Free Printable Resource and Technology : Food Safety

Worksheets

Resource and Technology : Food Safety

Total questions: 23

Worksheet time: 46mins

Name

Class

Date

Food is _________________

anything you eat when you are hungry.

anything solid or liquid that supplies the body with nourishment.

the chemical substance our body gets when we eat or drink

anything you eat or drink on a daily basis.

Food borne illnesses are the diseases/illnesses contracted as a result of consuming (a) food.

Food safety is ______________

the steps taken to cook delicious meals

the steps taken to handle and store foods safely on the factory

the steps taken when handling, preparing or storing food in such a way to prevent food borne illnesses and the contamination of food.

the steps taken to inspect, handle, prepare food hygiene

Best way to wash your hands:

cold water, no soap

warm water with soap

cold water with soap

warm water, soap if you can find it

Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

Clean

Separate

Cook

Chill

What food safety step should you take to reduce cross-contamination?

Clean

Separate

Cook

Chill

Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea.

True

False

When someone rinses raw fruits and veggies, which safety step is being shown?

Clean

Cook

Chill

Separate

Which of the following is NOT going to prevent a food borne illness?

handwashing

use the same cutting board

cook leftovers to 165

never taste raw cake batter

10.

When should you wash your hands when preparing food?

After handling raw meats

After handling raw eggs

Before preparing salad

All of the above

11.

What is cross-contamination?

How bacteria spread when raw meat is ground.

Foods eaten raw coming into contact with raw food that must be cooked.

Placing salad ingredients near main dish ingredients.

Pantry foods invaded by pests

12.

Find one way food becomes unsafe in this drawing.

The milk is wide open

The milk is out of fridge

The dad is not wearing gloves

The dad is not wearing a hair net

13.

Which of these methods is NOT one of the correct ways to thaw frozen food?

Fridge

Cold water

Leaving it on the counter

Microwave (defrost setting)

14.

Which is NOT one of the HACCP principles

Check the system and verify that it works

Develops procedures to educate the regulators about the HACCP principles

Identify likely hazards

establish Critical control points

15.

A new restaurant decides to develop a HACCP Plan- the First Step is

Monitor

Verify

Hire a consulting company

Conduct a Hazard Analysis

16.

The third step of HAACP is _________

Establishing Hazard Analysis

Establishing Critical Control Limits

Establishing Critical control points

Verifying

17.

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

Monitoring

Verification

Hazard analysis

Corrective Action

18.

What does HACCP stand for?

Hazard Analysis and Critical Control Point

Hazard And Critical Control Point

Health Analysis and Critical Control Point

Hazard And Critical Cooking Point

19.

How many principles are there in a HACCP system?

Four

Seven

Eighteen

Ten

20.

What is the goal of HACCP?

Keep the establishment pest free

To raise money in fees for the federal gov't

To establish awareness of the safety rules for employees

identify and control possible hazards throughout the flow of food

21.

All the following are types of food borne illnesses EXCEPT?

Salmonella

E-Coli

Norovirus

Cholera

22.

Bacteria needs food, warmth, moisture and (a) in order to grow.

23.

Name and Form:

4 lines

100 %

Resource and Technology : Food Safety

Total questions: 23

Worksheet time: 46mins

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