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WorksheetsCh2. Safety and Sanitation
Total questions: 34
Worksheet time: 20mins
What term refers to an illness caused by consuming contaminated food?
Parasite
Foodborne illness
Residue
Expel
Which term describes a harmful substance that can cause contamination?
Sanitation
Transmission
Contaminant
Abdominal thrust
What is a microorganism that can cause disease?
Pathogen
Residue
Expel
Sanitation
What is the term for the transfer of harmful bacteria from one food to another?
Transmission
Cross-contamination
Parasite
Expel
What are most foodborne illnesses caused by?
Nutrients
Contaminants, including pathogens such as bacteria
Vitamins
Minerals
Select all that apply:
At what point can food become contaminated?
During food prep
On the plate after cooking
Refrigerator
Grocery bags
What must everyone who comes in contact with food do to avoid contamination?
Use care
Ignore safety measures
Only wash hands occasionally
Use any cleaning method
Which agency is responsible for food safety at the federal level?
State Departments of Agriculture
Local Health Departments
Food and Drug Administration (FDA)
State Health Departments
What is the role of State Departments of Agriculture in food supply regulation?
Federal oversight
Local health inspections
State-level regulation
Disease control
Which of the following foods should be avoided to prevent contamination?
Raw and undercooked meat
Fresh fruits and vegetables
Cooked pasta
Bottled water
What type of milk should be avoided according to food supply regulations?
Pasteurized milk
Unpasteurized milk
Skim milk
Almond milk
Which of the following is a symptom of bacterial foodborne illnesses?
Common cold
Abdominal cramps
Rash
Dizziness
How soon can symptoms of foodborne illnesses appear after eating contaminated food?
Immediately
30 minutes to 30 days
1 to 2 hours
1 to 2 days
Which groups are at greater risk for foodborne illnesses?
Teenagers and young adults and pregnant people
Infants, young children, pregnant women, older adults, and people with impaired immune systems
Babies and, teens and middle-aged adults
Infants, athletes and fitness enthusiasts
What are the four basic steps to food safety?
Clean, Separate, Cook, Chill
Wash, Divide, Heat, Freeze
Sanitize, Isolate, Boil, Cool
Rinse, Split, Bake, Store
Why is it important to clean and sanitize surfaces?
To make them look shiny
To remove dirt and kill pathogens
To save water
To change their color
What should foods be kept separate from to avoid contamination?
Clean utensils
Dirty utensils, pests, and leaky pipes
Fresh air
Refrigerated items
Why is it important to cook raw meat, poultry, seafood, and eggs to a safe internal temperature?
To enhance flavor
To kill harmful bacteria
To improve texture
To reduce cooking time
What tool should be used to check food temperatures?
A ruler
A food thermometer
A timer
A scale
What is the minimum internal temperature for safety when cooking poultry, stuffing, and casseroles?
145°F
160°F
165°F
140°F
What is the temperature "Danger Zone"?
0 - 40°F
40 - 140°F
140 - 180 °F
180 - 220°F
Which of the following foods should be cooked to a minimum internal temperature of 145°F?
Ground meats
Poultry
Seafood
Stuffing
What is the recommended holding temperature for cooked foods to ensure safety?
32°F
40°F
140°F
165°F
What is the recommended temperature to store cold foods to prevent harmful bacteria from multiplying?
Above 60°F (15°C)
At or below 40°F (4°C)
Between 50°F and 70°F (10°C to 21°C)
At room temperature
For how long should foods not be kept in the danger zone temperature range of 40°F to 140°F (4°C to 60°C)?
Over four hours
Over one hour
Over two hours
Over six hours
What are the proper steps for hand washing and when should they be followed?
Wet hands, apply soap, scrub for 20 seconds, rinse, dry.
Wet hands, apply soap, rinse immediately, dry.
Apply soap, scrub for 5 seconds, rinse, dry.
Wet hands, scrub without soap, rinse, dry.
Where do most reported foodborne illness cases occur?
Home kitchens
Foodservice establishments
Outdoor picnics
School cafeterias
How many days' supply of food and water should you store for each person in an emergency?
One-day supply
Two-day supply
Three-day supply
Four-day supply
What type of food items should you choose for emergency storage?
Perishable items
Nonperishable items
Frozen items
Fresh items
What should you consider when storing food for emergencies?
Cooking time
Special dietary needs
Having fresh produce
Brand of the food
What can help prevent kitchen accidents and injuries?
Taking precautions
Ignoring safety rules
Using dull knives
Cooking without supervision
Why is it important to know basic first aid in the kitchen?
To provide treatment when needed
To cook faster
To avoid cleaning
To save money
In 5 full sentences explain what you found to be most important in this unit and list 2 things you hope to learn as we move forward in Lifetime Nutrition and Wellness?
"Nothing" or "IDK" are not appropriate responses.
Which age group is more susceptible to chemical poisoning?
Elderly
Adults
Young Children
Teenagers
