WorksheetsFood Safety and Storage
Total questions: 30
Worksheet time: 17mins
What are the three symptoms of foodborne illness?
(choose all that apply)
fever
headache
sore throat
digestive issues
Who are the people most at risk for foodborne illness?
(choose all that apply)
pregnant
old
(65 or older)
younger
(5 or younger)
teens
(13-18 years old)
immune compromised
True or False?
Most foodborne illness is caused by bacteria (microorganisms).
True
False
True or False?
Bacteria can travel and spread on its own.
True
False
Bacteria can be spread or carried by the following...
(choose all that apply)
people
animals
insects
objects
Complete the sentence.
The most effective way to prevent the transfer of bacteria is to _________________.
wash your hands with water for at least 20 seconds
wash your hands with warm water and soap for at least 20 seconds
wet your finger tips
wash your hands with soap
True or False?
Foods always show signs of spoilage when they've gone bad, like being wilted or slimy.
True
False
Choose the best answer to complete the sentence...
After food shopping, you should place newer foods __________________.
in front of older foods to use the freshest food first. This will help to prevent someone from getting sick.
behind older foods. It's best to use the older food first because the new foods will last longer and will reduce waste.
The temperature inside your refrigerator should be set between these temperatures in degrees fahrenheit...
22-29 degrees fahrenheit
33-39 degrees fahrenheit
46-53 degrees fahrenheit
56-63 degrees fahrenheit
True or False?
If your refrigerator loses power for 24 hours it is completely safe to consume the food once the power comes back on.
True
False
True or False?
If your freezer loses power, food can be kept for about 2 days, but should be eaten right away.
True
False
True or False?
Not all bacteria is harmful. Some bacteria aides in digestion and is essential for health.
True
False
Cross contamination can occur with any food but is most common with ____________.
Check all that apply.
raw meats
poultry
seafood
eggs
Which of the following is NOT a safe way to thaw food because it can promote the growth of harmful bacteria?
thawing frozen food in a microwave
leaving frozen food on the counter until it is thawed
putting frozen food in the refrigerator to thaw
putting food in a sealed bag or container and submerging it in cold water; changing the water every 30 minutes until the food is thawed
Which set of numbers can be inserted in the blanks to make the sentences true?
The first number goes in the first blank and the second number goes in the second blank.
Animal products shouldn't sit at room temperature for more than _________ hour/s. If the air temperature is hotter than 90 degrees, then animal products shouldn't be out for more than _____ hour/s.
2, 1
3, 2
4, 3
5, 4
The most effective way to prevent the transfer of bacteria is by _____________________.
using hand sanitizer multiple times a day
washing your hands with warm water for at least 20 seconds
washing your hands with soap and warm water for at least 10 seconds
washing your hands with soap and warm water for at least 20 seconds.
The "danger zone," or when most bacteria grows and multiplies, is between what farenheit temperatures?
20-120 degrees
30-130 degrees
40-140 degrees
50-150 degrees
True or False?
When preparing meats and poultry, wood cutting boards are better to use than plastic cutting boards because it is easier to wash microorganisms off of wood than plastic.
True
False
Leftovers should be eaten within ______ or ______ days after being refrigerated.
1 or 2
3 ro 4
5 or 6
What's the difference between cleaning and sanitizing?
Cleaning is done with water and chemicals, while sanitizing is done with soap and water and/or heat.
Cleaning is done with bleach, while sanitizing is chemicals.
Cleaning is done with soap and water, while sanitizing is done with chemicals and/or heat.
There is no difference between cleaning and sanitizing.
What do Food Inspectors look for during a kitchen inspection?
Choose all that apply.
cleanliness
employees following the rules and expectations
proper food conditions (heating and cooling, storing food properly, food temperatures when food is being served)
competence of the PIC (person in charge)
The first step in washing dishes during the kitchen labs in school is to _________________.
group dishes
fill the dishpan with soap and water
scrape and rinse
soak knives in water
True or False?
When washing dishes in the cooking labs at school, wash the dirtiest dishes first, then wash the less dirty dishes.
True
False
The basic food safety rules to minimize the chances of foodborne illness include...
(choose all that apply)
keeping the kitchen clean
avoiding cross contamination
cooking food thoroughly
refrigerate food properly
True or False?
Wiping the tops of cans before opening can reduce the risk of foodborne illness.
True
False
Which government agency is responsible to recall foods if deemed unsafe?
CDC
EPA
FSIS
FDA
Which government agency monitors the food production on land, air, and water?
CDC
EPA
FSIS
FDA
Which government agency helps to regulate hormones, antibiotics, and drugs used in animals when they're raised for food?
CDC
EPA
FSIS
FDA
Which government agency protects the health and safety of people when dealing with foodborne and waterborne diseases?
CDC
EPA
FSIS
FDA
Why is it best to have two separate cutting boards?
Choose the BEST answer.
Because it's fun to collect different types of cutting boards.
In case one cutting board is dirty, then you have a back-up.
To avoid cross contamination. Use one for animal products and one for everything else.
