Kitchen and Food Safety Test

Quiz
•
Other
•
6th - 8th Grade
•
Easy

Valerye Baldock
Used 44+ times
FREE Resource
20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
True or False: Everyone is at risk of getting a foodborne illness, BUT there are 4 individuals at higher risk of developing life-threatening symptoms from foodborne illnesses.
True
False
2.
MULTIPLE SELECT QUESTION
2 mins • 1 pt
Which of the following are at higher risk of developing life-threatening symptoms from foodborne illnesses?
(select all that apply)
Pregnant Women
Infants
Elderly
Students
Immune Compromised
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which of the following is not correct?
Beef should be cooked at 160 degrees
Chicken should be cooked at 165 degrees
Pork should be cooked at 150 degrees
Fish should be cooked at 145 degrees
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the temperature danger zone?
40-140
45-150
45-145
50-150
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
True or False: Chicken is the one protein that is cooked at 145 degrees.
True
False
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Fish should be cooked to which of the following temperatures?
145
140
150
160
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which of the following is NOT a way to prevent food contamination in the kitchen?
Actively clean the kitchen as you cook
Use separate cutting boards for meats and veggies/fruits
Keep pots on the stove after use, without washing them
Wash your hands before and after cooking
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