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WorksheetsFood Safety
Total questions: 20
Worksheet time: 7mins
What are three causes of food to go "bad"
moisture
low protein
warm temperatures
slightly acidic
what is the danger zone for food temps?
between 32* - 160*
between 35* - 141*
between 41* - 135*
between 0 * - 100*
Food rich in _________ allows bacteria to grow best
starch
sugar
protein
fats
which food has the best chance of bacteria growth?
crackers- no acid
milk - slightly acidic
meat- slightly acidic
lemons- very acidic
How many minutes does it take for food to double their bacteria count?
5 minutes
10 minutes
20 minutes
1 hour
how long can food be in the danger zone before making you ill?
a little less than 30 minutes
a little less than 2 hours
a little less than 4 hours
a little less than 6 hours
which kind of meat can be stored longest without bacteria growth?
steak
ground meat
why does ground meat contain more potential harmful bacteria?
it was touched more in processing
the surface is the most dirty
the temperatures it was processed were too high
the bacteria was mixed into the meat during processing
most foods need oxygen to grow bacteria- however these two foods can grow bacteria even in closed containers
bread
milk
cooked rice
baked potato
What does FIFO mean?
fat is for ogers
first in first out
FACS is for One
first in FACS ovens
which NOT a proper way to thaw meat
on the counter
in the fridge
under cool running water
in the microwave (if the food will be cooked immediately)
Hot foods must be eaten within _____ hours if the temp drops below 135*
2 hours
4 hours
6 hours
8 hours
Cold foods must be eaten within ________ hours if the temp rises above 70*
2 hours
4 hours
6 hours
8 hours
What is the danger of eating raw eggs?
E.Coli
parasites
worms
salmonella
Which bacteria is most common in beef?
E. Coli
parasites
worms
salmonella
know some ways that cross contamination can occur in the kitchen....
yes I know some ways
no...I need to look at that before the quiz on Monday
In general the ________ moisture food has, the faster it will spoil
more
less
In general, the _________ the protein content, the faster the food will spoil
higher
lower
In general, the __________ the food is, the faster it will spoil
warmer (in the danger zone)
cooler (below the danger zone)
hotter (way above the danger zone)
How many seconds should you wash your hands for to wash off bacteria
10 seconds
at least 15 seconds (for general bacteria)
at least 20 seconds (to wash off Covid-19)
