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WorksheetsModule 1 Introduction to SafePlates
Total questions: 39
Worksheet time: 21mins
Adults are more likely than preschool-age children to get sick from contaminated food.
True
False
Who is NOT part of a highly susceptible population of food borne illness.
Young
Immune compromised
Pregnant women and unborn babies
adults
Anything that could cause harm to consumers. There are three general categories: physical, chemical, and biological.
Bacteria
Pathogen
Hazard
Foodborne illness
Which is NOT considered a hazard category?
Chemical
Physical
Biological
Psychological
What is the most common biological Hazard?
Cleaners and sanitize
Naturally occurring toxins
Bacteria
Foreign objects
Which is NOT considered a chemical hazard?
allergens
feather and bone
cleaners and sanitizers
naturally occurring toxins from mushrooms
What is a biological hazard that not of as great a concern in foodborne illness as they are in food spoilage called?
Fungi
Spores
Mushrooms
Bacteria
What illness is caused by consumption of contaminated food called?
Foodborne coma
Foodborne disease outbreak
Foodborne pathogen
Foodborne illness/disease
What is NOT Considered sources of Pathogens?
Your plate
soil
food handlers
air, dust, dirt, and food waste
What does FATTOM stand for?
Food, alcohol, temperature, taste, oxygen and moisture
Food, acidity, temperature, taste oxygen, and moisture
Food, acidity, temperature, time, oxygen, and moisture
Food, alcohol, temperature, time, oxygen, and moisture
Which is NOT considered one of the big 5 most common factors for foodborne illness?
Failure to cook food to correct temperature
Improper holding temperatures
Good personal hygiene
Food purchased from unsafe sources
About 1 in __ people get sick each year from foodborne illnesses
2
4
6
10
Who are people more likely to experience foodborne illnesses?
Young, old, pregnant, immune compromised
High school students and smokers
What is a microorganism that causes diseases?
Allergy
Pathogen
case
Metal, glass, bandages and false nails are
Chemical hazards
Biological hazards
Physical hazards
Toxins, cleaners, and pesticides are ______.
physical hazards
chemical hazards
biological hazards
Fungi, mold, yeast and bacteria are _______
Physical Hazards
Chemical Hazards
Biological Hazards
Two or more cases of a similar illness that results from eating a common food.
Foodborne disease outbreak
case
Anything edible that people usually consume including water and ice
Food
Hazard
Pathogen
All of the following are bad things that could happen because of foodborne illness except…
hospitalizations
loss of jobs
increase of insurance
promotions
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
woman who is 15 weeks pregnant
All of the above
Fish Bones
physcial
biological
chemical
Pesticide
physical
biological
chemical
Fungi
Physical
Biological
Chemical
Metal Shaving
physical
biological
chemical
Feathers
physical
biological
chemical
Mold
physcial
biological
chemical
Band aid
physical
biological
chemical
Sanitizer
Physical
Biological
Chemical
“F” stands for
Food
Freezer
Function
Frozen
“A” stands for
Animal Product
Acidity
Actual
Air
The “Ts” stand for
Temperature/Thermometer
Time/Thermometer
Time/Temperature
Temperature/Teacher
“O” stands for
Oxygen
Open
Old
Oven
“M” stands for
Melts
Measurement
Microorganism
Moisture
What causes preschool-age children to be at risk for foodborne illness?
They have not built up strong immune systems
They have not received all of their immunizations
They only eat ready-to-eat food
They have hidden allergies
Which is not a factor in controlling the growth of microorganisms?
temperature
color
moisture
oxygen
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
woman who is 15 weeks pregnant
all of the above
Which is an example of a chemical contaminant?
caterpillar found in a case of lettuce
bad smell coming from fresh seafood
table sanitizer sprayed over pastries
freezer burn on frozen fruit
Match the term with the correct word
illness caused by consumption of contaminated food
Foodborne illness/diease
an instance of a person becoming ill from food; suspected or confirmed
case
two or more cases of a similar illness that result from eating a common food
Foodborne diease outbreak
