ICEBREAKING

1 Which of the following is NOT a reason why food safety is important?

• A. To prevent foodborne illnesses

• B. To improve food taste with more chemicals

• C. To comply with laws and regulations

• D. To protect public health

2. What’s the best way to test if chicken is fully cooked?

• A. Ask it politely

• B. Check if it tastes like turkey

• C. Use a food thermometer

• D. Poke it with a fork and hope for the best

3. 3. Which bacteria is most commonly associated with raw or undercooked poultry?

• A. Listeria

• B. Salmonella

• C. E. coli

• D. Staphylococcus aureus

4. 4. Which of the following is considered a Critical Control Point (CCP) in a HACCP plan?

• A. Washing your hands

• B. Purchasing ingredients

• C. Cooking to a safe temperature

• D. Designing food labels

5. 5. Why shouldn't you leave cooked rice sitting at room temperature for hours?

• A. It might get bored and walk away

• B. You’ll run out of rice for lunch

• C. Bacillus cereus could throw a party

• D. It tastes better cold anyway

6. 6. In risk assessment, what does “hazard” refer to?

• A. A possible source of harm

• B. The likelihood of harm

• C. A dangerous kitchen appliance

• D. A celebrity chef’s temper