Food Safety Quiz (Personal Choices)

What is the most important thing you can do, and what is the first thing you should do when getting ready to cook?

• Put on an apron

• Get out all equipment and supplies

• Wash hands

• Wash all fruits and vegetables

Small, one-celled microorganisms called ________________________ are the most common source of food contamination.

• Onions

• Bacteria

• Mad Cow Disease

• Flu Virus

What is the danger zone?

• 10-100 degrees Fahrenheit

• 0-1000 degrees Fahrenheit

• 35-170 degrees Celsius

• 40-140 degrees Fahrenheit

What happens in the danger zone?

• Bacteria grow most rapidly

• The temperature you should keep your freezer at

• Kenny Loggins starts singing

• The temperature range you should keep your fridge at

Which are bacteria that cause Food Borne Illness? (Select all that apply)

• E. Coli

• Botulism

• Salmonella

• Staphylococcus

Never use __________________ on a grease fire.

• Tight fitting lid on pan

• Fire Extinguisher

• Baking Soda

• Water

Most dangerous bacteria are killed at a temperature of ________________.

• 32 degrees Fahrenheit

• 100 degrees Fahrenheit

• 165 degrees Fahrenheit

• 45 degrees Fahrenheit

When bacteria found in raw meat, fish, or poultry spread to other foods, it is called ________________________________.

• Cross Contamination

• Food Poisoning

• Salmonella

• Cooking

What is the first thing you should do when washing your hands?

• Turn on warm water

• Dispense paper towel

• Put hair back

• Scrub hands together with soap

How long should you scrub your hands together when washing?

• 5 seconds

• 20-30 seconds

• 1 minute

• 20 minutes