WorksheetsLearning Objectives
Total questions: 45
Worksheet time: 23mins
STEC (E. coli 0157:H7) is associated with which of the following: symptoms, sources, and control methods?
Symptoms include severe diarrhea; sources include undercooked beef; control methods include proper cooking and hygiene.
Symptoms include mild cough; sources include contaminated air; control methods include vaccination.
Symptoms include skin rash; sources include insect bites; control methods include insect repellent.
Symptoms include headache only; sources include unwashed fruits; control methods include refrigeration.
The correct use and calibration of thermometers involves which of the following?
Ensuring the thermometer is clean, using it as per manufacturer’s instructions, and calibrating it regularly against a known standard.
Using the thermometer only once and discarding it after use.
Calibrating the thermometer only when it is broken.
Using the thermometer without cleaning or calibration.
Which of the following lists four correct procedures for thawing food?
In the refrigerator, under cold running water, in the microwave, as part of the cooking process
On the countertop, in hot water, in the sun, in a warm oven
In the refrigerator, on the countertop, in the sun, in the microwave
Under hot running water, in the refrigerator, in a warm oven, as part of the cooking process
What does STEC stand for?
Shiga Toxin producing E. coli
Salmonella Typhimurium Enteric Complex
Streptococcus Toxin Enzyme Complex
Staphylococcus Enterotoxin Cluster
What is the definition of core/internal temperature?
Temperature at the last place in the food to be heated (usually the center of the thickest part; could be the cold spot)
Temperature at the surface of the food
Temperature of the cooking equipment
Temperature of the air surrounding the food
What is the cooking endpoint?
Final temperature for safe food product
The time it takes to cook food
The color change during cooking
The amount of seasoning added
What does cooking monitoring mean?
Regularly checking food temperature using a thermometer
Adding extra spices to food while cooking
Stirring food continuously during cooking
Cooking food at the highest temperature possible
Fill in the blank: Some E. coli produce ______ that can make you very sick.
toxins
vitamins
antibodies
enzymes
One of the symptoms is ________ diarrhea.
Bloody
Watery
Dry
Mild
Fill in the blank: One of the symptoms is abdominal ________.
cramps
itching
swelling
numbness
Fill in the blank: Hemolytic Uremic Syndrome (HUS) can lead to ________ failure.
Kidney
Liver
Heart
Lung
Fill in the blank: One of the foods involved is ________ meats.
Ground meats
Canned meats
Dried meats
Smoked meats
Fill in the blank: Non-intact or mechanically tenderized cuts of ________ are foods involved.
meat
fruit
bread
cheese
Fill in the blank: Unpasteurized ________ is one of the foods involved.
milk
bread
rice
lettuce
Fill in the blank: Unpasteurized fruit juice, such as ________ cider, is a food involved.
apple
grape
orange
pear
Fill in the blank: Produce such as lettuce, spinach, and ________ are foods involved.
sprouts
carrots
apples
potatoes
Fill in the blank: Commercially processed raw ________ dough is a food involved.
cookie
bread
pizza
cake
Fill in the blank: RTE foods that are ________ contaminated are involved.
cross
lightly
naturally
chemically
Fill in the blank: To control food safety risks, you should wash raw fruits and vegetables in _________.
clean running water
soapy water
hot oil
vinegar only
Fill in the blank: To ensure food safety, obtain produce from a ________ supplier (GAPS).
reliable
unknown
unverified
temporary
random
Fill in the blank: Do not consume raw _______ or cheeses to control food safety risks.
milk
bread
rice
lettuce
Do not consume unpasteurized _______ (requires HACCP) to control food safety risks.
juice
bread
rice
meat
Fill in the blank: Use good personal _______ to control food safety risks.
hygiene
transportation
equipment
lighting
Fill in the blank: Monitor water sources (________ water) to control food safety risks.
potable
dirty
salty
stagnant
Avoid contact with _______ and petting zoos to control food safety risks.
farm animals
books
computers
cars
What is the minimum temperature ground beef should be cooked to before serving to at risk populations (YOPI)?
145°F
155°F
165°F
175°F
True or False: The color of meat or meat juices should be used to determine if ground beef is properly cooked.
True
False
For how many seconds should ground beef be cooked at a minimum temperature of 155°F?
15 seconds
5 seconds
30 seconds
60 seconds
What tool should be used to monitor the temperature of ground beef during cooking?
Ruler
Calibrated thermometer
Timer
Measuring cup
Name one action that should be taken when monitoring temperature with a calibrated thermometer.
Develop standard cook time to obtain correct temperature or Monitor and correct
Ignore the thermometer readings
Use an uncalibrated thermometer for comparison
Record temperature only once a week
Estimate temperature by touch
Fill in the blank: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of ______ illness.
foodborne
respiratory
muscular
cardiac
According to the Temperature Measuring Procedure, what should you do first when measuring food temperature?
Insert the probe into the food
Stir the food
Follow thermometer manufacturer's instructions
Measure the core temperature
According to the Temperature Measuring Procedure, what type of food should you measure the core temperature of?
Only liquid food
Only frozen food
Solid TCS food: refrigerated, being cooked, reheated, cooled or thawed
Only reheated food
Fill in the blank: Insert a clean, sanitized ______ into the center of the thickest part of food.
probe
knife
fork
spoon
You should stir liquid food before measuring to ensure even temperature.
True
False
According to the instructions for checking your thermometer, how often should you check the accuracy of all food thermometers?
Once a week
At least once a day
Only when new
Every month
Which of the following is NOT a time when you should check the accuracy of a food thermometer?
A) After being exposed to extreme temperatures
B) Every time it is dropped
C) At least once a day
D) Only after cleaning
Fill in the blank: Methods to check the accuracy of a food thermometer include the _______ water method and the ice water method.
boiling
hot
cold
lukewarm
What should you do if your food thermometer is not correct according to the instructions for checking your thermometer?
Calibrate it.
Throw it away immediately.
Ignore the error and use it anyway.
Store it in the freezer.
In the Calibration Boiling Water Method diagram, what is the minimum depth that the thermometer stem should be immersed in boiling water?
2 inches (5 cm) minimum
1 inch (2.5 cm) minimum
4 inches (10 cm) minimum
0.5 inch (1.25 cm) minimum
According to the Calibration Boiling Water Method diagram, what is the boiling point of water in degrees Fahrenheit and Celsius?
212°F, 100°C
200°F, 90°C
180°F, 80°C
220°F, 105°C
In the Calibration Boiling Water Method diagram, which part of the thermometer is used to make adjustments?
Hex Adjusting Nut
Glass Bulb
Temperature Scale
Stem
According to the diagram for the Ice Water Method of calibration, what is the temperature of ice water?
0°F (-18°C)
32°F (0°C)
100°F (38°C)
212°F (100°C)
Which of the following is not a safe method to thaw food:
At ambient temperature (ordinary room temperature)
In a refrigerator at 41°F or colder
Submerged under running potable water at 70°F or below
As part of the cooking process
When cooked, poultry must reach a minimum internal temperature of:
145°F
155°F
165°F
175°F
