District Safety & Sanitation Test

81 Questions | Total Attempts: 770

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District Safety & Sanitation Test

What we put in our mouth has a high effect on our health a lot of times. With increased cases in food poisoning, it is important to ensure that any food handler does so in a hygienic manner. Below is a district safety and sanitation test that most food handlers need to pass to ensure they pass. Give it a try!


Questions and Answers
  • 1. 
    Food contaminated with harmful bacteria always has an odor or an off flavor.
    • A. 

      True

    • B. 

      False

  • 2. 
    Utensils used for raw food should be washed with hot soapy water and rinsed before using them for cooked food.
    • A. 

      True

    • B. 

      False

  • 3. 
    Food should be reheated to at least 165°
    • A. 

      True

    • B. 

      False

  • 4. 
    Any surface that comes in contact with raw food must be cleaned & sanitized.
    • A. 

      True

    • B. 

      False

  • 5. 
    Bacteria must have food, carbon dioxide, and the right temperature in order to grow.
    • A. 

      True

    • B. 

      False

  • 6. 
    In the kitchen you need separate towels for wiping hands and wiping dishes.
    • A. 

      True

    • B. 

      False

  • 7. 
    Mixing two or more household cleaning products together may release poisonous gases.
    • A. 

      True

    • B. 

      False

  • 8. 
    Food poisoning symptoms usually begin a few hours after eating.
    • A. 

      True

    • B. 

      False

  • 9. 
    FIFO is a method to rotate refrigerated, frozen, and dry food during storage.
    • A. 

      True

    • B. 

      False

  • 10. 
    Because you use latex to prevent the spread of germs, it is okay to leave them on when changing to a new task in the kitchen.
    • A. 

      True

    • B. 

      False

  • 11. 
    You should wash your hands after you have touched your face or your hair.
    • A. 

      True

    • B. 

      False

  • 12. 
    Kitchen knives should be washed & stored separately from other utensils in the kitchen.
    • A. 

      True

    • B. 

      False

  • 13. 
    Pour baking powder over the flames of a grease fire.
    • A. 

      True

    • B. 

      False

  • 14. 
    Wipe up spills on the floor right away.
    • A. 

      True

    • B. 

      False

  • 15. 
    Climb up on the counter to get items from the top shelf.
    • A. 

      True

    • B. 

      False

  • 16. 
    Use electric appliances with wet hands
    • A. 

      True

    • B. 

      False

  • 17. 
    Keep cabinet doors open so everything is in easy reach.
    • A. 

      True

    • B. 

      False

  • 18. 
    Keep pets out of the kitchen while you’re cooking.
    • A. 

      True

    • B. 

      False

  • 19. 
    You can still pass harmful bacteria to another person or food even if you’re not showing symptoms yourself. 
    • A. 

      True

    • B. 

      False

  • 20. 
    Jaundice is a symptom of Hepatitis A.
    • A. 

      True

    • B. 

      False

  • 21. 
    When food is cooking on the stove top, keep pan handles turned towards you so that you can hold the pan easier and so handles do not get hot.
    • A. 

      True

    • B. 

      False

  • 22. 
    When removing food from the stove top, take the pan off the stove first, and then turn the burner off.
    • A. 

      True

    • B. 

      False

  • 23. 
    When cooking in the oven, use a dish towel to remove the casserole pan from the oven.
    • A. 

      True

    • B. 

      False

  • 24. 
    The “danger zone” is between 40 degrees and 140 degrees for food.
    • A. 

      True

    • B. 

      False

  • 25. 
    When a knife is not in use during cooking, place it on the counter top with the handle facing towards you.
    • A. 

      True

    • B. 

      False

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