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WorksheetsFoodborne Illnesses
Total questions: 12
Worksheet time: 12mins
According to the CDC, how many people get sick from foodborne illnesses each year?
48 million people
10 million people
5 million people
100 million people
What fraction of Americans get sick from foodborne illnesses each year?
1 in 10
1 in 6
1 in 20
1 in 3
How many people are hospitalized from foodborne illnesses each year in the United States according to the CDC?
50,000
128,000
200,000
300,000
What is the most common cause of foodborne illness?
Lactobacillus
Coronavirus
Norovirus
Influenza
Why should you use separate cutting boards for meat and vegetables?
To save time
To avoid cross-contamination
To make cleaning easier
To use fewer utensils
Where should raw foods be stored in the fridge to prevent cross-contamination?
Above ready-to-eat foods
Next to ready-to-eat foods
Below ready-to-eat foods
In the same container as ready-to-eat foods
What should you do before placing leftovers in the refrigerator?
Freeze them immediately
Allow them to cool
Leave them on the counter
Heat them up
What is a sign that a can might be hazardous?
It is colorful
It has large dents or bulges
It is lightweight
It is on sale
What is the purpose of washing hands often with soap?
To dry them quickly
To remove bacteria
To make them smell nice
To keep them warm
What is a common mistake that can lead to food-borne illnesses?
Washing hands with soap
Storing leftovers promptly
Letting hot foods get cold
Using gloves for ready-to-eat foods
What should you do after handling raw meat to prevent food-borne illnesses?
Wash hands with soap
Use a towel to dry hands
Use hand sanitizer
Rinse hands with water
What is a key method to prevent contamination in food handling?
Use gloves
Use bare hands
Use a towel
Use a fork
