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Food Safety

Total questions: 23

Worksheet time: 3hrs 20mins

Name
Class
Date
1.
What is 'perishable food'?
a)
food with have high moisture content and need to be refrigerated
b)
food with low moisture content and do not spoil easily
2.

Temperature of the freezer should be at ______________.

a)

5-10 degrees

b)

0 degrees

c)

15-30 degrees

d)

32-40 degrees

3.
When someone rinses raw fruits and veggies, which safety step is being shown?
a)
Clean
b)
Cook
c)
Chill
d)
Separate
4.
When someone washes their hands before prep, which safety step is being shown?
a)
Clean
b)
Cook
c)
Chill
d)
Separate
5.
When someone mixes raw meat and veggies on the same cutting board during preparation which safety step is being broken?
a)
Clean
b)
Cook
c)
Chill
d)
Separate
6.

When a hamburger is prepared well done, which safety step is being shown?

a)

Clean

b)

Cook

c)

Chill

d)

Separate

7.
Thawing frozen food in the fridge is which safety step?
a)
Clean
b)
Cook
c)
Chill
d)
Separate
8.

Should you use separate cutting boards for cutting meat aht then veggies?

a)

yes

b)

no

9.
Where should you check the temperature of food?
a)
On the top surface
b)
On the bottom surface
c)
In the thickest part
d)
In the thinnest park
10.
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.
11.

Raw meats should be kept separate from ready to eat foods to prevent what ?

a)

cross-contamination

b)

bad tasting foods

c)

food borne illnesses

d)

pathogens from forming

12.
Why should foods be cooled in a small container ? 
a)
slow down the cooling process
b)
speed up the cooling process
13.

Which one of the following are you supposed to do before cooking

a)

take off jewlery

b)

wash hands

c)

tie hair back

d)

all of the answers

14.
Thaw raw meat in these two places.
a)
Freezer and Counter
b)
Counter and Sink
c)
Refrigerator and Microwave
d)
Sink and Refrigerator
15.
Wash dishes with ______________ water.
a)
Cold
b)
Hot
c)
Hot, soapy
d)
Luke warm, soapy
16.
Where in the fridge should you store raw meat?
a)
On the top shelf
b)
On the bottom shelf
c)
On the door
d)
Anywhere, it doesn't matter
17.

Who's more at risk for a food borne illness?

a)

elderly

b)

pregnant women

c)

young children

d)

all of the listed groups

18.
What is the practice of keeping food safe to eat by following proper food handling?
a)
kitchen safety
b)
food safety
c)
personal hygiene 
d)
cleanliness 
19.
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
20.
When grilling hamburgers, it is safe to use the same plate for the raw and cooked meat. 
a)
True
b)
False
21.

Clean dishcloths and dish towels should be replaced daily.

a)

True

b)

False

22.
Most foodborne illnesses occur.....
a)
School cafeteria's
b)
Restaurants
c)
Homes
d)
Fast food establishments
23.

The danger zone temperature is

a)

0-40 degrees

b)

40-100 degrees

c)

40-140 degrees

d)

60-160 degrees

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