WorksheetsFood Safety and Sanitation
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
Which item is a potential physical contaminant?
a)
sweat
b)
Fingernail polish
c)
metal shavings
d)
parasites
2.
Which are common sources of listeria?
a)
Pork and Poultry
b)
Dairy, deli meats and melons
c)
Poultry and eggs
d)
Beef and unpasteurized milk
3.
The USDA and FDA are private companies that check for food safety.
a)
True
b)
False
4.
Freezing food kills bacteria that causes food borne illness.
a)
True
b)
False
5.
When should you wash your hands when preparing food?
a)
After handling raw meats
b)
After handling raw eggs
c)
Before preparing salad
d)
All of the above
6.
What is the safe internal temperature for a hamburger?
a)
150F
b)
155F
c)
160F
d)
165F
7.
What is cross-contamination?
a)
How bacteria spread when raw meat is ground.
b)
Foods eaten raw coming into contact with raw food that must be cooked.
c)
Placing salad ingredients near main dish ingredients.
d)
Pantry foods invaded by pests
8.
What is the only way to know if a hamburger is cooked to the correct temperature?
a)
Look at the color and if its not pink, then its okay to eat.
b)
smell it.
c)
eat a little piece and if it taste good, then go ahead and eat it.
d)
use a meat thermometer to measure the internal temperature.
9.
Who are considered "at risk" for foodborne illnesses?
a)
Preschoolers/ young children
b)
adults
c)
teenagers
d)
elderly people
10.
Take a bite of left-over food in the refrigerator and eating it if it taste good, is safe.
a)
True
b)
False
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