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Food Safety Spring 23

Total questions: 93

Worksheet time: 1hrs 7mins

Name
Class
Date
1.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
2.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
3.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
4.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
5.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
6.
What type of contaminant is this? (fingernail)
a)
Physical
b)
Chemical
c)
Biological
7.
What type of contaminant is this? (Ammonia)
a)
Physical
b)
Chemical
c)
Biological
8.
What type of contaminant is this?
(sick person sneezes on your food)
a)
Physical
b)
Chemical
c)
Biological
9.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
10.
What type of contaminant is this?
a)
Physical
b)
Chemical
c)
Biological
11.

What is a contaminant?

a)

A disease that is caused by eating contaminated food

b)

A substance in food that does not belong in food and can cause death or illness

c)

Food that contains contaminants

12.

What is a food borne illness?

a)

A substance in food that does not belong in food and can cause death or illness

b)

Food that contains contaminants

c)

A disease that is caused by eating contaminated food

13.

What is a physical contaminant?

a)

An item that accidentally gets into food

b)

A microscopic living substance that accidentally gets into food

c)

A chemical that is toxic or not usually found in the food

14.

What is a chemical contaminant

a)

An item that accidentally gets into food

b)

A chemical that is toxic or not usually found in the food

c)

A microscopic living substance that accidentally gets into food

15.

What is a biological contaminant?

a)

An item that accidentally gets into food

b)

A chemical that is toxic or not usually found in the food

c)

A microscopic living substance that accidentally gets into food

16.

What is a virus?

a)

A microorganism that reproduces in the cells of other living things

b)

Single-celled microscopic organisms that reproduce very rapidly under ideal conditions

c)

An organism that must live in another living thing in order to survive and gets its nourishment from the host

17.

What is bacteria?

a)

A microorganism that reproduces in the cells of other living things

b)

Single-celled microscopic organisms that reproduce very rapidly under ideal conditions

c)

An organism that must live in another living thing in order to survive and gets its nourishment from the host

18.

What is a parasite?

a)

An organism that must live in another living thing in order to survive and gets its nourishment from the host

b)

Single-celled microscopic organisms that reproduce very rapidly under ideal conditions

c)

A microorganism that reproduces in the cells of other living things

19.

What is the temperature danger zone?

a)

30-150 degrees

b)

50-130 degrees

c)

40-140 degrees

20.

What is another word for Food Poisoning?

a)

Contaminants

b)

Pathogens

c)

Food Borne Illness

d)

Toxins

21.

     What best describes Contamination?

a)

     Can be combined either with pathogens, toxins, chemicals that can be ingested

b)

Substances that are not intentionally be with food

c)

Happens during production, manufacturing, or storage

d)

All of the above

22.

What is the best definition of ALLERGY?

a)

A type of intolerance to food that causes the body’s immune system to react as if the body were under attack.

b)

A type of sickness where you feel itchiness and other sensations.

c)

Are food ingredients that can cause illness or even death.

d)

Exposure to unwanted ingredients

23.

Which of the following is not a common food allergy reaction?

a)

Swelling

b)

Wheezing

c)

Laughing

d)

Rash

24.

Which one of the following is not one of the 8 most common food allergens?

a)

Fruit

b)

Peanuts

c)

Soy

d)

Shellfish

25.

Allergic reactions can vary depending on the person

a)

true

b)

false

26.

Food dyes can cause allergic reactions.

a)

True

b)

False

27.

Most common mild food allergy symptoms include:

a)

Tingling feeling in the mouth

b)

Hives/itching

c)

Abdominal pain

d)

All of the above

28.

Which is a tree nut

a)

pecan

b)

coconut

c)

peanut

d)

edamame

29.

Packaged foods that contain any of the major allergens must be labeled accordingly.

a)

yes

b)

no

c)

in Colorado only

d)

sometimes

30.

Sean cooks hamburgers at a fast food restaurant. What is the proper internal temperature for the burgers he prepares?

a)

145 degrees F

b)

150 degrees F

c)

155 degrees F

d)

160 degrees F

31.

Megan is preparing a pork roast for dinner. What temperature does the center of the roast need to be, in order to be cooked properly?

a)

145 degrees F

b)

155 degrees F

c)

165 degrees F

d)

175 degrees F

32.

At what temperatures do bacteria multiply the most rapidly?

a)

0-40 degrees F

b)

41-135 degrees F

c)

90-150 degrees F

d)

140-165 degrees F

33.

