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Food safety mid-unit Review

Total questions: 64

Worksheet time: 42mins

Name
Class
Date
1.

You should always put sharp knives in dishwater to soak before washing them (FNW-7.05/06)

a)

True 😃

b)

False 😡

2.

Long hair should be tied back in the kitchen (FNW-7.05/06)

a)

True 😃

b)

False 😡

3.

You must always wash your hands before handling food. (FNW-08.1)

a)

True 😃

b)

False 😡

4.

Turn pot handles away from front of stove (FNW-7.05/06)

a)

True 😄

b)

False 😡

5.

It's ok to touch your face and not wash your hands. (FNW-7.05/06)

a)

True 😃

b)

False 😡

6.

You must NOT use wet oven mitts or tea towels to remove hot food from the oven.

a)

True 😃

b)

False 😡

7.

Hot food can be left out all day and you won't get food poisoning.

a)

True 😃

b)

False 😡

8.

It's ok to sit on kitchen counters.

a)

True 😃

b)

False 😡

9.

Find one way food becomes unsafe in this drawing.

a)

The milk is wide open

b)

The milk is out of fridge

c)

The dad is not wearing gloves

d)

The dad is not wearing a hair net

10.

Find one way food becomes unsafe in this drawing.

a)

The kid is vomiting all over the table

b)

The dad is cooking with the pan handle sticking out

c)

The dad is not wearing gloves

d)

The hamburger is out of fridge

11.

What temperature should chicken, hamburger and eggs be cooked to?

a)

120°F

b)

135°F

c)

165°F

d)

350°F

12.

What should you do before cutting whole melons?

a)

Sanitize with bleach

b)

Wash with soap

c)

Wash with water

13.

What is the longest recommended time to wait before refrigerating prepared foods? (otherwise you should throw it out).

a)

immediately

b)

within 1 hour

c)

within 2 hours

d)

by the end of the day

14.
What are the FOUR basic sanitation practices?
a)
Clean, Sanitize, Cook, Chill
b)
Clean, Separate, Cook, Chill
c)
Clear, Separate, Cook, Cool
d)
Clear, Sanitize, Cook, Cool
15.
Spread of harmful bacteria from one food to another:
a)
washing your hands
b)
cleaning your kitchen 
c)
cross-contamination 
d)
counter-combination 
16.

Why should foods be cooled in a small container ? 

a)
slow down the cooling process
b)
speed up the cooling process
17.
Which food borne illness can you get from raw garlic stored in oil or from dented tin cans?
a)
Botulism
b)
E coli
c)
Salmonella
d)
Listeria
18.
Who can get sick from food borne bacteria?
a)
teachers
b)
tall people
c)
comedians
d)
everyone
19.
Best way to wash your hands:
a)
cold water, no soap
b)
warm water with soap
c)
cold water with soap
d)
warm water, soap if you can find it
20.

Which bacteria is most commonly found in raw meats (beef), and contaminated water?

a)

E. Coli

b)

Salmonella

c)

Clostridium Botulinum

d)

Clostridium Perfringens

21.
Spread of harmful bacteria from one food to another:
a)
washing your hands
b)
cleaning your kitchen 
c)
cross-contamination 
d)
counter-combination 
22.
What is the temperature danger zone? From...
a)

40-140oF

b)

32-100oF

c)

120-200oF

d)

65-130oF

23.

Which food borne illnesses could potentially be found in raw cookie dough?

a)

Trichinella Spiralis

b)

Clostridium Botulinum

c)

E. Coli

d)

Salmonella

24.
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 below 40o

25.
What food safety step should you take to reduce cross-contamination?
a)
Clean
b)
Separate
c)
Cook
d)
Chill
26.
Which of the following is NOT a way to prevent the spread of foodborne illness?
a)
Washing hands
b)
Cooking food to the proper internal temperature
c)
Vaccines
d)
Rinsing animal products in water
27.
Instant hand sanitizing products are just as effective as proper handwashing.
a)
True
b)
False
28.
Which is NOT one of the 4 C's of storing food safely?
a)
Chill
b)
Clean
c)
Carbohydrate
d)
Cook thoroughly
29.
A hamburger that is brown in the middle will ensure that it is cooked properly.
a)
False
b)
True
30.
Which food borne illness is commonly found in deli meats?
a)
Listeria monocytogenes
b)
Clostridium botulinum
c)
Giardia intestinalis
d)
Salmonella enteritidis
31.
Who should you call if you suspect food-borne illness from food ordered at a restaurant? 
a)
The newspaper
b)
The county health department
c)
The restaurant owner
d)
Your mom
32.

The most common symptom of ALL food borne illnesses:__________. (FNW-8.1)

a)

sore muscles

b)

diarrhea

c)

cramps

d)

nausea

33.

The pathogen that causes Hepatitis A is a (n) _______________. (FNW-8.1)

a)

protozoa

b)

bacteria

c)

fungi

d)

virus

34.

What food borne illness is associated with undercooked or raw ground beef? (FNW-8.1)

a)

E-coli

b)

Salmonella

c)

Botulism

d)

Hepatitis A

35.

What is the food borne illness associated with improperly home-canned foods? (FNW-8.1)

a)

E-coli

b)

Salmonella

c)

Botulism

d)

Staphylococcus

36.

