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WorksheetsFood safety
Total questions: 19
Worksheet time: 10mins
Name
Class
Date
1.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
2.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
3.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
4.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
5.
Which of the following is NOT going to prevent a food borne illness?
a)
handwashing
b)
use the same cutting board
c)
cook leftovers to 165
d)
never taste raw cake batter
6.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
7.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
8.
Which food borne illness could potentially be found in cookie dough?
a)
Clostridium Perfringens
b)
Clostridium Botulinum
c)
E. Coli
d)
Salmonella
9.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
10.
Which of the following is TRUE about fridge storage?
a)
Pack it full
b)
Raw Meat on the Top Shelf
c)
Fruits on the bottom shelf
d)
Keep at 32-40 degrees
11.
What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?
a)
Just look at it.
b)
Meat doesn't have to be cooked to a specific temperature.
c)
Thermometer.
d)
Temperature Gauge.
12.
What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?
a)
Just look at it.
b)
Meat doesn't have to be cooked to a specific temperature.
c)
Thermometer.
d)
Temperature Gauge.
13.
What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?
a)
Just look at it.
b)
Meat doesn't have to be cooked to a specific temperature.
c)
Thermometer.
d)
Temperature Gauge.
14.
What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?
a)
Just look at it.
b)
Meat doesn't have to be cooked to a specific temperature.
c)
Thermometer.
d)
Temperature Gauge.
15.
What are the FOUR basic sanitation practices?
a)
Clean, Sanitize, Cook, Chill
b)
Clean, Separate, Cook, Chill
c)
Clear, Separate, Cook, Cool
d)
Clear, Sanitize, Cook, Cool
16.
Slows down bacteria growth
a)
refrigerator
b)
freezer
c)
the kitchen counter
d)
your locker
17.
Slows down bacteria growth
a)
refrigerator
b)
freezer
c)
the kitchen counter
d)
your locker
18.
Spread of harmful bacteria from one food to another:
a)
washing your hands
b)
cleaning your kitchen
c)
cross-contamination
d)
counter-combination
19.
Which of the following is NOT going to prevent a food borne illness?
a)
handwashing
b)
use the same cutting board
c)
cook leftovers to 165
d)
never taste raw cake batter
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