Food Trivia - 10 Free PDF Printables | Printablee - Free Printable
Educational worksheet: Food Trivia - 10 Free PDF Printables | Printablee. Download and print for classroom or home learning activities.
JPG
1456×1080
243.1 KB
Free · Personal Use
Quality Assured by Worksheets Library Team
Reviewed for educational accuracy and age-appropriateness
ID: #2025076
⭐
Show Answer Key & Explanations
Step-by-step solution for: Food Trivia - 10 Free PDF Printables | Printablee
▼
Show Answer Key & Explanations
Step-by-step solution for: Food Trivia - 10 Free PDF Printables | Printablee
Here are the correct answers and explanations for the Food Safety Quiz.
1. What must foodhandler's do after touching their hair, face, or body?
* Reasoning: Touching your body transfers germs to your hands. To prevent contaminating food, you must wash your hands immediately.
* Answer: a. wash their hands
2. What should foodhandlers do after prepping food and before using the restroom?
* Reasoning: Aprons protect your clothes from food spills, but they can also hold bacteria from the food you just prepped. You should remove the apron before going to the bathroom so you don't spread those germs.
* Answer: d. Take off their aprons
3. Which piece of jewelry can be worn by a foodhandler?
* Reasoning: Rings, watches, and bracelets can harbor bacteria or fall into food. The only exception usually allowed is a plain metal band (wedding ring) because it is smooth and doesn't trap dirt easily.
* Answer: c. Plain metal band
4. Foodhandlers should keep their fingernails:
* Reasoning: Long nails can break off in food and hide dirt. Nail polish can chip off. Therefore, nails should be kept short and without polish.
* Answer: a. short and unpolished
5. Hands should be washed after:
* Reasoning: You need to wash hands after using the restroom (germs), touching your body (germs), or taking out garbage (dirt/bacteria). Since all are correct, "all of the above" is the answer.
* Answer: d. all of the above
6. The five main kitchen hazards are:
* Reasoning: Kitchen hazards refer to physical dangers. Falls (slipping), cuts (knives), electrical shocks (appliances), burns (heat), and poison (cleaning chemicals) are the standard hazards.
* Answer: b. falls, cuts, electrical shocks, burns, and poison
7. The people who are most at risk for food poisoning are:
* Reasoning: People with weaker immune systems are most at risk. This includes the very young, the very old, and those with chronic illnesses.
* Answer: d. older adults, very young children, and people with chronic illnesses
8. Refrigerate perishable foods after:
* Reasoning: Bacteria grow rapidly between 40°F and 140°F (the Danger Zone). Food safety guidelines state that perishable food should not be left out for more than 2 hours.
* Answer: b. two hours
---
9. Use a knife to tighten a screw on a pan handle.
* Reasoning: Knives are for cutting food. Using them as tools can ruin the blade or cause the knife to slip and cut you.
* Answer: U
10. Wipe up any spills immediately.
* Reasoning: Spills cause slips and falls. Cleaning them right away prevents accidents.
* Answer: S
11. Use a cutting board when using a knife.
* Reasoning: You should never cut directly on a counter or table. A cutting board protects the surface and keeps the knife sharp.
* Answer: S
12. Pour baking soda over the flames of a grease fire.
* Reasoning: Baking soda releases carbon dioxide which smothers the fire. It is a safe way to put out small grease fires.
* Answer: S
13. Wash knives together with the flatware when doing dishes.
* Reasoning: Knives can get hidden under plates or silverware in the sink or dishwasher. You might grab one and cut yourself. Wash them separately.
* Answer: U
14. Wait until a wet floor dries before walking on it.
* Reasoning: Wet floors are slippery. Walking on them causes falls.
* Answer: S
15. Pour water on a grease fire.
* Reasoning: Water and oil don't mix. Pouring water on a grease fire will cause the oil to explode and spread the fire.
* Answer: U
16. Invite the family dog to sit in the kitchen while you are prepping food.
* Reasoning: Animals carry bacteria and shed hair. They should not be in the area where food is being prepared.
* Answer: U
17. Keep flammable materials away from the range.
* Reasoning: Paper towels, curtains, or boxes near the stove can catch fire. Keeping them away is safe.
* Answer: S
18. Leave cabinet doors and drawers open in case you need more items.
* Reasoning: Open drawers and doors are tripping hazards. You should close them when not in use.
