
Food Safety
Authored by Heather Coo
Arts
6th - 12th Grade
Used 38+ times

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30 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Raw or under cooked eggs, poultry, or meat can cause illnesses because they often carry
salmonella
staph
botulism
parisites
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The danger zone, the temperature bacteria grow the best, refers to what temperature range
45-165
40-140
30-130
20-120
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What environment to bacteria grow best in
basic (opposite of acidic), moisture, little oxygen
acidic, dry, hot
moisture, mild temperature, oxygen, neutral pH
hot, slight moisture, lots of oxygen
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The safest way to thaw food
microwave
sink under cold running water
counter
refrigerator
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
safety practices we use in the kitchen to help prevent the spread of illness
sanitation
safety
hand washing
cooking properly
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
If you cut vegetables with the same knife you just cut raw meat with and don't wash it well, you can cause illness due to ...
poor hygiene
cross contamination
off flavors
sanitizers
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Foods that spoil and go bad quickly if left out at room temperature too long are called
room temperature foods
bad foods
perishable
shelf-stable
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