District Safety & Sanitation Test

81 Questions | Total Attempts: 744

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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

  • 26. 
    Take off rings if you are mixing food with your hands.
    • A. 

      True

    • B. 

      False

  • 27. 
    People with weakened immune systems are at greater risk for food-borne illness.
    • A. 

      True

    • B. 

      False

  • 28. 
    When shopping make sure that frozen foods are bought first.
    • A. 

      True

    • B. 

      False

  • 29. 
    The food borne illness that comes from undercooked ground beef and fecal matter is called E-Coli.
    • A. 

      True

    • B. 

      False

  • 30. 
    Place meat and milk on the door of the refrigerator.
    • A. 

      True

    • B. 

      False

  • 31. 
    When lifting the cover of a hot pan, tilt it so the steam flows out the back and away from your face.
    • A. 

      True

    • B. 

      False

  • 32. 
    To prevent the growth and spread of bacteria, use sanitizers and paper towels to clean kitchen surfaces.
    • A. 

      True

    • B. 

      False

  • 33. 
    The safest cutting boards are those made out of porous materials.
    • A. 

      True

    • B. 

      False

  • 34. 
    For food safety, frozen foods should be thawed on the kitchen counter.
    • A. 

      True

    • B. 

      False

  • 35. 
    The best way to know if meats are thoroughly cooked is by measuring the internal temperature of the meat.
    • A. 

      True

    • B. 

      False

  • 36. 
    Perishable foods should not be left out at room temperature more than four hours.
    • A. 

      True

    • B. 

      False

  • 37. 
    Range-top or electric-skillet fires with grease should be put out with  baking soda.
    • A. 

      True

    • B. 

      False

  • 38. 
    Changes in color, flavor, and texture that result when food loses moisture in the freezer is called freezer burn.
    • A. 

      True

    • B. 

      False

  • 39. 
    Freezing foods stops bacterial growth, but does not kill it.
    • A. 

      True

    • B. 

      False

  • 40. 
    Poisonous substances produced by organisms.
    • A. 

      Sanitation

    • B. 

      Toxins

    • C. 

      Food-borne Illness

    • D. 

      Botulism

  • 41. 
    Bacteria often found in improperly home-canned foods that cause sever illness or death.
    • A. 

      Sanitation

    • B. 

      Toxins

    • C. 

      Food-borne Illnesses

    • D. 

      Botulism

  • 42. 
    Also know as food poisoning.
    • A. 

      Sanitation

    • B. 

      Toxins

    • C. 

      Food-borne Illness

    • D. 

      Botulism

  • 43. 
    Taking necessary precautions to keep bacteria down to as small a number as possible.
    • A. 

      Sanitation

    • B. 

      Toxins

    • C. 

      Food-borne Illness

    • D. 

      Botulism

  • 44. 
    Tiny living creatures that can be seen only with a microscope.
    • A. 

      Microorganisms

    • B. 

      Botulism

    • C. 

      Toxins

    • D. 

      Sanitation

  • 45. 
    Bacteria often carried by pets, insects, rodents and farm animals
    • A. 

      165 degrees

    • B. 

      Spores

    • C. 

      Danger Zone

    • D. 

      Salmonella

  • 46. 
    Seed-like single cells that will develop into bacteria if the conditions are right.
    • A. 

      Spores

    • B. 

      Danger Zone

    • C. 

      Salmonella

    • D. 

      0 degrees

  • 47. 
    The temperature range in which bacteria grows the fastest.
    • A. 

      165 degrees

    • B. 

      0 degrees

    • C. 

      Danger Zone

    • D. 

      Spores

  • 48. 
    Temperature that stops the growth of bacteria, but allows bacteria to survive.
    • A. 

      165 degrees

    • B. 

      40-140 degrees

    • C. 

      0 degrees

    • D. 

      Danger Sone

  • 49. 
    Temperature that destroys most bacteria.
    • A. 

      0 degrees

    • B. 

      165 degrees

    • C. 

      40-140 degrees

    • D. 

      Danger Zone

  • 50. 
     Which of the following may prevent food contamination?
    • A. 

      Long storage

    • B. 

      Clean utensils

    • C. 

      Warm temperatures

    • D. 

      Recycled wrapping

  • 51. 
    A disease transmitted to people by eating contaminated foods is called
    • A. 

      Cross contamination

    • B. 

      Food borne illness

    • C. 

      Contaminators

    • D. 

      Unsanitary conditions

  • 52. 
    In case of an accident:
    • A. 

      Stay calm so you can think clearly and respond quickly.

    • B. 

      Call for help if you need to

    • C. 

      In case of poisoning, immediately call the nearest poison control center.

    • D. 

      All of the above

  • 53. 
    Bacteria grow fastest between:
    • A. 

      20°F. and 120°F

    • B. 

      40°F. and 140°F

    • C. 

      60°F. and 160°F.

    • D. 

      80°F. and 180°F.

  • 54. 
    To stop severe bleeding:
    • A. 

      Cover the wound with a cloth and press firmly

    • B. 

      Wash blood out of the way

    • C. 

      Follow RICE procedures

    • D. 

      Apply a Band-Aid

  • 55. 
     If a knife starts to fall:
    • A. 

      Try to catch it so it doesn't damage the floor

    • B. 

      Don't try to catch it and get out of the way

    • C. 

      Move your feet while trying to stop the knife with your hands

    • D. 

      None of the above

  • 56. 
    Which of the two following types of food-borne illness is more serious?
    • A. 

      Perfringen poisoning

    • B. 

      Botulism

  • 57. 
    Food may be safely thawed using any of the following methods  EXCEPT:
    • A. 

      Thawing in the refrigerator

    • B. 

      Thawing in th sink with cold water

    • C. 

