Food & Kitchen Safety

What are the common symptoms of foodborne illness?

• Sneezing, coughing, fatigue

• Fever, headache, nausea, diarrhea, vomiting

• Muscle pain, dizziness, blurred vision

Who is most at risk for foodborne illness?

• Teenagers

• Pregnant women

• Athletes

When do symptoms of foodborne illness typically appear?

• Immediately after consuming contaminated food

• 24-72 hours after consuming contaminated food

• 4-48 hours after consuming contaminated food

What should you do if you experience symptoms of foodborne illness?

• Ignore it, it will pass

• Call the health department

• Start a new diet

What temperature range is considered the "Danger Zone" for bacterial growth?

• 32-40 degrees F

• 40-140 degrees F

• 140-212 degrees F

How can you prevent cross-contamination in the kitchen?

• Never wash hands after handling raw meat

• Wash hands and kitchen equipment after touching raw meat, fish, poultry, or eggs

• Re-use cutting boards for different types of food

Why is it important to cook food thoroughly?

• To enhance the flavor

• To kill bacteria that may be present

• To save energy

What is the recommended internal temperature for cooking food to ensure safety?

• 120 degrees F

• 160 degrees F

• 200 degrees F

Cross-contamination occurs when harmful bacteria spreads from one food to another.

• True

• False

Washing hands before and after working with food is not necessary.

• True

• False