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WorksheetsFood Safety
Total questions: 10
Worksheet time: 14mins
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.
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
3.
If you are peeling an apple, it should be rinsed.
a)
True
b)
False
4.
Wash poultry and meats before cooking.
a)
True
b)
False
5.
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
6.
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
7.
What is an example of a "high-risk food?"
a)
Raw eggs
b)
Twinkies
c)
Bread
d)
Pasteurized milk
8.
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
9.
Which of the following is NOT going to prevent a food borne illness?
a)
handwashing
b)
use the same cutting board
c)
cook leftovers to 165
d)
never taste raw cake batter
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.
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