Hygiene & Safety

Question 1

What is the minimum duration for effective hand washing?

Answer 1

At least 20 seconds.

Question 2

True or False: It is acceptable to wear a dirty uniform in the kitchen.

Answer 2

False.

Question 3

Fill in the blank: Hands should be washed after using the _____ and before handling food.

Answer 3

restroom.

Question 4

What should be done if a spill occurs in the kitchen?

Answer 4

It should be cleaned up immediately.

Question 5

True or False: Hand sanitizer can replace hand washing.

Answer 5

False.

Question 6

What type of clothing is proper for kitchen users?

Answer 6

Hat, apron and chef shirt.

clean / no stains.

Question 7

What is a common hazard in the kitchen?

Answer 7

burns, water spillage and gas leaks. cutting yourself is also common

Question 8

Multiple choice: What should you do after handling raw meat?

Answer 8

Wash your hands thoroughly.

Question 9

True or False: Gloves can be used instead of hand washing.

Answer 9

False.

Question 10

What is the first step in seeing a kitchen hazard?

Answer 10

Identify what kind of hazard it is, clean it up (if it can be cleaned up) then notify your supervisor.

Question 11

Fill in the blank: Always use _____ when handling hot surfaces or equipment.

Answer 11

oven mitts.

Question 12

What is the purpose of a first aid kit in the kitchen?

Answer 12

To treat minor injuries.

Question 13

what is NOT a hygiene practice?

Answer 13

not tying up hair, not wearing/cleaning your uniform and not washing hands properly.

Question 14

What should be done with food that has fallen on the floor?

Answer 14

It should be discarded.

Question 15

True or False: It’s okay to leave cleaning chemicals out in the kitchen.

Answer 15

False.

Question 16

What is the main reason for maintaining a clean kitchen?

Answer 16

To prevent foodborne illnesses.

so bacteria doesn’t get into the food

Question 17

Fill in the blank: Always keep _____ away from food preparation areas.

Answer 17

cleaning supplies.

Question 18

What should be done with broken glass in the kitchen?

Answer 18

It should be cleaned up carefully and reported.

Question 19

what is a safe practice that you have to do in the kitchens?

Answer 19

Wearing closed-toe shoes and using oven mitts for hot trays.

Question 20

What is one way to prevent cross-contamination?

Answer 20

Use separate cutting boards for raw and cooked foods.

Question 21

True or False: Long hair should be tied back while cooking.

Answer 21

True.

Question 22

What is the recommended way to wash fruits and vegetables?

Answer 22

Under running water.

Question 23

Fill in the blank: Always report _____ to ensure safety in the kitchen.

Answer 23

hazards.

Question 24

What is the purpose of using aprons in the kitchen?

Answer 24

To protect clothing and maintain hygiene.

Question 25

True or False: You should wash your hands before and after handling food.

Answer 25

True.

Question 26

What should be done with food that is past its expiration date?

Answer 26

It should be discarded.

Question 27

What is a sign of a potential hazard in the kitchen?

Answer 27

Wet floors and stove that's turned on but unoccupied.

Question 28

What is the best way to store cleaning supplies?

Answer 28

In a designated area away from food.

Question 29

Fill in the blank: Always use a _____ when cutting food to prevent injuries.

Answer 29

cutting board.

Question 30

What should you do if you notice a coworker not following hygiene practices?

Answer 30

Report it to a supervisor.

Question 31

True or False: It's acceptable to eat in the kitchen while preparing food.

Answer 31

False.

Question 32

What is the first action to take in case of a kitchen fire?

Answer 32

Activate the fire alarm and evacuate.

Question 33

What is the primary purpose of safe work practices in the kitchen?

Answer 33

To prevent accidents and ensure a safe working environment.

Question 34

True or False: It's safe to leave cooking food unattended in the kitchen.

Answer 34

False

Question 35

Fill in the blank: Always use _______ when handling hot pots and pans.

