Font size
WorksheetsCooking Safety and Sanitation
Total questions: 30
Worksheet time: 23mins
What is the temperature range know as the "Danger Zone"
60-126 Degrees
141-165 Degrees
41-135 Degrees
0-40 Degrees
Which of the following is a safe food-handling process?
Defrosting a frozen turkey at room temperature
Keeping leftovers in the fridge for 8 days
Cooling a casserole at room temperature over night
Testing hamburger for doneness with a meat thermometer
Kayla used a cutting board and a knife to cut raw beef and lettuce; which of the following is an example of what she did?
Sanitation
Cross-Contamination
Using time wisely
Food Swap
What is the maximum time food can be safely held in the danger zone?
15-20 minutes
4 hours
2 hours total
1 hour in the grocery store and 2 hours in the car
Which of the following is an example of the food safety step, Separate?
Using the same knife to cut tomatoes and raw steak.
Placing meat and vegetables side by side in the refrigerator
Using separate cutting boards and knives to cut chicken and onions.
Placing raw meat and veggies in the sink to clean.
Foodborne illness is often caused by
Improperly packaged commercial foods
Mayonnaise in prepared food items
Handling practices that cause contamination of food
Too many people working with a food
Which dishes should be washed first?
Serving utensils
Gross Pots and pans
Plates
Glasses, cups and eating utensils
Which organism is not included for foodborne illness cause?
E Coli
Vibrio
Coronavirus
Salmonella
What are the most common symptoms of foodborne illness?
swollen glands and rash
vomiting and diarrhea
swollen feet and ankles
sneezing and coughing
Raw meats should be kept separate from ready to eat foods to prevent what?
cross contamination
bad tasting foods
bad smells
pathogens from forming
Why do we need to store food in the right place?
To make sure the food is delicious
To make sure no one steals
To ensure food is not not contaminated and remains safe
To prevent food from being lost
These are common symptoms of foodborne illness, EXCEPT
Nausea
Vomiting
Diarrhea
Itchiness
Which is not a factor of food poisoning?
Dirty or contaminated utensils and equipment.
Proper handwashing
Unsanitary food handling practices
Poor employee health and hygiene
How to prevent foodborne illness?
keep clean
keep food at safe temperature
cook thoroughly
Use safe water and raw materials
What is foodborne illness?
An illness that makes you too sick to eat.
An illness caused by eating too much food.
An illness caused by eating foods that are high in fat and cholesterol.
An illness caused by disease-causing microorganisms (pathogens) in food.
What causes foodborne illness?
Rotten food
Bacteria
Food that is dropped on the floor and then eaten.
What happens when a person gets a foodborne illness?
They start choking.
They can feel sick and throw up.
They feel fine.
What food is more likely to cause foodborne illness?
Milk
Chicken
Bread
In order to multiply, most bacteria need:
Cold and dry conditions.
Being placed on the top shelf of the refrigerator.
Warm and moist conditions.
What could happen if you eat a food that is unsafe?
Nothing would happen if the food tasted okay.
Nothing would happen if the food looked okay.
Nothing would happen if the food smelled okay.
Nothing would happen if the food had been refrigerated.
You could get sick
Which would not cause a germ to get into food?
Double dipping with a chip in dip.
Drinking out of a friend's pop can.
Cutting lettuce on a clean cutting board.
Which is a true statement?
All microorganisms are unsafe in food.
Keeping food in a covered container will prevent bad microorganisms from growing in foods.
Microorganisms need food, moisture, warmth and time to grow.
Food that has harmful microorganisms will look and smell funny.
The Danger Zone for food safety is:
40 - 100 degrees Fahrenheit
40 -100 degrees Celsius
40 - 140 degrees Fahrenheit
40 - 140 degrees Celsius
The best way to thaw food is:
By placing the food on the countertop.
By placing the food in a sink full of hot water.
In the refrigerator.
Foodborne diseases can cause death.
True
False
If food looks OK and smells OK it is always safe to eat.
Yes
NO
What are the symptoms of foodborne illness?
stomach pain
diarrhea
nausea
chills
fever
Name a type of bacteria that can cause foodborne illness.
E Coli
Listeria
Salmonella
Coronavirus
listeria
