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WorksheetsCulinary Safety Day 1
Total questions: 20
Worksheet time: 11mins
(sick person sneezes on your food)
You should use the same cutting board for meats and vegetables and you do not have to clean in between cutting each.
True
False
It is ok to serve food that has been sitting out at room temperature for 6 hours.
True
False
Which 3 groups of people are most at risk from food poisoning?
Adolescents, the elderley and women
Babies, sick people and the elderly
Hospital patients, teenagers and adults
Pregnant women, toddlers and healthy men
Another main fault resulting in food poisoning outbreaks is?
Eating uncontaminated food
Unhygienic and sick food handlers
Clean transportation
Cooking food to the right temperature
What is the definition of "RISK GROUPS"?
Groups of people most at risk of illness from food poisoning
The elderley
Staff and customers
Ex-staff
Agency responsible for the health and safety of the US food supply
USDA
HACCP
FDA
DEA
Government Agency charged with maintaining health and safety of agricultural products
USDA
FDA
HACCP
DEA
Which item is a potential physical contaminant?
sweat
Fingernail polish
metal shavings
parasites
Who are considered "at risk" for foodborne illnesses?
Preschoolers/ young children
adults
teenagers
elderly people
To avoid food borne illnesses, it is best to ____________ after using the toilet.
wipe hands
do nothing
lick hands
wash hands
People who contracted the norovirus should not
Speak to others
prepare food
use public restrooms
wash their hands
