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WorksheetsFoodborne Illnesses
Total questions: 10
Worksheet time: 3hrs 30mins
Name
Class
Date
1.
Who's at risk for foodborne illnesses?
a)
Teenagers, older adults, middle aged adults
b)
Very young, older adults, and people with chronic illnesses
c)
Young adults, women, very young children
d)
Older adults, children, and middle aged adults
2.
Following practices to prevent foodborne illness and keep food safe to eat is called?
a)
Food Safety
b)
Cross-Contamination
c)
Bacteria
d)
Fire Extinguisher
3.
Letting microorganisms from one food to get into another is called?
a)
Bacteria
b)
Pathogens
c)
Cross-Contamination
d)
Toxins
4.
When should you wash your hands when preparing food?
a)
After handling raw meats
b)
After handling raw eggs
c)
Before preparing salad
d)
All of the above
5.
What is cross-contamination?
a)
How bacteria spread when raw meat is ground.
b)
Foods eaten raw coming into contact with raw food that must be cooked.
c)
Placing salad ingredients near main dish ingredients.
d)
Pantry foods invaded by pests
6.
Take a bite of left-over food in the refrigerator and eating it if it taste good, is safe.
a)
True
b)
False
7.
Who are considered "at risk" for foodborne illnesses?
a)
Preschoolers/ young children
b)
adults
c)
teenagers
d)
elderly people
8.
Which of the following is TRUE about fridge storage?
a)
Pack it full
b)
Raw Meat on the Top Shelf
c)
Fruits on the bottom shelf
d)
Keep at 32-40 degrees
9.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough
d)
20 seconds
10.
Which of the following ways is NOT a safe way to defrost raw meat?
a)
in the microwave
b)
on the counter top
c)
in the sink with cold water
d)
in the refrigerator
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