Food Safety- 7th grade

How long should you wash your hands?

• 30 seconds
• 5 minutes
• Long enough to sing you are my sunshine 
• 20 seconds

The temperature danger zone is_______ degrees F

• 40-140
• 32-100
• 120-200
• 65-130

Do not leave food out for longer than _______.

• 1 hour
• 2 hours
• 2.5 hours
• 4 hours

What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?

• Just look at it.
• Meat doesn't have to be cooked to a specific temperature.
• Thermometer.
• Temperature Gauge.

What are the FOUR basic food safety steps?

• Clean, Sanitize, Cook, Choose
• Clean, Separate, Cook, Chill
• Clear, Investigate, Cook, Cool
• Calm, Sanitize, Cook, Cool

food borne illnesses are transferred by 

• human genetic diseases
• GMOs
• contaminated food
• preservatives

Which of the following is NOT a foodborne illness or microorganism that infects food?

• Salmonella
• E. Coli
• Botulism
• Influenza

Which of the following is NOT a safe way to thaw foods?

• In the refrigerator
• in the microwave
• on the counter
• in cold water

The stages of food production include 

• Farmer, chemist, transporter, restaurant
• Farmer, processor, transporter, retailer, and consumer
• Factory, food truck, farmers market, you

If a hen’s reproductive organs are infected, the yolk of an egg can be contaminated in the hen before it is even laid. What stage of the food production chain is this?

• Production/Farm
• Retailer
• Processor
• Distributor