WorksheetsCh. 19 NW Pathogens & Food Safety Foods for Today
Total questions: 15
Worksheet time: 11mins
One example of cross-contamination is when someone preparing food:
prepares hand-battered food in small batches
uses the same ice for serving drinks and keeping bottles cold
uses separate cutting boards for raw and cooked meats.
washes fruits and vegetables under running water
Pathogen found in raw or undercooked poultry (chicken, turkey), eggs, meat, seafood and unpasturized milk.
E-coli (Escherichia coli)
Salmonella
Clostridium Perfingens
Staph (Staphylococcus aureus)
How many seconds should the total handwashing process take?
10
15
20
25
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
It is not safe to cut vegetables on the same cutting board that you cut meat or poultry on.
True
False
Found in ready-to-eat foods such as sandwich meat, deli meats or hotdogs. Also in raw or undercooked meat, poultry, or fish. Unwashed produce, soft cheeses, unpasturized milk are sources as well.
Listeria
Clostridium Botulinum
Campylobacter jejuni
Salmonella
Found in environments where there is little to no oxygen. Sometimes called the "Cafeteria Germ" because it is found in foods served in large amounts.
E coli
Perfingens
Botulism
Stap
This pathogen can be fatal. Typically found in processed, home-canned and commercially canned foods; garlic in oils, vacuum-packed or tightly wrapped food.
Salmonella
Clostridium Botulinum or Botulism
Staph
Lysteria
Found in prepared foods left too long at room temperature. Typical sources are meat, poultry, egg products, and mixtures like tuna salad, chicken salad, potato salad, and egg salad. Can also be found in cream-filled pastries.
Campylobacter
Lysteria
Staphylococcus aureus or Staph infection
Salmonella
