Hygiene

Question 1

What is the primary goal of kitchen hygiene?

Answer 1

To prevent foodborne illnesses and ensure food safety.

Question 2

True or False: Washing hands with soap and water is essential before handling food.

Answer 2

True

Question 3

Fill in the blank: Always wash your hands for at least ___ seconds.

Answer 3

20

Question 4

What should you do if you have a cut on your hand while cooking?

Answer 4

put a blue bandaid on it

so if you lose in the bandaid in the food, you can see it

Question 5

What is cross-contamination?

Answer 5

The transfer of harmful bacteria from one food item to another.

Question 6

Which of the following should be sanitized after use: cutting boards, utensils, or both?

Answer 6

Both

Question 7

True or False: It is safe to use the same cutting board for raw meat and vegetables without cleaning it.

Answer 7

False

Question 8

What temperature should food be cooked to in order to ensure safety?

Answer 8

At least 165°F (74°C) for poultry and 145°F (63°C) for whole meats.

Question 9

What is the best way to store leftovers?

Answer 9

In airtight containers in the refrigerator.

Question 10

True or False: Food can be left out at room temperature for more than two hours.

Answer 10

False

Question 11

What is the purpose of using separate utensils for different food types?

Answer 11

To prevent cross-contamination.

Question 12

Fill in the blank: Always clean and sanitize kitchen surfaces before and after ___ food preparation.

Answer 12

raw

Question 13

Which cleaning product is effective for sanitizing kitchen surfaces?

Answer 13

A solution of bleach and water or commercial kitchen sanitizer.

Question 14

What should you do with sponges and dishcloths regularly?

Answer 14

Wash them frequently and replace them regularly.

Question 15

True or False: It is acceptable to use the same towel for drying hands and drying dishes.

Answer 15

False

Question 16

What is the recommended method for thawing frozen food?

Answer 16

In the refrigerator, under cold running water, or in the microwave.

Question 17

Fill in the blank: Always store raw meat on the ___ shelf in the refrigerator.

Answer 17

bottom

Question 18

What is the ideal temperature range for a refrigerator to keep food safe?

Answer 18

32°F to 40°F (0°C to 4°C)

Question 19

Which of the following is a sign of food spoilage: off smell, discoloration, or both?

Answer 19

Both

Question 20

True or False: It’s safe to taste food to check if it’s still good to eat.

Answer 20

False

Question 21

What type of gloves should be worn while preparing food?

Answer 21

Disposable food-safe gloves.

Question 22

Fill in the blank: Avoid wearing ___ jewelry while cooking.

Answer 22

loose

Question 23

What action should you take if you see pests in your kitchen?

Answer 23

Report it and take steps to eliminate them.

Question 24

True or False: Cleaning the kitchen is only necessary after cooking.

Answer 24

False

Question 25

What is the first step in cleaning up after cooking?

Answer 25

Clear away all food scraps and waste.

Question 26

Fill in the blank: Use a food thermometer to ensure meat is cooked to a safe ___.

Answer 26

temperature

Question 27

What should you do with expired food items?

Answer 27

Dispose of them immediately.

Question 28

True or False: You can use the same cutting board for all types of food without cleaning it.

Answer 28

False

Question 29

What is the safest way to handle hot food items?

Answer 29

Use oven mitts or pot holders.

Question 30

Fill in the blank: Store food in ___ containers to keep it fresh.

Answer 30

sealed

Question 31

What is the proper way to dry your hands after washing them?

Answer 31

With a clean towel or paper towel.

Question 32

True or False: It is acceptable to leave dirty dishes in the sink overnight.

Answer 32

False

Question 33

What should you do if you accidentally drop food on the floor?

Answer 33

Discard it.

Question 34

Fill in the blank: Clean kitchen appliances regularly to prevent ___ buildup.

Answer 34

grease

Question 35

Which of the following is a good practice for kitchen hygiene: wearing an apron, wearing gloves, or both?

Answer 35

Both

Question 36

What is one common mistake people make regarding kitchen hygiene?

Answer 36

Not washing hands frequently enough.

Question 37

True or False: It's okay to use the same knife for cutting meat and vegetables if you wash it in between.

Answer 37

True

Question 38

What is the importance of maintaining a clean kitchen?

Answer 38

To reduce the risk of foodborne illnesses and promote safety.

Question 39

what is a hazard?

Answer 39

a hazard is people or surroundings being a risk to your health

Question 40

what is a contaminent?

Answer 40

foreign objects within food

Question 41

what are the 6 steps of washing your hands?

Answer 41

1. rinse with warm water 2. turn off tap + add soap 3. spread soap & scrub hands 4. rinse off 5. turn off tap with paper towel 6. dry hands