Sanitation/Foodborne Illness

Children, pregnant women, elderly, and chronically ill = most at risk from foodborne illness.

• True

• False

When bacteria multiply, the look, taste, and smell of the food changes quickly.

• always

• sometimes

• never

Bacteria can travel from food handlers to food by sneezing or coughing.

• true

• false

When washing off kitchen work areas, you should rinse the dishcloth often in hot, sudsy water.

• true

• false

Allowing juices from raw meat or poultry to drip on other foods can cause cross-contamination.

• true

• false

Refilling a dish of food that has been sitting out for awhile may cause cross-contamination.

• true

• false

Freezing food stops bacteria from growing and kills them.

• true

• false

Partially cooking food and finish cooking later is a safe way to destroy bacteria.

• true

• false

Shelf-stable foods can be stored safely at room temperature.

• true

• false

Main role EPA in food safety = oversee and regulate the use of pesticides in the food industry.

• true

• false