WorksheetsProviding Safe Food
Total questions: 18
Worksheet time: 10mins
Foodborne Illness is carried or transmitted to people by touching doors and other objects.
TRUE
FALSE
When a person vomits after eating a burger at McDonalds, that is considered a Foodborne-Illness outbreak.
TRUE
FALSE
Identify Ready-to-Eat Foods
Potato Chips
Raw Steak
Nail Polish
Pancake batter
Example of Good Personal Hygiene is:
Showering
Washing Hands
Wearing Clean Clothes.
All of the above.
Which is not a reason why food becomes unsafe?
Plating food in a symmetrical order.
Failing to cook food adequately.
Using contaminated equipment.
Poor Personal Hygiene.
What is the Temperature Danger Zone for foods?
32-140 degrees Fahrenheit
40-140 degrees Fahrenheit
41-135 degrees Fahrenheit
41-140 degrees Fashrenheit
Fish and shellfish are not potentially hazardous foods.
TRUE
FALSE
Foods with high content of moisture and protein are highly unlikely to become unsafe.
TRUE
FALSE
Pregnant women are a at a high risk of foodborne illness.
TRUE
FALSE
Pick the a non-hazardous food item.
Milk
Baked Potatoes
Flour
Eggs
Which foods are most likely to cause foodborne illness?
Limes
Bananas
Apples
Sliced Melons
Which is not a common characteristic of potentially hazardous food?
They have a neutral or slightly acidic pH.
They are protein rich.
Uncooked rice.
They are moist.
Biological hazard that contaminate food is:
Dust
Concentrated Bleach
Blood
Hair
One of the most common chemical hazards in a kitchen is:
Tomato Sauce
Running Water
Floor cleaner
Eyelashes
Physical food hazard is:
Hair
Concentrated Bleach
Saliva
Cream Sauce
Pathogens are:
Career Path Advisors
Program for Appropriate Technology in Health (PATH)
Disease Causing Microorganisms
Path to genetic studies (Patho-gen)
FAT TOM stands for
(a)
Maximum amount of time that food can spend in Temperature Danger Zone is:
6 hours
2 hours
4 hours
1 hour
