Food Safety & Sanitation Review

Picture this: Lily, David, and Abigail all chow down on the same picnic spread. Later, two or more of them start feeling queasy with identical symptoms. In the world of food science, when do we officially call this a foodborne outbreak?

• When one person has symptoms after eating food

• When two or more people have the same symptoms after eating the food

• When symptoms appear after a week

• When symptoms are mild

Charlotte, Aria, and Ava are prepping for a big cook-off, but before they fire up the stove, Alton Brown pops in with a food safety challenge: "Chefs, before you start, tell me—what are the three categories of contaminants that can crash your kitchen party and cause foodborne illnesses?"

• Biological, Chemical, Physical

• Viral, Bacterial, Fungal

• Organic, Inorganic, Synthetic

• Natural, Artificial, Processed

Picture this: Henry and Abigail are channeling their inner kitchen detectives, scrubbing down the school kitchen when—bam!—they spot some metal shavings and glass lurking in the food. In true Alton Brown fashion, what kind of hazard have they uncovered?

• Biological

• Chemical

• Physical

• Viral

Alright, food detectives! Abigail, Ava, and Nora are in the kitchen, channeling their inner Alton Brown for a food safety showdown. If you want to keep those pesky bacteria from turning your meal into a science experiment, what’s a key factor you should remember?

• Keeping food dry

• Using contaminated equipment

• Practicing poor personal hygiene

• Holding food at incorrect temperatures

Let’s channel our inner Alton Brown for a second. Imagine you’re hosting a dinner party and you want to make sure everyone stays safe from foodborne villains. Out of your guests, who’s most likely to get seriously ill from some kinds of food poisoning?

• Adults aged 65 and older

• Teenagers aged 13-19

• Children aged 10-12

• Adults aged 30-40

Alright, food detectives! Imagine you’re in my kitchen, and we’re talking about Salmonella—the sneaky bacteria that can crash your dinner party. Did you know there’s a certain age group that’s 3 times more likely to end up in the hospital if they get infected? Can you figure out which group needs to be extra careful when it comes to food safety?

• Under age 5

• Under age 10

• Under age 15

• Under age 20

Alright, food detectives! Abigail and Kai are whipping up a feast, but before they get cooking, they want to know: when it comes to food safety, what does the U.S. Department of Agriculture (USDA) actually inspect and regulate? Let’s crack this culinary mystery!

• All food except meat, poultry, and eggs

• Only food transported across state lines

• Meat, poultry, and eggs

• Seafood and dairy products

Alright, food detectives! Imagine you’re in the kitchen with Hannah and Liam, and suddenly, there’s a mysterious foodborne illness outbreak. Time to channel your inner Alton Brown: Which agency joins forces with the FDA and USDA to crack the case and track down the culprit?

• Environmental Protection Agency (EPA)

• Centers for Disease Control and Prevention (CDC)

• National Institutes of Health (NIH)

• Food and Drug Administration (FDA)

Alright, food detectives! Emma, Aria, and Aiden are gearing up for a picnic, and just like Alton Brown would say, "Good Eats start with food safety!" So, if you want to keep those pesky bacteria at bay, can you tell me what the Temperature Danger Zone (TDZ) for bacterial growth is?

• 20°F to 60°F

• 40°F to 140°F

• 60°F to 180°F

• 80°F to 200°F

Picture this: Ava and Arjun are in their kitchen, prepping for the ultimate science project—think food safety, Alton Brown style! They’re curious: What’s the scientific term for the amount of moisture in food that’s actually available for bacteria to throw a party and grow?

• Water content

• Humidity level

• Water activity (aw)

• Moisture index