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WorksheetsFood Borne Illness
Total questions: 20
Worksheet time: 45mins
Which of the following should we do to prevent food borne illness?
Wash the meat
Wash your hands
Wear a hat
True or False:
You need to wash your cutting board and knife between preparing raw chicken and vegetables.
True
False
True or False:
You should always wash vegetables and fruits with water before using them.
True
False
Leftovers should be stored...
At room temperature
In the fridge immediately
In the oven
How long should you wash your hands for?
5 seconds
1 minute
20 seconds
What 4 easy steps help prevent food poisoning?
Chop, Stew, Saute, Bake
Size, Strength, Temperature, Angle
Clean, Separate, Cook, Chill
What is the number one way to stop the spread of bacteria and viruses?
Using oil when you cook
Doing your chores
Washing your hands and surfaces
Microorganisms can be transferred:
From hands to food
From surfaces to food
By coughing on food
All of these
What is the role of sanitizers in foodservice?
Sanitizers are an excellent substitution for handwashing.
Sanitizers can be used, but only after hand washing.
Sanitizers are the most important step in removing bacteria from hands.
Sanitizers must be used in order to clean hands thoroughly.
Most food borne illnesses are
odorless but taste bad
Colorless but have odor
tasteless
Odorless, colorless, and tasteless
The danger zone is between
20-60 F
40-140 F
200-212 F
70-100 F
What should one use to determine safe internal temperatures?
Food Scale
Temperature Measuring Device
Candy thermometer
Flavor injector
1. Which of the following ways can help prevent foodborne illnesses when storing food?
Cleaning the inside of the refrigerator monthly
Refrigerating or freezing foods as soon as possible after purchasing
Keeping the temperature of the refrigerator cold
Cleaning the inside of the freezer weekly
2. Which of the following ways can one prevent foodborne illnesses when preparing food?
Thawing food on the countertop
Washing hands once before food preparation
Using the same cutting board for everything
Avoiding cross-contamination
What are the three types of food contamination?
Chemical, Biological, and Psychological
Physical, Chemical, Behavioral
Chemical, Toxin, Biological
Chemical, Biological, Physical
