Foodborne Illnesses

Front

Who's at risk for foodborne illnesses? Teenagers, older adults, middle aged adults, Very young, older adults, and people with chronic illnesses, Young adults, women, very young children, Older adults, children, and middle aged adults

Back

Very young, older adults, and people with chronic illnesses

Front

Following practices to prevent foodborne illness and keep food safe to eat is called?

Back

Food Safety

Front

Letting microorganisms from one food to get into another is called?

Back

Cross-Contamination

Front

When should you wash your hands when preparing food? Options: After handling raw meats, After handling raw eggs, Before preparing salad, All of the above

Back

All of the above

Front

What is cross-contamination?

Back

Foods eaten raw coming into contact with raw food that must be cooked.

Front

Is it safe to eat left-over food in the refrigerator if it tastes good?

Back

No, it is not safe.

Front

Which of the following is TRUE about fridge storage? Options: Pack it full, Raw Meat on the Top Shelf, Fruits on the bottom shelf, Keep at 32-40 degrees

Back

Keep at 32-40 degrees

Front

How long should you wash your hands?

Back

20 seconds

Front

Which of the following ways is NOT a safe way to defrost raw meat? in the microwave, on the counter top, in the sink with cold water, in the refrigerator

Back

on the counter top