question 8
8.

What is the safest way to thaw frozen food?

Question 9
9.

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

Question 10
10.

Where should household cleaners be stored to avoid accidental poisoning?

Question 11
11.

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

Question 12
12.

The "danger zone" for food temperatures is

Question 13
13.

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

Question 14
14.

How long can perishable food safely sit at room temperature?

Question 15
15.

Cross-contamination refers to:

Question 16
16.

How should leftovers be handled to ensure food safety?

Question 17
17.

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

Question 18
18.

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

Question 19
19.

Which of the following can contribute to foodborne illness?

Question 20
20.

Freezing food

Question 21
21.

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

Question 22
22.

What is the purpose of sanitizing food contact surfaces?

Question 23
23.

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

Question 24
24.

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

Question 25
25.

How should raw meat be stored in the refridgerator?

Question 26
26.

What is the difference between cleaning and sanitizing?

Question 27
27.

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

Question 28
28.

Which symptom suggests a potentially severe allergic reaction?

Question 29
29.

Anaphylaxis is:

Question 30
30.

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

Question 31
31.

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

Question 32
32.

Which of the following is NOT a common food allergen?

Question 33
33.

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

Question 34
34.

What should you NOT do for a burn?

Question 35
35.

One way cross-contamination DOESN'T happen

Question 36
36.

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

Question 37
37.

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

Question 38
38.

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

Question 39
39.

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

Question 40
40.

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

Question 41
41.

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

Question 42
42.

What is the best practice for cutting vegetables?

Question 43
43.

What is the best way to prevent allergic reactions?

Question 44
44.

What is an allergen?

Question 45
45.

How long can leftovers be safely stored in the fridge?

Question 46
46.

When should you wash your hands during food prep?

Question 47
47.

Which of these methods kills bacteria in food?

Question 48
48.

What is a biological food contaminant?

Question 49
49.

Which of the following is a chemical contaminant?

Question 50
50.

What would be considered a physical contaminant?