What food-borne illnesses are spread by flies?

a)

Salmonella and staph

b)

E. coli and staph

c)

E. coli and listeria

d)

Listeria and shigella

34.

What does FAT TOM stand for 

a)
Food, Acidity, Time, Temperature, Oxygen, Moisture
b)
A fat guy named Tom
c)
Forget all the time on money
d)
Fear all the tomatoes on missy
35.
What are pathogens?
a)
Disease-causing organisms, such as bacteria, viruses, parasites, or fungi
b)
Mean guys or girls
c)
a path of gentlemen
d)
a bad cough
36.

To avoid food borne illnesses, it is best to ____________ after using the toilet.

a)

wipe hands

b)

do nothing

c)

lick hands

d)

wash hands

37.

The USDA recommends a minimum safe internal temperature for chicken to be ______ Degrees F.

a)

145

b)

5

c)

165

d)

180

38.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
39.

Food containing harmful microorganisms that cause food poisoning:

a)

Always smells bad

b)

Always tastes bad

c)

Is always old food

d)

Can look and taste fine

40.

Which bacteria might be found in raw ground beef

a)

Shigella

b)

E. Coli

c)

Listeria

d)

Salmonella

41.

Four people ate a fish sandwich at the same restaurant. All of them got sick from eating it. This is considered to be a:

a)

homecoming party

b)

foodborne illness outbreak

c)

foodborne contamination

d)

game of monopoly

42.

Person who is 32 years old is more likely to become sick from food than a 3 month old baby.

a)

True

b)

False

43.

What are the costs associated with Foodborne Illness?

a)

Loss of driving privileges

b)

Embarrassment

c)

Lawsuits

d)

Loss of reputation

44.

Why are elderly people at a higher risk of foodborne illness?

a)

They are more likely to spend time in hospital.

b)

Their immune system has weakened with age.

c)

They have smaller appetites.

d)

They need more time to eat their meal.

45.

Food Allergies can be very serious and cause death?

a)

True

b)

False

46.

When a person has an allergy to a food product he/she actually has an allergy to the foods

a)

Carbohydrates

b)

Proteins

c)

Fats

d)

Vitamins

47.

Is it a good idea for a food operation to have seperate set of utensils just for allergen special orders?

a)

Yes it is a good idea

b)

No it isn't a good idea

48.

Sam preps an allergen special order at Ollies by the Bay Restaurant and doesn't wash his hands or change gloves before preparing the meal

a)

Acceptable

b)

Unacceptable

49.

Keeping kitchen surfaces clean reduces the risk of illness.

a)

True

b)

False

50.

If the chef is wearing dirty clothes then it touches the clean food, this is known as:

a)

food-to-food contamination

b)

people-to-food contamination

c)

equipment-to-food contamination

51.
What is not a common food borne illness?
a)
Salmonella
b)
Listeria
c)
E. Coli
d)
Broken bone
52.
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
a)
E. Coli
b)
Staphylococcus
c)
Salmonella
d)
Listeria
53.

Foodborne Illness commonly caused by ready-to-eat foods:

a)

Salmonella

b)

Listeria

c)

Norovirus

d)

Botulism

54.

Food being left out too long at room temperature can cause food poisoning when consumed.

a)

True

b)

False

55.

Do the following to prevent foodborne illnesses EXCEPT:

a)

Wash hands and surfaces often

b)

Cook to proper temperatures

c)

Refrigerate properly

d)

Use the same cutting board for each task

56.

Match the most common foodborne illness to each food:

a)

Norovirus

1.

Leafy greens, fresh fruit

b)

botulism

2.

Improperly canned goods

c)

C. Perfringens

3.

Beef, poultry, gravies, and dried or precooked foods (catered/cafeteria)

d)

E-Coli

4.

Raw/undercooked beef products

e)

Salmonella

5.

Raw/undercooked poultry, eggs

57.
Best way to wash your hands:
a)
cold water, no soap
b)
warm water with soap
c)
cold water with soap
d)
warm water, soap if you can find it
58.
When someone rinses raw fruits and veggies, which safety step is being shown?
a)
Clean
b)
Cook
c)
Chill
d)
Separate
59.

Beef contains what bacteria?

a)

Botulism

b)

Salmonella

c)

E.Coli

d)

Staph

60.

Poultry contains what bacteria?

a)

Botulism

b)

Salmonella

c)

E. Coli

d)

Staph

61.

What part of the knife is A?

a)

point

b)

tip

c)

blade

d)

tang

62.

Identify B

a)

blade

b)

back

c)

tip

d)

cutting edge

63.

Identify C

a)

blade

b)

back

c)

tip

d)

shank

64.

What part of the knife is H?

a)

handle

b)

rivets

c)

heel

d)

back

65.

What part of the knife is E?

a)

shank

b)

rivets

c)

heel

d)

cutting edge

66.

At which pH do bacteria multiply best?

a)

6 - 8

b)

4 - 10

c)

1 - 4

d)

9 - 12

67.

Which of these bacteria are commonly found on raw meat and poultry?

a)

Campylobacter and salmonella

b)

Listeria and bacillus cereus

c)

Listeria and Salmonella

d)

Staphylococcus and Bacillus cereus

68.

Which bacteria can you also get from pets such as lizards and birds?

a)

Salmonella

b)

Listeria

c)

Staphylococcus

d)

Campylobacter

69.

Which bacteria is found in blocked or runny noses?

a)

Staphylococcus

b)

Salmonella

c)

Listeria

d)

Campylobacter

70.

Move the following into the correct order of dangerous pathogens according to the CDC data on Food Borne Illness Deaths

Move them from 1 (the most common) to 5 (the least common)

a)

Salmonella

b)

Toxoplasma

c)

Listeria

d)

Norovirus

e)

Botulism

1)
2)
3)
4)
5)
71.

Reorder the following, according to their hospitalization data (order them greatest to least)

a)

Salmonella

b)

Norovirus

c)

Campylobacter

d)

Toxoplasma

1)
2)
3)
4)
72.

Approximately how many people, according to the CDC, become ill by an unknown pathogen each year?

a)

71 million

b)

38 million

c)

83 million

d)

16 million

73.

Reorder the following steps of making a concasse

a)

remove stem

b)

boil and shock

c)

peel

d)

seed

e)

chop

1)
2)
3)
4)
5)
74.

Which cutting board is not recommended for use?

a)

glass

b)

bamboo

c)

wood composite

d)

polyethylene

75.

Describe how to wash a knife.

4 lines
76.

What is the difference between a chiffonade and a julienne?

4 lines
77.

Describe how to ensure that your cutting board is the correct size?

4 lines
78.

Finely sliced or shredded leafy veggies or herbs, especially basil, is commonly made using what type of cutting technique?

a)

Mincing

b)

Slicing

c)

Chiffonade

d)

Julienne

79.

what kind of cut is this?

a)

dice

b)

mince

c)

strips

d)

julienne

80.
In what condition should the work areas should be kept? 
a)
As messy as you like - mess equals creativity.
b)
Clean and tidy at all times
c)
Clean and tidy if there is time, if not the next group will clean up.
d)
With all your books, laptops and art materials on them, in case they are needed.
81.
Helping to clean up the lab or classroom is the job of
a)
old students.
b)
transfer students.
c)
each and every student.
d)
only the teacher.
82.

What two things do you need to wash dishes

a)

Hot Water

b)

Soap

c)

Water

d)

Lots and Lots of soap

83.

____________ as you go.

a)

Whistle

b)

Work

c)

Clean

d)

Cook

84.

What type of material never goes in the microwave?

a)

Water

b)

Wood

c)

Ceramic

d)

Metal

85.

What type of material should NOT be used for a cutting board.

a)

glass

b)

polyethelene

c)

granite

d)

wood composite

e)

marble

86.

Pick up broken glass with ...

a)

hands

b)

shirt

c)

wet paper towel

d)

wet towel

87.

What's the first step when putting out a grease fire?

a)

Run

b)

Put water on it

c)

Hide

d)

Put a lid on it

88.

Which will help put out a grease fire?

a)

Salt

b)

Baking Soda

c)

Sugar

d)

Water

89.

What should you have on when taking something out of the oven?

a)

Oven Mitts

b)

Dry Oven Mitts

c)

Wet Oven Mitts

d)

Towel

90.

When should you tie back long hair or baggy clothing?

a)

When working with chemicals

b)

When working with a Bunsen burner

c)

When doing dissections.

d)

Any time you are working in the lab.

91.

Before you put away the knives you must

a)

make sure they are clean and dry

b)

wipe them off with a damp cloth

92.

You should lay your knife down at your work station before walking around the classroom

a)

True

b)

False

93.
When should accidents be reported to the teacher?
a)
if the injury is minor, it doesn't need to be reported
b)
immediately, no matter how small
c)
at the end of class 

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