Worksheetsfoodborne illness prevention
Total questions: 8
Worksheet time: 13mins
Name
Class
Date
1.
Foodborne illness is an infection of the
a)
Respiratory tract
b)
Gastrointestinal tract
c)
Nerves system
2.
Food borne illness are caused by: (choose 2)
a)
Dust
b)
Bacteria
c)
Virus
d)
Raw food
3.
Bacteria doubles every
a)
10 minutes
b)
15 minutes
c)
20 minutes
4.
•In the fridge, store raw meat, seafood and poultry on shelves or sections below cooked foods
a)
True
b)
false
5.
Which of the following does bacteria need to grow
a)
Time
b)
Shelter
c)
Water
d)
Warmth
e)
Food
6.
Where should raw meat be stored in the fridge?
a)
Top of the fridge
b)
Middle of the fridge
c)
Bottom of the fridge
7.
What food safety step should you take to reduce cross-contamination?
a)
Clean
b)
Separate
8.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea.
a)
True
b)
False
100 %
