Foodborne Illnesses

Who's at risk for foodborne illnesses? 

• Teenagers, older adults, middle aged adults 
• Very young, older adults, and people with chronic illnesses
• Young adults, women, very young children 
• Older adults, children, and middle aged adults 

Following practices to prevent foodborne illness and keep food safe to eat is called?

• Food Safety 
• Cross-Contamination 
• Bacteria 
• Fire Extinguisher 

Letting microorganisms from one food to get into another is called?

• Bacteria 
• Pathogens 
• Cross-Contamination
• Toxins 

When should you wash your hands when preparing food?

• After handling raw meats
• After handling raw eggs
• Before preparing salad
• All of the above

What is cross-contamination?

• How bacteria spread when raw meat is ground.
• Foods eaten raw coming into contact with raw food that must be cooked.
• Placing salad ingredients near main dish ingredients.
• Pantry foods invaded by pests

Take a bite of left-over food in the refrigerator and eating it if it taste good, is safe.

• True
• False

Who are considered "at risk" for foodborne illnesses?

• Preschoolers/ young children

• adults

• teenagers

• elderly people

Which of the following is TRUE about fridge storage?

• Pack it full
• Raw Meat on the Top Shelf
• Fruits on the bottom shelf
• Keep at 32-40 degrees

How long should you wash your hands?

• 30 seconds

• 2 minutes

• Long enough

• 20 seconds

Which of the following ways is NOT a safe way to defrost raw meat?

• in the microwave

• on the counter top

• in the sink with cold water

• in the refrigerator