Food Safety

The three types of contamination are _____ (select all that apply):

• Physical

• Thermal

• Biological

• Extraterrestrial

• Chemical

Which of the following do bacteria need to grow? (select all that apply):

• Neutral Acidity

• Light

• Moisture

• Quiet Environment

• Food (Protein)

What are some examples of foods that are at high-risk for dangerous bacterial growth? (select all that apply):

• Meat

• Eggs

• Dairy

• Leafy greens

• Cooked rice

Which of the following consumer groups are at higher risk for foodborne illnesses? (select all that apply):

• Teenagers

• Pregnant women

• Sick people

• Children

• Elderly people

Common food allergens include _________ (select all that apply):

• Nuts

• Broccoli

• Eggs

• Shellfish

• Soy

If you suspect someone is suffering a severe allergic reaction, you must _____________ (select all that apply):

• Tell them to go home and rest

• Tell your teacher

• Check if they have an Allergy Action Plan (or an EpiPen)

• Call 911

• Induce vomiting

Anyone who handles food must always wash their hands after __________ (select all that apply):

• Handling raw food

• Handling money

• Putting cooked food on plates

• Visiting the restroom

• Coughing or sneezing

Students must not work with food or in the kitchen if they have which of the following symptoms? (select all that apply):

• Sore throat

• Fever

• Vomiting

• Diarrhea

• Headache

The Hot Food Zone is ______ :

• 60°C / 140°F and above

• 50°C / 122°F and above

• 70°C / 158°F and above

• 55°C / 131°F and above

You should check the temperature of food when ________ (select all that apply):

• Cooling

• Reheating

• Thawing

• Disposing of leftovers

• Cooking