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Worksheets

Food Safety

Total questions: 39

Worksheet time: 20mins

Name
Class
Date
1.

The 'F' in FATTOM stands for:

(a)  

2.

Foods that are ______ and rich in ________ are good sources for supporting bacteria growth.

a)

dry, fiber

b)

moist, protein

c)

dry, fat

d)

moist, fat

3.

The 'A' in FATTOM stands for:

(a)  

4.

Acidity is measured with a:

a)

mD scale

b)

aD scale

c)

f5 scale

d)

pH scale

5.

Foods that are _______ acidic cannot support bacterial growth.

a)

not

b)

highly

c)

somewhat

6.

An example of a food with high acidity is:

a)

fish

b)

lemon

c)

broccoli

d)

beans

7.

An example of a food with low acidity is:

a)

eggs

b)

lemon

c)

vinegar

d)

fish

8.

The first 'T' in FATTOM stands for:

(a)  

9.

Why is the Danger Zone so dangerous for foods?

4 lines
10.

What does the second 'T' in FATTOM stand for?

a)

Temperature

b)

Testing

c)

Time

11.

Time is important, because the longer a food stays in the Danger Zone, more _______ can multiply.

a)

mould

b)

pathogens

c)

odors

12.

The 'O' in FATTOM stands for:

a)

o'clock

b)

oxygen

c)

octopus

13.

___________ bacteria require oxygen to grow.

a)

aerobic

b)

air based

c)

anaerobic

14.

The 'M' in FATTOM stands for:

(a)  

15.

An example of a food with a high moisture content is:

a)

Meat

b)

Chips

c)

Crackers

16.
Which will help to prevent kitchen accidents?
a)
Spraying cooking oil over the sink
b)
Wearing flip flops
c)
Using a towel to remove items from the oven
d)
Using a towel to clean up broken glass
17.
Which food borne illness could potentially be found in cookie dough from the eggs?
a)
Clostridium Perfringens
b)
Clostridium Botulinum
c)
E. Coli
d)
Salmonella
18.
Which food borne illness is commonly found in deli meats?
a)
listeria
b)
clostridium botulinum
c)
giardia 
d)
salmonella
19.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
20.
 Which is an example of how you can prevent cross-contamination when preparing food?
a)
Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
b)
wash and sanitize surfaces between tasks
c)
do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
d)
All of these choices are good examples.
21.
What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?
a)
Nothing
b)
Since there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked food
c)
You could get the flu
d)
All of the above
22.
Using a separate cutting board for raw foods, like meat, poultry, and seafood and another for fresh foods, like fruits and vegetables, can cause cross-contamination.
a)
True
b)
False
23.
How long should you scrub your hands with soap and water to effectively remove bacteria?
a)
10 seconds
b)
20 seconds
c)
30 seconds
d)
2 minutes
24.
If you are peeling an apple, it should be rinsed.
a)
True
b)
False
25.
What is the best way to defrost frozen meats, poultry and seafood?
a)
In the refrigerator, microwave or submersion in cold water
b)
On the counter
c)
Under your arm
d)
I don't know
26.
Before handling any food, what is the first thing a person should do?
a)
Clean the cutting board
b)
Sharpen the knife
c)
Call friends over
d)
Wash your hands
27.
When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?
a)
The middle
b)
The thickest part
c)
The right side
d)
Underneath
28.
Cookie dough should not be eaten until it is cooked
a)
True
b)
False
29.
How quickly can bacteria double on food that is left at room temperature?
a)
Every 5 minutes
b)
Every 15 minutes
c)
Every 20 minutes
d)
Every hour
30.
What is an example of a "high-risk food?" 
a)
Raw eggs
b)
Twinkies
c)
Bread
d)
Pasteurized milk
31.
Who is an example of someone who is at high-risk for foodborne illness.
a)
A pregnant woman
b)
Unborn babies and infants
c)
older adults
d)
All three of these are examples
32.
Leftovers are safe to eat until they smell bad.
a)
True
b)
False     
33.

Is it okay to taste food with the same spoon that you are using to cook with?

a)

Yes

b)

No

34.

What should you use to clean knives, spoons, forks and plates.

a)

Hot, soapy water

b)

Cold ,soapy water

c)

Dirty water

35.

Where can you store food after it is cooked?

a)

Oven

b)

Counter

c)

Refrigerator

36.

When food has been in the refrigerator for a long time, what should you do with it?

a)

Eat it

b)

Throw it out

c)

Save it forlater

37.

What type of food is bacteria more prone to?

a)

Dry food

b)

prepackaged food

c)

protein rich foods

38.

Food can become dangerous if left out for more than _________.

a)

an hour

b)

a half hour

c)

2 hours

d)

4 hours

39.

Bacteria like food that is.....

a)

dry

b)

prepackaged

c)

moist

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