What is the food borne illness associated with cuts and is very commonly found on skin? (FNW-8.1)

a)

E-coli

b)

Salmonella

c)

Botulism

d)

Staphylococcus

37.

What is the food borne illness associated with raw or undercooked eggs or poultry? (FNW-8.1)

a)

E-coli

b)

Salmonella

c)

Hepatitis A

d)

Botulism

38.

What is the food borne illness related to unwashed hands and shellfish? (FNW-8.1)

a)

Salmonella

b)

C. Jejuni

c)

Hepatitis A

d)

E-coli

39.

What is the food borne illness related to raw (unpasteurized) milk? (FNW-8.1)

a)

E-coli

b)

Campylobacter Jejuni

c)

Botulism

d)

Clostridium Perfringens

40.

The incubation period (how long it takes for symptoms to show up) for Salmonella is ____________ (FNW-8.1)

a)

12-72 hours

b)

4 hours

c)

8 hours

d)

2 hours

41.

This food borne illness can paralyze the lungs and the central nervous system and cause death if not treated. (FNW-8.1)

a)

salmonella

b)

e-coli

c)

botulism

d)

Listeria

42.

Undercooked hot dogs and deli meat should not be consumed by pregnant women due to this bacteria. (FNW-8.1)

a)

e-coli

b)

clostridium perfringens

c)

Listeria

d)

Camplyobacter

43.

Food containing harmful microorganisms that cause food poisoning: (FNW-8.1)

a)

Always smells bad

b)

Always tastes bad

c)

Is always old food

d)

Can look and taste fine

44.

Food borne Illness can be caused by:_______________. (FNW-8.1)

a)

Bacteria

b)

Viruses

c)

Parasites

d)

All of these

45.

This food borne illness transmits very easily from person to person. The virus is often introduced to foods by infected people handling the food and it can live very happily in ice. (FNW-8.1)

a)

Listeria

b)

Staph

c)

E. Coli

d)

Norovirus

46.

What are the general symptoms of a food-borne illness? (FNW-8.1)

a)

Heartburn

b)

Fever

c)

Chills

d)

Headache

e)

Digestive troubles

47.

Jaundice is a symptom of:_____________. (FNW-8.1)

a)

Shigellosis

b)

Botulism

c)

Hepatitis A

d)

Norovirus

48.

Wild game is most commonly associated with which type of pathogen? (FNW-8.1)

a)

Bacteria

b)

Viruses

c)

Parasites

d)

Fungi

49.

What is are the common symptoms of E.coli "poisoning"? (FNW-8.1)

a)

severe, often diarrhea

b)

fever

c)

nausea

d)

all of the above

e)

severe cramps

50.

•Common skin bacterium

•Produces a fast acting toxin

•Dairy products, salads, cream filled pastries and deserts

•Incubation as little as 60 minutes

•Nausea, cramps, vomiting, diarrhea

(FNW-8.1)

a)

Shigella

b)

Salmonella typhimurium

c)

Salmonella enteritidis

d)

Staphylococcus aureus

51.

This microbe produces toxins that cause symptoms and has two forms -- diarrheal and emetic. (FNW-8.1)

a)

Campylobacter jejuni

b)

Clostridium perfringens

c)

Bacillus cereus

d)

Trichinella spiralis

52.

Clostridium perfringens is best known because it not only can cause diarrhea and cramps, but also: (FNW-8.1)

a)

tingling in the face and mouth

b)

tissue death (gangrene) if it gets into an open sore on the skin

c)

extreme fever and confusion

d)

liver damage

53.

Hepatitis A is so dangerous because it (FNW-8.1)

a)

can cause liver damage

b)

can last so long (3+ months, sometimes)

c)

is easily transmitted through contaminated water

d)

survives even in ice

54.

This microbe is particularly troublesome because it can survive on ice. (FNW-8.1)

a)

Campylobacter jejuni

b)

norovirus

c)

Listeria monocytogenes

d)

Bacillus cereus

55.

__________________________ is notable because of its particularly short incubation period (how long it takes for symptoms to show), which can be as little as 1 hour. (FNW-8.1)

a)

Staphylococcus aureus

b)

Hepatitis A

c)

Listeria monocytogenes

d)

Escherichia coli

56.

This microbe's symptoms are odd because it only sometimes causes diarrhea, but often causes stiff neck, confusion and weakness along with vomiting.  (FNW-8.1)

a)

Listeria monocytogenes

b)

Salmonella enteritidis

c)

Trichinella spiralis

d)

Escherichia coli

57.
What type of contaminant is this?
a)

Physical

b)

Chemical

c)

Biological

d)

Allergenic

58.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
59.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
60.
What type of contaminant is this? (fingernail)
a)
Physical
b)
Chemical
c)
Biological
61.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
62.

To prevent hair getting in food what could you do? (Pick 3)

a)

Wear a hoodie

b)

Wear a hair net

c)

Wear a chefs hat

d)

Tie your hair up

63.

A contaminant is any microorganism or substance that can contaminate food or preparation equipment. Contaminants can be biological, physical or chemical.

a)

True

b)

False

64.

When transferring a cleaning chemical to a spray bottle, you must _______. (4.4)

a)

label the spray bottle.

b)

put the spray bottle next to the grill.

c)

store it in the cooler.

d)

mix the chemical with water in the new bottle.

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