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WorksheetsCh. 5 Safeguarding the Family's Health
Total questions: 30
Worksheet time: 15mins
What does the phrase " potential hazardous food" refer to?
Cut fruits and vegetables
Any food that will support the rapid growth of bacteria
Any food that is not labeled correctly
Any food that is contaminated when it comes into a food service establishment
Which items can be resused or reserved in the food service establishment?
Cottage cheese containers
Open bowls of ketchup or mustard
Aluminum foil pans
Individually wrapped crackers
Which of the following is not an acceptable method of thawing frozen food?
The refrigerator
At room temperature
Part of the continuous cooking process
Under cold running water
What is an important step of the cooling process?
Leave foods on the counter a few hours to not overheat the refrigerator
Break food down into smaller sized containers
Immediately place the pot into the refrigerator
Which of the following foods are potentially hazardous?
Flour
Cooked pasta
Oranges
Canned goods
Foods stored in the refrigerator should be stored in the following order from top to bottom?
Chicken, ground meat, whole meat, whole fish, ready t eat foods
ready to eat foods, jars of pickles & mayo, ground meat, heavy cases of produce
Ready to eat foods, whole fish, whole meat, ground meat, chicken
None of the above
At what temperature are hot foods held?
135 degrees
145 degrees
155 degrees
165 degrees
How does one store and hold salad items and chilled ingredients
refrigerate at 41 degrees or below
hold at room temperature until served
hold at 50 degrees
none of the above
What is the name of the very dangerous pathogen that may be found in ground beef?
listeriosis
botulism
e. coli
salmonella
Keep hot foods at _______degrees F or higher.
200
140
135
142
Keep cold foods at _________ degrees F or lower.
50
43
47
40
The danger zone for bacterial growth is between ______ and ______ degrees F.
39; 136
77;120
21; 195
41; 135
Where should frozen foods be thawed? (Click all that Apply)
cutting board
fridge
bathtub
microwave
sitting on the stove
What groups of people are at most risk from food borne illnesses?
people with life-treating diseases
older people
infants
pregnant women
What food borne illness is associated with soft cheeses and luncheon meats?
listeriosis
salmonella
shellfish
FDA
How long can food remain at room temperature?
30 minutes
1 hour
1 1/2 hours
2 hours
What is the name of the dangerous bacteria that may be found in polutry?
trichinella
salmonella
senioritis
shigellosis
How long can food remain at room temperature when above 85 degrees?
1 hour
2 hours
3 hours
4 hours
What size container should leftovers be stored in?
large containers
extra small container
shallow container
deep container
What food borne illness is associated with soft cheeses and luncheon-meats
Natural toxins
Salmonellosis
Botulism
Listeriosis
Restaurants, cafeterias, etc. are inspected and must follow codes from what state agency?
Health Department
Public Safety Department
Department of Transportation
Department of Labor
What two government agencies inspect and control our food supply?
CDC
FDA
FFA
FCCLA
What are the common symptoms of food borne illnesses?
Vomiting
Diarrhea
Fatigue
cramping
nausea
What is the correct procedure for hand washing?
use hot water
use handsanitizer
use soap
scrub together for 20 seconds
dry with hand towel
What does FAT TOM stand for?
Fruit, Apples, Tangerine, Tomato, Orange, Mango
Food, Activity, Time, Temperature, Oxygen, Minutes
Food, Acidity, Time, Temperature, Oxygen, Moisture
Food, Acidity, Time, Temperature, Oxygen, Microorganism
What does freezing temperature do to most bacteria?
Kills it
Freezes it
Continues to grow rapidly
Continues to grow at a slower rate
What are the ways to preserving Food?
Canning/pickling
Freezing
Drying
Water
Refrigerator temperature should be between_____ to ____ degrees.
20-30
32- 40
50-29
35-37
Never let food sit at room temperature for more than how many hours.
1 hour
2 hours
3 hours
4 hours
Freezing is how many degrees or below?
0
10
50
64
