Safety and Sanitation

1. Safety and Sanitation Foods 1

2. Which is a kitchen safety hazard • related to burns and fires? Not cleaning oil from the drip pan after frying. Wearing flip flops in the food lab A: B: Cleaners stored in the pantry Washing knives in a sink of soapy water C: D:

3. B. Not cleaning oil from the drip pan after frying. .

4. 2. Which is a kitchen safety hazard related to choking? Feeding a young child a hot dog. Mixing cake batter next to a filled sink. A: B: Cleaners stored in the pantry. Standing on the kitchen counter to find the sugar. C: D:

5. B. Feeding a young child a hot dog.

6. 3. Which is a kitchen safety hazard related to an electrical issue? Wearing flip flops in foods lab. Washing knives in a sink of soapy water A: B: Mixing cake batter next to a filled sink Feeding a young child a hot dog. C: D:

7. C. Mixing cake batter next to a filled sink

8. 4. Which is a kitchen safety hazard related to poisoning? Standing on the kitchen counter to find the sugar Cleaners stored in the pantry A: B: Not cleaning oil from the drip pan after frying Sodium and foods high in saturated fats Wearing flip flops in foods lab C: D:

9. B. Cleaners stored in the pantry

10. 5. Which is a kitchen safety hazard related to cuts ? Washing knives in a sink of soapy water Mixing cake batter next to a filled sink A: B: Cleaners stored in the pantry Wearing flip flops in foods lab C: D:

11. A: Washing knives in a sink of soapy water

12. 6. Which kitchen safety hazard relates to falls? Not cleaning oil from the drip pan after frying Standing on the kitchen counter to find the sugar A: B: Washing knives in a sink of soapy water Mixing cake batter next to a filled sink C: D:

13. B. Standing on the kitchen counter to find the sugar

14. 7. Why is it important to keep knives sharp? So it is easier to find in the knife drawer So they will all match A: B: To make clear, safe cuts, you are less likely to cut yourself with a sharp knife So people can see that you care about your cutlery. C: D:

15. C: To make clear, safe cuts, you are less likely to cut yourself with a sharp knife

16. 8. What is the importance of hand washing during food preparation? It is the most effective way to stop the spread of illness The soap helps keep your hands soft A: B: It helps you stay busy in the kitchen It can help you learn to sing. C: D:

17. A: It is the most effective way to stop the spread of illness

18. 9. Food Safety is…? How to handle food to prevent food borne illness Cleanliness of equipment and facilities A: B: A waste of time Impossible to achieve these days C: D:

19. B. How to handle food to prevent food borne illness

20. 10. Food sanitation is…? How food is handled to prevent food borne illness Only possible in an industrial kitchen A: B: Never achieved Cleanliness of equipment and facilities C: D:

21. D. Cleanliness of equipment and facilities

22. 11. Key recommendation of the USDA Dietary Guidelines for food safety are…? Clean: wash hand and food-contact surfaces Separate raw, cooked, and ready-to-eat foods A: B: Cook foods to a safe temperature to kill microorganisms All of the above C: D:

23. D. All of the above

24. 12. Which are the Key Recommendations of the USDA Dietary Guidelines for food safety? Clean, Save, Cook, Freeze Buy cheap, wrap in large packages, freeze A: B: Spend more time preparing meals Clean, Separate, Cook, Chill C: D:

25. D. Clean, Separate, Cook, Chill

26. 13. How does cross-contamination cause food borne illness?: Through pollination By using too high of cooking temperatures A: B: From buying food from more than one grocery store Spreads harmful bacterial to other food C: D:

27. C. Spreads harmful bacterial to other food

28. 14. Suzie put the bananas in the grocery bag with the raw chicken. What food safety hazard is this causing? Mixing of flavors Saving of grocery bags A: B: Cross-contamination Loss of nutrients D: C:

29. C. Cross-contamination

30. 15. What are the seven types (classifications) of kitchen safety hazards? Cuts, burns/fires, falls, electrical issues, chemical poisoning, choking, other issues. Cuts, burns, fires, falls, electrical issues, chemical poisoning, choking. A: B: Bad tasting food, not enough time to eat, burns, falls, choking, chemical poisoning, poor lighting. Cuts, first aid, fires, falls, chemical poisoning, bad cooking, electrical issues. C: D:

31. A. Cuts, burns/fires, falls, electrical issues, chemical poisoning, choking, other issues

32. 16. Which is one way to prevent cutting yourself in the kitchen? Wash knives separately Keep knives sharp A: B: Dispose of broken glass properly All of these C: D:

33. D. All of these

34. 17.Cover wound, apply pressure, wash with soap and water, apply antiseptic and sterile bandage, take victim to hospital if wound is severe is the first aid for which accident? Burns Cuts A: B: falls choking C: D:

35. B. Cuts

36. 18. What is the best prevention for burns/fires? Use potholder to handle hot utensils Open lids away from you A: B: Turn handles of pans away from the edge of the range to avoid tipping All of these C: D:

37. D. All of these

38. 19. Stop, drop, and roll. Place area under cold running water. Do not apply ointment. Do not break blisters. This is the correct first aid for… Fire/burns cuts A: B: falls chocking C: D:

39. A. Fires/Burns

40. 20. Which action will help prevent falls: Climb on counters to reach items you need Wipe up spills immediately A: B: Use a bar stool to reach something up high Use lots of loose scatter rugs in the kitchen C: D:

41. B. Wipe up spills immediately

42. 21. If someone falls do not move the victim and: Make the person comfortable and call for help Put a splint on their arm A: B: Raise their heart higher than their feet Give them a glass of water C: D:

43. A. Make the person comfortable and call for help

44. 22. Avoid working with water and… And flour at the same time Electrical appliances at the same time A: B: Lemons at the same cleansers at the same time C: D:

45. B. Electrical appliances at the same time

46. 23. To prevent electrical issues… Unplug appliances by the plug not the cord Replace frayed cords A: B: Do not use damaged appliances C: D: All of these

47. D. All of these

48. 24. Do not touch someone who is experiencing an electrical shock… Remove the source of the shock with a non conductive material (wood or plastic) Call 911 first A: B: Help them to sit up so they can breath better Start CPR C: D:

49. A. Remove the source of the shock with a non conductive material (wood or plastic)

50. 25. Keep all hazardous products and medication… Out on the cabinet so you can get to it easily Underneath the sink in the kitchen A: B: Out of the reach of children Together for easy access C: D: