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Food Safety and Sanitation

Total questions: 30

Worksheet time: 16mins

Name
Class
Date
1.

Raw meat and poultry should be stored at the top shelf of the refrigerator to keep them separate from other foods. 

a)
True
b)
False
2.
 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.
3.
What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?
a)
Nothing
b)

Cross contamination can occur and bacteria can spread to the cooked food

c)
You could get the flu
d)
All of the above
4.
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
5.
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
6.
If you are peeling an apple, it should be rinsed.
a)
True
b)
False
7.
What is the best way to defrost frozen meats, poultry and seafood?
a)

In the refrigerator

b)
On the counter
c)

Placed in a bowl in hot water

8.
Wash poultry and meats before cooking.
a)
True
b)
False
9.
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
10.
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
11.

What is the minimum internal temperature for cooked salmon?

a)
100 degrees
b)

145 degrees

c)
180 degrees
d)
250 degrees
12.

Spoilage is a change in food caused by enzymes or by microorganisms present in food.

a)
True
b)
False
13.

At what temperature should perishable items like meats, poultry, and seafood be stored in the refrigerator?

a)
Below 32 degrees
b)

Between 32 and 40 degrees

c)
Between 40 and 65 degrees
14.
Once chicken turns white in the middle, it is cooked to a safe internal temperature.
a)
True
b)
False
15.
How long can you leave leftovers out of refrigeration?
a)
No more than 4 hours
b)
No more than 1 hour
c)
No more than 2 hours
d)
Overnight, as long as you put in back in the refrigerator.
16.
What is the "temperature danger zone" ?
a)
Between 30 and 100 degrees
b)
Between 50 and 80 degrees
c)
Between 40 and 140 degrees
d)
Between 50 and 120 degrees
17.
Who is an example of someone who is at high-risk for foodborne illness.
a)
A pregnant woman
b)

Infants and toddlers

c)

Elderly

d)
All three of these are examples
18.
Leftovers are safe to eat until they smell bad.
a)
True
b)
False     
19.

Sanitation must be practiced in the kitchen to prevent potential foodborne illnesses

a)

True

b)

False

20.

Which of the following should be cooked to an internal temperature of 165 degrees?

a)

Poultry

b)

Ground beef

c)

Seafood

21.

What is foodborne illness?

a)

An illness that makes you too sick to eat.

b)

An illness caused by eating too much food.

c)

An illness caused by eating foods that are high in fat and cholesterol.

d)

An illness caused by disease-causing microorganisms (pathogens) in food.

22.

It's safe to buy cans that have large dents in them.

a)

True

b)

False

23.

A bacteria or virus that can cause disease.

a)

Probiotic

b)

Micro-organism

c)

Pathogen

d)

Parasite

24.

What is the FBI most likely caused by the chicken being left out on the counter?

a)

Botulism

b)

Listeria

c)

Salmonella

d)

E. coli

25.

Bacteria will grow best on food with the right amount of time, oxygen and ____________?

a)

light

b)

moisture

c)

pathogens

d)

darkness

26.

Which foodborne illness is human mucus from sneezing and coughing most likely to transmit?

a)

E. Coli

b)

Salmonella

c)

Staph

d)

Norovirus

27.

Which foodborne illness is improperly canned food most likely to cause?

a)

Botulism

b)

Salmonella

c)

Staph

d)

Norovirus

28.

What foodborne illness is mostly likely caused by undercooked ground beef?

a)

Botluism

b)

E. Coli

c)

Staph

d)

Salmonella

29.

What are the 4 Core of Food Safety?

a)

Clean, Cook, Chill and Separate

b)

Clean, Care, Comfort, and Condtion

30.

Improper personal hygiene, like dirty hair and clothes, cannot transmit bacteria that cause foodborne illness.

a)

True

b)

False

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