Take Time for Food Safety

Take Time for Food Safety
Name*

First NameLast Name
Date*

MonthDayYear
Date
1. Improper food handling can cause food to become contaminated and could result in foodborne illness.*

TrueFalse
2. Foodborne illness results from eating or drinking contaminants in food or beverage.*

TrueFalse
3. Children and infants have immune systems that are blank* and they are more likely to get sick from contaminated food.
4. Name four symptoms of foodborne illness.blank* blank* blank*, blank*
5. Food can be contaminated by…*

Physical ObjectsChemicalsHarmful MicroorganismsAll of the above
6. Potentially hazardous foods are those that need time andblank* controls for safety since they allow harmful microorganisms to grow quickly.
7. Proper hand washing reduces the spread of harmful microorganisms. To properly wash hands, scrub hands for blank* seconds in warm soapy water.
8. Should hands be washed in warm soapy water after every source of contamination and before handling food?*

YesNo
9. There are 5 steps to cleaning and sanitizing food-contact surfaces: 1) Scrape 2) Clean 3) Rinse 4)blank* 5) Air dry
10. Is it acceptable to use a disinfectant on a food-contact surface?*

YesNo
11. Meats, poultry, fish, dairy products, and processed foods must be inspected by the United States Department of Agriculture if they are purchased for Child Nutrition Programs.*

TrueFalse
12. Bacteria grow quickly in the Temperature Danger Zone betweenblank* degrees F and blank* degrees F.
13. A “Use By” date on food is the last date to use the food.*

TrueFalse
14. To keep cold food safe, the freezer should be at or below blank* and the refrigerator should be at or below blank* Ideal temperature for the refrigerator is about 38 degrees F.
15. Raw dripping meats should be stored separately or _____________ ready-to-eat fresh fruits and vegetables.*

BelowAbove
16. Is it acceptable to serve baby food leftover in the food dish that has already been served once before?*

YesNo
17. Can pests cause harm if they get into food?*

YesNo
18. Is it safe to thaw frozen hamburger meat on the counter at room temperature?*

YesNo
19. A food thermometer is the best way to tell the “doneness” of a cooked food.*

TrueFalse
20. When using a slow cooker, such as a crockpot, cook on high for blank*, then switch to a low setting. This practice lessens the amount of time food spends in the temperature danger zone.
21. Is it safe to use a fork that a child has already eaten from to serve another child’s food?*

YesNo
22. Is it acceptable to serve raw milk, unpasteurized juice, home-grown eggs, and home-canned foods?*

YesNo
23. Leftovers should be served once and heated to a proper internal temperature of 165oF or hotter.*

TrueFalse
24. Is it acceptable to chill leftover beef stew by putting it on the counter at room temperature for 6 hours?*

YesNo
25. List two of the "Big 8" allergens responsible for most of the allergic reactions in the United States. blank* and blank*
Thank you for your participation. Remember, their lives are in your hands! be sure to "Take Time for Food Safety"!
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Take Time for Food Safety

Thank you for your participation. Remember, their lives are in your hands! be sure to "Take Time for Food Safety"!