Nutrition Part 2 - Food Safety

Nutrition Part 2 - Food Safety

Unit Exams 3/11 - 3/12

Multiple Choice

What causes foodborne illness?

• Bacteria

• Viruses

• Parasites

• All of the above

Multiple Select

What are the symptoms of foodborne illness? Select all that apply.

• stomach pain

• diarrhea

• nausea

• fever

Multiple Choice

Spread of harmful bacteria from one food to another:

• washing your hands
• cleaning your kitchen 
• cross-contamination 
• counter-combination 

Multiple Choice

You can become ill ________________

hours after eating contaminated food.

• No sooner than 6 hours

• 6-72 hours

• 80 hours

Multiple Choice

What are the FOUR basic sanitation practices?

• Clean, Sanitize, Cook, Chill
• Clean, Separate, Cook, Chill
• Clear, Separate, Cook, Cool
• Clear, Sanitize, Cook, Cool

Multiple Choice

When someone rinses raw fruits and veggies, which safety step is being shown?

• Clean
• Cook
• Chill
• Separate

Multiple Choice

You can cut vegetables on the same board you just used to cut meat.

• True 😃

• False 😡

Multiple Choice

Which food bourne illness can you get from raw garlic stored in oil or from dented tin cans?

• Botulism
• E coli
• Salmonella
• Listeria

Multiple Choice

Hot food can be left out all day and you won't get food poisoning.

• True 😃

• False 😡

Multiple Select

Who are considered "at risk" for foodborne illnesses?

• Preschoolers/ young children

• adults

• teenagers

• elderly people

Multiple Choice

You must always wash your hands before handling food.

• True 😃

• False 😡

Multiple Choice

Contamination can occur if hands, kitchen utensils or other surfaces are in contact with food

• True

• False

Multiple Choice

You should always rinse meat and poultry before cooking it

• True

• False