WorksheetsFoods 2: Food Safety Pre-Test
Total questions: 14
Worksheet time: 7mins
Name
Class
Date
1.
It is important to maintain the refrigerator temperature at less than ___ Degrees F.
a)
0
b)
32
c)
40
d)
140
2.
To minimize the risk of foodborne diseases, it is crucial to maintain the freezer temperature at or below ___ degrees Fahrenheit.
a)
0
b)
12
c)
40
d)
55
3.
What is the safe minimum internal temperature for cooking ground beef to ensure it is free from harmful bacteria?
a)
145
b)
150
c)
160
d)
165
4.
What is the minimum safe internal temperature for cooking poultry?
a)
145
b)
150
c)
160
d)
165
5.
Mia is cooking pork chops for dinner. What internal temperature should the pork reach to ensure it is safely cooked?
a)
145
b)
150
c)
160
d)
165
6.
The minimum internal temperature of steak should reach what temperature?
a)
145
b)
150
c)
160
d)
165
7.
Who are the most vulnerable groups to foodborne illnesses?
a)
women, infants, and children
b)
infants, elderly, and ill
c)
men, infants, and children
d)
all people are affected the same
8.
Which bacteria is the most commonly associated with raw chicken?
a)
E. Coli
b)
Salmonella
c)
Clostridium
9.
What is a single-celled organism that can be found in various environments?
a)
pathogen
b)
bacteria
c)
virus
10.
What is the term for the condition when harmful microorganisms enter and grow in the body?
a)
Infection
b)
Virus
c)
Bacterium
11.
Aiden is learning about food safety in his foods class. He discovers a method where microorganisms are killed when food is heated to a specific temperature for a specific amount of time. What is this method called?
a)
Purification
b)
Pasteurization
c)
Dehydration
d)
Homogenization
12.
Sam developed a case of foodborne illness. One of the symptoms he developed was excessive loss of water from the body, often due to diarrhea or vomiting. What is the term to describe his symptom?
a)
Pasteurization
b)
Dehydration
c)
Purification
d)
Homogenization
13.
Evelyn is preparing a meal for her family. Which procedure is not a means of preventing cross contamination?
a)
Washing your hands often when working with food.
b)
Using different food prep utensils for each food.
c)
Cooking your foods to the proper temperatures.
d)
Keeping raw meats separate from fresh foods.
14.
When organizing your refrigerator from top to bottom, which order is most appropriate for storing food items?
a)
fish, produce, chicken, ground beef
b)
produce, pork, steak, chicken
c)
eggs, chicken, steak, produce
100 %