* Answer: U
19. Wear loose long-sleeved garments to protect your arms while cooking.
* Reasoning: Loose sleeves can catch fire on the stove or dip into hot food. You should wear fitted clothing.
* Answer: U
20. Remove lids and plastic wrap carefully from microwave dishes to avoid steam burns.
* Reasoning: Steam is very hot and can burn skin. Lifting the lid away from your face is the correct safety procedure.
* Answer: S
21. Use a stool or step ladder to reach something on a high shelf.
* Reasoning: Reaching by standing on a chair is dangerous. Using a proper step ladder is safe.
* Answer: S
22. Keep pan handles toward the edge of the stove top so they are easy to reach.
* Reasoning: Handles sticking out can be bumped, causing the pan to tip and spill hot food. Handles should be turned inward.
* Answer: U
23. Use electric appliances with wet hands.
* Reasoning: Water conducts electricity. Touching appliances with wet hands can cause a shock.
* Answer: U
24. Store household cleaners in the same cabinets with food.
* Reasoning: Cleaners are poisonous. They must be stored separately so they don't get mixed up with food.
* Answer: U
25. Use a towel to remove a pan from the stove top.
* Reasoning: Using a dry towel acts as an oven mitt and protects your hand from the hot handle.
* Answer: S
26. Sweep up broken glass with a broom or brush immediately and use a damp paper towel to pick up tiny pieces.
* Reasoning: This is the correct way to clean up glass so no one gets cut.
* Answer: S
27. Use a chair or box to reach an item on a high shelf.
* Reasoning: Chairs and boxes are unstable. They can tip over and cause a fall.
* Answer: U
28. Touch the surface unit on a stovetop after use to be sure it is turned off.
* Reasoning: The burners get very hot. Touching them can cause a severe burn. Use the indicator light instead.
* Answer: U
29. Use your hand to push your hair away from your face while you are cooking.
* Reasoning: You should never touch your face while cooking, as it transfers germs to your hands. Wear a hat or tie hair back instead.
* Answer: U
Final Answer:
Multiple Choice Answers:
1. a
2. d
3. c
4. a
5. d
6. b
7. d
8. b
Safe (S) or Unsafe (U) Answers:
9. U
10. S
11. S
12. S
13. U
14. S
15. U
16. U
17. S
18. U
19. U
20. S
21. S
22. U
23. U
24. U
25. S
26. S
27. U
28. U
29. U
Section 1: Multiple Choice
1. What must foodhandler's do after touching their hair, face, or body?
* Reasoning: Touching your body transfers germs to your hands. To prevent contaminating food, you must wash your hands immediately.
* Answer: a. wash their hands
2. What should foodhandlers do after prepping food and before using the restroom?
* Reasoning: Aprons protect your clothes from food spills, but they can also hold bacteria from the food you just prepped. You should remove the apron before going to the bathroom so you don't spread those germs.
* Answer: d. Take off their aprons
3. Which piece of jewelry can be worn by a foodhandler?
* Reasoning: Rings, watches, and bracelets can harbor bacteria or fall into food. The only exception usually allowed is a plain metal band (wedding ring) because it is smooth and doesn't trap dirt easily.
* Answer: c. Plain metal band
4. Foodhandlers should keep their fingernails:
* Reasoning: Long nails can break off in food and hide dirt. Nail polish can chip off. Therefore, nails should be kept short and without polish.
* Answer: a. short and unpolished
5. Hands should be washed after:
* Reasoning: You need to wash hands after using the restroom (germs), touching your body (germs), or taking out garbage (dirt/bacteria). Since all are correct, "all of the above" is the answer.
* Answer: d. all of the above
6. The five main kitchen hazards are:
* Reasoning: Kitchen hazards refer to physical dangers. Falls (slipping), cuts (knives), electrical shocks (appliances), burns (heat), and poison (cleaning chemicals) are the standard hazards.
* Answer: b. falls, cuts, electrical shocks, burns, and poison
7. The people who are most at risk for food poisoning are:
* Reasoning: People with weaker immune systems are most at risk. This includes the very young, the very old, and those with chronic illnesses.
* Answer: d. older adults, very young children, and people with chronic illnesses
8. Refrigerate perishable foods after:
* Reasoning: Bacteria grow rapidly between 40°F and 140°F (the Danger Zone). Food safety guidelines state that perishable food should not be left out for more than 2 hours.
