Lesson 2

Open Ended

What are some possible consequences of foodborne outbreaks in a community?

Multiple Choice

Why is it important to learn about foodborne illnesses?

• To understand how to prevent sickness from contaminated food

• To learn new cooking recipes

• To find out which foods taste best

• To know which restaurants are popular

Open Ended

What is foodborne illness?

Multiple Choice

Which of the following best describes a foodborne illness outbreak?

• An illness caused by eating spoiled food

• An incident where two or more people become ill with similar symptoms

• An illness that only affects children

• An outbreak that only occurs in restaurants

Fill in the Blank

Fill in the blank: Foodborne illnesses are a result of direct contamination by harmful microorganisms called ___.

Open Ended

What are the 4 germs that can cause food borne illness?

Multiple Select

Which of the following are types of germs that can cause foodborne illness?

• Bacteria

• Viruses

• Parasites

• Fungi

Open Ended

Who is at risk of food poisoning?

Multiple Select

Which groups of people are considered at higher risk for foodborne illness?

• Children with immune compromised system

• Elderly people

• Pregnant women

• People on medication

Multiple Choice

Which of the following is the main cause of most foodborne illnesses?

• Improper handling of food

• Eating vegetables

• Drinking water

• Cooking at home

Open Ended

Who or what causes foodborne illnesses?

Multiple Select

Which of the following are common causes of foodborne illness?

• Sick food worker

• Poor personal hygiene

• Bare-hand contact

• Improper holding temperature

Open Ended

What is a potentially hazardous food?

Multiple Choice

Which of the following is an example of a potentially hazardous food?

• Red meat

• Bread

• Apples

• Rice

Multiple Choice

Which of the following is considered poultry and potentially hazardous?

• Turkey

• Salmon

• Cheese

• Tofu

Open Ended

Explain why foods such as fish and shellfish are classified as potentially hazardous.

Multiple Select

Select all the foods that are considered milk or milk products and potentially hazardous.

• Cheese

• Yogurt

• Crackers

• Heavy cream

Fill in the Blank

Plant protein such as ___ is considered potentially hazardous.

Multiple Choice

Which of the following is NOT listed as a potentially hazardous food in the last image?

• Cut melons

• Raw seed sprouts

• Cooked pasta

• Garlic in oil

Fill in the Blank

Ready-To-Eat food does not require additional ___ before eating.

Open Ended

What is Ready-To-Eat Food?

Multiple Select

Select all that are examples of poor food safety practices.

• Bare-hand contact with food

• Improper holding temperature

• Using food from unknown source

• Washing hands before cooking

Multiple Choice

Which of the following is NOT a cause of food borne illness?

• Improper cooling

• Cross contamination

• Eating fresh fruits

• Poor personal hygiene

Open Ended

Reflecting on today's lesson about foodborne illnesses and outbreaks, what is one thing you learned that you think is important for preventing foodborne illnesses in your daily life?

Multiple Choice

What are some common causes of foodborne outbreaks?

• Improper food handling

• Contaminated water

• Unwashed produce

• All of the above