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Food Safety Jr High

Total questions: 32

Worksheet time: 24mins

Name
Class
Date
1.
Freezing food kills bacteria that causes food borne illness.
a)
True
b)
False
2.
When should you wash your hands when preparing food?
a)
After handling raw meats
b)
After handling raw eggs
c)
Before preparing salad
d)
All of the above
3.
What is cross-contamination?
a)
How bacteria spread when raw meat is ground.
b)
Foods eaten raw coming into contact with raw food that must be cooked.
c)
Placing salad ingredients near main dish ingredients.
d)
Pantry foods invaded by pests
4.

Who are considered "at risk" for foodborne illnesses?

a)

Preschoolers/ young children

b)

adults

c)

teenagers

d)

elderly people

5.

Your safety is the responsibility of

a)

the teacher

b)

your classmates

c)

You and everyone

6.

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

7.

What temperature should your refrigerator be set at?

a)

0°C or below

b)

between 4°C - 10°C

c)

at or a little below 4°C

d)

at or a little below -18°C

8.
What does the FAT in FAT TOM stand for?
a)
food, accuracy,  time
b)
food, acidity, technique
c)
fat, acidity, time
d)
food, acidity, time
9.
What does the TOM in FAT TOM stand for?
a)
temperature, oxygen, measurement
b)
temperature, oxygen, moisture
c)
technique, oxygen, moisture
d)
temperature, observation, moisture
10.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
11.

In order to thaw meat you should...

a)

Place it in the microwave on high temperature

b)

Place it in a sink full of hot water

c)

Place it on the countertop at room temperature

d)

Place it in the refrigerator on a plate

12.

What is the main cause of cross-contamination?

a)

Packaging materials

b)

Food handlers

c)

Kitchen counters

d)

Cooking equipment

13.

How long should you wash your hands?

a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
14.

Which of the following stops bacterial growth

a)

refrigerator

b)

freezer

c)

the kitchen counter

d)

Boiling Water

15.

Grows Bacteria very quickly

a)
refrigerator
b)
freezer
c)
the kitchen counter
d)

Boiling Water

16.

Kills Bacteria

a)
refrigerator
b)
freezer
c)
the kitchen counter
d)

Boiling Water

17.

Choose all of the common symptoms of foodborne illness below:

a)

Fever

b)

Vomitting

c)

Vertigo

d)

Diarrhea

e)

Dry Mouth

18.

Salmonella comes from what animal?

a)

Cow / Beef

b)

Chicken

c)

Salmon

d)

Pigs / Pork

19.

Food poisoning comes from human mistakes, and can be prevented

a)

True

b)

False

20.

Hazardous Foods like raw meat should be treated as contaminated (and thrown away) if they are left out for more than _____ hours at a time

a)

2

b)

3

c)

4

d)

5

21.

The Food danger zone is where...

a)

Food becomes flavorful

b)

Food thaws quickly

c)

Food grows bacteria quickly

d)

Food might get dropped or cause injury

22.

If a cutting board is used to cut meat, and then immediately used to cut salad, what has happened?

a)

Seasoning

b)

Cross contamination

c)

Nothing Special

d)

Food Preperation

23.

Choose more than one:

Chemicals and other cleaners should be stored somewhere....

a)

Cool

b)

Hot

c)

Dry

d)

With lots of air flow

e)

Within easy reach of children and adults

24.

Which of the following is an unsafe way to thaw meat?

a)

Under cool running water

b)

In the fridge for a day or two

c)

On the counter overnight

d)

Using defrost on your microwave

25.

True or False

Food that looks, tastes, and smells good is always safe to eat

a)

True

b)

False

26.

Which of the following is not one of the 4 pathogens we discussed?

a)

Parasites

b)

Viruses

c)

Funghi

d)

Bacteria

27.

Which of the following is the only suitable substitute for an oven mitt?

a)

A dish towel

b)

Your Apron

c)

A Pot Holder

d)

None of these

28.

What temperatures make up the Food Danger Zone?

a)

-5 to 25 Celcius

b)

4 to 60 celcius

c)

20 to 75 celcius

d)

40 to 100 celcius

29.
Slows down bacteria growth 
a)
refrigerator
b)
freezer
c)
the kitchen counter
d)

Boiling Water

30.

It's okay to leave a dirty knife in the sink full of soapy water.

a)

True

b)

False

31.

When you spill something, you need to clean it up immediately to prevent slips or falls.

a)

True

b)

False

32.

A dry measuring cup can be used for these ingredients

a)

peanut butter

b)

vegetable oil

c)

flour

d)

chocolate chips

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