WorksheetsSanitation 10
Total questions: 10
Worksheet time: 50mins
Organize these options into the correct minimum internal temperature column
Chicken
Stuffing
Ground Meat
Eggs
Fish
Match the following Contamination Basics
Raw Foods exposed to harmful microorganisms (bacteria, parasite)
Direct Contamination
Movement of Harmful microorganisms from one food to another
Cross Contamination
Sanitary
Clean
An example of a Physical Hazard is (a)
An example of a Chemical Hazard is (a)
Place these into the options of what to do or not to do when thawing or aka defrosting food
Put in cold water
Put in hot water
Microwave
Refrigerator
Counter
Bathtub
direct sunlight
A foodborne illness is (a)
Pick the ONE that best explains FIFO
Keeping hot foods hot
The path food takes from being received
Oldest items are used first
(a) means food that can spoil quickly
Choose the LOWEST and the HIGHEST temperatures of the Temperature Danger Zone.
41
135
31
150
The most common Food Infection is Salmonella. It is found in (a) . The most important way to prevent it, is to prevent (b)
