WorksheetsFood Safety
Total questions: 20
Worksheet time: 7mins
Name
Class
Date
1.
Meat and poultry should be stored at the top shelf of the refrigerator to keep them separate from other foods.
a)
True
b)
False
2.
Which is an example of how you can prevent cross-contamination when preparing food?
a)
Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
b)
wash and sanitize surfaces between tasks
c)
do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
d)
All of these choices are good examples.
3.
What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?
a)
Nothing
b)
Since there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked food
c)
You could get the flu
d)
All of the above
4.
Using a separate cutting board for raw foods, like meat, poultry, and seafood and another for fresh foods, like fruits and vegetables, can cause cross-contamination.
a)
True
b)
False
5.
How long should you scrub your hands with soap and water to effectively remove bacteria?
a)
10 seconds
b)
20 seconds
c)
30 seconds
d)
2 minutes
6.
If you are peeling an apple, it should be rinsed.
a)
True
b)
False
7.
What is the best way to defrost frozen meats, poultry and seafood?
a)
In the refrigerator, microwave or submersion in cold water
b)
On the counter
c)
Under your arm
d)
I don't know
8.
Wash poultry and meats before cooking.
a)
True
b)
False
9.
Before handling any food, what is the first thing a person should do?
a)
Clean the cutting board
b)
Sharpen the knife
c)
Call friends over
d)
Wash your hands
10.
When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?
a)
The middle
b)
The thickest part
c)
The right side
d)
Underneath
11.
How hot should you keep food when serving it?
a)
100 degrees
b)
140 degrees
c)
180 degrees
d)
250 degrees
12.
Cookie dough should not be eaten until it is cooked
a)
True
b)
False
13.
At what temperature should perishable items like meats, poultry, and seafood be stored?
a)
Below 32 degrees
b)
40 degrees or less
c)
Between 40 and 65 degrees
14.
Once chicken turns white in the middle, it is cooked to a safe internal temperature.
a)
True
b)
False
15.
How long can you leave leftovers out of refrigeration?
a)
No more than 4 hours
b)
No more than 1 hour
c)
No more than 2 hours
d)
Overnight, as long as you put in back in the refrigerator.
16.
What is the "temperature danger zone" ?
a)
Between 30 and 100 degrees
b)
Between 50 and 80 degrees
c)
Between 40 and 140 degrees
d)
Between 50 and 120 degrees
17.
How quickly can bacteria double on food that is left at room temperature?
a)
Every 5 minutes
b)
Every 15 minutes
c)
Every 20 minutes
d)
Every hour
18.
What is an example of a "high-risk food?"
a)
Raw eggs
b)
Twinkies
c)
Bread
d)
Pasteurized milk
19.
Who is an example of someone who is at high-risk for foodborne illness.
a)
A pregnant woman
b)
Unborn babies and infants
c)
older adults
d)
All three of these are examples
20.
Leftovers are safe to eat until they smell bad.
a)
True
b)
False
100 %
