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WorksheetsSafe Plates Review: Foods I
Total questions: 48
Worksheet time: 45mins
How many people get sick from a foodborne illness in the United States each year?
1 in 100
1 in 10
1 in 6
1 in 5
The CDC (Center for Disease Control) thinks this number is actually _________________________.
higher
lower
about right
All of the following are bad things that could happen because of foodborne illness except:
hospitalizations
loss of jobs
increase of insurance
promotions
YOPI is an acronym that represents the four populations of highly susceptible persons when it comes to foodborne illness. Y stands for (a) person.
YOPI is an acronym that represents the four populations of highly susceptible persons when it comes to foodborne illness. O stands for (a) person.
YOPI is an acronym that represents the four populations of highly susceptible persons when it comes to foodborne illness. P stand for (a) women.
YOPI is an acronym that represents the four populations of highly susceptible persons when it comes to foodborne illness. I stands for (a) person.
We learned that there are 3 categories of hazards (Physical, Chemical, and Biological). Which type of hazard are bones?
Physical
Chemical
Biological
What type of hazard are pesticides?
Physcial
Chemical
Biological
Which type of hazard is fungi?
physical
chemical
biological
What type of hazard is a shell?
physical
chemical
biological
Which type of hazard are feathers?
physical
chemical
biological
What type of hazard is mold?
physical
chemical
biological
Which type of hazard is a band aid?
chemical
physical
biological
What type of hazard is sanitizer?
physical
chemical
biological
We learned that FATTOM is an acronym for helping us understand food safety and how bacteria grows. F stands for
food
freezer
function
frozen
We learned that FATTOM is an acronym for helping us understand food safety and how bacteria grows. What does the A stand for?
animal product
acidity
actual
air
We learned that FATTOM is an acronym for helping us understand food safety and how bacteria grows. What do the Ts stand for?
Temperature/Thermometer
Time/Thermometer
Time/Temperature
Temperature/Teacher
We learned that FATTOM is an acronym for helping us understand food safety and how bacteria grows. What does the O stand for?
Oxygen
Open
Old
Oven
We learned that FATTOM is an acronym for helping us understand food safety and how bacteria grows. What does the M stand for?
Melts
Measurement
Microorganism
Moisture
Which of the following is the most effective way to cool your foods before storing?
Place in a large container and put in the refrigerator.
Leave on the counter overnight to ensure it's cool enough to put in the refrigerator.
Separate into smaller containers to cool quickly and evenly.
Pack as much into the refrigerator as possible.
Which of the following is NOT a proper way to thaw frozen food?
in the refrigerator
under cold running water
on the counter
in the microwave
"Keep hot foods hot" refers to keeping hot foods above which of the following temperatures?
41
90
125
135
"Keep cold foods cold" refers to keeping cold foods below which of the following temperatures?
41
90
125
135
Foods cooled properly can be stored in the refrigerator for up to how many days?
3 days
4 days
7 days
10 days
I want to try (taste) my soup before I serve it to my guests. How can I safely try the soup without causing contamination?
Hand sanitizers are suggested to use only when soap and water are not available.
True
False
Hand sanitizers can be used to remove bacteria left behind left behind from hand washing alone.
True
False
Hand sanitizers are effective against all pathogens, including the Norovirus.
True
False
Using hand sanitizer before washing hands removes all germs and pathogens.
True
False
Which of the following tasks can a restricted food handler safely complete?
scraping food off dirty dishes in the kitchen
plate food prepared by someone else
grill burgers for customers
pour drinks for customers
Which of the following tasks can an excluded food handler safely complete?
wash dirty dishes in the kitchen
take out the trash
both A and B
None of the above
A restricted/excluded food handler can return to handling food when they have been
fever free for 24 hours.
are no longer contagious.
have a doctor's note.
all of the above.
Cross-contamination occurs when
utensils are washed between uses.
cutting boards are kept clean and stored properly.
someone sneezes into their arm but not the food.
gloves are worn over bandaids.
Preventing cross-contamination includes
personal hygiene.
cleaning.
sanitizing.
all of the above.
When food is going to be left out for more than 2 hours but proper holding temperature are used, utensils should be changed how often to prevent cross-contamination?
every hour
every 2 hours
every 4 hours
utensils do not need to be changed if they stay in the same food
Why is there a clear panel above the buffet line in restaurants? What is the purpose of this?
All of the following are important to remember and use when storing food properly to avoid cross-contamination EXCEPT:
label
your name
secure lid
date
What is the main difference between cleaning and sanitizing? ( remember the brushing teeth analogy)
What is the correct order of the 5-step process to correctly clean/sanitize equipment and utensils?
Pre-flush/scrape, wash, rinse, sanitize, air dry
wash, rinse, pre-flush/scrape, sanitize, air dry
rinse, sanitize, pre-flush/scrape, wash, air dry
sanitize, rinse, wash, pre-flush/scrape, air dry
There are many places for pathogens to hide and lead to foodborne illness. It is important to know what to clean and sanitize. Are handles (like on doors, etc) considered a hand contact surface or a food contact surface?
Hand
Food
Are multi-use utensils a hand contact surface or a food contact surface?
hand
food
What type of surface are trash containers?
hand contact surface
food contact surface
Are countertops in the kitchen considered hand contact surfaces or food contact surfaces?
hand
food
Are prep boards (cutting boards) considered hand contact surfaces or food contact surfaces?
hand
food
What are the BIG 8 allergens?
Describe the difference between a food allergy and a food intolerance.
Read the following scenario. Identify WHAT HAPPENED and HOW WOULD YOU REACT?
"Susie was babysitting for a 5 year old Will and 3 year old Timmy. Will and Timmy's parents explained to Susie that Timmy was allergic to gluten. He will have a severe/major reaction if he eats anything with gluten in it. Later in the evening, Susie made 2 sandwiches, 1 with wheat bread for Will and and 1 with gluten free bread for Timmy while she was talking on the phone with her friend. She served both boys their sandwiches. A few minutes later Timmy started to struggle breathing and his lips began to turn blue.
