
ICEBREAKING
Authored by Ni Shien
Professional Development
1st - 5th Grade
Used 11+ times

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6 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
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.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
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.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
3. Which bacteria is most commonly associated with raw or undercooked poultry?
3. Which bacteria is most commonly associated with raw or undercooked poultry?
A. Listeria
B. Salmonella
C. E. coli
D. Staphylococcus aureus
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
4. Which of the following is considered a Critical Control Point (CCP) in a HACCP plan?
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.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
5. Why shouldn't you leave cooked rice sitting at room temperature for hours?
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.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
6. In risk assessment, what does “hazard” refer to?
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
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