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- 1. Multiple Choice
Find one way food becomes unsafe in this drawing.
The milk is wide open
The milk is out of fridge
The dad is not wearing gloves
The dad is not wearing a hair net
- 2. Multiple Choice
Find one way food becomes unsafe in this drawing.
The kid is vomiting all over the table
The dad is cooking with the pan handle sticking out
The dad is not wearing gloves
The hamburger is out of fridge
- 3. Multiple Choice
Find one way food becomes unsafe in this drawing.
The kid didn't wash his hands after petting the cat
The dad is cooking with the pan handle sticking out
The dad is not wearing gloves
There is an extra plate at the table just sitting out
- 4. Multiple Choice
Find one way food becomes unsafe in this drawing.
The kid is eating food that is too hot
The kid is drinking milk that sitting on the counter
The kid didn't sneeze into his arm
There is an extra plate at the table just sitting out
- 5. Multiple Choice
Find one way food becomes unsafe in this drawing.
The dad is not wearing an apron
The dad is using same spoon to taste
The dad is not wearing gloves
The dad is not wearing a hair net
- 6. Multiple Choice
A food-borne illness is:
Food not washed, cooked and unclean
Any food that associated with salmonella
Illness caused by contaminated food.
- 7. Multiple Choice
What temperature should chicken, hamburger and eggs be cooked to?
120°F
135°F
165°F
350°F
- 8. Multiple Choice
What should you do before cutting whole melons?
Sanitize with bleach
Wash with soap
Wash with water
- 9. Multiple Choice
What is the longest recommended time to wait before refrigerating prepared foods? (otherwise you should throw it out).
immediately
within 1 hour
within 2 hours
by the end of the day
- 10. Multiple Choice
An example of cross contamination is when you cut lettuce and a tomato on the same cutting board.
True
False
- 11. Multiple Choice
What temperature should your refrigerator be set at?
32°F or below
between 40°F - 50°F
at or a little below 40°F
at or a little below 0°F
- 12. Multiple Choice
Which is not a common type of food-borne illness?
Botulism
E-Coli
Staphylococcus
Salmonella
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