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WorksheetsFood Borne Illnesses
Total questions: 23
Worksheet time: 8mins
Name
Class
Date
1.
What does Fattom stand for
a)
Food, Acidity, Time, Temperature, Oxygen, Moisture
b)
A fat guy named Tom
c)
Forget all the time on money
d)
Fear all the tomatoes on missy
2.
What is not a common food borne illness?
a)
Salmonella
b)
Listeria
c)
E. Coli
d)
Broken bone
3.
What is a symptom of salmonella?
a)
Diarrhea
b)
Headache
c)
Chapped lips
d)
Fever
4.
What could cause fetal or infant death?
a)
Clostridium Botulinum
b)
Campylobacter
c)
Listeria
d)
Staphylocuccus
5.
What are pathogens?
a)
Disease-causing organisms, such as bacteria, viruses, parasites, or fungi
b)
Mean guys or girls
c)
a path of gentlemen
d)
a bad cough
6.
How long should you wash your hands?
a)
an hour
b)
5 seconds
c)
20 seconds
d)
1.1369 milliseconds
7.
What is the proper attire for cooking in the kitchen?
a)
Jewelry
b)
Dirty clothes
c)
Socks and Sandals
d)
clean, trim nails
8.
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
a)
E. Coli
b)
Staphylococcus
c)
Salmonella
d)
Listeria
9.
What food borne illness is the most serious type of food poisoning?
a)
Clostridium botulinum
b)
Clostridium Perfringens
c)
Campylobacter
d)
Salmonella
10.
How should you put out a grease fire?
a)
Throwing water on it
b)
Smothering with a lid
c)
Just let it burn
d)
Put more grease in it
11.
What is the correct method for using a fire extinguisher?
a)
PASS method
b)
SCREAM method
c)
CRY method
d)
PANIC method
12.
What is not one of the six hazards?
a)
Slips and Falls
b)
Fires
c)
Choking
d)
Sanitization
13.
Where do most accidents occur in the house?
a)
Bathroom
b)
Bedroom
c)
Kitchen
d)
Laundry room
14.
What do you need to start a fire?
a)
Fuel and Heat
b)
Heat and Air
c)
Air and Fuel
d)
Heat, Air, and Fuel
15.
What is the leading cause of accidents in the kitchen?
a)
Cuts and burns
b)
Poisons
c)
Slips and falls
d)
Choking
16.
What temperature are considered the danger zone?
a)
165°-316°
b)
41°-140°
c)
0°-4°
d)
none of them
17.
What reverses the effect of poison?
a)
antibiotics
b)
penicillin
c)
aloe vera
d)
antidote
18.
What is the difference between cleaning and sanitizing?
a)
cleaning: removes soil
Sanitizing: removes pathogens
Sanitizing: removes pathogens
b)
Cleaning: removes pathogens
Sanitizing: removes soil
Sanitizing: removes soil
c)
They're the exact same
19.
True or False: You should handle electrical appliances with wet hands or near water
a)
True
b)
False
20.
In order to prevent a cut, you should...
a)
always use a cutting board
b)
use a sharp knife
c)
store knives properly
d)
all of the above
21.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
22.
True or False: always use the same cutting board for raw meat and other foods
a)
True
b)
False
23.
Raw meats should be kept separate from ready to eat foods to prevent what?
a)
contamination
b)
bad tasting foods
c)
food borne illnesses
d)
pathogens from forming
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