
Food-borne Illness
Authored by Annette Couch
Other Sciences, Arts
5th - 12th Grade
Used 76+ times

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17 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Most Food-Borne Illnesses:
Are hardly caused by home cooked meals.
Never cause death.
Often cause flu-like symptoms
Is an allergic reaction
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Food containing harmful microorganisms that cause food poisoning:
Always smells bad
Always tastes bad
Is always old food
Can look and taste fine
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Bacteria grow rapidly in the danger zone. What is the "danger zone?"
30F-150F
40F-140F
70F-90F
90F-110F
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Food borne Illness if caused by:
Bacteria
Viruses
Parasites
All of these
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Effective hand washing requires:
A 30 second rinse under warm running water
Washing with soap and warm water for 20 seconds
The use of antibacterial soap
The use of paper towels
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
By keeping raw chicken away from fresh vegetables, you are preventing:
The meal from being tasty
Hybernation
Spoilage
Cross-contamination
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Microorganisms can be transferred:
From hands to food
From surfaces to food
By coughing on food
All of these
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