Answer 35

oven mitts

Question 36

What should you do before using a knife?

Answer 36

Ensure it is sharp and in good condition.

Question 37

Multiple Choice: Which of the following is a safe practice when cutting vegetables? A) Use a dull knife B) Cut towards yourself C) Use a cutting board

Answer 37

C) Use a cutting board

Question 38

What is the correct way to store raw meat in the refrigerator?

Answer 38

On the bottom shelf, in a sealed container.

Question 39

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

Answer 39

False

Question 40

What is the purpose of a fire extinguisher in the kitchen?

Answer 40

To put out small fires quickly and safely.

Question 41

Fill in the blank: Always keep _______ away from the stove while cooking.

Answer 41

flammable materials | and cleaning supplies

Question 42

What should you do if you have a grease fire?

Answer 42

Turn off the heat and cover the pot with a lid or use baking soda.

Question 43

Multiple Choice: Which of the following is a common kitchen hazard? A) Slippery floors B) Properly stored knives C) Clean countertops

Answer 43

A) Slippery floors

Question 44

True or False: You should always wash your hands before handling food.

Answer 44

True

Question 45

What is the recommended temperature for storing perishable food?

Answer 45

Below 4°C

Question 46

Fill in the blank: Use _______ to avoid burns when handling hot trays.

Answer 46

potholders

Question 47

What is the importance of labeling food storage containers?

Answer 47

To avoid confusion and prevent foodborne illness.

Question 48

Multiple Choice: What is a sign of a kitchen hygiene hazard? A) Clean floors B) Cross-contamination C) Properly stored chemicals

Answer 48

B) Cross-contamination

Question 49

True or False: It is safe to wear loose clothing while cooking.

Answer 49

False

Question 50

What is the purpose of having a first aid kit in the kitchen?

Answer 50

To treat minor injuries quickly.

Question 51

Fill in the blank: Always ensure that _______ are turned off after use.

Answer 51

appliances | stovetops, ovens etc.

Question 52

What should you do if you spill something on the floor?

Answer 52

Clean it up immediately to prevent slipping.

Question 53

Multiple Choice: Which of the following is NOT a safe practice in the kitchen? A) Using a step stool to reach high shelves B) Standing on a chair to reach high shelves C) Keeping knives in a designated block

Answer 53

B) Standing on a chair to reach high shelves

Question 54

True or False: It is okay to use electrical appliances with wet hands.

Answer 54

False

Question 55

What should you do with broken glass in the kitchen?

Answer 55

Clean it up with a broom and dustpan then report.

Question 56

Fill in the blank: Always read the _______ before using kitchen appliances.

Answer 56

instruction manual

Question 57

What is the best practice for disposing of food waste?

Answer 57

Use a designated compost or trash bin.

Question 58

Multiple Choice: How often should you check the fire extinguisher in the kitchen? A) Once a year B) Monthly C) Only when you use it

Answer 58

B) Monthly

Question 59

True or False: It is safe to use metal utensils in non-stick cookware.

Answer 59

False

Question 60

What is a warning sign of a potential kitchen fire hazard?

Answer 60

Excessive grease buildup on surfaces.

Question 61

Fill in the blank: Always keep kitchen _______ within reach in case of accidents.

Answer 61

emergency numbers

Question 62

What is the importance of keeping the kitchen organized?

Answer 62

To reduce clutter and minimize accidents.

Question 63

give me 2 examples of a biological contamination

Answer 63

not washing hands & food past used-by dates

Question 64

give me 4 examples of a physical contamination

Answer 64

hair dropping into food, dirt, nails, plastic/glass getting into food

Question 65

give me 1 example of a chemical contamination

Answer 65

didn't wash dishes with proper sanitisation & then serving the food on the dish

Question 66

cleaning vs. sanitising? | what is the difference?

Answer 66

cleaning is getting rid of visible bits of sediment and sanitising is getting rid of bacteria through heat and soap. | cleaning = get rid of sediment sanitising = bacteria