      Thawing in the microwave

    • D. 

      Thawing on the counter

  • 58. 
    If you do not wash your hands after blowing your nose or you cough or sneeze while  handling food, you could spread _____, which results in nausea, vomiting, and diarrhea.
    • A. 

      Salmonella bacteria

    • B. 

      Staphylococci bacteria

    • C. 

      Listeria bacteria

    • D. 

      Clostridium botulin

  • 59. 
    If you cut raw vegetables with the same knife you just used to cut up raw meat, and you do not thoroughly wash the knife between uses, you can cause food-borne illness due to _____.
    • A. 

      Harmless bacteria

    • B. 

      Parasitic toxins

    • C. 

      Spore multiplication

    • D. 

      Cross-contamination

  • 60. 
    When cooking:
    • A. 

      Take off your rings & other jewelry

    • B. 

      Tie up your hair

    • C. 

      Wear close toe shoes

    • D. 

      A & B

    • E. 

      All of the above

  • 61. 
    With a grease fire, you should NOT:
    • A. 

      Pour salt on the flame

    • B. 

      Pour water on the flame

    • C. 

      Put a cover on the pan with the fire

    • D. 

      Put baking soda on the flame

  • 62. 
     To reach high shelves, stand on:  
    • A. 

      A step stool

    • B. 

      Someone's shoulder

    • C. 

      The kitchen counter

    • D. 

      A box

  • 63. 
    84. The action most likely to cause a shock is:  
    • A. 

      Using electric appliances when your hands are dry

    • B. 

      Keeping electric cords out of the way when using an appliance

    • C. 

      Plugging a number of appliance cords in one outlet

    • D. 

      Turning off the power of the appliance before unplugging it

  • 64. 
    The result of harmful bacteria being transferred from one place to another is called  
    • A. 

      Spores

    • B. 

      Contaminators

    • C. 

      Chaemical Hazard

    • D. 

      Cross Contamination

  • 65. 
    86. When using a sharp knife:  
    • A. 

      Cut toward your body

    • B. 

      Cut away from your body

    • C. 

      Wash it with the other dishes

    • D. 

      Rinse it and place it back in the knife drawer

  • 66. 
     Which of the following is NOT one of the potential hazards to food safety?  
    • A. 

      Biological Hazards

    • B. 

      Physical Hazards

    • C. 

      Phychological Hazards

    • D. 

      Chemical Hazards

  • 67. 
    To pick up broken glass:  
    • A. 

      Use a broom and dust pan

    • B. 

      Use a dustpan and towel

    • C. 

      Use a towel and a broom

    • D. 

      Use your hands and a wet paper towel

  • 68. 
    When you have finished cooking:  
    • A. 

      Eat your food before it gets cold eat your food before it gets cold eat your food before it gets cold eat your food before it gets cold eat your food before it gets cold eat your food before it gets cold

    • B. 

      Make sure all oven and range buttons or dials are turned off

    • C. 

      Make sure to use oven mitts to remove food from the oven

    • D. 

      Both B & C

  • 69. 
    Food should be left out in room temperature no more than  
    • A. 

      6 hours

    • B. 

      4 hours

    • C. 

      2 hours

    • D. 

      8 hours

  • 70. 
    Chemical cleaners should be:  
    • A. 

      Left on the counter

    • B. 

      Stored in different bottles than it was purchased in

    • C. 

      Stored away from food & heat

    • D. 

      Used to clean kitchen counter as you cook

  • 71. 
     Always cut foods:  
    • A. 

      On the counter

    • B. 

      Towards you

    • C. 

      On a cutting board

    • D. 

      With kitchen shears

  • 72. 
    When washing your hands  
    • A. 

      Use hot soapy water

    • B. 

      Scrub for at least 15 seconds

    • C. 

      Use hand sanitizer first

    • D. 

      Both a & b

  • 73. 
    Putting a hot appliance directly in cold water or in the refrigerator/freezer could:  
    • A. 

      Cause steam burns

    • B. 

      Ruin the appliance

    • C. 

      Both a & b

    • D. 

      None of the above

  • 74. 
    Which of the following conditions have to be present in order for pathogens to thrive and grow?    
    • A. 

      Oxygen

    • B. 

      Moisrture

    • C. 

      Temperature

    • D. 

      All of the above

  • 75. 
    Wash knives and other sharp objects:  
    • A. 

      Seperately from other items

    • B. 

      By placing them at the bottom of the sink soaking

    • C. 

      By plaving them to one side of the sink with the handle towards you

    • D. 

      Both a and c

  • 76. 
    Those who are at greater risk to suffer from food-borne illness include all of the following EXCEPT:  
    • A. 

      Infants and young children

    • B. 

      Teenagers

    • C. 

      Pregnant women

    • D. 

      Elderly people

    • E. 

      Those with weakened immune systems

  • 77. 
    Because it can be cheaper, choose canned goods that are:  
    • A. 

      Dented

    • B. 

      Bulging

    • C. 

      Rusted

    • D. 

      None of the above

    • E. 

      All of the above

  • 78. 
     If you have an open cut or sore on your hands:  
    • A. 

      You should use plastic gloves when handling food.

    • B. 

      You should wear a band aid when handling food

    • C. 

      You might contaminate foods with staph

    • D. 

      All of the above

  • 79. 
     Which of the following symptoms must be gone for at least 24 hours before the food handler is allowed back in the food service area?  
    • A. 

      Headache

    • B. 

      Coughing

    • C. 

      Fever

    • D. 

      Vomiting

  • 80. 
    Spores can thrive and grow in harsh environments without oxygen and water.
    • A. 

      True

    • B. 

      False

  • 81. 
    Dull knives cause more accidents than sharp ones.
    • A. 

      True

    • B. 

      False