* Answer: b. two hours
---
Section 2: Safe (S) or Unsafe (U)
9. Use a knife to tighten a screw on a pan handle.
* Reasoning: Knives are for cutting food. Using them as tools can ruin the blade or cause the knife to slip and cut you.
* Answer: U
10. Wipe up any spills immediately.
* Reasoning: Spills cause slips and falls. Cleaning them right away prevents accidents.
* Answer: S
11. Use a cutting board when using a knife.
* Reasoning: You should never cut directly on a counter or table. A cutting board protects the surface and keeps the knife sharp.
* Answer: S
12. Pour baking soda over the flames of a grease fire.
* Reasoning: Baking soda releases carbon dioxide which smothers the fire. It is a safe way to put out small grease fires.
* Answer: S
13. Wash knives together with the flatware when doing dishes.
* Reasoning: Knives can get hidden under plates or silverware in the sink or dishwasher. You might grab one and cut yourself. Wash them separately.
* Answer: U
14. Wait until a wet floor dries before walking on it.
* Reasoning: Wet floors are slippery. Walking on them causes falls.
* Answer: S
15. Pour water on a grease fire.
* Reasoning: Water and oil don't mix. Pouring water on a grease fire will cause the oil to explode and spread the fire.
* Answer: U
16. Invite the family dog to sit in the kitchen while you are prepping food.
* Reasoning: Animals carry bacteria and shed hair. They should not be in the area where food is being prepared.
* Answer: U
17. Keep flammable materials away from the range.
* Reasoning: Paper towels, curtains, or boxes near the stove can catch fire. Keeping them away is safe.
* Answer: S
18. Leave cabinet doors and drawers open in case you need more items.
* Reasoning: Open drawers and doors are tripping hazards. You should close them when not in use.
* Answer: U
19. Wear loose long-sleeved garments to protect your arms while cooking.
* Reasoning: Loose sleeves can catch fire on the stove or dip into hot food. You should wear fitted clothing.
* Answer: U
20. Remove lids and plastic wrap carefully from microwave dishes to avoid steam burns.
* Reasoning: Steam is very hot and can burn skin. Lifting the lid away from your face is the correct safety procedure.
* Answer: S
21. Use a stool or step ladder to reach something on a high shelf.
* Reasoning: Reaching by standing on a chair is dangerous. Using a proper step ladder is safe.
* Answer: S
22. Keep pan handles toward the edge of the stove top so they are easy to reach.
* Reasoning: Handles sticking out can be bumped, causing the pan to tip and spill hot food. Handles should be turned inward.
* Answer: U
23. Use electric appliances with wet hands.
* Reasoning: Water conducts electricity. Touching appliances with wet hands can cause a shock.
* Answer: U
24. Store household cleaners in the same cabinets with food.
* Reasoning: Cleaners are poisonous. They must be stored separately so they don't get mixed up with food.
* Answer: U
25. Use a towel to remove a pan from the stove top.
* Reasoning: Using a dry towel acts as an oven mitt and protects your hand from the hot handle.
* Answer: S
26. Sweep up broken glass with a broom or brush immediately and use a damp paper towel to pick up tiny pieces.
* Reasoning: This is the correct way to clean up glass so no one gets cut.
* Answer: S
27. Use a chair or box to reach an item on a high shelf.
* Reasoning: Chairs and boxes are unstable. They can tip over and cause a fall.
* Answer: U
28. Touch the surface unit on a stovetop after use to be sure it is turned off.
* Reasoning: The burners get very hot. Touching them can cause a severe burn. Use the indicator light instead.
* Answer: U
29. Use your hand to push your hair away from your face while you are cooking.
* Reasoning: You should never touch your face while cooking, as it transfers germs to your hands. Wear a hat or tie hair back instead.
* Answer: U
Final Answer:
Multiple Choice Answers:
1. a
2. d
3. c
4. a
5. d
6. b
7. d
8. b
Safe (S) or Unsafe (U) Answers:
9. U
10. S
11. S
12. S
13. U
14. S
15. U
16. U
17. S
18. U
19. U
20. S
21. S
22. U
23. U
24. U
25. S
26. S
27. U
28. U
29. U
Parent Tip: Review the logic above to help your child master the concept of printable quiz for healthy eating.
